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89
Stuffed mushrooms
Cook bacon rashers on a microwave rack or a dinner plate on HIGH
MICROWAVE for 1-2 mins or until crisping and brown. When cool, chop into
small pieces. In a small bowl, mix together grated cheese, bacon,
mustard and breadcrumbs. Add beaten egg, milk, parsley and seasoning
and mix until well combined. Fill mushroom cavities with mixture. Cut cheese
slices into 1 cm squares and place on top of fi lling. Place one tomato slice
on top of each mushroom. Place mushrooms in a circle on a plate and cook
on the base of the oven on HIGH MICROWAVE for 4 mins or until cheese
starts to melt and mushrooms are just cooked.
ingredients
SERVES 4 - 6
2 streaky bacon rashers
25
g
(1 oz) grated cheese
3 ml (½ tsp) French mustard
50
g
(2 oz) fresh breadcrumbs
1 egg
60 ml (4 tbsp) milk
15 ml (1 tbsp) fresh parsley,
chopped
salt and pepper
275
g
(10 oz) fl at mushrooms,
approx 2.5 cm (1”) in diameter,
stalks removed
2 thin slices of cheddar cheese
1 tomato, thinly sliced
Dish: microwave rack or
dinner plate and 1 large
dinner plate
Onion & feta tarts
Roll out the puff pastry and cut out 6 circles, each about 10 cm diameter.
Refrigerate the pastry for 30 mins. Put the onion and oil in a glass dish. Cover
and cook for 3-4 minutes on HIGH MICROWAVE. Preheat on
CONVECTION 220 °C. 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 middle shelf position CONVECTION 220 °C for 10-15 mins or until
golden.
ingredients
SERVES 4 - 6
250
g
(9 oz) of puff pastry
30 ml (2 tbsp) olive oil
150
g
(5 oz) peeled and sliced onions
25
g
(1 oz) pine nuts
75
g
(3 oz) feta-type cheese in
small pieces
25
g
(1 oz) black olives, stoned
and chopped
25
g
(1 oz) sun-dried tomatoes
(in oil or rehydrated), roughly
chopped
10
g
(1 tbsp) capers
salt and pepper
Fresh oregano to garnish
Dish: Pyrex
®
dish
Oven accessory: enamel shelf
Teriyaki chicken skewers
Mix marinade in small glass bowl, heat on HIGH MICROWAVE for 30 secs
to 1 min, or until the sugar has dissolved, leave to cool. Place the chicken
in a glass bowl and coat the chicken in the marinade and leave for 4 hours
in the refrigerator. Put chicken on skewers and place on wire self in middle
shelf position. Cook on GRILL 1 + MEDIUM MICROWAVE for 10 mins or
until cooked through, turning occasionally.
ingredients
SERVES 4
60 ml (4 tbsp) light soy sauce
45 ml (3 tbsp) spring onions
30 ml (2 tbsp) soft brown sugar
15 ml (1 tbsp) rice vinegar or
sherry
10 ml (2 tsp) fresh ginger, fi nely
grated
5 ml (1 tsp) garlic, fi nely grated
4 chicken thighs, cubed
Dish: small Pyrex
®
bowl,
skewers
Oven accessory: wire shelf in
middle shelf position
Soups / Starters
F0003BH21BP_04_130820.indd 89F0003BH21BP_04_130820.indd 89 2013-8-20 9:21:522013-8-20 9:21:52
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