69
Soups / Starters
Pesto bread
approx 4 min
ingredients
Cut bread into 1.5 cm slices diagonally, leaving bottom crust uncut.
Soften butter in a small bowl on HIGH power for 10-20 secs. Mix
butter and Pesto sauce together until well blended. Spread each
side of cut bread slices with butter mixture. Place on wire rack and
cook on COMBINATION SIMMER power + Grill 1 for 3 mins. or
until crispy. Cut through base crust of each slice before serving.
SERVES 6
1 Baton loaf
50
g
butter
5 ml (1 tsp) Pesto sauce
15 ml (1 tbsp) fresh
chopped parsley
Dish: small bowl
Onion & Feta tarts
approx 29 min
ingredients
Roll out the puff pastry and cut out 6 circles, each about 10 cm
diameter. Refrigerate the pastry for 30 min. Put the onion and oil in
a glass dish. Cover and cook for 3-4 minutes on HIGH power. Pre-
heat on OVEN 220 ºC. Add the pine nuts, cheese, olives, sun-dried
tomatoes and capers to the onions. Season. Place 6 pastry circles
on the enamel shelf and prick them with a fork. Divide the mixture
between the six pastry circles. Cook the tartlets on OVEN 220 ºC
for 20-25 mins. or until golden.
SERVES 6
250
g
of puff pastry
30 ml olive oil
150
g
peeled and sliced
onions
25
g
pine nuts
75
g
feta-type cheese in small
pieces
25
g
black olives, stoned and
chopped
25
g
sun-dried tomatoes (in oil or
rehydrated), roughly chopped
10
g
capers
Salt and freshly-ground pepper
Fresh oregano to garnish
Dish: glass dish
Roasted garlic mushrooms
approx 20 min
ingredients
Preheat on OVEN 200°C. Arrange the mushrooms on enamel shelf
with the stalk side facing upwards. Mix together the butter, garlic,
thyme, lemon juice and seasoning. Spoon a little garlic butter on to
each mushroom. Place the enamel shelf in the lower shelf position
and cook on OVEN 200°C for 15 - 20 mins or until the mushrooms
are tender.
SERVES 4
16 even-sized open cup
mushrooms, stalks removed
75
g
unsalted butter,
softened
3 cloves garlic, very fi nely
chopped,
2 tbsp fresh thyme, chopped
½ tsp lemon juice
salt & ground pepper
Dish: small bowl
F0003BM53BP.indd sec69F0003BM53BP.indd sec69 2017/2/17 15:02:482017/2/17 15:02:48
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