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Mixed Mushroom Cannelloni
Macaroni Cheese
Cheese & Red Pesto Tartlet
ingredients
Serves 4
200 g quick cook macaroni
40 g butter
1 small onion, nely chopped
40 g plain our
600 ml (1 pt) milk
1 tsp French mustard
150 g cheddar cheese, grated
salt and pepper
25 g fresh brown breadcrumbs
Dish: 1 x large casserole dish,
1 x jug, 1 x shallow Pyrex
®
dish
Accessory: Wire shelf
ingredients
Serves 4
6 fresh lasagne sheets
45 ml (3 tbsp) olive oil
1 small onion, nely chopped
3 garlic cloves, sliced
25 g pack fresh thyme, nely chopped
225 g chestnut
mushrooms, roughly chopped
100 g button mushrooms
250 g goats cheese
350 g tub cheese sauce
Dish: 2 x Casserole dish with lid,
1 x shallow Pyrex
®
oven proof dish
Accessory: Enamel shelf
ingredients
Serves 18
375 g readymade short crust pastry
90 g red pesto or
sun-dried tomato puree
2 medium sized tomatoes,
peeled, seeded and chopped
25 g black olives, chopped
125 g Fontina or Mozzarella cheese,
grated
1 garlic clove crushed
25 g parmesan cheese, grated
1 tsp dried oregano
Dish: 2 x 12 bun tins 32 cm x 24 cm,
1 x small bowl
Accessory: Enamel shelf, wire shelf
1. Cook macaroni in a casserole dish with 550 ml (1 pt) boiling water.
2. Cover, place on the base of the oven and cook on High
Microwave for 5-6 minutes or until soft. Drain.
3. Place butter and onion in a jug. Cook on High Microwave for
5 minutes or until onion is soft. Stir halfway through cooking. Stir
in our and cook for 30 seconds on High Microwave. Gradually
add milk, stir well and season.
4. Cook on High Microwave for 5-6 minutes or until sauce is thick
and bubbling. Stir twice during cooking. Add mustard and 100 g
grated cheese.
5. Add macaroni and season. Place the macaroni mixture in a
shallow Pyrex
®
dish. Sprinkle with breadcrumbs and remaining
cheese.
6. Place dish on the wire shelf in the lower shelf position and cook on
Combi 2 for 10-15 minutes or until cheese starts to melt.
1. Put the lasagne sheets in a casserole dish with 1 litre of boiling
water. Cover, place on the base of the oven and cook on High
Microwave for 5 minutes.
2. Drain and keep covered in cold water until ready to use. Place the
oil, onion and garlic in a casserole dish.
3. Place on the base of the oven and cook on High Microwave for
4 minutes. Add the mushrooms and thyme to the onions and cook,
uncovered on High Microwave for 5 minutes.
4. Drain, season and cool slightly. Preheat oven on Convection 180 °C.
Crumble half of the goats cheese into the cooled mushroom mixture
and stir.
5. Drain the lasagne sheets and spoon 2-3 tbsp of the mushroom
mixture along the edge of each lasagne sheet, leaving a 1 cm (½”)
border. Roll up the pasta sheets.
6. Put the pasta in a shallow oven proof dish and spoon over the
cheese sauce. Slice the remaining goats cheese into thick rounds
and arrange across the middle of the pasta rolls.
7. Place dish on enamel shelf in lower shelf position cook on
Convection 180 °C for 25-30 minutes.
1. Roll out the short crust pastry to a thickness of approximately
3 mm. Cut out 18 circles using a 7.5 cm pastry cutter.
2. Place circles in two lightly greased bun tins. Chill pastry for
30 minutes. Preheat oven on Convection 200 °C with enamel
shelf in lower shelf position and wire shelf in upper shelf position.
3. Mix the red pesto, tomatoes, black olives, mozzarella and garlic
together in a bowl. Fill the tartlet shells with mixture.
4. Sprinkle the parmesan and oregano over the tartlets. Place
bun tins on shelves and cook on Convection 200 °C for 15-20
minutes or until golden brown.
Vegetarian
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  • DISPLAY SHOWS CLOSE DOOR, BUT OVEN ONLY OPERATES WHEN HELD IN CLOSED POSITION Submitted on 14-12-2021 at 11:01

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