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.
CHEESE
AND EGG DISHES