User Manual

ALMON AND CHEESE PARCELS

TARTERS

SERVES 4PREPARATION TIME - 18 MINUTES

225g (8oz) salmon fillet, cooked, flaked

225g (8oz) canned asparagus, chopped

225g (8oz) cream cheese and chives

Salt and pepper to taste

15ml (1tbsp) fresh dill, chopped

450g (1lb) puff pastry

1 egg to glaze

1 Place the salmon, cream cheese, asparagus, seasoning

and dill in a bowl, mix well. Cook for 2 minutes on

MEDIUM HIGH, stirring once. Leave to cool.

2 Preheat the oven to 200

3 Roll out and cut pastry into four 15.3cm (7") squares.

4. Divide salmon and mixture into 4 and place in the centre

of each square. Brush edges with egg. Form parcels by

folding the corners over the filling. Pinch edges to form a

raisedd edge. Brush with egg. Place in two large, greased

flan dishes or round baking trays.

5. Place one dish on the low rack, the other on the high rack.

Cook on 200

C for 20 minutes. Swap over the trays and

cook for a further 10 minutes until golden.

Fresh chives, chopped to garnish.

1 Remove and chop mushroom stalks. Place

mushroom caps in a large flan dish open side up.

2 Heat butter with garlic on HIGH for 1 minute, stir

in chopped mushroom stalks and breadcrumbs.

Fill mushrooms with mixture, sprinkle with cheese.

3 Place dish on the high rack and cook on DUAL

GRILL, MEDIUM for 6 minutes.

12 medium open cap mushrooms

75g (3oz) butter

2 cloves garlic, crushed (See Tip, page 29)

75g (3oz) fresh breadcrumbs

50g (2oz) cheese, grated

RISPY STUFFED MUSHROOMS

SERVES 4PREPARATION TIME - 6 MINUTES

Variation:

Stilton Stuffed Mushrooms: Omit garlic and grated

cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.

Salmon and Cheese parcels (page 14); Crispy Stuffed Mushrooms (page 14); Salad Provencale (page 13)