Recipes continued
Roast Vegetables | Serves 2 |
200g butternut pumpkin
2 small onions
1 large carrot
4 small new potatoes sea salt
freshly ground black pepper 40g butter, melted
3.Preheat oven to 210°C. Place wire rack in the bottom shelf in the raised position.
4.Cut pumpkin into wedges leaving the skin on. Cut onions into quarters. Cut carrot into 4 pieces lengthways.
5.Place vegetables into the baking pan, season with salt and pepper and drizzle with butter.
6.Reduce temperature to 180°C and bake for approximately 40 minutes or until baked and crisp.
Sweet Potato and Rocket Frittata | Serves 8 |
1 small sweet potato
80g baby rocket leaves
200g fetta cheese, crumbled 250ml thickened cream 10 eggs
Sea salt and freshly ground black pepper, to taste
½ cup grated tasty cheese
1.Preheat compact oven to 210°C. Place wire rack on the lower shelf in the sunken position.
2.Grease and line base of a 19cm square shallow cake tin.
3.Peel the sweet potato and slice thinly.
4.Place a layer of sweet potato then rocket then fetta into the cake tin and then repeat layers again. Reserve a few sweet potato slices if possible for the top.
5.Combine the eggs, cream, salt and pepper in a bowl; whisk together. Pour egg mixture into the cake tin and top with the grated cheese.
6.Place frittata into oven, reduce heat to 180°C and cook for about
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