Speedy Breakfast Goodies
Breakfast - in association with Panasonic
Marmalade (makes 1.5 -2lbs)
450g (1lb) seville oranges
1 lemon
900ml (1.5 pts) water
450g (1lb) sugar
Knob of butter
Accessories: Large Bowl
Oven Accessory: Glass turntable
1. Grate oranges and lemon ensuring all the pith is left on the fruit.
2. Place the peeled fruit in a food processor and chop until the pips are broken.
3. Place the chopped mixture in a large bowl and pour over boiling water. Cover and cook on HIGH power for 10 mins.
4. Strain the mixture through a sieve into another large bowl pressing the pulp well until all the juice is extracted. Discard the pulp.
5. Stir the shredded rind into the hot juice and cook uncovered on HIGH power for 10 mins. until rind is tender, stirring occasionally. Stir in the sugar until dissolved.
6. Cook on HIGH for 8 mins covered. Stir in the butter and cook to setting point 4-6 mins.
7. Leave to stand for 10 mins then pour into warmed sterilized jars.
Note: This recipe is based on a 900W (IEC) oven, please refer to your individual cookery book to adjust image timings accordingly.
Kedgeree (serves 4)
175g (6oz) easy cook brown rice
450ml (3/4 pt) hot chicken stock
450g (1lb) smoked haddock
30ml (2tbsp) lemon juice
1 medium onion, chopped
15ml (1tbsp) oil
150ml (1/4 pt) soured cream
15ml (1tbsp) curry paste
100g (4oz) frozen peas
30ml (2tbsp) parsley, chopped
2 hardboiled eggs, chopped
Accessories: Large Casserole Dish
Oven accessory: Glass Turntable
1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for 15-17 mins. or until tender.
2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for 5-6 mins. or until cooked. Skin and flake.
3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until softened.
4. Combine the soured cream with curry paste. Mix into rice then stir in flaked fish, onion, peas, parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. or until piping hot.
Note: This recipe is based on a 900W (IEC) oven, please refer to your individual cookery book to adjust image timings accordingly.
Ciabatta With Scrambed Eggs (serves 4)
1 red pepper
3 ciabatta rolls, halved
1 garlic clove, peeled and halved
4 eggs
60ml (4 tbsp) milk
knob of butter
1 ripe tomato, deseeded and diced
30ml (2 tbsp) fresh basil, chopped
Salt and pepper
Parmesan cheese, grated
Accessories: Oven accessory, glass turntable and grill accessory
1. Cut the pepper in half. Place on the grill accessory and grill for 7-8 mins. or until the skin has blackened. Carefully peel off the skin, remove the core and seeds, and dice the flesh.
2. Grill the rolls for 2-3 mins. or until lightly browned. Rub each roll with the cut side of the garlic clove.
3. Place the eggs, milk and butter in a large jug and whisk to combine. Cook on HIGH power for 2 mins., stirring every 30 secs. Add the pepper, tomato, basil and seasoning. Cook for a further 1 minute on HIGH power or until the eggs have just set.
4. Spoon the eggs over the toasted ciabatta and sprinkle with parmesan. Serve immediately.
Note: This recipe is based on a 900W (IEC) oven, please refer to your individual cookery book to adjust image timings accordingly
Breeze Through Breakfast
Cut down on cooking times at breakfast (and throughout the day) with Panasonic’s Combination Microwaves.
Packed full of features, these microwaves can grill, oven, microwave and combination cook – making great meals in minutes.
