87
Soups & Starters
Ingredients
6 slices of French baguette
100g (4oz) stilton sliced
2 fresh pears peeled, cored, sliced
and dipped in lemon juice or
4 tinned pear halves in juice
Crushed walnuts
Pear & Stilton Crostini Serves 4
Oven Accessory: wire shelf in upper position with
glass dish on oven base
Place the slices of baguette on the wire shelf and cook
on GRILL 1 for 2½ mins. or until lightly toasted. Turn the
slices over and cover with stilton, making sure that it
covers each slice right to the edge. Top with sliced pear.
Cook on GRILL 1 + WARM MICROWAVE for 4-5mins.
Open the door a minute before the end of the cooking
time and top with walnuts. Close the door and press start
to finish cooking.
Tip: This recipe also works well with brie and cranberry
sauce or goatʼs cheese and figs.
Ingredients
16 asparagus spears
8 slices parma ham
10ml (2tsp) olive oil
Asparagus in Parma Ham Serves 4
Oven accessory: glass dish and wire shelf on
lower level
Trim the ends of the asparagus spears.
Cut each slice of parma ham in half lengthwise.
Wrap the asparagus in the ham, starting from the stem,
leaving the tip exposed. Put the wrapped asparagus on
the glass dish and pour over the olive oil. Cook on
CONVECTION 200°C + LOW MICROWAVE for 15mins.
