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Microwave Tip: Garlic bread
75g (3oz) butter, 2 cloves garlic, crushed, one small
French stick, sliced. Mix butter and garlic together
and spread onto the sliced bread. Wrap the stick in
kitchen paper and heat on MEDIUM for 1-2 minutes
until butter has melted.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 30 

MINUTES

1 Place 50g (2oz) butter in a bowl, heat on HIGH for

30 seconds. Add mushrooms and stock cube,
mix well. Cook on HIGH for 2 minutes.

2 Heat spinach on HIGH for 10 minutes, stir 2-3

times. Drain. Stir in remaining butter, nutmeg,
cheese, seasoning and mushroom mixture.

3 Line the base of a deep, square 20.4cm (8") dish

with a layer of lasagne, followed by a layer of
spinach mixture, cheese sauce and another layer
of lasagne. Layer until all ingredients have been
used, ensuring the final layer is lasagne, with
enough cheese sauce to cover the surface.
Sprinkle generously with grated cheese.

4 Place on low rack, cook on DUAL COOK 220

°

C,

MEDIUM for 25 minutes.

Blue Cheese & Chive Jackets (page 35); Butter Bean Casserole (page 35); Spinach & Mushroom Lasagne (page 36).

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36).

S

ERVES

 

6

P

REPARATION

 

TIME

  - 20 

MINUTES

Ideal for childrens' parties.

1 To prepare the base, place  flours, baking powder,

cheese, and seasoning in a bowl, mix well.
Combine with enough milk to make a soft dough.

2 Cut out a cat face template out of paper approx.

10cm (3.9") in diameter with triangular ears.

3 Roll out the dough to a thickness of 0.6cm (

1

/

4

").

Use the template to cut out 6 cat faces. Place two
in a large, greased flan dish.

4 Spread tomato relish over the surface of each

face. Cover with sliced tomato and sprinkle with
Mozzarella cheese. Place three slices of salami
on each face to make two eyes and a nose, use
the sliced green pepper to make whiskers placing
three slices on each side of the nose.

5 Place on the high rack, cook on DUAL GRILL,

MEDIUM LOW for 7-8 minutes until golden.
Repeat for remaining pizzas.

Chocolate Chip Cookies (page 38); Banana Muffins (page 38); Vegetable Burger (page 38); Pussy Cat Pizza (page 37).

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1 Place potatoes, beans, cheese, vegetables, spring

onions and parsley in a bowl, mix well. Season
and stir in the breadcrumbs.

2 Shape the mixture into six even sized burgers,

1.3cm (

1

/

2

") thick. Brush with beaten egg and

sprinkle with sesame or sunflower seeds.

3 Place burgers in a large flan dish on the high rack.

Cook on DUAL GRILL, MEDIUM for 8 minutes
until brown and crispy on both sides, turn over
after 4 minutes.

Serve in bread bun with cheese and relish.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Cream margarine and sugar until light and fluffy.

Add the egg and banana, mix well.

2 Stir in the flours and yoghurt to make a soft dough.
3.Spoon equal amounts of the mixture into 14

muffin cases.

4 Place the cases into 2 bun trays, place one tray

onto the high rack and one onto the low rack.

5 Cook on CONVECTION 200

°

C for 30 minutes.

After 15 minutes change the trays over

6 Repeat this process for the remaining mixture.

Serve warm, dredged with icing sugar.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

The biscuits will be soft when hot but will harden as
they cool.

1 Cream margarine and sugar until light and fluffy.

Stir in the flour, chocolate and walnuts to make a
soft but firm dough.

2 Divide mixture into 8 even sized balls, place  apart

in two large flan dishes and flatten slightly.

3 Place one dish on low rack and the other on the

high rack.  Bake on CONVECTION 180

°

C for 25

minutes until golden brown around the edges.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 10 

MINUTES

Microwave Tip: Softening bananas
Place two peeled bananas in a bowl. Heat on HIGH
for 30 seconds to 1 minute.

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Cook's Tip: Yorkshire pudding (Jet Convection)
Place 5ml (1tsp) oil into eight Yorkshire pudding
moulds (two trays of 4 moulds). Place one tray on high
rack and the other on low rack. Preheat oven and
oiled tins to CONVECTION 220

°

C. Combine 300ml

(

1

/

2

 pint) milk, 2 eggs (size 3), 100g (4oz) plain flour

and pinch of salt until smooth, pour equal amounts
into hot oil. Return trays to oven, one on high rack and
other on low  rack. Bake  in  preheated  oven
CONVECTION 220

°

C for 25 minutes.

Swap the trays over after 15 minutes.

1 Place the butter in a large bowl and heat on HIGH

for 1 minute. Stir in the flour, and seasoning to
form a paste.

2 Gradually add the milk, cook on HIGH for 3 minutes,

stir every minute until smooth and thick. Add the
cheese, mix well, cook on HIGH for 2 minutes.

3 Preheat the oven to CONVECTION 220

°

C.

4 Beat the egg yolks into the sauce and allow to cool.
5 In a separate bowl beat the egg whites until stiff.

Carefully fold the egg whites into the cheese
sauce mixture a little at a time until blended.

6 Pour soufflé into a greased 2.4 litre (4 pint) soufflé dish.
7 Place on low rack and bake in the preheated oven

CONVECTION 220

°

C for 35 minutes until the top

has puffed up and is golden brown and a skewer
comes out clean.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to

make a pocket. Fill each pocket with sliced
cheese, place in a large flan dish. Pour in sauce.

3 Place on turntable, cook on MEDIUM for 12 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 25 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Heat the water and butter on HIGH for 3 minutes,

beat in the flour, salt, pepper, marjoram and
thyme.

2 Gradually add the eggs and beat well until the

mixture is smooth, thick and glossy.

3 Place 16 heaped tablespoons of the choux mixture

in a circle around the edge of a greased 25.4cm
(10") flan dish..

4 To prepare the filling, place the butter, onion and

mushrooms in a bowl and heat on HIGH for 3
minutes. Stir in the flour to form a paste.

5 Gradually stir in the stock, cream and mustard.

Cook on HIGH for 3 minutes until thick and smooth.
Stir in the ham and cheese, spoon into the centre of
the choux ring, sprinkle with parsley.

6 Preheat the oven to CONVECTION 220

°

C.

7 Place on low rack and bake in the preheated oven

on CONVECTION 220

°

C for 25 minutes until

golden brown.

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