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O
NION AND
F
ETA
C
HEESE
T
ARTLETS
Ingredients:
Serves 6
250 g ready made puff pastry
30 ml olive oil
300 g onions, peeled and sliced
25 g pine nuts
100 g feta cheese, crumbled
50 g pitted black olives, roughly chopped
50 g sun-dried tomatoes (in oil or
rehydrated), roughly chopped
15 g capers
salt and pepper
fresh oregano sprigs to garnish
Dish: 1 x 3 litre Pyrex
®
casserole dish with lid,
1 x 32 x 23 cm greased baking sheet
Accessory: Enamel tray
Method:
1. Roll out the puff pastry and cut into 6 circles
each 7 ½ cm in diameter. Chill pastry for
30 minutes.
2. Put oil and onions into casserole dish, cover
and cook on 1000 W for 10-13 minutes or until
slightly browned. Cool for 5 minutes.
3. Preheat oven on Convection200˚Cwith
enamel tray.
4. Stir nuts, cheese, olives, sun-dried tomatoes
and capers into onion mixture. Season well.
5. Place pastry circles on the baking sheet and
prick with a fork.
6. Divide the onion mixture among the pastry
circles.
7. Cook on Convection220˚Cfor10-15minutes.
8. Garnish with fresh oregano sprigs.
M
INESTRONE
S
OUP
Ingredients
Serves 6
30 ml olive oil
1 carrot, finely diced
1 celery stick, finely diced
1 red onion, finely diced
1 garlic clove, crushed
400 g canned chopped tomatoes
15 ml tomato purée
900 ml vegetable stock
100 g green cabbage, finely shredded
6 basil leaves, roughly chopped
50 g small pasta shapes
400 g canned baked beans
salt and pepper
Parmesan
Dish: 1 x large Pyrex
®
casserole dish with lid
Accessory: none
Method:
1. Place the olive oil, carrot, celery, onion and
garlic into large casserole dish, cover with a lid
and cook on 1000 W for 5 minutes.
2. Add the tomatoes, tomato purée and stock and
cook on 1000 W for 5 minutes then 300 W for
15 minutes.
3. Stir in the cabbage, basil, pasta, baked beans
and seasoning and cook on 300 W for
35 minutes. Serve sprinkled with Parmesan
Q
UINOA
T
ABBOULEH WITH
M
INT
Ingredients
Serves 6-8
300 g quinoa
2 courgettes, finely chopped
300 g frozen peas
1 bunch mint, chopped
100 ml olive oil
2 lemons, juiced
salt and pepper
Dish: 1 x large Pyrex
®
bowl, 1 x medium Pyrex
®
bowl, 1 x small Pyrex
®
bowl
Accessory: none
Method:
1. Place the quinoa and 600 ml of salted hot water
in a large bowl, cover and cook on 1000 W for
5 minutes then 300 W for 15 minutes. Drain and
leave to cool.
2. Place the courgettes and peas in a medium bowl
with 30 ml cold water and cook on 1000 W for
approx. 6-7 minutes. Drain well.
3. Mix the mint, olive oil and lemon juice in a small
bowl. Add this mixture to the quinoa, courgette
and peas. Season and leave to rest for several
hours before serving.
– 70 –
Soups and Starters
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