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122
Cheese & Egg dishes
ingredients
SERVES 4
1 medium onion, fi nely diced
10 ml (2 tsp) olive oil
175
g
(6 oz) self-raising fl our
3 ml (½ tsp) salt
3 ml (½ tsp) mustard powder
3 ml (½ tsp) cayenne pepper
salt and pepper
25
g
(1 oz) butter
40
g
(1½ oz) strong cheddar
cheese, grated
40
g
(1½ oz) Parmesan cheese
25
g
(1 oz) black olives,
stoned and chopped
1 egg, beaten
45 ml (3 tbsp) milk
1 beaten egg for glazing
Dish: bowl, 1 baking sheet
32 x 23 cm (12”x 9”) greased
Oven accessory: enamel
shelf, greased in lower shelf
position and wire shelf in
upper shelf position
Cheese, onion & olive scones
Place onion and oil in a bowl. Place on the base of the oven and cook on
HIGH MICROWAVE for 2 mins or until softened. Preheat oven on
CONVECTION 200 °C with wire shelf in upper shelf position. Sift together
the fl our, salt, mustard and cayenne with seasoning. Rub in the butter. Mix
in onion, cheeses and olives. Beat egg and milk together. Add enough of
the egg and milk to form soft dough. On a fl oured surface roll out dough to
approx. 2 cm thick. Cut out rounds using a 5 cm pastry cutter and brush with
beaten egg. Place the rounds on the enamel shelf and the baking sheet.
Place the enamel shelf in the lower shelf position and the baking sheet on
the wire shelf. Cook on CONVECTION 200 °C for 15-20 mins or until cooked
and golden brown.
ingredients
MAKES 24
350
g
(12 oz) readymade short
crust pastry
90
g
(3½ oz) red pesto or
sun-dried tomato puree
2 medium sized tomatoes,
peeled, seeded and chopped
25
g
(1 oz) black olives, chopped
125
g
(4 oz) Fontina or
Mozzarella cheese grated
1 garlic clove crushed
25
g
(1 oz) parmesan cheese,
grated
5 ml (1 tsp) dried oregano
Dish: 2 x 12 bun tins
32 cm x 24 cm (12
½
” x 9
½
”)
Oven accessory: enamel shelf
in lower shelf position + wire
shelf in upper shelf position
Cheese & red pesto tartlet
Roll out the short crust pastry to a thickness of approximately 3 mm (1⁄8”). Cut
out 24 circles using a 7.5 cm (3”) pastry cutter. Place in two lightly greased
bun tins. Chill pastry for 30 mins. Preheat oven on CONVECTION 200 °C
with both enamel shelf in lower shelf position and wire shelf in upper shelf
position. Mix the red pesto, tomatoes, black olives, mozzarella and garlic
together in a bowl. Fill the tartlet shells with mixture. Sprinkle the parmesan
and oregano over the tartlets. Place bun tins on shelves and cook on
CONVECTION 200 °C for 15-20 mins or until golden brown.
ingredients
SERVES 4-6
75
g
(3 oz) plain fl our
pinch of salt
1 egg
75 ml (2½ fl oz) milk
75 ml (2½ fl oz) water
oil for tin
Dish: 12 section bun tin
32 cm ( 12 “ ) x 24 cm ( 9 “ )
Oven accessory: wire shelf in
lower shelf position
Yorkshire puddings
Place fl our and salt in a mixing bowl. Make a well in the centre and break in
egg. Beat egg into fl our and gradually add milk and water, beating well until
smooth. Stand until required. Place 5 ml (1 tsp) oil in each section of the bun
tin. Place on wire shelf, preheat oven to CONVECTION 220 °C. Pour batter
into heated oil in tins. Place on wire shelf and cook on CONVECTION 220 °C
for 15-20 mins or until well risen and brown.
F0003BH21BP_04_130820.indd 122F0003BH21BP_04_130820.indd 122 2013-8-20 9:21:552013-8-20 9:21:55
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