Oster Toaster Oven, 7-in-1 Countertop Toaster Oven, 10.5″ x 13″ Fits 2 Large Pizzas, Stainless Steel Import To Shop ×Product

Pea, Mint & Ricotta Bruschetta

Ingredients

3½ oz. ricotta cheese

2 cups frozen peas, thawed

¼ cup olive oil

2 tablespoons fresh mint leaves

1 tablespoon lemon juice

1 tablespoon lemon zest

1 loaf ciabatta bread, cut into ¾ inch slices

Salt and freshly ground black pepper, to taste Micro herbs, to garnish

Instructions:

1. Preheat oven to 425°F.

2. Place ricotta, peas, half of the oil, mint, lemon juice, and zest into a blender.

3. Blend on HIGH speed until it forms a chunky paste. You may need to scrape down the sides of the jar.

4. Drizzle bread with remaining oil. Place on a baking tray. Bake for 5 minutes on each side or until golden and crunchy.

5. Spread the bread generously with the pea mixture. Season with salt and pepper, to taste. Top with micro herbs. Serve.

Roasted Pepper & Tomato Bisque

Ingredients

2 lbs. vine-ripened tomatoes, quartered

4 red bell peppers, seeds removed, cut into small chunks

3 red onions, peeled and cut into quarters

¼ cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

6 cups vegetable stock

½ cup thickened cream

Salt and freshly ground black pepper, to taste

Crusty bread and fresh basil leaves, to serve

Instructions

1. Preheat oven to 350°F. Grease and line two baking trays with baking paper.

2. In a large bowl, combine tomatoes, peppers, and onions.

3. Add oil, vinegar, and brown sugar. Toss to combine.

4. Scatter tomato mixture across the two prepared trays.

5. Bake for 40 minutes or until onions are beginning to caramelize and tomatoes are soft. Allow to cool to room temperature.

6. Place tomato mixture and stock, in batches, into a blender.

7. Blend on HIGH speed for 20 seconds or until smooth. Season to taste with salt and pepper.

8. Pour pureed soup into a clean pot and bring to a simmer.

9. Serve soup with crusty bread and fresh basil leaves.

Thin Crust Pizza

Ingredients

2 cups plain flour

2 teaspoons (1 sachet/7g) dried yeast

¾ teaspoon salt

¾ cup warm water

2 teaspoons olive oil

Plain flour, for kneading

Instructions

1. Add flour, yeast, and salt into a blender.

2. PULSE ingredients until well combined.

3. While blending on LOW, gradually add oil and water through the lid. Blend until a ball forms.

4. Place dough onto a floured work surface. Knead for 1-2 minutes.

5. Place dough into an oiled bowl and leave in a warm place to rise. This will take about 30 minutes.

6. Roll pizza out to desired size. Add toppings as desired.

7. Bake at 400°F for 15-20 minutes or until cooked.

Carrot Bread

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1 cup pecans

2 eggs

1 cup vegetable oil

3/4 cup sugar

1 teaspoon vanilla extract

1 1/2 cups carrots, cut in 1-inch pieces

Instructions

1. Preheat oven to 350°F.

2. Grease 9 x 5 x 3-inch loaf pan.

3. Sift flour, baking soda, cinnamon, and salt into large mixing bowl. Set aside.

4. Blend nuts until roughly chopped. Add nuts to dry ingredient mixture.

5. Put eggs, oil, sugar, and vanilla extract into blender. Cover and process on MED until smooth. Stop blender, add carrot pieces, cover, and process at MED until carrots are finely chopped.

6. Pour wet ingredients over dry ingredients and mix only until dry ingredients are moistened.

7. Pour into prepared pan and bake 1 hour or until toothpick comes out clean.

8. Cool 5 minutes in pan, then remove from pan and place on wire rack until cooled completely.