77
3. Place the eggs, milk and butter in a large
jug and whisk to combine. Cook on HIGH
Micro for 2 mins., stirring every 30 secs.
Add the pepper, tomato, basil and
seasoning.
Cook for a further 4 minutes, on HIGH
Micro stirring every minute or until the eggs
have just set.
4. Spoon the eggs over the toasted ciabatta
and sprinkle with parmesan. Serve
immediately.
I
ngredients
250g (9 oz) shortcrust pastry
150 g (5 oz) courgettes
175 g (6 oz) broccoli
50 g (2 oz) peas
175 g (6 oz) asparagus
100 g (4 oz) tomatoes
100 g (4 oz) full fat soft cheese
150 ml (
1
⁄
4
pt) single cream
1 garlic clove, crushed
2 eggs and 1 egg yolk
40 g (1
1⁄
2
oz) mature Cheddar cheese
Summer Vegetable Flan
Serves 6
Dish: 23 cm (9”) flan dish, bowl
1. Line flan dish with pastry, prick with a fork.
Cook on Combination: GRILL 1 and
MEDIUM Micro for 4 mins. or until dry.
2. Thinly slice the courgettes, prepare the
broccoli and peas, place in a bowl with
90 ml (6 tbsp) of water and soften on HIGH
Micro for 4-5 mins. Drain. Place in the
pastry case with the asparagus and
quartered tomatoes.
3. Beat the soft cheese with the cream, garlic
and eggs, pour over the vegetables and
sprinkle with cheese. Cook on Combination:
GRILL 1 and SIMMER Micro for 14-16
mins. or until just set.
I
ngredients
1 red pepper
3 ciabatta rolls, halved
1 garlic clove, peeled and halved
4 eggs
60 ml (4 tbsp) milk
knob of butter
1 ripe tomato, deseeded and diced
30 ml (2 tbsp) fresh basil, chopped
salt and pepper
Parmesan Cheese, grated
Ciabatta with Scrambled eggs
Serves 4-6
Dish: large jug
Oven Accessory: glass turntable
and grill rack
1. Cut the pepper in half. Place on the grill
rack and cook on GRILL 1 for 7-8 mins. or
until the skin has blackened. Carefully peel
off the skin, remove the core and seeds,
and dice the flesh.
2. Toast the rolls on GRILL 1 for 2-3 mins. or
until lightly browned. Rub each roll with the
cut side of the garlic clove.
