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APPETIZERS / SOUP
SAVOURYMUSHROOMS
CREAMOFTOMATOSOUP
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24 small cup mushrooms
6 slices multigrain bread
4 rashers bacon, chopped
4 shallots, finely chopped
l/2 cup grated cheese
2 eggs
2 tablespoons mixed herbs
Remove stalks from mushrooms.
Process bread into fine crumbs.
Cook bacon between paper-towel for 2 minutes on 100%.
Add shallots to bacon and cook for 1 minute on 100%.
Mix breadcrumbs, bacon, shallots, cheese, eggs and herbs until well
combined.
Spoon mixture into mushrooms. Place 24 mushrooms directly on the
turntable and cook for 3-4 minutes on 100%.
Makes 24
QUICKNACHOS
200 g packet corn chips
250 g salsa flavoured dip
l/2 cup sour cream
2 tablespoons tomato paste
l/4 cup grated tasty cheese
1. Place corn chips in base of a flan dish.
2. Mix dip and sour cream together. Pour overcorn chips.
3. Spread tomato paste over dip.
4. Sprinkle with cheese.
5. Cook for 4-5 minutes on 100%.
6. Serve immediately with guacamole.
Serves 4
PUMPKINSOUP
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1 kg pumpkin, peeled and chopped
2 small onions, chopped
1 cup chicken stock
1 cup cream
nutmeg
salt and pepper to taste
Place pumpkin, onion and stock in a large bowl.
Cover and cook for 20-23 minutes on 100%.
Place in a blender or processor and blend until smooth.
Transfer to a serving bowl and stir in cream and nutmeg. Season to
taste.
Servf?!s 4-6
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Add onion, bacon and butter to a large casserole dish. Cover and cook
for 3 minutes on 100%.
Stir in carrot and celery. Cover and cook a further 3 minutes on 100%.
Sprinkle in flour and stir. Add the quartered tomatoes, stock and
bouquet garni. Cover and cook for 15-18 minutes on 100%.
Remove bouquet garni.
Place in a blender or processor and blend until smooth.
Return to the casserole dish, add cream, parsley and seasonings. Cover
and cook for 3 minutes on 70%.
7. When serving add more cream.
1 small onion, peeled and chopped
1 rasher bacon, rind removed, and chopped
30 g butter
1 carrot, peeled and sliced
1 stick celery, chopped
2 tablespoons flour
3 large tomatoes, quartered
600 mL chicken stock
bouquet garni
salt and pepper
2 tablespoons cream
chopped parsley
Serves 4
VEGETABLEFRITTATA
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2 large potatoes, peeled and thinly sliced
1 onion, thinly sliced
5 eggs
450 mL sour cream
340 g can asparagus spears, drained
l/2 red capsicum, cut into strips
2 zucchinis, cut into strips
2 tablespoons Parmesan cheese
Grease 25 cm pie plate.
Arrange potatoes and onion over base of plate.
Beat eggs and sour cream. Ensuring that all eggs yolks have been broken.
Pour half the mixture over potatoes and cook for 18-22 minutes on 70%.
Arrange asparagus, capsicum and zucchinis in a circle over potato. Pour
over remaining egg mixture. Sprinkle with cheese.
Cook for 22-24 minutes on 70%.
Stand covered with foil for 5 minutes.
Serves 4