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Wholesome wholemeal
Feta and roasted Mediterranean
4-6
vegetable quiche
1 small red capsicum, sliced
1 small yellow capsicum, sliced
1 small eggplant, cubed
2 zucchini, sliced
2 tablespoons olive oil
1 quantity wholemeal pastry (Recipe Page R22)
3 x 60g eggs
½ cup milk
Freshly ground black pepper and salt, if desired
1 cup feta cheese, cubed
1. Place vegetables into a baking dish lined with
baking paper, drizzle with olive oil. Toss to coat.
. Bake in a preheated 00ºC oven for 30 minutes or
until tender.
3. Roll pastry to cover base and sides of 3cm oven
proof pie plate.
. Blind bake the pastry base in a preheated
oven 00ºC for 1 minutes or until light
golden. Remove and cool slightly.
. Assemble the mixer using the wire whisk.
. Using speed 1, beat the eggs and milk to combine.
. Place pie plate onto an oven tray. Layer roasted
vegetables and feta cheese into prepared pastry
case. Pour egg mixture over.
8. Bake in a preheated oven 0ºC oven for 10
minutes, reduce heat to 180ºC for 0 minutes or
until filling is set. Serve hot.
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BEM400_BEM400S_BOOKLET.indd 26-27
continued
Wholesome fruit medley slice
20-24
200g butter, softened
½ cup caster sugar
1½ cups (225g) wholemeal self-raising flour
½ cup (75g) plain flour
Filling
200g dried Fruit Medley, finely chopped
1 tablespoon honey
¾ cup water
1. Assemble Mixer using flat beater.
. Using Speed , beat butter and sugar until light
and creamy.
3. Sift flours together and, using Speed 1, gradually
add to the creamed mixture to form a soft dough.
. Press two-thirds of the mixture, evenly and
firmly, into a 0cm x 30cm lamington pan lined
with baking paper. Cover and refrigerate.
. Combine fruit medley, honey and water in a small
saucepan. Stir over medium heat until mixture
boils. Reduce heat and simmer for minutes
or until liquid has evaporated. Remove from
saucepan and cool.
. Spread cooled fruit mixture over chilled pastry
base. Crumble remaining pastry mixture and
sprinkle over fruit filling.
. Bake in a preheated 180ºC oven for 0- minutes
or until cooked and light golden.
All-time Australiana
Tropical pavlova
4-6
4 egg whites
4 tablespoons cold water
1¼ cups caster sugar
1¼ teaspoons vinegar
1¼ teaspoons vanilla essence
1 tablespoon corn flour
Whipped cream, for serving
Fresh tropical fruit (passionfruit, kiwifruit,
pineapple), for serving
1. Assemble Mixer using wire whisk.
. Using speed , beat egg whites until stiff peaks
form. Continue beating, add water then gradually
add sugar.
3 Reduce to speed , add vinegar, vanilla and corn
flour. Mix to combine.
. Draw a cm circle onto baking paper and place
onto baking tray.
. Spread the pavlova mixture to within cm of the
edge of the circle, keeping the shape round and
even. Smooth the top.
. Bake in preheated 10ºC oven for -0 minutes,
turn the oven off and allow the pavlova to cool in
the oven.
. When cool, carefully slide the pavlova from the
baking paper onto a serving plate.
Decorate with whipped cream and fresh tropical fruit.
Pumpkin scones
12
100g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
2 cups (300g) self-raising flour
Pinch of salt
1 teaspoon ground cinnamon
1 cup cooked, mashed pumpkin, well drained
¼ cup milk
1. Assemble Mixer using flat beater.
. Using speed 3, beat butter until soft, add sugar
and egg, cream until light and fluffy.
3. Sift flour, salt and cinnamon together.
. Reduce mixer to speed , add pumpkin and
milk alternately with sifted ingredients into the
creamed mixture until just combined.
Do not over mix.
. Turn scone dough out onto a lightly floured board
and knead lightly.
. Roll or press scone dough out, cut into desired
shapes with a scone cutter. Place scone shapes
close together on a lightly greased and flour
dusted baking tray or lamington pan. Brush tops
with a little milk.
. Bake in a preheated 0ºC oven for 10-1 minutes
or until cooked and golden brown.
8. Remove from tray or pan and cool slightly on a
wire rack. Serve warm.
12/6/08 3:06:49 PM
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