GOURMET TOASTIES
Some easy gourmet ideas. All recipes make two toasties unless otherwise stated.
GREEK CHEESE SAVOURY
Ingredients
½cup fetta cheese, crumbled
½cup grated tasty cheese
4 olives, sliced
4 rings capsicum
6 slices tomato dried oregano black pepper
4 slices of bread
Method
1.Place half the ingredients on each toastie, sprinkle with oregano and pepper.
2.Toast until well browned.
SPINACH SALAD
Ingredients
4 slices wholemeal bread
1 tomato, sliced
½onion, sliced
1 Tablespoon pine nuts
4 slices Swiss cheese
Method
1.Layer ingredients onto bread and top with remaining bread.
2.Toast until well browned.
PIZZA
Ingredients
2 Tablespoons tomato paste
1 teaspoon mixed herbs
½onion, thinly sliced
6 slices salami
4 olives, chopped
4 slices capsicum
4 slices tomato
2 slices mozzarella or tasty cheese
4 slices of bread Garlic butter
Method
1.Combine tomato paste and mixed herbs. Spread one side of bread with garlic butter and the other with tomato paste mix.
2.Place bread into base cooking plates, buttered side down. Top with remaining filling ingredients.
3.Place remaining bread buttered side upon toastie.
4.Toast until well browned.
PASTRY TOASTIES
A light crisp toastie can be produced using pastry in your Breville Big One™. After much experimentation we have found that sheets of puff pastry prove to be easy to use and give a great result.
Lay ½ the pastry sheet over the base cooking plates allowing the remaining pastry to lay over the handles. Fill with required filling then fold remaining pastry over the filling, close the lid and cook for 3 minutes or until golden brown. When the pastry is cooked, remove and trim the uncooked edges.
All recipes make 2 toasties, except where stated. Simply double or triple recipe depending on quantity of toasties required.
SPINACH AND RICOTTA
Ingredients
30g butter
1 clove garlic, crushed
½cup ricotta cheese black pepper 1 sheet
Method
1.Melt butter, lightly sauté spinach and garlic.
2.Lay pastry over base cooking plate, fill each with ½ the spinach and ricotta mixture. Season to taste.
3.Fold pastry back over filling and cook until golden brown and crisp.
CAMEMBERT AND BACON
Ingredients
½x 125g packet camembert cheese, sliced
2 Tablespoons mango chutney
2 rashers bacon, cooked until crisp
1 sheet
Method
1.Lay pastry over base cooking plates and place cheese, chutney and bacon onto pastry, fold pastry over and cook until golden brown and crisp.
STEAK AND MASH
Ingredients
125g steak, cooked and chopped
125g mixed chopped vegetables, cooked
1 cup mashed potato
1 x 60g egg
1 teaspoon mixed herbs salt and pepper
1 sheet
Method
1.Combine steak, vegetables, potatoes, egg, herbs and seasoning, mix until well combined.
2.Lay pastry over base cooking plates.
3.Place in filling. Fold pastry over and cook until lightly golden brown and crisp.
4.Serve with tomato sauce.
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