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Pesto bread approx 4 min
Cut bread into 1.5 cm slices diagonally, leaving bottom crust uncut.
Soften butter in a small bowl on HIGH power for 10-20 secs. Mix butter
and Pesto sauce together until well blended. Spread each side of cut
bread slices with butter mixture. Place on wire rack and cook on
COMBINATION SIMMER power + Grill 1 for 3 mins. or until crispy. Cut
through base crust of each slice before serving.
Onion & Feta tarts approx 29 min
Roll out the puff pastry and cut out 6 circles, each about 10 cm
diameter. Refrigerate the pastry for 30 min. Put the onion and oil in
a glass dish. Cover and cook for 3-4 minutes on HIGH power. Pre-
heat on OVEN 220 ºC. Add the pine nuts, cheese, olives, sun-
dried tomatoes and capers to the onions. Season. Place 6 pastry
circles on the enamel shelf and prick them with a fork. Divide the
mixture between the six pastry circles. Cook the tartlets on OVEN
220 ºC for 20-25 mins. or until golden.
ingredients
SERVES 6
1 Baton loaf
50 g butter
5 ml (1 tsp) Pesto sauce
15 ml (1 tbsp) fresh
chopped parsley
Dish: small bowl
ingredients
SERVES 6
250 g of puff pastry
30 ml olive oil
150 g peeled and sliced
onions
25 g pine nuts
75 g feta-type cheese in
small pieces
25 g black olives, stoned
and chopped
25 g sun-dried tomatoes (in oil
or rehydrated), roughly
chopped 10 g capers
Salt and freshly-ground pepper
Fresh oregano to garnish
Dish: glass dish
Soups / Starters
Roasted garlic mushrooms approx 20 min
Preheat on OVEN 200°C. Arrange the mushrooms on enamel
shelf with the stalk side facing upwards. Mix together the butter,
garlic, thyme, lemon juice and seasoning. Spoon a little garlic
butter on to each mushroom. Place the enamel shelf in the lower
shelf position and cook on OVEN 200°C for 15 - 20 mins or until
the mushrooms are tender.
ingredients
SERVES 4
16 even-sized open cup
mushrooms, stalks removed
75 g unsalted butter,
softened
3 cloves garlic, very finely
chopped,
2 tbsp fresh thyme, chopped
½ tsp lemon juice salt
& ground pepper
Dish: small bowl
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F0003BM51BP.indd sec69
2016/3/21 16:20:21
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