RECIPES

Steamed Vegetable and Phyllo cups (Glad Steam Lock Bags)

SERVES: 2

INGREDIENTS

1. Microwave oven
2. Glad Steam Lock bags – single serving (small)
3. Glad wrap
4. Glad Baking paper
5. Glad ice cube self sealing bags
6. Kitchen string Cut phyllo pastry into eight 15x15 cm squares. Lightly brush pastry squares with melted butter. Line the greased hollows of a medium-sized muffin tin with 2 layers of pastry to form little cups. Bake in a preheated oven at 180°C for 7 – 10 minutes or until golden in colour. Meanwhile, steam bite-size pieces of carrots, baby marrows, red pepper and spring onion in a small Glad Steam Lock bag according to cooking instructions printed on the bag. Allow to cool and toss lightly in a few drops of olive oil season to taste. Divide the vegetables between the phyllo cups and serve with a dollop of basil- or sun dried tomato pesto.

INSTRUCTIONS

Cut phyllo pastry into eight 15x15 cm squares. Lightly brush pastry squares with melted butter. Line the greased hollows of a medium-sized muffin tin with 2 layers of pastry to form little cups. Bake in a preheated oven at 180°C for 7 – 10 minutes or until golden in colour. Meanwhile, steam bite-size pieces of carrots, baby marrows, red pepper and spring onion in a small Glad Steam Lock bag according to cooking instructions printed on the bag. Allow to cool and toss lightly in a few drops of olive oil season to taste. Divide the vegetables between the phyllo cups and serve with a dollop of basil- or sun dried tomato pesto.