User Manual

42
125g (5oz) white self raising flour
125g (5oz) granary flour
2.5ml (
1
/2tsp) salt
5ml (1tsp) baking powder
45ml (3tbsp) olive oil
150ml (
1
/4 pint) milk
90ml (6tbsp) tomato relish
5ml (1tsp) Worcestershire sauce
15ml (1tbsp) fresh oregano
50g (2oz) salami sausage, sliced
50g (2oz) mushrooms, sliced
1
/2 green pepper, thinly sliced
1-2 medium tomatoes, quartered
100g (4oz) Mozzarella cheese, grated
salt and pepper to taste
1 Place flours, salt and baking powder in a large
bowl, mix well. Blend oil and milk together, stir
into the flour to make a firm dough.
2
Roll out to make a 25.4cm (10") circle. Place in a
greased 25.4cm (10") flan dish, cook on HIGH for
3-4 minutes. Carefully turn over, cover with topping.
3 To prepare the topping, combine the tomato
relish, Worcestershire sauce and 5ml (1tsp) of
oregano. Spread evenly over the uncooked side
of the pizza base. Arrange the salami,
mushrooms, green pepper and tomatoes on top
and sprinkle with the Mozzarella and remaining
oregano. Season with salt and pepper.
4 Place on low rack, cook on DUAL GRILL,
MEDIUM for 10 minutes until the vegetables are
tender and the cheese is brown and crispy.
SERVES 4PREPARATION TIME - 20 MINUTES
IZZA WITH SALAMI & MUSHROOMS
P
Ham and pineapple: Substitute salami with 100g
(4oz) chopped, cooked ham, add 3 pineapple rings.
Variations:
Tuna and olive: Substitute salami with 200g (7oz)
canned tuna, chopped and top with 8 whole black olives.
C
HEESE & EGGS
UICHE LORRAINE
SERVES 4-6 PREPARATION TIME - 18 MINUTES
1 Line a 20.4cm (8") flan dish with pastry.
2 Place bacon and onion in a bowl, cook on HIGH
for 3 minutes.
3 Place eggs, milk, seasoning in a bowl, mix well.
4 Spread bacon and onion evenly over the pastry.
Pour egg mixture over, top with grated cheese.
5 Place on low rack. Cook on DUAL COOK 220°C,
MEDIUM LOW for 30-35 minutes.
275g (10oz) short crust pastry
6 rashers of bacon, chopped
1 large onion, finely chopped
4 eggs (size 3)
300ml (
1
/2 pint) milk
salt and pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated
Q
Stilton & mushrooms: Replace bacon with 125g
(5oz) sliced mushrooms and Cheddar with Stilton.
C
HEESE & NUT LOAF
175g (6oz) walnuts, chopped
225g (8oz) fresh brown breadcrumbs
100g (4oz) Cheddar cheese, grated
1 medium onion, chopped
50g (2oz) mushrooms, sliced
10ml (2tsp) fresh parsley, chopped
90ml (6tbsp) milk
4 eggs (size 3), beaten
30ml (2tbsp) whole grain mustard
salt and pepper to taste
100g (4oz) frozen spinach
125g (5oz) cottage cheese
50g (2oz) Cheddar cheese, grated
1 Grease a 1.5 litre (2
1
/2 pint) loaf dish and line the
base with greaseproof paper.
2 Blend the walnuts, breadcrumbs, cheese, onion,
mushrooms, parsley, milk, eggs mustard and
seasoning together using a food processor.
3 Place the spinach in a bowl and heat on HIGH for
3 minutes, drain thoroughly.
4 Place half of the nut mixture in the base of the
prepared dish and smooth the surface.
5 Spread the cottage cheese on top, followed by
the spinach and the remaining nut mixture. Smooth
the surface and sprinkle with the grated cheese.
6 Place on turntable, cook on DUAL GRILL,
MEDIUM for 16 minutes until brown.
SERVES 4-6 PREPARATION TIME - 15 MINUTES