R3
Appetisers and entrees
Creamy mushroom paté
75g butter
125g bacon rashers, rind removed and thinly sliced
300g mushrooms, thinly sliced
1 Spanish onion, finely sliced
100g cream cheese, softened and roughly chopped
Few drops of tabasco sauce
Pepper and salt
1. Preheat Avance Cookware on ‘High Sear’ setting.
Sauté the bacon, butter, mushrooms and onion for
5 minutes.
2. Cool mixture then blend or process ingredients
until smooth. Add cream cheese and tabasco.
3. Puree until smooth. Season to taste.
4. Pour prepared mixture into serving pot and chill
before serving.
Serve with melba toast.
Baba ghannoush
2 tablespoons olive oil
2 medium eggplants, peeled and chopped in
1cm pieces
2 cloves garlic, crushed
1
1
⁄
2
tablespoons lemon juice
1
⁄
2
teaspoon sweet paprika
1
⁄
2
cup chicken stock
200g cream cheese, softened
1. Heat Avance Cookware on setting 12. Add oil.
Sauté eggplants, garlic and paprika for 2 minutes.
2. Add lemon juice and chicken stock, bring to
the boil, reduce the heat to setting 4-6 cover
and simmer for 10 minutes or until eggplant
has softened.
3. Cool mixture then blend or process until smooth
with cream cheese.
4. Refrigerate in an airtight container until required.
Serve with toasted Turkish bread.
6
4
