90
CHEESE AND EGG DISHES
Ingredients
4 thick slices of bread
Topping:
225 g (8 oz) grated cheese
5 ml (1 tsp) mustard powder
salt and pepper
60 ml (4tbsp) brown ale
Welsh Rarebit Serves 4
Oven Accessory: Glass Turntable + Metal Tray + Wire rack
1. Arrange bread on wire rack. Grill on GRILL 1 for 3 mins. 30
secs.
2. Mix all topping ingredients together. Cook covered on LOW
power for 1 min. on glass turntable.
3. Turn bread slices over and spread topping evenly over
them.
4. Grill on GRILL 1 for 4-5 mins. or until bubbling and starting
to brown.
Ingredients
1 medium onion, finely diced
15 ml (1 tbsp) olive oil
175 g (6 oz) self-raising flour
3 ml (
1
/
2
tsp) salt
3 ml (
1
/
2
tsp) mustard powder
3 ml (
1
/
2
tsp) cayenne pepper
seasoning
25 g (1 oz) butter
40 g (1
1
/
2
oz) strong cheddar
cheese, grated
40 g (1
1
/
2
oz) Parmesan
cheese
25 g (1 oz) black olives,
stoned and chopped
1 egg, beaten
45 ml (3 tbsp) milk
1 beaten egg for glazing
Cheese, Onion & Olive Scones
Dish: round baking sheet
Oven Accessory: glass turntable + metal tray
1. Place onion and oil in a bowl. Cover and cook on HIGH
power for 2 mins. or until softened. Drain.
2. Preheat oven on CONVECTION 200°C.
3. Sift together the flour, salt, mustard and cayenne with
seasoning. Rub in the butter.
4. Mix in onion, cheeses and olives. Beat egg and milk
together. Pour into flour mixture and bring to a soft dough.
5. On a floured surface roll out dough to approx. 2 cm thick.
Cut out rounds using a 5 cm pastry cutter and brush with
beaten egg.
6. Place the dough rounds on a lightly greased baking sheet.
Place on the metal tray and cook on CONVECTION 200°C
for 15-18 mins. or until cooked and golden brown.
