Filter
Top Products
14
Roast Beetroot Salad
Serves 4 (as a side dish)
1 bunch beetroot, trimmed
1 ½ tablespoons olive oil
1 ½ tablespoons white wine vinegar
½ teaspoon Dijon mustard
100g baby spinach
1 small red onion, thinly sliced
100g fetta, crumbled
1. With the Extension ring and Low Rack in
place, preheat oven to 250°C.
2. Peel the beetroot using a vegetable peeler
and cut into wedges. Arrange beetroot in
the Multi-purpose baking dish. Using the
Oven Tongs lower the dish into the oven.
Reduce the temperature to 200°C. Cook
for about 30 minutes or until tender.
3. To make dressing, whisk the oil, vinegar
and mustard together in a small jug.
4. Arrange the baby spinach and onion on a
serving platter. Top with beetroot and fetta.
Drizzle with dressing just before serving.
Tip: Use gloves when handling beetroot or
they will stain your hands.
Big Breakie
Serves 4
4 thin sausages
4 shortcut bacon rashers
4 eggs
Cooking oil spray
2 roma tomatoes, halved
4 small slices white bread
1. With the Low Rack in place, preheat the
oven to 250°C.
2. Outside the oven, arrange sausages and
bacon on the High Rack. Using the Oven
Tongs, lower the High Rack into the
oven. Cook for about 10 minutes or until
sausages have cooked through. Using the
Oven Tongs, remove High Rack from the
oven. Place sausages and bacon onto a
plate and cover to keep warm.
3. Lightly grease 4 individual oven-proof
ramekins. Crack an egg into each ramekin
and lightly spray surface with cooking oil
spray. Outside the oven, arrange bread
on the High Rack. Place ramekins and
tomatoes into the oven on the Low Rack.
Using the Oven Tongs, lower the High Rack
into the oven.
4. Cook for 5 minutes or until toast is golden
and eggs are cooked as desired. Serve
eggs, tomatoes and toast, with sausages
and bacon.
Light Meals and Snacks continued