Sharp R-959M, R-98STM-A Serves 2, Recipes, Cheese & Onion Pie, Chicken & Mushroom Quiche

p67 8/28/06 1:46:03 PM

RECIPES

Serves 6

300g onion, chopped

125g red leicester cheese, grated

325g cheddar cheese, grated

2 eggs (medium) 45ml (3 tbsp) milk salt and pepper to taste 525g shortcrust pastry

1 egg (medium), beaten, to glaze

Serves 4 - 6

300g shortcrust pastry

45ml (3 tbsp) barbecue sauce 100g mushroom, sliced

125g onion, finely chopped

300g cooked chicken, chopped

4 eggs (medium) 300ml (1/2 pint) milk salt and pepper to taste

Serves 2 - 4

BURGER:

100g cheddar cheese, grated

75g cooked chestnut, finely chopped

100g wholemeal breadcrumbs (see tip, page 90)

50g onion, finely chopped

50g carrot, grated

50g leek, finely chopped 5ml (1 tsp) curry powder salt and pepper to taste 1 egg (medium), beaten

COATING:

75g cooked chestnut, finely chopped

50g wholemeal breadcrumbs (see tip, page 90) wholemeal flour

1 egg (medium), beaten

CHEESE & ONION PIE

1Place the onion in a bowl and cook on 100% for 4 minutes, stir halfway through cooking.

2Add the cheeses, egg, milk and seasoning, mix well. Set aside.

3Roll out 300g of pastry large enough to line a greased 25cm (10”) flan dish. Roll out 225g of pastry large enough to make a lid.

4Preheat the oven to CONVECTION 220ºC.

5Pour the cheese mixture into the base and cover with the pastry lid. Crimp the edges and glaze with egg.

6Place on the lower shelf and cook on CONVECTION 220ºC for 30 minutes, rotate the dish 180º after half the cooking time.

CHICKEN & MUSHROOM QUICHE

1Line a greased 25cm (10”) flan dish with pastry, spread the barbecue sauce over the pastry base.

2Place the mushroom and onion in a bowl, cook on 100% for 2 minutes. Drain to remove excess liquid. Stir in the chicken to mix well.

3Spread the chicken mixture evenly over the sauce.

4Mix the eggs, milk and seasoning together in a bowl and pour over the filling.

5Place on the low rack and cook on DUAL CONVECTION, 220ºC, 30% for 30 minutes.

CHEESE & NUT BURGERS

1To make the burgers, place the cheese, chestnut, breadcrumb, onion, carrot and leek in a large bowl, stir to mix well.

2Add the curry powder, seasoning and egg, stir well to bind the mixture.

3Cover and refrigerate for 2 hours.

4Preheat the oven to CONVECTION 230ºC.

5Divide the mixture into 4 equal portions and form into burger shapes with well-floured hands.

6Mix chestnut and breadcrumbs together.

7To coat the burgers, dip each burger first into the wholemeal flour, then beaten egg and finally the nut and breadcrumb mixture.

8Place the burgers on a baking tray and place on the lower shelf.

9Cook on CONVECTION 230ºC for 23 minutes. Rotate the tray 180º after half the cooking time.

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