Panasonic inverter NN-GD569M Instruction Manual page 36

3-4 kohrabi
20g dry boletuses
1 leek
1 onion, chopped
1 tbsp butter
1 ⁄ dl dry vermouth
2
1 1 ⁄ dl white wine
2
1 tbsp butter or white sauce
paste
30g grated cheese
Salt, pepper
2-3 courgettes
1 onion, chopped
1 tbsp butter
150g ham
Parsley
250g half-fat yoghurt
2 egg yolks
Salt, pepper
50g Sbrinz cheese,
grated
80g sugar
3 tbsp water
2-3 pears
100g butter
100g sugar
2 eggs
Half a lemon, zest
100g Epifin
1 ⁄ tsp baking powder
2
3 eggs
60g sugar
2 heaped tbsp cornflour
1 lemon, juice and zest
6 dl of apple juice
1 dl whipped cream
Recipes
Kohlrabi au gratin with boletuses
Leave the boletuses to soak in water for 1 hour. Wash the kohlrabi and cut into 3mm strips.
Cook with the automatic programme "vegetables". Put to one side. Cut the leek in two
lengthways and then into fine strips.
Braise the onions and the butter for 2 min. on full power. Next, add the leek and the drained
boletuses and cook again for 3 min. on full power. Add the Vermouth, the white wine, the cream
and the sauce paste. Season with salt and pepper and allow to cook uncovered for 5-6 min. on
full power until the sauce is ready. Place the drained kohlrabi on a buttered gratin dish and
spread the sauce on top. Sprinkle the cheese and cook with the automatic programme "gratin"
on the grill rack.
Stuffed courgettes
Wash the courgettes and remove the stems. Cut lengthways and remove the flesh with a coffee
spoon.
Place the butter and the onions in a dish, cover and braise for 2 min. on full power. Next, add the
finely chopped courgette flesh and braise again for 2 min on full power. Cut the ham into small
squares, chop the parsley finely and add to the courgette flesh together with the yoghurt. Add
the egg yolks and the Sbrinz cheese. Season well with salt and pepper. Place the mixture in the
courgettes and sprinkle with the remaining Sbrinz cheese. Place on a buttered gratin dish. Add
the stock and cook "au gratin" with the automatic programme "gratin".
French pear cake
Place the sugar and the water in a Pyrex cake dish. Caramelise for around 5 min. on full power.
Cut the pears into thin strips and place them in the dish. Cream together the butter, sugar and
lemon zest. Add the eggs and continue to beat until the mixture is smooth. Add the Epifin and
the baking powder and mix well and spread the mixture over the pears.
Cook the cake at 600 W for 9 min.
Place the cake on a plate and allow to cool.
Apple juice cream
Place the eggs, sugar, cornflour and apple juice in a container and beat well.
Cook on full power for 6-8 min. Stir halfway through cooking, finish cooking and stir once more.
Refrigerate. Before serving, mix with a few drops of lemon juice and add the cream.
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