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11
Cheesy Corn Muffins
Makes 6
1 cup self-raising flour
¼ cup grated cheddar cheese
125g can corn kernels, drained
2 green shallots, thinly sliced
½ cup milk
1 egg
40g butter, melted
2 teaspoons polenta
2 tablespoons extra grated cheddar cheese
1. With the Extension ring and High Rack
in place, preheat oven to 250°C. Lightly
grease a 6-hole muffin pan.
2. Place flour, cheese, corn, shallots and
butter in a bowl.
3. Whisk the milk and egg in a jug. Add
to the flour mixture and stir until just
combined.
4. Divide mixture into prepared pan. Sprinkle
with polenta and extra cheese.
5. Using the Oven Tongs, lower the pan into
the oven. Reduce temperature to 180°C.
6. Bake for 25 minutes or until just cooked.
Remove immediately from pan and cool on
a wire rack.
Cheese and Spinach Parcels
Makes 12 (approximately)
1 packet frozen spinach, thawed
2 eggs
300g fresh ricotta
100g feta, crumbled
Filo pastry
Cooking oil spray
1. With the Extension ring in place, preheat
oven to 250°C.
2. Drain spinach and use your hands to
squeeze out as much water as possible.
Place in a large bowl. Mix through egg and
season with pepper. Stir through ricotta
and fetta.
3. Place one sheet of filo pastry on the bench
and spray with cooking oil spray; fold
lengthways into thirds. Place 2 tablespoons
of mixture in one corner. Fold pastry
diagonally across to form a triangle that
encloses spinach mixture. Continue folding
pastry diagonally, retaining the triangle
shape. Repeat with remaining pastry and
spinach mixture.
4. Outside the oven, arrange triangles, seam
side down, on the Low and High Rack;
spray with cooking oil spray. Using the
Oven Tongs, lower the racks into the oven.
Reduce oven to 200°C.
5. Cook for about 25 minutes or until golden.
Tip: Don’t be tempted to overfill the triangles
or they will burst.
Light Meals and Snacks