65
RECIPES
Serves 4
325g (12oz) potato, cooked and mashed
325g (12oz) parsnips, cooked and mashed
225g (8oz) self raising flour
2 cloves garlic, crushed (see tip, page 54)
10ml (2 tsp) whole grain mustard
2 eggs (medium), beaten
75ml (5 tbsp) milk
5ml (1 tsp) fresh parsley, chopped to sprinkle
1 Place the potato, parsnips, flour, garlic and mustard in
a large bowl, mix well.
2Add the egg and milk, mix to form a soft dough.
Knead the dough into a round shape approx. 20.4cm
(8") in diameter. Place in a 25cm (10") flan dish,
sprinkle with parsley.
3Place on the low rack and cook on DUAL - 1, 220°C,
30% for 25 minutes until golden.
Serve with soup, cheese or salad.
POTATO BREAD
Serves 4
225g (8oz) wholemeal self raising flour
150g (5
1
/2oz) medium oatmeal
2.5ml (
1
/2 tsp) salt
2.5ml (
1
/2 tsp) bicarbonate of soda
50g (2 oz) butter
120ml (4floz) natural yoghurt
90ml (6 tbsp) milk
1 egg (size 3), beaten to glaze
sesame seeds to sprinkle
1 Combine flour, oatmeal, salt, bicardonate of soda in a
large bowl. Rub in the butter.
2Add the yoghurt and milk, mix to form a soft but not
sticky dough.
3Knead lightly into a round shape approx. 20cm (8”) in
diameter. Place in a greased 25cm (10”) flan dish.
4 Use a knife to mark into 8 wedges, cut only halfway
through the dough. Glaze surface with egg, sprinkle
with sesame seeds.
5 Place on low rack, bake in a preheated oven on
DUAL - 1, 200°C, 10% for 17 - 18 minutes until golden.
Serve with cheese and a salad.
SODA BREAD
Serves 6 - 8
175g (6oz) figs, chopped
150ml (
1
/4 pint) boiling water
225g (8oz) plain flour
125g (5oz) wholemeal flour
125g (5oz) caster sugar
2.5ml (
1
/2
tsp) salt
2.5ml (
1
/2
tsp) bicarbonate of soda
100g (4oz) butter
125g (5oz) walnuts, roughly chopped
150ml (
1
/4
pint) milk
1 egg (size 3), beaten
1 Place figs in a large bowl, add the boiling water, leave
aside to cool.
2Preheat the oven to Convection 180°C.
3 Place flours, sugar, salt and bicarbonate of soda in a
bowl, mix well. Rub in butter until mixture resembles
fine breadcrumbs, stir in walnuts.
4Add the fig mixture, milk and egg, mix well.
5Grease and line the base of a 1.5 litre (2
1
/
2 pint),
straight-sided loaf dish with greaseproof paper. Spoon
in loaf mixture and smooth the surface.
6 Place on the low rack, cook in a preheated oven on
DUAL - 1, 180°C, 50% for 20 minutes, until a skewer
comes out cleanly.
Serve sliced, spread generously with butter.
FIG
& WALNUT BREAD
Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.
