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RECIPE
Beef and Vegetable
Ravioli
300 g beef mince
Ready made Circular wonton wrappers (2 x 30 pack)
2 teaspoons light soy sauce
1 teaspoon cornfl our
1 cup spinach leaves, fi nely chopped
1 medium carrot, fi nely grated
2 shallots, fi nely chopped
½ small brown onion, fi nely grated
2 teaspoons rice wine vinegar
500 g jar pasta sauce
Salt and pepper to taste
Canola oil spray (to grease)
Serves 4-6
• In a food processor, process mince until smooth.
Place into a large bowl. Add the light soy sauce,
cornfl our, spinach, carrot, shallots, onion, rice wine
vinegar, salt and pepper. Mix until well combined.
• Using a 5.5cm circular cookie cutter, cut out all the
ready made wontons until you have 30 pairs (60
individual sheets in total).
• Hold one wonton wrapper in the palm of your
hand, place 1 tablespoon of the beef fi lling in the
center of the wrapper. Moisten the edge of another
wonton wrapper and place it over the fi rst piece.
Firmly press the edges together with your fi ngertips
to form a seal. Repeat with the rest of the wonton
wrappers.
• Lightly spray the steam tray with the canola oil to
prevent sticking.
• Arrange the ravioli pieces on the steam tray and on
glass tray provided.
• Place the trays in the LOWER position.
•
Manually set oven to Steam Cook High > 20 minutes
> START.
• Pour pasta sauce in a microwave safe glass bowl,
covering with glad wrap. Manually set oven to
Microwave 100%
>
3 minutes > START.
• Place ravioli in serving dish, pour sauce over ravioli
and mix until well combined.
Tip: Add fi nely grated cheese to the top if desired.
Leek, Bacon and Cheese
Quiche
80 g bacon, diced
120 g leek, washed and thinly sliced
½ cup cheddar cheese, grated
4 eggs
1
/
3
cup full cream milk
1
/
3
pure cream
1 tablespoon plain fl our
Salt and pepper to season
¼ cup bread crumbs
20 g butter
Serves 4
• In a large bowl, whisk together the eggs, milk and
cream. Add the cheese and mix together.
• Add the bacon and leek and season with the salt
and pepper.
• Melt the butter in a microwave safe bowl. Manually
set the oven to Microwave 100% > 20 sec >
START.
• Grease 4 10cm ramekins with melted butter and
coat with the breadcrumbs.
• Evenly divide the mixture in the 4 ramekins.
• Place ramekins on one of the steam trays provided
and place in UPPER position.
• Place glass tray in the LOWER position (to collect
the water during steaming).
• Manually set the oven to Steam Cook Low 90% >
35 minutes > START.