Loading ...
Loading ...
Loading ...
90
Soups / Starters
ingredients
SERVES 4
200
g
(7 oz) or 4-5 large fl at
mushrooms
10 ml (2 tsp) olive oil
8 slices ciabatta
25
g
(1 oz) softened butter beaten
with 1 chopped clove of garlic
150
g
(5 oz) jar roasted red peppers,
sliced if necessary
100
g
(4 oz) fi rm goat’s cheese
Dish: 1 Pyrex
®
bowl,
Oven accessory: wire shelf
in higher shelf position
Red pepper & mushroom bruschetta
Slice mushrooms, place in a bowl and drizzle with olive oil. Place on base
of oven, cover with pierced cling fi lm and cook on MEDIUM MICROWAVE
for 5 mins. Leave to cool slightly. Spread one side of each slice of ciabatta
with garlic butter. Place the ciabatta slices on the wire shelf in higher shelf
position and toast on GRILL 1 for 5 mins. Layer mushrooms and pepper on
top of ciabatta slices. Cut the goat’s cheese into 8 slices and put one slice
on top of each stack. Place wire shelf in higher shelf position and cook on
GRILL 1 + SIMMER MICROWAVE for 4-5 mins.
ingredients
SERVES 4
200
g
(7 oz) salmon, boned,
skinned, and cut into bite-sized
pieces.
125
g
(4 oz) cooked peeled prawns
juice of ½ lemon
salt and pepper
125
g
(4 oz) fi lo pastry
50
g
(2 oz) butter, melted
Dish: greased baking sheet
32 x 23 cm (12 ½ x 9 inches)
Oven accessory: wire shelf in
lower shelf position
Prawn & salmon fi lo parcels
Combine salmon and prawns. Sprinkle with lemon juice and season to taste.
Preheat the oven empty on CONVECTION 190 °C. Cut the fi lo pastry into
8 squares measuring 18 cm (7 inch). Brush 2 squares with the melted butter,
covering the remaining squares with a damp tea towel. Place ¼ of the
salmon & prawn mixture in the middle of one buttered fi lo square. Fold
2 sides of the fi lo to form a rectangle. Fold one of the open ends over the
fi lling and the other one underneath. Place this parcel on the second
buttered square and draw up the edges and seal the parcel. Repeat this
process three more times. Place parcels on baking sheet, brush with melted
butter and place on wire shelf. Cook in lower shelf position on
CONVECTION 190 °C for 15 mins or until crisp and golden.
ingredients
SERVES 4
2 small French baguette,
cut into 8 slices
60 ml (4 tbsp) cranberry sauce
175
g
(6 oz) brie, sliced
sesame seeds
Oven accessory: wire shelf
Brie & cranberry crostini
Preheat grill on GRILL 1. Place the slices of baguette on the wire shelf in the
higher shelf position. Toast on GRILL 1 for 2-3 mins or until lightly toasted.
Turn the slices over and spread each slice with cranberry sauce. Top with
a slice of brie and sprinkle with sesame seeds. Return crostini’s on wire
shelf to the oven in the middle shelf position. Cook on GRILL 1 + SIMMER
MICROWAVE for 5-6 mins or until cheese has started to melt and sesame
seeds turn golden.
ingredients
MAKES 40 - 45
115
g
(4 oz) plain fl our
115
g
(4 oz) chilled butter, diced
115
g
(4 oz) mature cheddar,
fi nely grated
50
g
(2 oz) can anchovy fi llets in oil,
drained and roughly chopped
50
g
(2 oz) pitted black olives,
roughly chopped
½ tsp cayenne pepper
salt
Oven accessory:
enamel shelf in lower shelf
position
Olive & anchovy bites
Place the fl our, butter, cheese, anchovies, olives and cayenne pepper in a
food processor and pulse until mixture forms a fi rm dough. Cover the dough.
Chill for 20 minutes. Preheat on CONVECTION 200 °C. Roll out the dough
thinly on a lightly fl oured surface. Divide the dough in two. Cut the dough
into 5 cm wide strips, then cut across each strip in alternate directions to
make triangles. Transfer onto enamel shelf, cook in the lower shelf
position on CONVECTION 200 °C for 8 - 10 minutes until golden. Repeat
with another portion of dough. Cool on a wire rack. Sprinkle with sea salt.
F0003BH21BP_04_130820.indd 90F0003BH21BP_04_130820.indd 90 2013-8-20 9:21:522013-8-20 9:21:52
Loading ...
Loading ...
Loading ...