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Heat frypan and saute bacon until crisp. 2. Remove from the frypan and combine with remaining ingredients. Recipe suitable to freeze. Hint: This recipe can be made without using pastry. Grease the pie maker well and cook for approximately 15 minutes. Mini quiches: Use shortcrust pasty on the base and fill with mixture 5mm from the top. Cook for approximately 10 minutes, or until set. Hint: Shallots and garlic may be sauteed in a little oil if desired. Recipe suitable to freeze. Spicy Seafood Makes 8 pies 300g cooked small school prawns, well drained, shelled and deveined 300g crabmeat, well drained, flaked with a fork 1/2 cup sour cream 2 tablespoons tartare sauce 1 teaspoon curry powder 1/4 teaspoon ground ginger 1/2 teaspoon ground coriander Combine all ingredients. Hint: This recipe makes an ideal entree. Serve pies hot, garnished with a side salad. 13 Recipes for pie fillings (cont). Vegetable Fillings. Vegetarian Makes 8 pies 1 tablespoon butter or margarine 1 onion, peeled and finely chopped 1 tablespoon flour 1 cup vegetable stock 200g button mushrooms, thinly sliced 300g mixed cooked vegetables (e.g. carrots, potato, peas, zucchini) cut into small cubes 1 teaspoon mixed herbs ground black pepper to taste 1. Melt butter in a frypan and saute onion until tender. Add flour and cook for 1 minute. 2. Reduce heat. Gradually add stock, stirring constantly until sauce thickens. 3. Add mushrooms, mixed vegetables, mixed herbs and seasonings. Hint: Left-over vegetables can be used. Recipe suitable to freeze. Ratatouille Makes 8 pies 1 tablespoon olive oil 2 cloves garlic, peeled and crushed 1 onion, peeled and finely chopped 300g eggplant, cut into small cubes 1 small green or red capsicum, seeds removed and finely chopped 1 small zucchini, finely sliced 4 canned tomatoes, well drained and roughly chopped (or 3 small fresh ripe tomatoes) 11/2 tablespoon tomato paste 1 tablespoon mixed herbs salt & pepper to taste 1. Heat oil in a frypan and saute garlic and onion until onion is tender. 2. Add remaining ingredients. Cover and cook for 5 minutes. Recipe suitable to freeze. Spinach & Cheese Makes 8 pies 250g packet frozen spinach, thawed and squeezed of excess liquid 200g Swiss cheese, grated 2 small onions, peeled and finely chopped 1 egg, lightly beaten 2 tablespoons milk ground black pepper to taste Combine all ingredients. Recipe suitable to freeze. Hint: 200g Fetta cheese can be used instead of Swiss cheese. Dessert Fillings. Fruity Ricotta Makes 8 pies 300g ricotta cheese 3/4 cup canned black cherries, drained and seeds removed 1/3 cup sultanas 1/3 cup coarsely chopped hazelnuts 1/2 teaspoon allspice Combine all ingredients. Hint: Dust pies with icing sugar and serve with whipped cream or ice cream. Almond Cheesecake Makes 8 pies 300g cream cheese, softened 2/3 cup flaked almonds, toasted 1/2 cup sultanas 3 tablespoons lemon juice 2 tablespoons icing sugar Using a mixer, beat cream cheese until smooth. Add remaining ingredients and mix well. Hint: Serve chilled with fresh whipped cream. Top with extra toasted almonds and/or dust with icing sugar. 14 Recipes for pie fillings (cont). Apple ‘N’ Peach Makes 8 pies 200g drained peach slices, roughly chopped 250g canned pie apples 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 2 teaspoons caster sugar Combine all ingredients. Hint: Dust pies with icing sugar and serve with whipped cream or ice cream. Homemade Shortcrust Pastry 185g butter or margarine 2 teaspoons caster sugar pinch salt 1 egg 1 tablespoon milk 2 cups plain flour 1. Using a food processor, process butter or margarine, sugar, salt, egg and milk until combined. 2. Add flour and process on a low speed until just combined. 3. Turn out onto a floured board and knead lightly. Wrap and chill for 10 minutes before rolling. 4. Divide mixture into 2. Roll Out between 2 sheets of grease proof paper to 3mm thickness. Cut and use. as required. This recipe will make approximately 8 pie bases and 8 pie tops. 15 Other recipe ideas. Capsicum, Bacon and Onion Mini Quiches Makes 8 2 onions, peeled and finely chopped 4 bacon rashers, rind removed and finely chopped 1 small green or red capsicum, seeds removed and finely chopped 2 cloves garlic, peeled and crushed 150mI thickened cream 1 egg 1 egg yolk 1/2 cup grated cheese 1 teaspoon dried mixed herbs ground black pepper to taste 8 shortcrust pastry bases 1. Heat a little oil in a frypan and saute the onion, bacon, capsicum and garlic for 5 minutes. 2. Whisk the cream and eggs together. Add the bacon and onion mixture, cheese, herbs and pepper to taste. Mix to combine. 3. Place the pastry bases into the pie maker and fill with mixture 5mm from the top. Cook for approximately 10 minutes or until set. 4. Repeat with remaining mixture. Recipe suitable to freeze. Wholemeal Fruit Muffins Makes 8 11/2 cups wholemeal self raising flour 1/4 teaspoon salt 1/2 cup caster sugar 1/4 cup vegetable oil 1/2 cup milk 1/2 cup mixed fruit 1. Comb...