S
S
t
t
e
e
a
a
m
m
e
e
d
d
W
W
h
h
o
o
l
l
e
e
F
F
i
i
s
s
h
h
Place cleaned fish on large piece of aluminium foil. Squeeze juice of 1 or 2 lemons over fish and cavity.
Add 3 or 4 sliced onion, celery pieces and parsley. Add 2 or 3 tablespoons water or wine and butter or
margarine. Wrap foil around fish securely. Pour about 3 or 4 cup water in pot. Place wrapped fish on rack
and steam at 220°C for 20 minutes.
E
E
a
a
s
s
y
y
Q
Q
u
u
i
i
c
c
h
h
e
e
Frozen short crust pastry
½ cup grated cheese
1 cup milk
½ cup chopped bacon
1 tomato sliced
4 eggs
1 onion, diced
1 tablespoon butter
Parsley, salt, pepper & basil (to taste)
Line a 9” (22.5 cm) pie dish with pastry. Cook on low rack in preheated oven (to 220°C) at 175°C for 12-15
minutes.
Mix all remaining ingredients together and pour into hot pastry. Bake for 15
– 30 minutes on 175°C until set
and golden brown.
E
E
a
a
s
s
y
y
C
C
a
a
s
s
s
s
e
e
r
r
o
o
l
l
e
e
1x450g tin tuna in brine 2 stalks celery
1x425g tin cream of celery soup
1 large onion
125g light sour cream
½ cup skimmed milk
cheese
Drain tuna and break up. Add soup and sour cream and milk and mix. Finely chop celery, grate onion and
add to mixture. Mix thoroughly. Place in a light casserole dish and grate cheese over top. Place in
preheated (to 220°C) convection oven on low/medium wire rack at 200°C for 30
– 40 minutes or until
cheese is browned.
B
B
a
a
n
n
a
a
n
n
a
a
F
F
o
o
s
s
t
t
e
e
r
r
½ cup butter, melted
1 cup brown sugar
3 tablespoons lemon juice
2/3 cup banana liqueur or rum