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Ingredients
200g (7oz) or 4-5 large flat
mushrooms
10ml (2 tsp) 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 tray.
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 tray. 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 tray on wire shelf and cook on
GRILL 1 + SIMMER MICROWAVE for 4-5 mins.
4
Ingredients
250g (9oz) ready made puff pastry
15 ml (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 (½ oz) 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.
6
Soups and Starters
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