Operating instructions

119
CHEESE & EGG DISHES
Cheese and Red Pesto Tartlets Serves 4
Dish: 2 bun tins 32cm x 24cm (12 1/2 ” x 9 1/2 ”)
Oven Accessory: enamel shelf in lower position + wire shelf
in upper position
1. Roll out the short crust pastry to a thickness of approximately
3 mm. (1/8”). Cut out 24 circles using a 7.5cms. (3”) pastry
cutter. Place in two lightly greased bun tins.
2. Chill pastry for 30 mins.
3. Preheat oven on CONVECTION 200°C with both enamel and
wire shelf in position.
4. Mix the red pesto, tomatoes, black olives, mozzarella and gar-
lic together in a bowl. Fill the tartlet shells with mixture.
5. Sprinkle the parmesan and oregano over the tartlets.
6. Place bun tins on shelves and cook on CONVECTION 200°C
for 18-20 mins. or until golden brown.
Ingredients
350g (12oz) readymade
short crust pastry
90g (3½oz) red pesto or
sun-dried tomato puree
2 medium sized
tomatoes, peeled,
seeded and chopped
25g (1oz) black olives,
chopped
125g (4½oz) Fontina or
Mozzarella cheese
grated
1 garlic clove crushed
25g (1oz) parmesan
cheese, grated
5 ml (1tsp) dried oregano
Yorkshire Puddings Serves 4-6
Dish: 12 section bun tin
Oven Accessory: wire shelf in lower position
1. Place flour and salt in a mixing bowl. Make a well in the centre
and break in egg.
2. Beat egg into flour and gradually add milk and water, beating
well until smooth. Stand until required.
3. Place 5ml (1tsp) oil in each section of the bun tin. Place on
wire shelf preheat oven to CONVECTION 220°C.
4. Pour batter into heated oil in tins. Place on wire shelf and cook
on CONVECTION 220°C for 20-25 mins. or until well risen
and brown.
Ingredients
75g (3oz) plain flour
pinch of salt
1 egg
75 ml (2½fl.oz) milk
75 ml (2½fl.oz) water
oil for tin