Panasonic NNL534MBWPG - Manual (Page 162)

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Starters
Ingredients
300 g carrots cut into batons
150 g broccoli florets
150 g of green, red and yellow
peppers, sliced
15 tbsp dried morel mushrooms
1 [glass of] sherry
300 ml cream
5 leaves of gelatine, soaked
Salt, pepper, condiment powder Preparation
Put the sliced carrots into a hollow dish, add 2 tablespoons of water, cover and cook
on the Vegetables setting, according to the weight. Cook the broccoli in 2 tbsp water
on the Vegetables setting, according to the weight. Put the peppers in a hollow dish,
cover and heat for 3-4 minutes on a power level of 600 watts. Drain the pre-soaked
mushrooms, place them in a dish, add the sherry, cover and cook for 3-4 minutes
on full power.
Carefully dry the vegetables and layer in a terrine mould. Put the cream in a jug
and flavour with salt, pepper and condiment powder. Boil for 2-3 minutes on full
power. Remove the gelatine from the water, drain and add to the warm cream. Mix
thoroughly. Pour over the vegetables, cover and leave to stand in a cool place
overnight . Turn out the terrine, cut into slices and serve on a plate. Serve with a
cream of chive or watercress sauce.
Vegetable terrine
Cooking time: around 20-22 minutes
Ingredients
1 onion, chopped
1 tbsp butter
250 g frozen green peas
1-2 tbsp curry [powder]
400 ml chicken stock
100 ml whipped cream
1 tbsp flaked almonds Preparation
Cook the onions in the butter in a covered bowl for 2 minutes on full power.
Add the peas, curry and stock, cover and cook for 8
1/2 minutes on full power. Purée
in a mixer-blender. Add the cream. Place the almonds in a dish and toast for 3-4
minutes on full power.
Sprinkle almonds on the soup before serving.
Spicy pea soup
Cooking time: around 14 minutes