Panasonic A883 Operating Manual page 51

Mini Quiches
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Makes: 24 2-Level
Ingredients:
4 sheets ready rolled puff pastry
2 eggs, beaten
1 cup milk
125 g bacon, rind removed,
bacon chopped
6 spring onions, finely chopped
salt and pepper paprika
tasty cheese, grated
Method:
To Cook by 2 Level Convection:
Preheat oven to 180˚C. Cut pastry with a scone cutter and fit
into 6 cm diameter greased patty tins. Beat together eggs and
milk and seasoning. Place small amount of bacon and spring
onion in the base of each pastry case.
with egg mixture. Sprinkle with cheese and paprika. Cook on
180˚C for 15 to 20 minutes.
Roasted Red Capsicum & Mushroom Bruschetta
Makes: 4
Ingredients:
200 g (4 or 5) large flat mushrooms
1 tablespoon olive oil
8 slices Turkish bread
1 tablespoon butter, softened
1 clove garlic, minced
150 g jar roasted red capsicum, sliced
100 g firm goats cheese
Method:
Mix together butter and garlic to form garlic butter.
Slice the mushrooms and drizzle with olive oil. Cook on High
power for 3 minutes. Set aside. Preheat grill on Grill 1.
Spread one side of the bread with garlic butter and place in a
single layer on the high rack. Cook on Grill 1 for 1 to 1
minutes. Turn the bread slices over. Layer the mushrooms and
red capsicums on the top of the bread slices. Crumble the goats
cheese and sprinkle evenly over each slice. Cook on
Combination: Grill + Medium for 4 to 5 minutes.
Brie and Cranberry Crostini
Makes: 4
Ingredients:
1 small French Baguette, cut into 8 slices
3 3 tablespoons cranberry sauce
125 g Brie, sliced
Sesame seeds
3 /
fill each pastry case
4
G
1 /
2
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Method:
Preheat grill on Grill 1. Place slices of baguette onto the high
rack and cook on grill 1 for 2 to 3 minutes or until lightly toasted.
Turn the slices over and spread each slice with cranberry
sauce, top with a slice of brie and sprinkle with sesame seeds.
Cook on: Grill 1 for 4 to 6 minutes or until cheese has started to
melt and sesame seeds are golden.
Cheese and Red Pesto Tartlets
Makes: 24
Ingredients:
300 g ready rolled short crust pastry sheets
90 g red pesto or sun dried tomato paste
2 medium tomatoes, peeled, seeded and
chopped
25 g Black olives, chopped
125 g Mozzarella Cheese, grated
1 teaspoon dried oregano
Method:
Cut out 24 x 7 cm (approx) circles of pastry to fit into the base of
2 greased 12 holed tartlet tins. Chill for 30 minutes. Preheat the
oven on Convection 200°C with both enamel shelves in
position. Mix the red pesto, tomatoes, black olives, mozzarella
and garlic in a bowl. Fill the tartlet shells with mixture. Sprinkle
with Parmesan and oregano. Bake tartlets on Convection 200°C
for 18 to 20 minutes or until golden brown.
Mini Pizza
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Makes: 2 to 4
Ingredients:
4 small round pitta breads
2 tablespoons tomato paste
3 /
cup grated Mozzarella cheese
4
3 /
cup chopped salami
4
50 g mushrooms, chopped
2 tomatoes, chopped
1 teaspoon mixed dried herbs
Method:
Preheat oven on Grill 1. Spread each pitta bread with tomato
paste, then sprinkle with remaining ingredients. Cook on High
rack for 7 to 9 minutes.
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