Operating Instructions

ingredients
MAKES 40-45
115 g plain flour,
115 g chilled butter, diced,
115 g mature cheddar,
finely grated,
50 g can anchovy fillets in oil,
drained and roughly
chopped, 50 g pitted black
olives roughly chopped,
½ tsp cayenne pepper
salt
Olive & anchovy bites approx 10 min
Place the flour, butter, cheese, anchovies, olives and cayenne
pepper in a food processor and pulse until mixture forms a firm
dough. Cover the dough. Chill for 20 minutes. Preheat on OVEN
200°C. Roll out the dough thinly on a lightly floured surface. Divide
the dough in two. Cut the dough into 5 cm wide strips, then cut
across each strip in alternate directions to make triangles. Transfer
on to enamel shelf, cook in the lower shelf position on OVEN 200°C
for 8 - 10 minutes until golden. Repeat with another portion of dough.
Cool on a wire rack. Sprinkle with sea salt.
ingredients
SERVES 4
1 medium onion, coarsely
chopped,
1 tbsp (15 ml) olive oil,
2 cloves garlic, crushed,
700 g sweet potatoes,
peeled and chopped,
1 large red pepper,
deseeded and chopped,
700 ml vegetable stock,
150 ml coconut milk,
salt,
pepper.
Dish: 1 bowl, 3 litres
capacity
Sweet potato soup approx 30 min
Place the onion, oil and garlic into a large bowl and cover. Place on
ceramic plate and cook on HIGH power for 2 mins. Add the potato
and pepper. Cover and cook on HIGH power for 5 mins. Add stock,
cover and cook on MEDIUM power for 20 mins, or until the potatoes
are soft, stirring halfway. Allow to cool slightly. Place in liquidiser and
puree until smooth. Stir in the coconut milk and season to taste.
Heat on MEDIUM power for
3 mins, or until piping hot.
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2016/3/21 16:20:21
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