Ingredients
200g (7oz) or 4-5 large flat
mushrooms
10ml (2tsp) olive oil
8 slices ciabatta
25g (1oz) softened butter beaten
with 1 chopped clove of garlic
150g (5oz) jar roasted red peppers,
sliced if necessary
100g (4oz) firm goat's cheese
Red Pepper & Mushroom Bruschetta Serves 4
Dish: bowl
Oven Accessory: no accessory then enamel shelf in
upper position then wire shelf in Lower position with
glass dish.
Slice mushrooms, place in a bowl and drizzle with olive
oil. Place on base of oven and cook on MEDIUM
MICROWAVE for 5 mins. Leave to cool slightly. Spread
one side of each slice of ciabatta with garlic butter. Place
the ciabatta slices on the enamel shelf and toast on
GRILL 1 for 5 mins. Remove enamel shelf. Turn the
ciabatta slices over and place on glass dish. Layer
mushrooms and pepper on top of ciabatta slices. Cut the
goat's cheese into 8 slices and put one slice on top of
each stack. Place glass dish on wire shelf and cook on
GRILL 1 + SIMMER MICROWAVE for 4-5 mins.
Ingredients
250g (9oz) ready made puff pastry
15ml (1tbsp) olive oil
225g (8oz) onions peeled & sliced
25g (1oz) pine nuts
100g (4oz) feta cheese crumbled
25g (1oz) pitted black olives roughly
chopped
75g (3oz) sun-dried tomatoes,
roughly chopped
15g (½oz) capers
salt and freshly ground black pepper
fresh oregano sprigs to garnish
Onion & Feta Cheese Tartlets Serves 6
Dish: 3 litre (6 pint) bowl and 2 greased baking
sheets 32 x 23cm (12½ x 9 inches)
Oven Accessory: no accessory then enamel shelf in
lower position + wire shelf in upper position
Roll out the puff pastry and cut out 6 circles each 10cm
(4 inches) in diameter. Chill pastry for 30 mins. Put oil
and onions into large bowl. Place on base of oven and
cook on MEDIUM MICROWAVE for 15 mins. Cool for 5
mins. Preheat oven on CONVECTION 230°C with
shelves in position. Stir nuts, cheese, olives, sun-dried
tomatoes and capers into onion mixture. Season well.
Place 3 pastry circles on each baking sheet and prick
with a fork. Divide the onion mixture among the pastry
circles. Place baking sheets on shelves and cook the
tarts on CONVECTION 230°C for 10-15 mins. or until
golden brown.
Soups & Starters
86
