Loading ...
Loading ...
Loading ...
– 51 –
Soups, Snacks and Starters
H
OME
M
ADE
P
IZZA
C
Ingredients:
Dough:
130
g
plain À our (sieved)
¼ teaspoon salt
Ҁ teaspoon instant yeast
Ҁ tablespoon sugar
1½ teaspoons milk powder
10
g
butter (room temperature)
60 ml lukewarm water
Pizza Sauce:
2 tablespoons tomato puree
1½ tablespoons mayonnaise
Pizza Toppings:
150
g
cooked chicken (shredded)
2 sliced pineapple (cubed)
80
g
mozzarella cheese (grated)
1 tomato (sliced)
½ capsicums (sliced)
a dash paprika
Method:
Place À our, salt, yeast, sugar, milk powder and butter
in a mixing bowl. Partially add lukewarm water into
À our mixture and knead it till it forms soft dough.
Place dough into a mixing bowl, cover with wrap and
pierce holes on the wrap.
Place dough in oven, set to 40 ºC to ferment for
35-40 minutes. (till dough doubles in size) Roll out
dough into 0.5 cm thick and place on a greased
enamel shelf. Preheat oven at 220 ºC till hot. Spread
sauce and toppings onto dough, bake at 220 ºC for
about 13 minutes on the higher shelf. Cooked on
Grill 1 for 1 to 2 minutes.
R
OASTED RED CAPSICUM & MUSHROOM
BRUSCHETTA
C
Makes: 4
Ingredients:
200
g
( 4 to 5) large À at mushrooms
1 tablespoon olive oil
12 (340
g
) slices Turkish bread
1½ tablespoons butter, softened
1 clove garlic, minced
50
g
jar roasted red capsicum, sliced
100
g
¿ rm goats cheese
Method:
Mix together butter and garlic to form garlic butter.
Slice the mushrooms and drizzle with olive oil.
Cook on 1000 W for 3 minutes. Set aside. Preheat
oven on Convection 220 °C. Spread one side of the
bread with garlic butter and place in a single layer
on the enamel shelf in higher shelf position. Cook
for 6 minutes. Turn the bread slices over. Layer the
mushrooms and red capsicums on the top of the
bread slices. Crumble the goats cheese and sprinkle
evenly over each slice. Cook for 200 °C a further 8 to
10 minutes in lower shelf postion.
N
ACHOS
S
UPREME
Serves: 4 to 6
Ingredients:
500
g
topside mince
1 onion, chopped
35
g
taco seasoning mix
140
g
tomato paste
1 teaspoon mexican chilli powder
310
g
red kidney beans with liquid
180
g
corn chips
1 avocado
½ cup sour cream
½ cup grated cheese
paprika
Method:
Place meat and onion in a 2-litre dish. Cook on 800
W for 6 minutes. Mix with a fork breaking up any
large pieces of meat. Add taco mix, tomato paste,
chilli powder and kidney beans. Cook on 800 W for a
further 10 minutes, stirring halfway through cooking.
Place corn chips in a 3-litre microwave suitable
serving dish. Pile meat sauce in the centre. In a
small bowl, mash avocado and mix in sour cream.
Spoon this mixture over meat sauce and top with
grated cheese. Sprinkle on paprika. Cook on 800 W
for 3 to 4 minutes.
C
HEESE AND
R
ED
P
ESTO
T
ARTLETS
C
Makes: 12
Ingredients:
180
g
ready rolled short crust pastry
sheets
65
g
red pesto or sun dried tomato
paste
1 medium tomatoes, peeled, seeded
and chopped
25
g
black olives, chopped
125
g
mozzarella cheese, grated
1 clove garlic
1 teaspoon dried oregano
¼ cup grated parmesan
Method:
Cut out 12 × 7 cm (approx) circles of pastry to ¿ t into
the base of 1 greased 12 holed tartlet tins. Chill for
30 minutes. Preheat the oven at 200 °C with enamel
shelf in lower position. Mix the red pesto, tomatoes,
black olives, mozzarella and garlic in a bowl. Fill the
tartlet shells with mixture. Sprinkle with Parmesan
and oregano. Bake tartlets on 200 °C for 14 to 16
minutes or until golden brown.
F0003BH22QP_CB.indd 51 2014/5/27 9:14:31
Loading ...
Loading ...
Loading ...