APPETIZERS / SOUP
SAVOURYMUSHROOMS
24 small cup mushrooms
6 slices multigrain bread
4 rashers bacon, chopped
4 shallots, finely chopped l/2 cup grated cheese
2 eggs
2 tablespoons mixed herbs
Remove stalks from mushrooms. ;2*Process bread into fine crumbs.
3:Cook bacon between
4. Add shallots to bacon and cook for 1 minute on 100%.
5.Mix breadcrumbs, bacon, shallots, cheese, eggs and herbs until well combined.
6.Spoon mixture into mushrooms. Place 24 mushrooms directly on the turntable and cook for
Makes 24
QUICKNACHOS
200 g packet corn chips
250 g salsa flavoured dip l/2 cup sour cream
2 tablespoons tomato paste l/4 cup grated tasty cheese
1.Place corn chips in base of a flan dish.
2.Mix dip and sour cream together. Pour overcorn chips.
3.Spread tomato paste over dip.
4.Sprinkle with cheese.
5.Cook for
6.Serve immediately with guacamole.
Serves 4
PUMPKINSOUP
1 kg pumpkin, peeled and chopped
2 small onions, chopped
1 cup chicken stock
1 cup cream nutmeg
salt and pepper to taste
1.Place pumpkin, onion and stock in a large bowl.
2.Cover and cook for
3.Place in a blender or processor and blend until smooth.
4.Transfer to a serving bowl and stir in cream and nutmeg. Season to taste.
Servf?!s
CREAMOFTOMATOSOUP
1 small onion, peeled and chopped
1 rasher bacon, rind removed, and chopped
30 g butter
1 carrot, peeled and sliced
1 stick celery, chopped
2 tablespoons flour
3 large tomatoes, quartered
600 mL chicken stock bouquet garni
salt and pepper
2 tablespoons cream chopped parsley
1.Add onion, bacon and butter to a large casserole dish. Cover and cook for 3 minutes on 100%.
2.Stir in carrot and celery. Cover and cook a further 3 minutes on 100%.
3.Sprinkle in flour and stir. Add the quartered tomatoes, stock and bouquet garni. Cover and cook for
Z:Place in a blender or processor and blend until smooth.
6.Return to the casserole dish, add cream, parsley and seasonings. Cover and cook for 3 minutes on 70%.
7.When serving add more cream.
Serves 4
VEGETABLEFRITTATA
2 large potatoes, peeled and thinly sliced
1 onion, thinly sliced
5 eggs
450 mL sour cream
340 g can asparagus spears, drained l/2 red capsicum, cut into strips
2 zucchinis, cut into strips
2 tablespoons Parmesan cheese
1.Grease 25 cm pie plate.
Arrange potatoes and onion over base of plate.
::Beat eggs and sour cream. Ensuring that all eggs yolks have been broken.
4.Pour half the mixture over potatoes and cook for
5.Arrange asparagus, capsicum and zucchinis in a circle over potato. Pour over remaining egg mixture. Sprinkle with cheese.
6.Cook for
7.Stand covered with foil for 5 minutes.
Serves 4
