p68 8/16/06 5:36:02 PM

RECIPES

Serv

15ml (1 tbsp) olive oil

6 spring onions, sliced

1 small red pepper, seeded and sliced

1 small green pepper, seeded and sliced

175g potato, cooked and sliced

5 eggs (medium), beaten salt and pepper to taste

75g cheddar cheese, grated

15ml (1 tbsp) fresh parsley, chopped

Serves

2 baking potatoes (approx. 250g each)

100g cooked ham, chopped

200g double gloucester cheese, grated 15ml (1 tbsp) chives, chopped

100g mushroom, finely chopped salt and pepper to season

SPANISH OMELETTE

1Place the oil in a 25cm (10") flan dish together with the spring onion, red and green pepper, mix well. Cook on 100% for 3 - 4 minutes until tender.

2Add the potato, ensuring the mixture is evenly distributed over the base of the flan dish, pour in the beaten egg. Season with salt and pepper, sprinkle with cheese and parsley.

3Place on low rack, cook on DUAL GRILL, 50% for 10 - 12 minutes until evenly brown and crispy.

CHEESY JACKETS

1Pierce each potato in several places. Place on turntable and bake on DUAL CONVECTION, 250ºC, 70% for 16 minutes until brown and crispy.

2Halve each potato and scoop the flesh into a bowl, add the ham, cheese, chives and mushroom, mix well. Season. Pile the mixture back into the potato skins.

3Place the filled potatoes in a flan dish on the high rack. Cook on DUAL GRILL, 50% for 7 - 8 minutes until brown and crispy.

CHEESE & SWEETCORN: Omit the double gloucester cheese, chives and mushrooms.

Add 200g of grated cheddar cheese and 100g sweet corn kernels at Stage 2.

Serv

 

HAM & STILTON TART

 

 

 

 

1

Sift the flour and salt into a large mixing bowl and stir

PASTRY:

 

 

in the suet.

225g self raising flour

2

Gradually mix in 150ml water until a soft dough is

100g shredded suet

 

 

formed. Knead lightly, roll out a base large enough to

150ml (1/4 pint) water

 

 

fit a 20cm (8”) flan dish.

FILLING:

3

Grease the flan dish and line with the pastry base, set

25g margarine

 

 

aside whilst preparing the filling.

6 spring onions, sliced

4

Place the margarine, onion and mushroom in a bowl,

125g mushroom, sliced

 

 

cook on 100% for 3 minutes. Stir in the flour to form a

25g plain flour

 

 

paste.

120ml (8 tbsp) hot chicken stock

5

Gradually stir in the stock, cream and mustard.

142ml (5 fl.oz) single cream

6

Cook on 100% for 3 minutes, then stir in the ham,

10ml (2 tbsp) whole grain mustard

 

 

cheeses and egg.

250g cooked ham, chopped

 

 

7

Preheat the oven to CONVECTION 220ºC.

125g stilton cheese, crumbled

 

8 Pour the filling into the pastry base.

75g mature cheddar cheese, grated

 

9

Place on the low rack and cook on DUAL

1 egg (medium)

 

 

CONVECTION, 220ºC, 10% for 25 minutes.

 

 

 

 

 

 

 

 

Page 69 Page 71
Page 70
Image 70
Sharp R-98STM-A, R-959M Suet, Fit a 20cm 8 flan dish, Aside whilst preparing the filling, Paste, Cheeses and egg
Page 69 Page 71

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