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6.Turn cake out onto a wire rack to cool.
When cold, dust top with icing sugar or
spread with Vanilla Icing.
FOCACCIA PIZZA-STYLE
1/3 cup tomato paste
2 pieces Focaccia bread (approx. 15cm x
10cm), cut in half
1 tomato, sliced
1 onion, sliced
60g sliced salami
1
⁄2 cup sliced green capsicum
60g button mushrooms, sliced
1 teaspoon dried Italian Herbs
1 cup grated mozzarella cheese
1. Spread the tomato paste evenly over
the open focaccia slices.
2.Arrange tomato, onion, salami, capsicum
and mushrooms evenly over focaccia
slices. Sprinkle with herbs and cheese.
3. Select the GRILL FUNCTION and grill
for 5-10 minutes or until topping has
softened and cheese melted. Repeat
with two remaining focaccia slices.
Serves 2-4.
OPEN SANDWICH MELTS
2 tablespoons mayonnaise
4 slices thick rye, wholemeal or grain
bread (lightly toasted if desired)
4 cooked asparagus spears, mashed
2 cups cooked diced chicken OR
1 x 440g can chunky tuna,
drained
2 tablespoons fresh herbs, finely chopped
1_ cup shredded Cheddar cheese
1
⁄4 cup pine nuts
1. Spread mayonnaise evenly over bread
slices. Place asparagus on top.
2. Spoon chicken or tuna over asparagus,
sprinkle with herbs, cheese and pine
nuts.
3. Select the GRILL FUNCTION and grill
for 5-10 minutes or until cheese has
melted and nuts have lightly browned.
Repeat with two remaining open
sandwiches. Serves 2-4.
GARLIC OR HERBED BREAD
50g butter, softened
2 cloves garlic, crushed OR
1 tablespoon finely chopped fresh herbs
4 slices light rye or French stick bread,
thickly sliced diagonally
1. Combine butter and garlic or herbs.
Brush onto both sides of bread slices.
2. Place bread slices onto grill rack
inserted into baking tray.
3. Select the GRILL FUNCTION. Grill
bread slices 2-3 minutes or until golden
brown, turn bread slices over and grill
2-3 minutes or until golden brown.
Serve immediately. Serves 2-4