Panasonic Inverter NN-A775 Cookery Book

Also see for Inverter NN-A725: Cookery book & operating instructions

En-55EnglishIngredients1 quantity of choux pastryFilling:50 g (2 oz) butter225 g (8 oz) cream cheese2 garlic cloves, peeled andcrushed10 ml (2 tsp) each of finelychoppedfresh parsley, chives andchervilSavoury Choux PuffsDish: baking sheet + small bowlMakes: 20Oven Accessory: high wire rack then glass tray1. Pipe out walnut sized balls of choux pastry on alightly greased, slightly wetted baking sheet. PreheatConvection 200°C. Cook on Convection 200°Cfor 15-20 mins. or until crisp and golden. Pierce ahole in each puff and leave to cool.2. Melt the butter until just warm on 600 W for 2-3mins.3. Beat all other ingredients together in a bowl and thenpour the butter slowly onto the mixture, folding it incarefully. Leave to cool.4. Fill each cooled puff with the cheese mixture.Ingredients1 quantity of rich shortcrustpastryFilling:1 egg25 g (1 oz) caster sugar15 ml (1 tbsp) plain flour3 ml (1/2 tsp) vanilla essence150 ml ( 1/4 pt) milkknob of butter15 ml (1 tbsp) double cream396 g (14 oz) can of apricothalves, drained45 ml (3 tbsp) apricot jamApricot FlanDish: 18 cm (7”) flan dishServes: 4-6Oven Accessory: high wire rack then glass tray1. Roll out the pastry and line flan dish. Place a piece ofgreaseproof paper in base and fill with baking beans(or dried pasta shapes). Preheat Convection200°C. Cook on Convection 200°C for 15-20 mins.or until dry. Remove beans and leave to cool.2. Place the egg, sugar, flour and vanilla essence in alarge jug and beat well.3. Heat milk on 1000 W for 30 secs., then pour ontothe egg mixture, stirring well. Cook on 1000 W for1-1 1/2 mins. or until mixture coats the back of aspoon. Whisk well and stir in the butter. Leave tocool, stirring occasionally to prevent a skin forming.When cool, stir in cream.4. Pour custard into base of flan and arrange apricothalves over custard.5. Heat jam in a small bowl on 1000 W for 15-20secs. or until warm. Sieve and brush over top ofapricots.Pastry