– 80 –
Soups, Snacks and Starters
R
OASTED
N
UTS
Serves: 2 to 4
Ingredients:
1 cup raw peanuts (with or without skins,
and unsalted)
2 teaspoons salad oil
salt to taste
Method:
Place peanuts in a single layer on a pie plate.
Cook on 1000 W for 4 to 6 minutes, stirring every 2
minutes during cooking until golden brown. Drizzle
nuts with oil and sprinkle with salt. Stir well. Cook on
1000 W for 30 to 40 seconds. Stir. Serve hot or cold
in a small bowl.
L
EMON
P
EPPER
C
HICKEN
W
INGS
Serves: 4
Ingredients:
⅓ cup lemon juice
¼ cup olive oil
2 cloves garlic, crushed
1 teaspoon whole grain mustard
2 tablespoons chopped parsley
1 teaspoon cracked black
peppercorns
16 pieces chicken wings
Method:
Combine fi rst six ingredients. Place chicken in a fl at
dish and pour over remaining combined ingredients.
Marinate over night or for at least three hours.
Arrange marinated chicken on rack on Wire Rack
with a dish underneath to catch drops of oil. Cook
on Grill 1 for 24-25 minutes, turning once during
cooking.
S
PINACH AND
F
ILO
P
IE
Serves: 4 to 6
Ingredients:
1 bunch spinach
250
g
fetta cheese
4 eggs
1 cup cream
1 tablespoon fl our
½ teaspoon nutmeg
ground black pepper
1 clove garlic, crushed
8 sheets fi lo pastry
40
g
butter, melted
2 teaspoons sesame seeds
Method:
Wash spinach and remove leaves from stalks. Cut
leaves fi nely and place into a 3-litre casserole dish.
Cover and cook on 1000 W for 3 to 5 minutes. Drain
well. Crumble in Fetta cheese.
To Cook by oven:
Preheat oven to 200 °C. In a small bowl, beat eggs
lightly and combine with cream, fl our, nutmeg,
pepper and garlic. Place 4 buttered sheets of fi lo
pastry in base of pie dish. Place spinach and cheese
into pie dish, and pour over egg mixture. Fold one
sheet of fi lo in half widthwise and lay over top of
spinach mixture. Brush with melted butter and repeat
method with remaining sheets of fi lo, brushing with
butter between each layer of fi lo. Trim off excess fi lo
around edges and press down at the sides of the
dish. Brush with butter and sprinkle with sesame
seeds. With a sharp knife cut a diamond pattern in
top of fi lo pastry. Place on Grill Tray in upper shelf
and cook on 200 °C for 20 to 25 minutes.
V
EGETABLE
B
AKE
Serves: 4 to 6
Ingredients:
250
g
caulifl ower, cut into small pieces
250
g
broccoli, cut into small pieces
3 carrots, sliced
¼ cup water
½ cup cottage cheese
1 egg
½ cup cream
½ teaspoon lemon pepper
½ teaspoon seasoned herbs
½ cup grated tasty cheese
Method:
Place vegetables and water in a 3-litre casserole
dish. Cover and cook on 1000 W for 8 to 10 minutes.
Drain well. Place remaining ingredients except tasty
cheese in a bowl and mix well. Pour over vegetables.
Cook on 800 W for 8 to 10 minutes. Sprinkle with
tasty cheese. Place on Grill Tray in lower shelf
position and cook on Grill 1 for 5 to 10 minutes.
F0003BU00QP_CB_2016023.indd 80 2016/6/23 11:30:36
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