RECIPES
55
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POTATO BREAD
Serves 4
325g (12oz) potato, cooked and mashed
275g (10oz) self raising flour
100g (4oz) mature Cheddar cheese, grated
5ml (1tsp) salt
5ml (1tsp) mixed dried herbs
2 cloves garlic, crushed (see Tip, Page 46)
10ml (2tsp) whole grain mustard
1 egg (size 3), beaten
75ml (5tbsp) milk
1 egg (size 3), beaten to glaze
5ml (1tsp) fresh parsley, chopped to sprinkle
Preparation Time - 15 Minutes
1 Place the potato, flour, cheese, salt, herbs, garlic
and mustard in a large bowl, mix well.
2 Add the egg and milk, mix to form a soft dough.
Knead the dough into a round shape approx.
23cm (9") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.
3 Place on the rack and cook at 130˚C for 30
minutes.
Serve with soup, cheese or salad.
SODA BREAD
Serves 4
225g (8oz) wholemeal self raising flour
150g (5
1
/
2
oz) medium oatmeal
2.5ml (
1
/
2
tsp) salt
2.5ml (
1
/
2
tsp) bicarbonate of soda
50g (2oz) butter
120ml (4floz) natural yoghurt
90ml (6tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle
Serve with cheese and a salad.
FIG & WALNUT BREAD
Serves 6 - 8
175g (6oz) figs, chopped
150ml (
1
/
4
pint) boiling water
225g (8oz) plain flour
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (
1
/
2
tsp) salt
2.5ml (
1
/
2
tsp) bicarbonate of soda
100g (4oz) butter
125g (5oz) walnuts, roughly chopped
150ml (
1
/
4
pint) milk
1 egg (size 3), beaten
Serve sliced, spread generously with butter.
Preparation Time - 15 Minutes
1 Place figs in a large bowl, add the boiling water,
leave aside to cool.
2 Place flours, sugar, salt and bicarbonate of soda in a
bowl, mix well. Rub in butter until mixture resembles
fine breadcrumbs, stir in walnuts.
3 Add the fig mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2
1
/
2
pint),
straight-sided loaf dish with greaseproof paper.
Spoon in loaf mixture and smooth the surface.
5 Place on the turntable, use sequence programming
to cook for 10 minutes on 70% then 6 minutes on
DUAL GRILL-1, 70%.
Microwave Tip: Ripening cheese
Place 100g (4oz) cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.
Preparation Time - 15 Minutes
1 Combine flour, oatmeal, salt, bicarbonate of
soda in a large bowl. Rub in the butter.
2 Add the yoghurt and milk, mix to form a soft but
not sticky dough.
3 Knead lightly into a round shape approx. 20.4
cm (8") in diameter. Place in a greased 25.4cm
(10") flan dish.
4 Use a knife to mark into 8 wedges, cut only
halfway through dough. Glaze surface with egg,
sprinkle with sesame seeds.
5 Place on the turntable, cook at 130˚C for 30
minutes.
R-774M O/M 28/03/2001 15:24 Page 55
http://www.usersmanualguide.com/