– 81 –
Soups, Snacks and Starters
C
RUSTLESS
C
HEESE AND
S
PINACH
P
IE
Serves: 4
Ingredients:
1 bunch spinach
6 green onions, thinly sliced
500
g
ricotta
2 eggs
1 tablespoon plain fl our
½ teaspoon nutmeg
½ cup grated cheddar
2 tomatoes, sliced (optional)
Method:
1. Wash and trim thick stalks from spinach. Chop
leaves roughly. Pile onto a microwave-safe dinner
plate and cover with plastic wrap. Microwave on
1000 W for 2 minutes. Set aside to cool slightly.
2. Place green onions into a small bowl cover and
cook on 1000 W for 3 minute.
3. Squeeze out excess moisture from cooked
spinach. Place ricotta, eggs, spinach, green
onions, fl our and nutmeg in a large bowl,
season to taste and fold with a spatula until well
combined.
4. Preheat oven to 200 °C.
5. Lightly grease a round (25 cm) microwave-safe
pie dish. Spread mixture evenly into prepared
dish and sprinkle with grated cheddar.
6. Place dish on Grill Tray in lower shelf position
and cook on 200 °C for 16 to 18 minutes.
Remove and stand for 2 minutes before cutting.
Serve topped with sliced tomato.
S
HEPHERD’S PIE
Serves: 2
Ingredients:
200
g
minced beef (or pork/chicken)
50
g
fresh mushroom (sliced)
80
g
parsley (diced)
150
g
frozen mixed vegetables
100
g
white onion (chopped coarsely)
3 garlic (minced)
1 teaspoon salt
½ teaspoon sugar
1 teaspoon coarse black pepper
a dash paprika
1½ tablespoon plain fl our
3 tablespoon water
½ cube beef stock
1 tablespoon olive oil or corn oil
Toppings:
1
kg
potato
(washed, pierced skin with fork)
100
g
shredded cheddar cheese
Ingredients A:
1½ tablespoon milk
3 teaspoon melted butter
½ teaspoon black pepper
½ teaspoon salt
½ egg
Method:
1. Cook onion, garlic and oil in a 2 litre microwave
proof casserole on 1000 W for 3 minutes. Do not
cover with lid.
2. Add beef, salt, sugar and black pepper, cook on
600 W for 2 minutes, uncovered.
3. Add mixed vegetables, mushroom and parsley,
cook on 600 W for 2 minutes, covered with lid.
4. Stir in fl our mixture, cook on 1000 W for 2
minutes, covered. Leave aside.
5. Cook potato with 3 tablespoon water on 1000 W
for 13-15 minutes in a microwave safe casserole,
covered with lid, turn over at ½ time.
6. Peel skin, mashed with fork or blend in a food
processor.
7. Add ingredients A and mix well, spread ½ of the
potato over the cooked beef mixture.
8. Sprinkle ½ of cheese on top, follow by remaining
potato.
9. Lastly sprinkle remaining cheese and paprika.
Pierce through the pie. Do not press the pie too
tight. Place casserole on Grill Tray.
10. Preheat oven at 200 °C till hot.
11. Bake at 200 °C for 30 minutes by lower shelves,
till surface is golden brown.
Note: Do not push too hard when spreading the
potato mash.
F0003BU00QP_CB_2016023.indd 81 2016/6/23 11:30:36
To Next Page
Loading...
