68
RECIPES
Serves 6
300g onion, chopped
125g red leicester cheese, grated
325g cheddar cheese, grated
2 eggs (medium)
45ml (3 tbsp) milk
salt and pepper to taste
525g shortcrust pastry
1 egg (medium), beaten, to glaze
1 Place the onion in a bowl and cook on 100% for 4
minutes, stir halfway through cooking.
2 Add the cheeses, egg, milk and seasoning, mix well.
Set aside.
3 Roll out 300g of pastry large enough to line a greased
25cm (10”) flan dish. Roll out 225g of pastry large
enough to make a lid.
4 Preheat the oven to CONVECTION 220ºC.
5 Pour the cheese mixture into the base and cover with
the pastry lid. Crimp the edges and glaze with egg.
6 Place on the lower shelf and cook on CONVECTION
220ºC for 30 minutes, rotate the dish 180º after half
the cooking time.
C
HEESE
&
ONION PIE
Serves 4 - 6
300g shortcrust pastry
45ml (3 tbsp) barbecue sauce
100g mushroom, sliced
125g onion, finely chopped
300g cooked chicken, chopped
4 eggs (medium)
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Line a greased 25cm (10”) flan dish with pastry, spread
the barbecue sauce over the pastry base.
2 Place the mushroom and onion in a bowl, cook on
100% for 2 minutes. Drain to remove excess liquid.
Stir in the chicken to mix well.
3 Spread the chicken mixture evenly over the sauce.
4 Mix the eggs, milk and seasoning together in a bowl
and pour over the filling.
5 Place on the low rack and cook on DUAL
CONVECTION, 220ºC, 30% for 30 minutes.
C
HICKEN
&
MUSHROOM QUICHE
Serves 2 - 4
BURGER:
100g cheddar cheese, grated
75g cooked chestnut, finely chopped
100g wholemeal breadcrumbs (see tip, page 91)
50g onion, finely chopped
50g carrot, grated
50g leek, finely chopped
5ml (1 tsp) curry powder
salt and pepper to taste
1 egg (medium), beaten
COATING:
75g cooked chestnut, finely chopped
50g wholemeal breadcrumbs (see tip, page 91)
wholemeal flour
1 egg (medium), beaten
1 To make the burgers, place the cheese, chestnut,
breadcrumb, onion, carrot and leek in a large bowl,
stir to mix well.
2 Add the curry powder, seasoning and egg, stir well to
bind the mixture.
3 Cover and refrigerate for 2 hours.
4 Preheat the oven to CONVECTION 230ºC.
5 Divide the mixture into 4 equal portions and form into
burger shapes with well-floured hands.
6 Mix chestnut and breadcrumbs together.
7 To coat the burgers, dip each burger first into the
wholemeal flour, then beaten egg and finally the nut
and breadcrumb mixture.
8 Place the burgers on a baking tray and place on the
lower shelf.
9 Cook on CONVECTION 230ºC for 23 minutes.
Rotate the tray 180º after half the cooking time.
C
HEESE
&
NUT BURGERS
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Содержание R959MA
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