Pumpkin Damper

Serves: 6

Ingredients:

2 cups self-rising (raising) flour
1 cup wholemeal self-rising (raising) flour
1/2 teaspoon salt
3 ounces (90 g) butter
2 cups mashed pumpkin (approx. 1/2 pound/500 g)
Milk
1 tablespoon sesame seeds

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Sift flours and salt together.
3. Rub in butter until mixture resembles breadcrumbs.
4. Make a well in the center; add pumpkin and enough milk to form a dough.
5. Knead into a round shape on a lightly floured surface. Place on a greased pizza tray.
6. Cut across top of damper, about 1/2 inch (1 cm) deep).
7. Brush with extra milk, sprinkle with sesame seeds and dust with flour.
8. Cook for 25-30 minutes on LOW MIX/BAKE.

Quiche Lorraine

Serves: 6-8

Ingredients:

Pastry:
1 cup flour
1/2 teaspoon salt
3 ounces (90 g) butter
1 egg yolk
2 teaspoons lemon juice
Filling:
6 rashers bacon, finely chopped
4 spring onions, chopped
3 eggs
1/2 pint (300 ml) cream
Salt and pepper
1 cup grated tasty cheese

Convection Microwave Method:

1. Sift flour and salt. Rub in butter until mixture resembles fine breadcrumbs. Stir in egg yolk and lemon juice until mixture forms a ball.
2. Wrap in greaseproof paper and chill for 1 hour. Roll pastry out to line a 9 inch (23 cm) pie plate.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place quiche base on Low Rack, cook for 7 minutes on LOW MIX/BAKE. Cool slightly.

Filling:

1. Combine bacon, spring onions, eggs, cream, salt, pepper and cheese together.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Pour egg mixture into pastry case.
4. Place on Low Rack, cook for 20-22 minutes on LOW MIX/BAKE.
5. Serve with fresh garden salad.

Crusty Bread

Makes: 1 loaf/12 rolls

Ingredients:

6 cups flour
2 1/2 teaspoons salt
1 1/2 teaspoons sugar
Sachet dry yeast
2 cups lukewarm water
1 tablespoon oil
1 tablespoon sesame seeds

Convection Microwave Method:

1. Combine flour, salt, sugar and yeast in a large bowl; make a well in the center. Pour in water and oil.
2. Mix with a wooden spoon until almost all the flour is combined, then knead to form a soft dough. Knead for 5 minutes.
3. Place in a lightly greased bowl; cover with plastic wrap. Prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C), until dough has doubled in size.
4. Turn out and knead lightly. Shape to fit a 9 x 5 inch (24 x 13 cm) greased bar tin.
5. Cover with plastic wrap and prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), followed by 10 minutes on CONVECTION 100 degrees F (40 degrees C). Remove dough from oven.
6. Preheat oven to 425 degrees F (220 degrees C).
7. Brush top of dough with milk and sprinkle with sesame seeds.
8. Place on Low Rack, cook for 20-23 minutes on LOW MIX/BAKE, until bread sounds hollow when tapped.

Crusty Bread Rolls:

1. Follow steps above, but divide dough into 12 equal portions.
2. Knead each roll. Place into a 11 x 7 inch (27 x 18 cm) slab tin.
3. Cook for 20-22 minutes on LOW MIX/BAKE.