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RECIPES
Serves
275g potato, cooked and mashed
275g self raising flour
100g mature cheddar cheese, grated
5ml (1 tsp) salt
5ml (1 tsp) mixed dried herbs (see tip, page 56)
2 cloves garlic, crushed (see tip, page 60)
10ml (2 tsp) whole grain mustard
1 egg (medium), beaten
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle
1 Place the potato, flour, cheese, salt, herbs, garlic and
mustard in a large bowl, mix well.
2 Add the egg and milk, mix to form a soft dough.
Knead the dough into a round shape approx. 20cm
(8") in diameter. Place in a 25cm (10") flan dish, brush
with egg to glaze, sprinkle with parsley.
3 Place on the low rack, and bake on DUAL
CONVECTION, 220ºC, 30% for 20 minutes until
golden.
Serve with soup, cheese or salad.
P
OTATO BREAD
Serves
175g wholemeal self raising flour
100g medium oatmeal
2.5ml (
1
/
2
tsp) salt
5ml (1 tsp) bicarbonate of soda
25g margarine
120ml (8 tbsp) natural yoghurt
90ml (6 tbsp) milk
1 egg (medium), beaten to glaze
1 Combine flour, oatmeal, salt, bicarbonate of soda in a
large bowl. Rub in the margarine.
2 Add the yoghurt and milk, mix to form a soft but not
sticky dough.
3 Knead lightly into a round shape approx. 20cm (8") in
diameter. Place in a greased 25cm (10") flan dish.
4 Preheat the oven to CONVECTION 220ºC.
5 Use a knife to mark into 8 wedges, cut only halfway
through dough. Glaze surface with egg, sprinkle with
sesame seeds.
6 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 10% for 15 minutes until golden.
Serve with cheese and a salad.
S
ODA BREAD
Serv
175g date, chopped
150ml (
1
/
4
pint) boiling water
225g plain flour
125g wholemeal flour
125g caster sugar
2.5ml (
1
/
2
tsp) salt
2.5ml (
1
/
2
tsp) bicarbonate of soda
100g margarine
125g walnut, roughly chopped
150ml (
1
/
4
pint) milk
1 egg (medium), beaten
1 Place date in a large bowl, add the boiling water, leave
aside to cool.
2 Place flours, sugar, salt and bicarbonate of soda in a
bowl, mix well. Rub in margarine until mixture
resembles fine breadcrumbs, stir in walnut.
3 Add the date mixture, milk and egg, mix well.
4 Grease and line, with greaseproof paper, the base of a
1.5 litre (2
1
/2 pint) loaf dish.
Spoon in mixture and smooth the surface.
5 Preheat the oven to CONVECTION 200ºC.
6 Place on the low rack, bake on DUAL
CONVECTION, 200ºC, 50% for 20 minutes until a
skewer comes out clean.
Serve sliced, spread generously with butter.
D
ATE
&
WALNUT BREAD
p89_cre 8/28/06 2:17:03 PMp89_cre 8/28/06 2:17:03 PM