APPETISERS
QUICK NACHOS | Serves 4 |
200 g packet corn chips
250 g jar of salsa
1/2 cup sour cream
2 tablespoons tomato paste
1/4 cup grated tasty cheese
1.Place corn chips in base of a glass pie dish.
2.Mix salsa and sour cream together in a small bowl. Pour over corn chips.
3.Spread tomato paste over the top of salsa.
4.Sprinkle with cheese.
5.Place on the LOW rack and cook for 61/2 minutes on TOP GRILL.
6.Serve immediately with guacamole.
GARLIC AND HERB FOCACCIA
1 focaccia (rectangular)
100 g margarine
2 cloves garlic, crushed
1 teaspoon mixed herbs
1.Carefully cut bread in half.
2.Mix margarine, garlic and herbs together in a small bowl.
3.Spread evenly over focaccia. Place onto the high rack side by side.
4.Cook for
5.Cut into strips and serve hot.
VEGETABLE FRITTATA | Serves 4 |
2 large potatoes, peeled and thinly sliced
1 onion,thinly sliced
5 eggs
450 mL sour cream
330 g can asparagus spears, drained
1/2 red capsicum, cut into strips
2 zucchinis, cut into strips
2 tablespoons parmesan cheese
1.Arrange potatoes and onion over base of greased 23 cm glass pie plate.
2.Combine eggs and sour cream. Pour half the mixture over potatoes.
3.Cook for
4.Arrange asparagus, capsicum and zucchinis in a circle over potato. Pour over remaining egg mixture. Sprinkle with cheese.
5.Cook on the low rack for
6.Stand covered with foil for 5 minutes.
7.Cut into wedges.
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