Table of Contents
Advertisement
Recipes
continued
Stuffed capsicums
1 tablespoon butter
1 onion, peeled and finely chopped
1 bacon rasher, finely chopped
1
1
/
cups cooked rice or couscous
2
1 teaspoon dried basil
1
/
teaspoon dried marjoram
2
Pepper and salt, if desired
4 small capsicums, stalks removed and deseeded
1 cup vegetable stock
1. Preheat oven at 180ºC for 5 minutes.
2. Melt butter in a saucepan, saute onion and bacon
2-3 minutes.
3. Stir in rice, basil and marjoram. Season with
pepper and salt.
4. Spoon rice mixture evenly into capsicums.
5. Place capsicums into baking pan, pour in
vegetable stock.
6. Bake at 160ºC for 20-30 minutes or until capsicums
have softened.
R12
All manuals and user guides at all-guides.com
2-4
Quiche lorraine
1 sheet frozen shortcrust pastry, thawed
1 tablespoon light olive oil
8 shallots, thinly sliced
1
/
cup finely chopped onion or leek
2
4 rashers bacon, rind removed, diced
150g grated cheddar cheese
4 x 60g eggs
1 cup milk
2 tablespoons chopped fresh chives
1. Line a 18cm pie dish with the pastry sheet, trim
and discard excess pastry. Ensure the pie dish is a
suitable type and size for use in the Pizza Oven.
Refrigerate for 10 minutes.
2. Preheat the oven at 200ºC for 10 minutes.
3. Prepare the pastry for blind baking by covering the
pastry with a sheet of bake paper, fill with 1
cups dry rice.
4. Bake the pastry at 180ºC for 10 minutes. Remove
the rice and bake paper and bake a further 5
minutes or until golden.
5. Heat the oil in a frying pan over medium heat.
Add the shallots, onion and bacon cook for 5
minutes or until golden. Drain on paper towel.
6. Spread the bacon mixture and cheese evenly over
the pastry base. Whisk the eggs, milk and chives
together and pour over the bacon mixture. Return
the pie dish to the oven.
7. Bake at 180ºC for 30-35 minutes or until the filling
is set.
Serve hot or cold with salad.
4-6
1
/
2
Advertisement
Table of Contents
