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S
TUFFED
C
ROISSANTS
Ingredients:
Makes 8
100 g Cheddar cheese, grated
100 g smoked ham, diced
1 tomato, deseeded and chopped
60 ml sour cream
15 ml mayonnaise
10 ml wholegrain mustard
pepper 8 croissants
Dish: 1 x medium Pyrex
®
mixing bowl
Accessory: Enamel tray + wire rack
Method:
1. Combine all the filling ingredients in mixing bowl.
2. Slice in back of each croissant and fill with
mixture.
3. Place 4 croissants on enamel tray on wire rack
and cook on Combination: Grill 1 + 300 W for
5-6 minutes. Repeat with the remaining
4 croissants.
M
UFFIN
P
IZZAS
Ingredients:
Serves 4
150 ml Passata
100 g garlic sausage, cubed
1 clove garlic, crushed
1 small onion, diced
4 large muffins, halved
100 g cheese, grated
50 g canned anchovy fillets
black olive garnish
Dish: 1 x Pyrex
®
mixing bowl
Accessory: Enamel tray + wire rack
Method:
1. Place Passata, sausage, garlic and onion in a
bowl and mix well.
2. Arrange muffin halves, 4 at a time on wire rack
on enamel tray and toast on Grill 1 for
4-6 minutes or until browned.
3. Spread muffins with the mixture. Top with
cheese, anchovies and olives.
4. Cook on Combination: Grill 1 + 100 W for
4-6 minutes or until cheese has melted and is
beginning to brown.
C
HEESE,
O
NION AND
O
LIVE
S
CONES
Ingredients:
Serves 4
1 medium onion, finely chopped
15 ml olive oil
175 g self-raising flour
3 ml salt
3 ml mustard powder
3 ml cayenne pepper
salt and pepper
25 g butter
40 g strong Cheddar cheese, grated
40 g Parmesan cheese
25 g black olives, stoned and chopped
1 egg, beaten
45 ml milk
1 egg for glazing
Dish: 1 x small Pyrex
®
bowl, 1 x Pyrex
®
mixing bowl,
small baking sheet
Accessory: Enamel tray
Method:
1. Place onion and oil in a bowl. Cover and cook
on 1000 W for 3 minutes or until softened. Drain.
2. Preheat oven on Convection 200 °C with
enamel tray.
3. Sift together the flour, salt, mustard and cayenne
with seasoning. Rub in the butter.
4. Mix in onion, cheeses and olives. Beat egg and
milk together. Pour into flour mixture and bring to
a soft dough.
5. On a floured surface roll out dough to approx.
2 cm thick. Cut out rounds using a 6 cm pastry
cutter and brush with beaten egg.
6. Place the dough rounds on a lightly greased
baking sheet. Place on the enamel tray and
cook on Convection 200 °C for 16-20 minutes
or until cooked and golden brown.
– 81 –
Cheese and Egg Dishes
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