118
Macaroni Cheese
Serves 4
Dish: large dish, jug
Oven Accessory: glass tur low wire rack on metal tray
1. Cook macaroni in 550 ml (1 pt) boiling water. Cover, place on glass
turntable and cook on
HIGH MICROWAVE
for 5-6 mins. or until
soft. Drain.
2. Place butter, onion and bacon in a jug. Cook on
HIGH
MICROWAVE
for 5 mins. or until onion is soft. Stir halfway through
cooking.
3. Stir in flour and cook for 30 secs. on
HIGH MICROWAVE
.
4. Gradually add milk, stir well and season. Cook on
HIGH
MICROWAVE
for 5-6 mins. or until sauce is thick and bubbling. Stir
twice during cooking.
5. Add mustard and 100g (4oz) grated cheese. Add macaroni and
season.
6. Place the macaroni mixture in dish. Sprinkle with breadcrumbs
and remaining cheese. Place dish on low wire rack and cook on
COMBINATION: TURBO-BAKE 230°C + GRILL 3 + LOW
MICROWAVE
for 10-15 mins. or until cheese starts to melt.
Ingredients
200g (7oz) quick cooking
macaroni
40g (1½oz) butter
1 small onion, finely
chopped
100g (4oz) bacon, chopped
40g (1½ oz) flour
600ml (1pt) milk
5 ml (1tsp) French mustard
150g (5oz) cheddar cheese,
grated
salt and pepper
25g (1oz) fresh brown
breadcrumbs
Cheese, Onion and Olive Scones
Serves 4
Dish: bowl, baking sheet 32x23cm (12½" x 9") greased and
enamel shelf greased
Oven Accessory: glass turntable followed by enamel shelf in
lower position and wire shelf in upper position
1. Place onion and oil in a bowl. Place on glass turntable and cook on
HIGH MICROWAVE
for 2 mins. or until softened.
2. Preheat oven on
CONVECTION 200°C
with wire shelf in position.
3. Sift together the flour, salt, mustard and cayenne with seasoning.
Rub in the butter.
4. Mix in onion, cheeses and olives. Beat egg and milk together. Add
enough of the egg and milk to form soft dough.
5. On a floured surface roll out dough to approx. 2 cm thick. Cut out
rounds using a 5 cm pastry cutter and brush with beaten egg.
6. Place the rounds on the baking sheet and enamel shelf. Place
enamel shelf in lower position and baking sheet on wire shelf.
Cook on
CONVECTION 200°C
for 15-20 mins. or until cooked and
golden brown.
Ingredients
1 medium onion, finely diced
10 ml (2 tsp) olive oil
175g (6oz) self-raising flour
3 ml (½tsp) salt
3 ml (½tsp) mustard powder
3 ml ((½tsp)) cayenne
pepper
salt & pepper
25g (1oz) butter
40g (1½oz) strong cheddar
cheese, grated
40g (1½oz) Parmesan
cheese
25g (1oz) black olives,
stoned and chopped
1 egg, beaten
45 ml (3tbsp) milk
1 beaten egg for glazing
