User Manual

ZUCCHINI SLICE
Serves: 4 to 6
Ingredients:
4 rashers
bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising flour
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
Salt and pepper
Method:
1. Lightly grease a 25 cm square microwave-safe
dish. Place bacon and onion in a 2-litre casserole
dish and cook on 1000 W for 2 to 3 minutes.
Allow to cool slightly.
2. Stir in zucchini, carrot and cheese and flour in a
1-litre bowl whisk together remaining ingredients
and stir until combined. Pour into prepared dish.
Cook on 600 W for 18 minutes.
ROASTED RED CAPSICUM & MUSHROOM BR-
USCHETT
A
Serves: 4
Ingredients:
200 g (4 to 5) large flat mushrooms
1 tablespoon olive oil
12 (340 g) slices Turkish bread
1½ tablespoon butter, softened
1 clove garlic, minced
50 g jar roasted red capsicum, sliced
100 g firm goats cheese
Method:
1. Mix together butter and garlic to form garlic
butter. Slice the mushrooms and drizzle with olive
oil. Cook on 1000 W for 3 minutes. Set aside.
2. Preheat oven on Convection 220 °C. Spread one
side of the bread with garlic butter and place in
a single layer on the metal tray in upper shelf
position. Cook for 6 minutes.
3. Turn the bread slices over. Layer the mushrooms
and red capsicums on the top of the bread slices.
Crumble the goats cheese and sprinkle evenly
over each slice. Cook for 200 °C a further 8 to
10 minutes in lower shelf postion.
CHEESE AND RED PESTO TARTLETS
Serves: 12
Ingredients:
180 g ready rolled short crust pastry sheets
65 g red pesto or sun dried tomato paste
1 medium tomatoes, peeled, seeded
and chopped
25 g black olives, chopped
125 g mozzarella cheese, grated
1 clove garlic
1 teaspoon dried oregano
¼ cup grated parmesan
Method:
1. Cut out 12 × 7 cm (approx) circles of pastry to fit
into the base of 1 greased 12 holed tartlet tins.
Chill for 30 minutes.
2. Preheat the oven at 200 °C.
3. Mix the red pesto, tomatoes, black olives,
mozzarella and garlic in a bowl.
4. Fill the tartlet shells with mixture. Sprinkle with
Parmesan and oregano. Place tin on metal tray
in lower shelf position and cook on 200 °C for 14
to 16 minutes or until golden brown.
NUTS AND BOLTS
Serves: 6 to 8
Ingredients:
60 g
butter
2 teaspoons curry powder
2 tablespoons worcestershire sauce
½ teaspoon salt
¼ teaspoon garlic powder
125 g packet mixed rice crackers
200 g salted peanuts
125 g packet pretzel sticks
1 cup nutri- Grain
100 g changes fried noodles
Method:
1. Place butter, curry, Worcestershire sauce, salt
and garlic powder in a 3-litre casserole dish.
Cook on 1000 W for 2 minutes.
2. Add remaining ingredients, mix well and cook on
1000 W for 5 to 6 minutes, stirring twice through
cooking. Cool. Serve in a bowl with drinks.
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Soups, Snacks and Starters
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