70
SOUPS & STARTERS
Ingredients
1 bag of young spinach
leaves
25 g (1 oz) butter
2 garlic cloves, crushed
450 g (1 lb) flat black
mushrooms,
finely chopped
75 g (3 oz) fine oatmeal
1 egg yolk
100 g (4 oz) cream cheese
30 ml (2 tbsp) chopped fresh
herbs
15 ml (1 tbsp) lemon juice
Mushroom Paté Serves 4
Dish: 18 cm (7") souffle dish lightly greased
Oven Accessory: glass turntable + metal tray
1. Remove the stalks from the spinach and use the leaves to
line the souffle dish, reserving leaves for the top.
2. Place the butter and garlic in a large dish, cover and cook
on HIGH power for 1 min. or until melted. Add the
mushrooms, recover and cook on HIGH power for 5 mins.
or until softened. Stir in remaining ingredients and beat well.
3. Spoon the paté mixture into the lined souffle dish and cover
with the reserved spinach leaves. Cover with a circle of
greaseproof paper and cook on Combination:
CONVECTION 190°C + SIMMER power for 20 mins. or
until firm to the touch. Leave to cool before serving.
Baked Stuffed Tomatoes Serves 4
Dish: Shallow heatproof dish
Oven Accessory: glass turntable + metal tray
1. Pre-heat oven on convection 210°C.
2. Slice the tops off the tomatoes. Deseed, scoop out the
centre and discard.
3. Drain tomatoes upside down on kitchen paper then place
tomatoes right way up in heatproof dish.
4. Sprinkle inside with salt and pepper and dried basil.
5. Break in whole egg, and cover the top with slices of
mozzarella cheese.
6. Cook in preheated oven on CONVECTION 190˚C +
SIMMER for 20-25 mins. or until browned on top.
Ingredients
4 beef tomatoes
seasoning
3 ml (
1
/
2
tsp) dried basil
4 eggs
200 g (7 oz) mozzarella
cheese
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