Recipes
Stuffed Mushrooms | Makes 12 |
12 medium field mushrooms |
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3 rashers bacon, chopped |
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250g cream cheese, softened |
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1 clove garlic, crushed |
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½ bunch chopped chives |
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1/3 cup grated fresh parmesan |
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1.Preheat compact oven to 210°C using the bake setting. Place wire rack on the middle shelf in the sunken position for the BT5300 and on the lower shelf in the sunken position for the BT4400.
2.Remove stalks from mushrooms.
3.Cook the bacon in a small frying pan until crisp; drain on absorbent paper.
4.Combine bacon, cream cheese, garlic, chives; mix well. Divide mixture evenly among mushrooms caps; sprinkle with cheese. Place mushrooms onto baking pan.
5.Bake in oven for about
Soya Sauce Chicken Wings | Makes 20 |
10 chicken wings |
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¼ cup honey |
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1/3 cup low salt soy sauce |
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2 teaspoons Chinese cooking wine
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1.Preheat compact oven to 240°C using the bake setting. Place wire rack on the middle shelf in the sunken position for the BT5300 and on the lower shelf in the sunken position for the BT4400.
2.Cut wings at joints and discard tips.
3.Combine remaining ingredients in a jug.
4.Place wings in a single layer on baking tray.
14
Pour sauce over wings and turn to coat.
5.Bake wings, turning occasionally. Cook for about 1 hour or until browned and cooked through.
Tip: Chinese cooking wine is available from Asian grocery stores. If you cannot find it simply replace with sherry or omit completely.
Sweet Potato and Rocket Frittata | Serves 8 |
1 small sweet potato |
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80g baby rocket leaves |
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200g fetta cheese, crumbled |
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250ml thickened cream |
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10 eggs |
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Sea salt and freshly ground black pepper, to taste
½ cup grated tasty cheese
1.Preheat compact oven to 210°C using the bake setting. Place wire rack on the middle shelf in the sunken position for the BT5300 and on the lower shelf in the sunken position for the BT4400.
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