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RECIPES
Serves 4
1 x 150g ready made pizza base (approx. 9”)
50g barbecue sauce
100g mozzarella cheese, grated
100g cooked chicken, chopped
100g pineapple chunks
50g green pepper, sliced
50g red onion, sliced
HAWAIIAN BARBECUE PIZZA
1 Preheat the oven to CONVECTION 250ºC.
2 Place the pizza base in a 25cm (10”) flan dish.
Spread the barbecue sauce over the base and sprinkle with
half the cheese.
3 Arrange the chicken, pineapple, pepper and onion on top
then sprinkle with the remaining cheese.
4 Place on the low rack and cook on DUAL CONVECTION,
250ºC, 30% for 10 minutes.
Serves 4 - 6
300g short crust pastry
6 rashers of bacon, chopped
225g onion, finely chopped
4 eggs (medium)
300ml (1/2 pint) milk
salt and pepper to taste
100g cheddar cheese, grated
QUICHE LORRAINE
1 Grease and line a 25cm (10") flan dish with pastry.
2 Place bacon and onion in a bowl, cook on 100% for 4
minutes.
3 Place eggs, milk, seasoning in a bowl, mix well.
4 Spread bacon and onion evenly over the pastry.
Pour egg mixture over and top with grated cheese.
5 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 30% for 25 - 30 minutes.
STILTON& MUSHROOMQUICHE: Replace bacon with 125g sliced mushroom and cheddar with stilton.
Serves 4
125g onion, sliced
300g leek, sliced
125g cooked ham, chopped
600g par-boiled potatoes, thinly sliced
600ml (1 pint) white sauce (see page 96)
250g cheddar cheese, grated
CHEESE & POTATO LAYER
1 Mix the onions, leeks and ham in bowl.
2 Place half the leek mixture in a 2.5 litre (approx. 4 pint)
casserole dish cover with half the potato slices, pour over
half the sauce and sprinkle with half the cheese. Repeat with
the remaining ingredients.
3 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 70% for 20 minutes.
Makes 8 puddings
100g plain flour
pinch of salt
175ml milk
1 egg (medium)
8 x 5ml (1 tsp) vegetable oil
YORKSHIRE PUDDING
1 Place the flour and salt into a bowl and make a well.
Add enough milk to make a thick paste. Add the remaining
milk and egg and whisk.
Leave to stand for approx. 15 minutes.
2 Place 5ml (1 tsp) of oil into 8 Yorkshire pudding moulds, place
one tray on the low rack and the other on the high rack.
3 Preheat the oven and trays to 220ºC.
4 Remove trays and pour equal amounts of batter into the
moulds and cook on CONVECTION 220ºC for 20 minutes.
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