Whirlpool AMW 698/IX Cook Books

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23

CONTENTS

24

Timbale of fresh maccheroncini with vegetables and ricotta cheese

Millefeuille of vegetables with Taleggio cheese and basil pesto

26

Duck breast with juniper and orange slices

Pork loin in milk with fennel seeds, spring onions and potatoes

27

Lamb cutlets with Lardo di Colonnata and pistachios on potato discs

Veal, mushroom and Fontina cheese rollups

28

Rabbit and red onion bites with pine nuts and raisins

Spicy poussin

30

Pork ﬁ llet with speck and sa ron-ﬂ avoured apples

Rabbit in porchetta

29

Chicken bites with courgettes, peppers and aubergines in balsamic vinegar

Lemon and rosemary chicken breast with white button mushrooms

32

Turbot with a potato crust

Red tuna medallions with courgettes, leeks and cherry tomatoes

33

Sliced swordﬁ sh with aromatic breadcrumbs

Gilt-head bream in a salt crust

34

Sea bass with olives, capers and fresh tomatoes

Butterﬂ ied trout with almonds and carrots ﬂ avoured with chives

36

Ricotta and chocolate tart

Pear and hazelnut cake

37

Apple and amaretti tart with plum jam

Almond cake

38

Pistachio and co ee cake

Carrot cake with acacia honey

FIRST COURSES

24

Level Grill power Micro power Time

1 High 350 w 12-15 minutes

TIMBALE OF FRESH MACCHERONCINI WITH

VEGETABLES AND RICOTTA CHEESE

Ingredients (serves 8)

300 g fresh maccheroncini pasta

1 litre white sauce

250 g fresh ricotta cheese

100 g frozen peas

150 g fresh carrots, ﬁ nely diced

250 g frozen spinach

100 g Parmesan cheese, grated

2 g garlic, chopped

30 g extra virgin oil

For the white sauce:

1 litre milk

50 g butter

50 g ﬂ our

10 g salt

Preparation

1. For the white sauce: melt the butter in the microwave, add

the ﬂ our and stir.

2. Add the salt to the milk and bring to the boil in the

microwave, then add the butter and ﬂ our.

3. Keep stirring until the sauce becomes thick and smooth.

4. Cover all the vegetables and cook in the microwave, then

drain well.

5. Season with salt and pepper, add the ricotta, some of the

Parmesan and some of the white sauce. Let everything

cool, then add the fresh (uncooked) maccheroncini and

mix with the other ingredients.

6. Fill a tray, smoothing and patting down the surface,

spooning over the remaining white sauce, sprinkle with

Parmesan and place in the oven.

7. When cooked, leave to rest for 10 minutes and serve.

Conventional + MW

Preheating: 200 °C

Level Temperature Micro power Time

1 200 °C 350 w 16-18 minutes

MILLEFEUILLE OF VEGETABLES WITH

TALEGGIO CHEESE AND BASIL PESTO

Ingredients (serves 8)

300 g red peppers, cut into thick strips

300 g yellow peppers, cut into thick strips

250 g green courgettes, cut into thin rounds

250 g carrots, cut into matchsticks

300 g red tomatoes, cut into rounds

50 g basil pesto

1 clove garlic

100 g leeks, cut into very thin rounds

200 g Taleggio cheese, diced

100 g Parmesan cheese, grated

300 g black olives, cut into rounds

100 g capers

20 g anchovy ﬁ llets in oil

50 g extra virgin olive oil

10 g table salt

1 pinch ground pepper

Preparation

1. Season all the vegetables with salt, pepper and olive oil.

2. In a deep-sided dish, arrange the vegetables in layers and

dress with the pesto, Parmesan, Taleggio and black olives.

3. Top the ﬁ nal layer with the anchovies, the capers and the

cheeses.

4. Next, cook until you are left with a gratin-style dish.

Turbo Grill + MW

FIRST COURSES

25

MEAT

26

PORK LOIN IN MILK WITH FENNEL SEEDS,

SPRING ONIONS AND POTATOES

Ingredients (serves 8)

1.2 kg pork loin

1 clove garlic

2 bay leaves

5 g fennel seeds

50 g smoked pancetta, diced

200 g fresh spring onions

200 g potatoes, diced

10 g table salt

1 g ground pepper

20 g extra virgin olive oil

50 g white wine

Preparation

1. Season the pork loin with salt and pepper, then add the

fennel seeds and bay leaves.

2. Brush the loin with olive oil and place in a tray lined with

baking paper.

3. Add the spring onions, the potatoes and the diced

pancetta, then place in the oven.

4. Mix occasionally.

5. When the spring onions and pancetta start to turn golden,

pour over the wine and let it evaporate.

6. Add the milk and ﬁ nish cooking.

7. Slice, pour over the cooking juices and serve.

Conventional + MW

Preheating: 200 °C

DUCK BREAST WITH JUNIPER AND ORANGE

SLICES

Ingredients (serves 8)

1.2 kg duck breast

1 clove garlic

2 bay leaves

10 g rosemary, chopped

10 g orange zest, julienned

5 crushed juniper berries

4 oranges, sliced and all zest and pith removed

10 g table salt

1 g ground pepper

20 g extra virgin olive oil

50 g white wine

Preparation

1. Season the duck breasts with the salt, pepper, crushed

juniper berries, orange zest, bay leaves, garlic and

chopped rosemary.

2. Brush with extra virgin olive oil.

3. Lay them in a tray, skin side up, and place in the oven.

4. Halfway through cooking, pour over the white wine before

continuing.

5. When cooking is complete, garnish with the orange

segments (which should be completely free of pith) and

brush with the sauce.

6. If you like your meat more well done, i.e. less pink, cook

for an extra 2 - 3 minutes.

Conventional + MW

Preheating: 200 °C

Level Temperature Micro power Time

1 160 °C 160 W 18-20 minutes

Level Temperature Micro power Time

2 180 °C 90 W 30-35 minutes

MEAT

27

LAMB CUTLETS WITH LARDO DI COLONNATA

AND PISTACHIOS ON POTATO DISCS

Ingredients (serves 8)

24 lamb cutlets

100 g pistachio nuts, shelled and chopped

24 slices Lardo di Colonnata (cured pork fat)

1 clove garlic

5 g fresh rosemary, chopped

2 bay leaves

1 g thyme

500 g red skinned potatoes, sliced

20 g extra virgin olive oil

12 g table salt

1 pinch ground pepper

Preparation

1. Marinate the lamb cutlets in the salt, pepper, herbs and

chopped garlic for 20 minutes.

2. Slice the (unpeeled) potatoes into rounds, season with

salt, pepper and oil and cook, covered, on full power in the

microwave for 8 minutes. Leave to cool.

3. Place a generous pinch of chopped pistachio nuts on top of

each cutlet and wrap in the Lardo di Colonnata.

4. Lay the potato slices on the bottom of a shallow, wide dish

and arrange the lamb cutlets on top, then place in the

oven.

5. Turn halfway through cooking, so that both sides are

browned evenly.

Grill + MW

VEAL, MUSHROOM AND FONTINA CHEESE

ROLLUPS

Ingredients (serves 8)

800 g veal escalopes

1 clove garlic

2 bay leaves

150 g cooked ham, sliced

300 g white button mushrooms, sliced

200 g Fontina cheese, sliced

10 g parsley, chopped

16 sage leaves

10 g table salt

1 g ground pepper

20 g extra virgin olive oil

50 g white wine

30 g soft wheat ﬂ our

Preparation

1. Stretch out the meat escalopes and season with salt and

pepper.

2. Place the cooked ham slices, the Fontina slices and the

sage leaves carefully on top.

3. Roll the slices up, secure with twine and dust with ﬂ our.

4. Place the uncooked mushrooms in a tray and season with

oil, garlic, salt, pepper and parsley.

5. Lay the rollups on top and begin cooking.

6. Pour over the white wine halfway through.

7. Serve drizzled with the cooking juices.

Conventional + MW

Preheating: 200 °C

Level Grill power Micro power Time

1 High 350 W 6-8 minutes

Level Temperature Micro power Time

2 180 °C 350 W 10-12 minutes

MEAT

28

RABBIT AND RED ONION BITES WITH PINE

NUTS AND RAISINS

Ingredients (serves 8)

1.6 kg rabbit, cut into bitesize chunks

250 g red onion, julienned

250 g pine nuts

40 g raisins

1 clove garlic

5 g fresh rosemary, chopped

2 bay leaves

1 g lemon zest, chopped

80 g sun-dried tomatoes, julienned

2 g capers

20 g extra virgin olive oil

12 g table salt

1 pinch ground pepper

Preparation

1. Marinate the rabbit with all the other ingredients in the

refrigerator for approx. 1 hour.

2. Arrange the chunks in a shallow, wide dish lined with

baking paper, making sure they are well spaced.

3. Begin cooking.

4. Turn the chunks halfway through cooking, so that all sides

are browned evenly.

Grill + MW

SPICY POUSSIN

Ingredients (serves 8)

2 poussins weighing 600 g each (total weight 1.2 kg)

1 clove garlic

2 bay leaves

10 g rosemary, chopped

10 g table salt

1 g ground pepper

1 g chilli, chopped

50 g extra virgin olive oil

Preparation

1. Open up the poussins from the back and ﬂ atten them with

a meat pounder.

2. Season with all the other ingredients and leave to marinate

for 1 hour.

3. Lay them, opened from the back, in a tray.

4. Begin cooking.

5. After 20 minutes, add 1 glass of hot water.

6. When cooking is complete, serve brushed with olive oil.

Forced Air + MW

Preheating: 220 °C

Level Grill power Micro power Time

2 Medium 160 W 15-16 minutes

Level Temperature Micro power Time

2 220 °C 350 W 25-30 minutes

MEAT

29

CHICKEN BITES WITH COURGETTES, PEPPERS

AND AUBERGINES IN BALSAMIC VINEGAR

Ingredients (serves 8)

1.2 kg chicken, deboned and cut into bitesize chunks

250 g red peppers, cut into thin strips

250 g yellow peppers, cut into thin strips

300 g green courgettes, cut into thin strips

200 g aubergine, cut into thin strips

1 clove garlic

2 bay leaves

10 g parsley, chopped

10 g table salt

1 g ground pepper

50 g extra virgin olive oil

20 g balsamic vinegar

Preparation

1. Mix all the ingredients and leave to marinate for 1 hour.

2. Place all the ingredients in a shallow, wide dish and begin

cooking.

3. Halfway through cooking, stir the ingredients well using

a spatula.

4. After cooking, spritz lightly with balsamic vinegar.

Forced Air + MW

Preheating: 220 °C

LEMON AND ROSEMARY CHICKEN BREAST

WITH WHITE BUTTON MUSHROOMS

Ingredients (serves 8)

4 chicken breasts

500 g fresh button mushrooms

10 g fresh parsley, chopped

1 clove garlic

3 g fresh rosemary, chopped

30 g extra virgin olive oil

10 g table salt

1 pinch ground pepper

Juice of 1 lemon

Preparation

1. Cut the chicken into thick slices and leave to marinate in

the rosemary, salt, oil, chopped garlic and lemon juice.

2. Cook the button mushrooms with the oil, chopped garlic

and parsley on full power in the microwave for 5 minutes

and leave to cool.

3. Season with salt.

4. Spread the mushrooms over the bottom of a dish, lay the

chicken breast slices on top and begin cooking.

Turbo Grill + MW

Level Temperature Micro power Time

2 220 °C 350 W 10-12 minutes

Level Grill power Micro power Time

3 Medium 90 W 10-12 minutes

MEAT

30

RABBIT IN PORCHETTA

Ingredients (serves 8)

1.2 kg rabbit, bones removed

100 g cooked ham, sliced

2 g fresh rosemary, chopped

2 g fennel seeds, ground

250 g fresh pork sausage

2 cloves garlic

1 egg

2 g parsley, chopped

20 g Parmesan cheese, grated

30 g extra virgin olive oil

10 g table salt

1 pinch ground pepper

150 g dry white wine

Preparation

1. Season the rabbit with salt, pepper, garlic, rosemary and

ground fennel seeds and leave to marinate in oil for 1 hour.

2. Mix the sausage meat with the parsley, egg and Parmesan.

3. Cover the inside of the rabbit with the ham slices.

4. Spread the sausage ﬁ lling on top and roll the rabbit tightly.

5. Tie with twine and brush with olive oil.

6. Remember to add the wine after cooking for 20 minutes, for

extra ﬂ avour and to create a sauce.

Forced Air + MW

Preheating: 200 °C

PORK FILLET WITH SPECK AND

SAFFRON-FLAVOURED APPLES

Ingredients (serves 8)

1.2 kg pork ﬁ llet

150 g Speck ham, sliced

2 g thyme, chopped

1 clove garlic

4 Granny Smith apples

2 sachets ground sa ron

30 g extra virgin olive oil

30 g butter

10 g table salt

1 pinch ground pepper

30 g Vin Santo (dessert wine)

Preparation

1. Cut the pork ﬁ llets into medallions and season with salt

and pepper.

2. One by one, wrap in the Speck ham and space evenly in a

dish; brush with melted butter.

3. Meanwhile, season the apple (cut into wedges) with the

sa ron, salt and oil.

4. Cook on full power in the microwave for 5 minutes and

leave to rest.

5. Cook the medallions, adding the apples and pouring over

the Vin Santo halfway through.

6. When cooking is complete, sprinkle with the chopped

thyme and serve.

Forced Air + MW

Preheating: 200 °C

Level Temperature Micro power Time

1 160 °C 90 W 18-20 minutes

Level Temperature Micro power Time

2 160 °C 160 W 25-30 minutes

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FISH

32

TURBOT WITH A POTATO CRUST

Ingredients (serves 4)

1.2 kg turbot

500 g red skinned potatoes

1 clove garlic

10 g parsley, chopped

1 bay leaf

10 g fresh dill

10 g salt

1 g pepper

30 g extra virgin oil

50 g white wine

Preparation

1. Remove the ﬁ ns and gills from the turbot and gut it.

2. Season with salt, pepper, chopped bay leaf and dill.

3. Brush with extra virgin olive oil.

4. Line a tray with baking paper and lay the turbot on top.

5. Wash the potatoes thoroughly, dry and slice into thin

rounds; do not soak.

6. Arrange the potato slices on top of the turbot as if they

were scales, season with salt, pepper and oil then place in

the oven.

7. Towards the end of the cooking process, pour over the

white wine (and a little water if necessary) to make the

sauce.

Conventional + MW

Preheating: 220 °C

RED TUNA MEDALLIONS WITH COURGETTES,

LEEKS AND CHERRY TOMATOES

Ingredients (serves 8)

1.2 kg red tuna, cut into medallions

500 g green courgettes, cut into half-moon shapes

150 g leek, cut into matchsticks

150 g cherry tomatoes, quartered

1 clove garlic

10 g parsley, chopped

1 g marjoram

2 mint leaves

10 g salt

1 g pepper

30 g extra virgin oil

Preparation

1. Cut the courgettes lengthways and scoop out the centre

with a corer.

2. Slice into half-moon shapes.

3. Cut the leek into matchsticks and add to the courgettes.

4. Season with salt, pepper, garlic and olive oil, cook on full

power in the microwave for 6 minutes and leave to cool.

5. Season the tuna medallions with salt, pepper and the

ﬁ nely chopped herbs, then brush with oil.

6. Spread the courgettes and leeks over the bottom of a tray

lined with baking paper.

7. Add the quartered cherry tomatoes and mix well.

8. Lay the tuna medallions on top and place in the oven for

the speciﬁ ed amount of time.

9. If you prefer your tuna more rare, reduce the cooking time

by 2 minutes.

Conventional + MW

Preheating: 200 °C

Level Temperature Micro power Time

1 200 °C 350 w 18-20 minutes

Level Temperature Micro power Time

2 180 °C 90 W 10-12 minutes

FISH

33

GILT-HEAD BREAM IN A SALT CRUST

Ingredients (serves 8)

3 gilt-head bream weighing 600 g each

6 egg whites, beaten

10 g fresh parsley, chopped

1 clove garlic

3 g fresh rosemary, chopped

30 g extra virgin olive oil

2 kg table salt

1 pinch ground pepper

5 g orange zest, chopped

Preparation

1. Gut the bream and season with the chopped herbs, orange

zest and oil.

2. Line a shallow, wide dish with baking paper.

3. Stir the table salt into the eggs, beaten into sti peaks,

until the mixture becomes ﬂ exible and easy to handle.

4. Spread a layer on top of the baking paper, lie the bream

on top and cover completely with the remaining salt,

decorating by using a knife to make slits in the crust.

5. Begin cooking.

Forced Air + MW

Preheating: 200 °C

SLICED SWORDFISH WITH AROMATIC

BREADCRUMBS

Ingredients (serves 8)

1.6 kg swordﬁ sh, cut into 8 slices weighing 200 g each

500 g Italian milk bread, broken into crumbs

5 g fresh rosemary, chopped

2 bay leaves

5 g fresh chives

2 fresh basil leaves

1 g lemon zest

20 g extra virgin olive oil

12 g table salt

1 pinch ground pepper

Preparation

1. Season the swordﬁ sh slices with salt, pepper and the

chopped lemon zest.

2. Prepare the aromatic bread mixture by combining the

breadcrumbs, oil and ﬁ nely chopped herbs.

3. Coat the slices in the breadcrumbs.

4. Place in a wide pyrex dish, on a sheet of baking paper.

5. Begin cooking.

Grill + MW

Level Grill power Micro power Time

3 Medium 90 W 10-12 minutes

Level Temperature Micro power Time

2 200 °C 350 W 10-12 minutes

FISH

34

SEA BASS WITH OLIVES, CAPERS AND FRESH

TOMATOES

Ingredients (serves 8)

3 sea bass weighing 600 g each

100 g whole black olives

10 g fresh parsley, chopped

1 clove garlic

5 g capers

300 g fresh tomatoes, diced

30 g extra virgin olive oil

10 g table salt

1 pinch ground pepper

Preparation

1. Gut the sea bass and season with salt, pepper and the

chopped parsley.

2. Line a shallow, wide dish with baking paper.

3. Add the diced tomatoes, oil, chopped garlic, capers and

black olives.

4. Season with salt and pepper.

5. Lay the sea bass on top, brush with oil and begin cooking.

Forced Air + MW

Preheating: 200 °C

BUTTERFLIED TROUT WITH ALMONDS AND

CARROTS FLAVOURED WITH CHIVES

Ingredients (serves 8)

Trout to serve 8

50 g almonds, cut into rounds

100 g butter

10 g fresh parsley, chopped

1 clove garlic

400 g carrots, cut into rounds

10 g fresh chives

10 g table salt

1 pinch ground pepper

Preparation

1. Gut the trout and remove the bone connecting the ﬁ llets to

the head and tail.

2. Season with salt, pepper and the chopped parsley.

3. Cook the carrots, seasoned with the chives, on full power in

the microwave for 6 minutes.

4. Line a shallow, wide dish with baking paper, place the

carrots and almonds on top and dot with some of the

butter.

5. Melt the remaining butter in the microwave and brush over

the trout ﬁ llets.

6. Lay the trout on their stomachs, with the ﬁ llets opened out

fully, and begin cooking.

Turbo Grill + MW

Level Temperature Micro power Time

2 180 °C 160 W 15-18 minutes

Level Grill power Micro power Time

2 High 160 W 13 minutes

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DESSERTS

36

RICOTTA AND CHOCOLATE TART

Ingredients (makes 1 cake)

125 g egg yolks

200 g caster sugar

75 g candied fruit

250 g fresh ricotta cheese

75 g unsweetened cocoa powder

1 pinch ground cinnamon

100 g blanched almonds

300 g shortcrust pastry

For the shortcrust pastry

250 g ﬂ our

150 g butter

100 g caster sugar

2 egg yolks

1 pinch salt

Preparation

For the shortcrust pastry:

1. Mix the ﬂ our with all the other ingredients and leave to

rest.

2. Roll out the pastry and use it to line a shallow tart mould.

3. Beat the egg yolks with the sugar and stir in the ricotta,

making sure the mixture is completely smooth.

4. Add the unsweetened cocoa powder, cinnamon and

candied fruit and mix well.

5. Fill the tart mould, smooth the surface of the ﬁ lling,

decorate with the whole almonds and place in the oven.

Convection Bake + MW

Preheating: 220 °C

PEAR AND HAZELNUT CAKE

Ingredients (makes 1 cake)

400 g butter

180 g whole eggs

180 g sugar

150 g soft wheat ﬂ our

50 g ground hazelnuts

150 g pears, diced

30 g candied fruit

5 g baking powder with added vanilla

1 g salt

1 g lemon zest, chopped

Preparation

1. Beat the butter and sugar together, then gradually add the

eggs.

2. Sift in the ﬂ our and baking powder.

3. Flavour by mixing in the lemon zest and salt; add the

ground hazelnuts and candied fruit.

4. Fill the cake mould and ﬁ nally add the diced pears; smooth

over and pat down.

5. Place in the oven.

Convection Bake + MW

Preheating: 220 °C

Level Temperature Micro power Time

1 180 °C 90 W 20-25 minutes

Level Temperature Micro power Time

1 180 °C 90 W 18-20 minutes

DESSERTS

37

ALMOND CAKE

Ingredients (makes 1 cake)

390 g whole eggs

450 g caster sugar

125 g soft wheat ﬂ our

350 g ground almonds

100 g ﬂ aked almonds

150 g apricot jam

10 g baking powder

Preparation

1. Beat the butter and sugar together, then gradually add the

eggs.

2. Sift in the wheat ﬂ our, ground almonds and baking powder.

3. Butter and ﬂ our the cake mould and ﬁ ll, smoothing the

surface well.

4. Sprinkle the ﬂ aked almonds over the surface and place in

the oven.

5. Once cooking is complete, melt the apricot jam on full

power in the microwave and brush over the entire surface

of the cake.

Convection Bake + MW

Preheating: 220 °C

APPLE AND AMARETTI TART WITH PLUM JAM

Ingredients (serves 8)

For the shortcrust pastry:

250 g ﬂ our

150 g butter

100 g caster sugar

2 egg yolks

1 pinch salt

6 apples

50 g amaretti biscuits, crushed

150 g plum jam

30 g icing sugar

Preparation

For the shortcrust pastry:

1. Mix the ﬂ our with all the other ingredients and leave to

rest.

2. Roll out the pastry and use it to line a shallow tart mould,

spread the plum jam over it and sprinkle with the crushed

amaretti biscuits: peel and core the apples, divide them

lengthways and cut into slices 4 mm thick. Arrange in

concentric circles inside the tart case.

3. Dust with the icing sugar and cook in the oven.

Convection Bake + MW

Preheating: 220 °C

Level Temperature Micro power Time

1 180 °C 90 W 20-25 minutes

Level Temperature Micro power Time

1 160 °C 90 W 20-22 minutes

DESSERTS

38

PISTACHIO AND COFFEE CAKE

Ingredients (makes 1 cake)

400 g butter

180 g whole eggs

180 g sugar

150 g soft wheat ﬂ our

150 g pistachio nuts, ground

25 g instant co ee

5 g baking powder with added vanilla

1 g salt

Preparation

1. Beat the butter and sugar together, then gradually add

the eggs.

2. Sift in the ﬂ our and baking powder.

3. Divide the mixture in half; add the ground pistachio nuts

to one half and the instant co ee to the other.

4. Fill the cake mould with alternating layers of the two

mixtures.

5. When full, smooth the surface and place in the oven.

Convection Bake + MW

Preheating: 220 °C

CARROT CAKE WITH ACACIA HONEY

Ingredients (makes 1 cake)

150 g carrots, grated

180 g whole eggs

120 g sugar

60 g acacia honey

200 g soft wheat ﬂ our

50 g pine nuts, toasted and crushed

50 g corn starch

50 g butter, melted

125 g low fat yogurt

10 g baking powder with added vanilla

1 g salt

Preparation

1. Beat the egg with the sugar and honey.

2. Gently fold in the sifted ﬂ our and corn starch.

3. Add the grated carrots after squeezing in a cloth.

4. Add the baking powder, salt and crushed toasted pine nuts,

followed by the yogurt.

5. Place in the oven and cook for the speciﬁ ed amount of

time.

Convection Bake + MW

Preheating: 220 °C

Level Temperature Micro power Time

1 180 °C 90 W 20-22 minutes

Level Temperature Micro power Time

1 160 °C 90 W 25-28 minutes

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Whirlpool AMW 698/IX Cook Books

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