p69_cre 8/28/06 1:48:56 PM

RECIPES

Serves

1 x 150g ready made pizza base (approx 50g barbecue sauce

100g mozzarella cheese, grated

100g cooked chicken, chopped

100g pineapple chunks

50g green pepper, sliced

50g red onion, sliced

Serv

300g short crust pastry

6 rashers of bacon, chopped

225g onion, finely chopped

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

100g cheddar cheese, grated

HAWAIIAN BARBECUE PIZZA

1Preheat the oven to CONVECTION 250ºC.

2Place the pizza base in a 25cm (10”) flan dish.

Spread the barbecue sauce over the base and sprinkle with half the cheese.

3Arrange the chicken, pineapple, pepper and onion on top then sprinkle with the remaining cheese.

4Place on the low rack and cook on DUAL CONVECTION, 250ºC, 30% for 10 minutes.

QUICHE LORRAINE

1Grease and line a 25cm (10") flan dish with pastry.

2Place bacon and onion in a bowl, cook on 100% for 4 minutes.

3Place eggs, milk, seasoning in a bowl, mix well.

4Spread bacon and onion evenly over the pastry. Pour egg mixture over and top with grated cheese.

5Place on the low rack and cook on DUAL CONVECTION, 220ºC, 30% for 25 - 30 minutes.

STILTON & MUSHROOM QUICHE: Replace bacon with 125g sliced mushroom and cheddar with stilton.

Serves

125g onion, sliced

300g leek, sliced

125g cooked ham, chopped

600g par-boiled potatoes, thinly sliced 600ml (1 pint) white sauce (see page 92) 250g cheddar cheese, grated

Mak

100g plain flour pinch of salt 175ml milk

1 egg (medium)

8 x 5ml (1 tsp) vegetable oil

CHEESE & POTATO LAYER

1Mix the onions, leeks and ham in bowl.

2Place half the leek mixture in a 2.5 litre (approx. 4 pint) casserole dish cover with half the potato slices, pour over half the sauce and sprinkle with half the cheese. Repeat with the remaining ingredients.

3Place on the low rack and cook on DUAL CONVECTION, 220ºC, 70% for 20 minutes.

YORKSHIRE PUDDING

1Place the flour and salt into a bowl and make a well. Add enough milk to make a thick paste. Add the remaining milk and egg and whisk.

Leave to stand for approx. 15 minutes.

2Place 5ml (1 tsp) of oil into 8 Yorkshire pudding moulds, place one tray on the low rack and the other on the high rack.

3Preheat the oven and trays to 220ºC.

4Remove trays and pour equal amounts of batter into the moulds and cook on CONVECTION 220ºC for 20 minutes.

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Page 71
Image 71
Sharp R-959M Mix the onions, leeks and ham in bowl, Hawaiian Barbecue Pizza, Quiche Lorraine, Cheese & Potato Layer
Page 70 Page 72

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