bake
BAKED CRAB DIP
Function: BAKE
Temperature: 190°C/375°F
Cooking Time:
Convection Fan: OFF
Makes: 2 cups
ingredients
125g cream cheese, cut into cubes, room temperature
½cup mayonnaise
½cup shredded cheddar cheese
2 tablespoons lemon juice
½teaspoon Tabasco (Hot Chilli) sauce 1 teaspoon Worcestershire sauce
1 ½ cup crab meat (fresh or canned) ¼ cup fresh basil leaves, chopped
2 green shallots, trimmed and finely sliced
method
1.Beat the cream cheese in a medium sized bowl until smooth using Breville Electric Mixer. Add mayonnaise, cheddar cheese, lemon juice, hot sauce, and Worcestershire sauce. Gently fold in the crab, basil and shallots.
2.Turn the dip into a
3.Set the wire rack in the bottom rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to BAKE. Set the temperature to 190ºC/375ºF and the timer to 20 minutes. Press the START/ CANCEL button to activate.
4.Bake the dip until it bubbles and the top is golden.
Serve with crackers and an assortment of cold vegetables.
SPINACH AND CHEESE
CANNELLONI
Function: BAKE
Temperature: 200°C/ 390°F
Cooking Time: 30 minutes
Convection Fan: ON
Yield: 5 servings
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
300g fresh baby spinach
1 ¾ cups fresh ricotta
1 x 60g egg, lightly beaten
½cup fresh Italian* parsley, chopped 90g sliced prosciutto (optional)
¼ teaspoon salt
pinch ground black pepper
½cup freshly grated parmesan cheese
10 x (15cm x 10cm) fresh Lasange sheets Extra butter, melted for greasing
Ingredients for Béchamel Sauce (White Sauce)
2 tablespoons unsalted butter
2 tablespoons unbleached all purpose flour
4 cups/1 litre milk
¼teaspoon salt
¼teaspoon ground black pepper 1⁄8 teaspoon freshly grated nutmeg ½ cup Parmesan cheese, grated
Preparing for Bechamel Sauce
1.Heat butter in a heavy saucepot over
2.Gradually add the milk to the roux, beating constantly. Bring the sauce to a boil.
3.Reduce heat to a simmer and cook for 5 more minutes, stirring constantly (the sauce will thicken). Remove from heat and whisk in salt, pepper, nutmeg and the cheese.
4.Strain the sauce using a fine sieve. Keep covered and set aside.
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