12
QUICK NACHOS
Serves 4
200 g packet corn chips
250 g jar of salsa
1
/2 cup sour cream
2 tablespoons tomato paste
1
/4 cup grated tasty cheese
1. Place corn chips in base of a flan dish.
2. Mix salsa and sour cream together in a small bowl.Pour over corn chips.
3. Spread tomato paste over the top of salsa.
4. Sprinkle with cheese.
5. Place on the high rack and cook for 4
1
/2 minutes on TOP GRILL.
6. Serve immediately with guacamole.
VEGETABLE FRITTATA
Serves 4
2 large potatoes, peeled and thinly sliced
1 onion,thinly sliced
5 eggs
450 mL sour cream
340 g can asparagus spears, drained
1
/2 red capsicum, cut into strips
2 zucchinis, cut into strips
2 tablespoons parmesan cheese
1. Arrange potatoes and onion over base of greased 23 cm pie plate.
2. Combine eggs and sour cream. Pour half the mixture over potatoes.
3. Cook for 10-12 minutes on 70% on the low rack.
4. Arrange asparagus, capsicum and zucchinis in a circle over potato.
Pour over remaining egg mixture. Sprinkle with cheese.
5. Cook on the low rack for 10-12 minutes on HIGH MIX TOP GRILL, and 4
minutes on TOP GRILL.
6. Stand covered with foil for 5 minutes.
7. Cut into wedges.
APPETISERS
GARLIC AND HERB FOCACCIA
1 focaccia (rectangular)
100 g margarine
2 cloves garlic, crushed
1 teaspoon mixed herbs
1. Carefully cut bread in half.
2. Mix margarine, garlic and herbs together in a small bowl.
3. Spread evenly over focaccia. Place onto the high rack side by side.
4. Cook for 4-5 minutes on TOP GRILL.
5. Cut into strips and serve hot.
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