Gastroback 41000 User Manual - Page 29

Starters Nachos 155g 2 1/2 cup 1/2 cup corn chips tomatoes, peeled and finely chopped grated tasty cheese grated romano cheese Avocado topping 1 large avocado, stoned, peeled and chopped 2 teaspoons lemon juice 1/2 cup sour cream 2 spring onions, chopped 2 teaspoons minced garlic 1 teaspoon chilli Layer corn chips and tomatoes in an ovenproof dish, finishing with a layer of cheese. Bake at 200ºC for 10-15 minutes, or until cheese melts and is golden. To make topping, place avocado, lemon juice, sour cream, spring onion, garlic, and chilli in blender jug. Use speed 2/chop, blend until smooth. Spoon the avocado topping onto corn chips and serve immediately. Cheese sticks with pesto 12 slices white sandwich bread, crusts removed 2 teaspoons grain mustard 4 tablespoons grated parmesan cheese 1/2 cup grated tasty cheese 1 tablespoon finely chopped fresh coriander cayenne pepper 1 egg, lightly beaten vegetable oil for cooking Pesto 1 cup fresh basil leaves 2 cloves garlic 2 tablespoons lemon juice 60g pine nuts 1/2 cup olive oil 60g grated parmesan cheese Roll each side of bread with a rolling pin, to flatten as much as possible. Combine mustard, parmesan cheese, tasty cheese, coriander and cayenne pepper to taste in a bowl. Divide mixture between bread slices and spread over half of each slice. Brush unspread sides of bread slices with beaten egg. Roll each slice up tightly using the egg to seal rolls. Arrange side by side on a tray. Cover and refrigerate until ready to cook. Heat oil in a frypan and cook cheese sticks, a few at a time until golden all over. Drain on absorbent kitchen paper. To make pesto, place all pesto ingredients into blender jug, blend on speed 3/blend until finely chopped and smooth. Serve with cheese sticks. TIP: Use wholemeal or grain bread instead of white bread. 29