desserts - belling...tips/notes method 1. place the butter, onion and bacon in a ceramic bowl and...

DESSERTS • 1

MODESC O M B IS T E A MM I C R O G R I L L

STEAM OVEN QUICK GUIDEABOUT BREAKFASTBacon & Egg Friand

Poached Eggs on Toast

Sweet Potato, Spinach, Feta & Basil Frittata

SIDESRicotta Pesto Tarts

Sandwich Bread with Honey & Oats

Ginger, Lime & Soy Prawns

Tip: Steamed vegetables

MAINSSpicy Meatloaf

Panang Fish Curry

Beef Kofta Korma Curry

Chicken Maryland with Olives & Capers

Buffalo Chicken-stuffed Sweet Potatoes

Teriyaki Salmon, Parsley Potatoes & Broccolini

Roast Beef with Mustard

DESSERTSSticky Date Pudding

Baked Apples

Bread & Butter Pudding

Nutella Pastries

STEAM

MICROWAVE CONVECTION OVEN

FANNED GRILL

4

6

8

10

12

14

16

18

20

22

24

26

28

30

32

34

36

38

40

42

44

46

48

50

CONTENTS

4 QUICK GUIDE

Steam oven and steam combinations button

Setting up the clock or adjusting time button Change default settings button

Microwave, convection and combination cooking button

Release water tank button

Automatic/Defrost/Cleaning program button

Adjust times, temperature and modes button

Stop/Reset/Lock button

Start button

QUICK GUIDE

VISIT WWW.BELLING.COM.AU FOR MORE GUIDES AND TIPS FOR YOUR STEAM COMBI OVEN

We want to help you get the most of your Belling Steam Combi Oven so we have developed the recipes in this book specifically for it. Before we start cooking, this quick guide will help you navigate all of the buttons on your Belling steam oven so you can start cooking delicious recipes quicker.

WHY STEAM? 7

Achieve amazing flavour and help retain nutrition in your food with our new Belling Black Steam Combi, the oven that does it all! Defrost, reheat, bake, brown, grill and so much more in ways you never imagined thanks to its state-of-the-art steam generation system - evenly distributing the steam to keep your food moist and cooked to perfection.

Experience a world of combination cooking at home with these delectable recipes tailored for your Belling Black Steam Combi Oven. Find meals for every occasion, from breakfast to dessert.

WHY STEAM?

8 BREAKFAST

BREAKFASTExperience your traditional bacon and eggs in a different ready-to-go way with our steamed Bacon and Egg Friands. Or find another way to cook a breakfast classic, Poached Eggs on Toast, whilst our Sweet Potato, Spinach, Feta & Basil Frittata recipe will take you on a flavour journey with the simple ingredients we all love.

Wake up and relax for breakfast, with these simple mouth-watering breakfast tailored recipes.

10 BREAKFAST DESSERTS 11

TIPS/NOTES

Method

1. Place the butter, onion and bacon in a ceramic bowl and steam at 100 for 2 minutes. Remove from the oven and allow to cool slightly.

2. Stir in the remaining ingredients.

3. Spoon the mixture into 6 buttered ramekin dishes. Cover with foil, place in the Steam Combi Oven and steam at 100 for 28 minutes until set.

4. Turn out the friands onto a warmed serving plate and garnish with cherry tomatoes, or serve with tomato salsa.

BACON & EGGFRIAND

Ingredients

10g butter |

3 stalks spring onion, finely

chopped |

2 rashers bacon, finely chopped |

150ml cream |

5 eggs, beaten |

40g mature cheddar |

Salt and freshly ground black

pepper |

• Individual ramekins can be used for more formal presentation. Just be sure to grease each ramekin well, to avoid sticking.

• Alternatively, you can use a 6 cup friand or muffin tray instead.

SERVES: 4-6 TOTAL: 35-40 MINSPREP: 10 MINS COOK: 28 MINS

12 DESSERTS BREAKFAST 13

TIPS/NOTES

Method

1. Select steam at 100 and preheat the oven for 5 minutes.

2. Butter or spray the inside of the muffin tin to match amount of eggs being cooked.

3. Gently break one egg into each muffin hole and place in the steam oven.

4. Cook for 7 - 9 minutes depending on how you like your eggs cooked.

5. Using a spatula to loosen, gently remove the egg and serve.

POACHED EGGS ON TOAST

Ingredients

6 ½ cup muffin tray |

Spray oil or butter |

Eggs |

Optional Toppings: Smoked

salmon, avocado, tomato relish

• To poach an egg using the microwave function, place 1 cup of hot water into a microwave safe bowl and add the egg to cook for 1-2 minutes on high heat.

SERVES: 1-4 TOTAL: 15 MINSPREP: 5 MINS COOK: 10 MINS

14 BREAKFAST DESSERTS 15

Method

1. On a baking tray, lined with baking paper, place diced sweet potato, drizzle with olive oil, sprinkle with salt and pepper and any other crushed dried herb you may like.

2. Place into the cold Steam Combi oven and select convection mode (fanned), 200°C and cook for 15 - 20 minutes until tender. Remove from oven and place in the base of a slice tin or square glass baking dish (we use a 20 x 20cm dish). Add the feta, basil and spinach spreading it evenly and tucking it in around the sweet potato.

3. Whisk the eggs and cream separately until light and a little frothy. Season well with salt and pepper. Pour the egg mixture over the top of the veggies, making sure to get the egg mix down into

SWEET POTATO, SPINACH, FETA & BASIL FRITTATA

all the cracks and crevices. Gently press any of the spinach and basil that is poking out, down under the egg mix.

4. Return pan to the oven, turn the oven to combination steam at 30 and convection oven (fanned) 180°C and bake for 25 minutes or until puffed, just set and golden. To brown the top of the Frittata, after the 25 minutes cooking time, turn the oven to convection mode only, fan grill at 200°C and cook for a further 7 - 8 minutes. Remove and place on a rack to cool for 10 minutes then lift out and slice into pieces.

5. Serve warm or cold with salad if desired.

Ingredients

1 medium sweet potato, peeled

and cut in 2-3cm chunks |

150g feta, diced |

2 cups baby spinach leaves |

1 cup basil leaves, roughly torn |

6 x 700g eggs |

¼ cup cream or milk |

½ tbsp olive oil |

Salt and pepper and oregano to

taste |

SERVES: 6-8 TOTAL: 55 MINSPREP: 10 MINS COOK: 45 MINS

16 SIDES

SIDESWith hors d’oeuvres, light meals and steamed vegetables, these side dishes are a breeze to prepare. Taste beautiful, fluffy Sandwich Breads and flavoursome Ricotta Pesto Tarts with the power of steam combination cooking or experience pure steam cooking with the delightfully light Ginger, Lime and Soy Prawns.

Enhance your meal or make a great snack with these great recipes for side dishes.

18 DESSERTS SIDES 19

TIPS/NOTES

Method

1. Preheat the Steam Combi Oven on a combination of steam at 30 and convection at 180°C for 10 minutes.

2. Line a large baking sheet with baking paper and spray with oil.

3. Cut tomatoes into quarters, finely chop shallots.

4. Cut the defrosted pastry into 4even squares, place onto bake sheet.

5. Place 1 tablespoon of basil pesto in the centre of each square, spread out leaving a 1cm edge, sprinkle pesto with shallots. Place 3 tbsp ricotta cheese on each square. Scatter cherry tomatoes on top of each tart, sprinkle with salt and pepper.

RICOTTA PESTO TARTS

4. Bake in preheated combination steam oven for 15 minutes.

5. Serve with a side salad if desired.

Ingredients

1 piece puff pastry |

4 tbsp basil pesto |

12 tbsp ricotta cheese |

8 cherry tomatoes |

1 shallot |

Salt and pepper |

• If serving as a canapé or snack, cut the pastry into smaller squares.

SERVES: 2 PREP: 10 MINS COOK: 15 MINS TOTAL: 25 MINS

20 SIDES DESSERTS 21

Method

1. Place the oats in the bowl of a stand mixer and pour over the boiling water. Leave to stand for 15 minutes.

2. Add the rest of the ingredients, using the dough hook attachment, mix on low speed until a soft, sticky dough forms. You may need a little extra lukewarm water – up to half a cup.

3. Turn the mixer to a medium-low speed for about 5 minutes, until the dough is a fairly smooth mass and mostly pulls away from the sides of the bowl.

4. Set your steam oven to 30 steam. Put the bowl into the oven until the dough has doubled in size, about 30 minutes.

5. Scrape the dough onto a floured bench. Gently press it out into a rectangle about 30cm/12” x 20cm/8”. Fold it lengthways into thirds, several times.

SANDWICH BREAD WITH HONEY & OATS

6. Gently put the formed loaf into your pan, seam side down. Tuck the ends down if need be. Cover the pan loosely with a damp tea towel.

7. For the final prove, leave it at warm room temperature (20°C) for an hour. The dough will rise. When it’s done, you’ll be able to gently press a finger into the dough and it will spring back readily.

8. Preheat your oven, at least, 15 minutes before baking. Set to 220°C and steam to 30. Bake the bread until it is dark golden brown on top, about 20-25 minutes.

9. Remove the bread from the oven and turn it immediately out of the pan onto a wire rack to cool. It will keep for a day or two at room temperature.

Ingredients

100g (1 cup) rolled oats |

500ml (2 cups) boiling water |

5 cups unbleached white bread flour |

2 tsp instant yeast |

1 tbsp honey |

SERVES: 6-8 PREP: 2 HOURS COOK: 55 MINS TOTAL: 3 HOURS


Method

1. To the lime juice, add the finely grated ginger and soy sauce. Stir to combine.

2. Place the prawns in a heat proof dish or individually in Chinese soup spoons, and then onto a perforated tray. Drizzle over with some sauce.

3. Place the tray in the Steam Combi Oven and select steam at 80 and 4 -7 minutes on the clock (depending on size of prawns).

4. Once cooked, add a couple of strands of lime zest and serve.

GINGER, LIME & SOY PRAWNS

Ingredients

12 uncooked prawns, shelled and

deveined |

Zest and juice of one fresh lime |

1 tsp finely grated fresh ginger |

1 tsp light soy sauce |

SERVES: 4-6 TOTAL: 10 MINSPREP: 5 MINS COOK: 4-7 MINS

TIPS/NOTES• For this recipe, we reccomend serving the prawns on a Chinese soup spoon. Small ceramic bowls can

be used as an alternative serving method.


BELLING TIP

STEAMED VEGETABLES

Root vegetables will always take longer to cook than leafy ones.

A few guides to work to are:

• Base the cooking time on the size rather than quantity.

i.e. 2 whole potatoes will take the same amount of time as 15 potatoes of equal size.

• When cooking root or leafy vegetables together, start with steaming the root vegetables.

Cook for 2/3 of the time before adding leafy vegetables.

26 MAINS

MAIN MEALSExperience the steam combi magic with flavourful Spicy Meat Loaf, Panang curry and Beef Kofta curry. Or re-vamp the classic dishes such as Chicken Maryland, Steamed Salmon and Roast Beef.

Enjoy a sit down meal with our savoury main recipes and look forward to delicious lunches and dinners, made from one appliance that opens a whole new world of flavour.

28 DESSERTS MAINS 29

TIPS/NOTES

SPICY MEATLOAF

Ingredients

1 kg mince |

1 cup breadcrumbs |

2 onions, finely chopped |

2 tsp curry powder |

½ cup milk |

½ cup water |

1 egg |

1 tsp parsley |

Salt and pepper |

• Smoky bacon can be added to the mince for extra flavour.

Method

1. Mix mince, breadcrumbs, onion, curry powder, parsley and egg together. When combined add the milk and water. Push into one large loaf tin, filling past three quarters full. Bake in convection mode (fanned) for 20 minutes at 180°, and steam at 30.

2. Combine all the sauce ingredients in a small saucepan and bring to the boil, then simmer for 5 min. Drain most of the oily liquid

from the loaf tin and pour 2/3 of the sauce over the meatloaf and bake for another 20 – 30 minutes.

3. Serve with mashed potato and green beans. Pour the remaining sauce over the sliced meatloaf when serving.

Sauce

½ cup water |

½ cup tomato sauce |

¼ cup Worcestershire sauce |

¼ cup brown sugar |

1 tsp ground coffee |

50g butter |

2 tbsp lemon juice |

SERVES: 4-6 PREP: 15 MINS COOK: 45 MINS TOTAL: 1 HOUR

30 MAINS DESSERTS 31

TIPS/NOTES

Method

1. Place the onion in a ceramic bowl and steam for 6 minutes at 100.

2. In a separate bowl combine the cornflour with 2 tablespoons of the coconut milk, then add fish sauce, curry paste, palm sugar and lemon juice. Once combined add the rest of the coconut milk from the can.

3. Add the tomato, ½ the coriander and the coconut milk mixture to the onions and using a combination of microwave 450W and steam at 50 for 6 minutes.

4. Add the cubed fish and cook for a further 8 minutes. Garnish with extra coriander leaves.

5. Serve with jasmine rice if desired.

PANANG FISH CURRY

Ingredients

1 onion, thinly sliced |

½ bunch coriander leaves, roughly

chopped |

2 kaffir lime leaves, thinly sliced |

1 tomato, diced |

2 tbsp cornflour |

2 tbsp Panang curry paste |

1 tbsp fish sauce |

Juice of half a lime or lemon |

1 tsp palm sugar |

500g firm white fish fillets, cubed |


• Coriander root has the strongest flavour in the plant. The root and stems chopped finely are used in cooking, and the leaves should be used as garnish when serving the meal.


TIPS/NOTES

BEEF KOFTA KORMA CURRY

Ingredients

400g tin brown lentils, drained |

1 tsp curry powder |

¼ tsp salt |

500g regular beef mince |

2.5cm (1inch) piece ginger, roughly

chopped |

4 spring onions, roughly chopped |

1 long red chilli, deseeded (leave

out if you don’t want any heat) |

Stalks from a small bunch coriander

(save leaves for serving) |

1 tsp ground turmeric |

1 tsp brown sugar |

¼ cup dessicated coconut |

1 tbsp curry paste |

270ml tin coconut milk |

500ml tomato puree, or crushed

tinned tomatoes |

Method

1. Set your oven to 200°C and steam at 30.

2. Put the lentils, curry powder, salt and mince into a bowl and mix well with your hands, scrunching everything together so some of the lentils break down and the mixture sticks together. Divide into 16 pieces and form each one into an elongated football shape. Put the kofta into a solid stainless steel tray and bake for 10 minutes.

3. While the kofta starts to cook, put all the remaining ingredients except the coconut milk and tomato puree into a food processor or blender. Process until fairly smooth then add the coconut cream, tomato puree and ½ cup water and pulse to combine.

4. Drain half the liquid from the cooked koftas and pour the sauce over, stir through the sauce, and return the tray to the oven for a further 12 minutes.

5. Serve topped with torn coriander leaves and steamed basmati rice.


• Koftas can be made using beef, lamb, pork, chicken or a combination of minces.


Method

1. Place one tablespoon of olive oil in a frypan and fry the drained capers until starting to turn crisp. Remove the capers, reserving the oil. Fry the onion in the caper oil, adding a little more if necessary, when onions begin to soften, add the garlic and cook for a further 2 minutes.

2. Add the crushed tomatoes and pitted olives to the onion and garlic.

3. Place the chicken pieces into a casserole dish, pour over the tomato mixture and place into the Steam Combi Oven.

CHICKEN MARYLANDWITH OLIVES & CAPERS

Ingredients

4 chicken maryland, skin removed |

1 tbsp olive oil |

½ cup firmly packed pitted black

olives |

3 heaped tbsp drained capers |

1 onion, chopped |

2 cloves garlic, crushed |

2 can diced tomatoes |

¼ to ½ tsp chilli flakes |

½ tsp ground cumin |

SERVES: 4 PREP: 10 MINS COOK: 50 MINS TOTAL: 1 HOUR

4. Select combination of 300W microwave and 180°C, place lid on the casserole dish and cook for 45 minutes. To help thicken the sauce, remove the lid for the last 10 minutes of cooking.

5. Serve with roast potatoes, rice or mash potato.


TIPS/NOTES

Method

1. Select microwave 450W and steam at 50.

2. Pierce your potatoes a few times with a fork and place on the glass tray.

3. Cook for 15 minutes.

4. Season the chicken breast fillets with salt and pepper and add to the glass tray with the sweet potato. Cook the chicken and sweet potato for 5 minutes or until the chicken is cooked (time will depend on thickness). Remove chicken and potatoes from the oven, change oven to conventional setting, fanned oven at 200°C.

5. While the potatoes cool, roughly chop the chicken and place into a bowl. Then add half the cheese, hot sauce, melted butter, diced jalapeño, and half the spring onion and mix well. Season with salt and pepper to taste.

BUFFALO CHICKEN STUFFEDSWEET POTATOES

6. Slice each potato in half vertically and top with a healthy scoop of buffalo chicken filling, adding the other half of the grated cheese.

7. Cook in conventional oven mode for 10 – 12 minutes or until the cheese has melted.

8. Top with a dollop of sour cream and the extra sliced spring onion, chopped parsley or coriander.

Ingredients

4 medium sweet potatoes, each

approximately 200g |

2 large chicken breast fillets, halved

(or shredded Roast chicken) |

1 cup grated cheddar + mozzarella

cheese | 1/3 cup Frank’s Red Hot sauce |

1 tbsp melted butter (optional) |

1 jalapeño, diced (seeds, stem and

veins removed) |

¼ cup chopped spring onion,

divided |

Salt and pepper, to taste |

Sour cream |

• Chicken thigh fillets can be used instead of chicken breast meat.

• Any hot sauce can be used in replacement of Frank’s Red Hot sauce.



TIPS/NOTES

Method

1. Peel and chop potatoes and place in the base of the large glass baking dish. Select steam at 30 and 300W microwave and cook for 15 minutes (time will depend on size).

2. When potatoes almost cooked, add the grill rack to the glass tray and place seasoned salmon fillets on top, leaving the potatoes underneath but off to one side. Cook in oven using steam at 100 for 4 minutes, depending on thickness of salmon. Add the broccolini on the rack next to the salmon and steam for a further 3 – 4 minutes.

3. Remove the tray from the oven, toss the potatoes with the butter and chopped parsley, and drizzle a little of the teriyaki sauce over each salmon fillet before serving.

TERIYAKI SALMON, PARSLEY POTATOES & BROCCOLINI

Ingredients

4 x 150g salmon fillets |

2 bunches broccolini |

4 large potatoes cut into 6 or 8

pieces |

¼ cup teriyaki sauce |

¼ cup chopped parsley |

2 tbsp butter |

Salt and pepper |

• This recipe can be used with other types of fish fillets.



SPICY M E ATL O A F

TIPS/NOTES

ROAST BEEF WITH MUSTARD

Ingredients

1 piece beef topside approx 1.2kg |

2 tbsp Dijon mustard |

2 tbsp butter |

2 tbsp plain flour |

1 cup milk |

Pinch of salt and pepper |

2- 3 cups chopped mixed root

vegetables* |

*Potato, pumpkin, sweet potato,

and carrots tossed in a bowl with

some olive oil and a little salt

SERVES: 4

Method

1. Remove beef from packaging, pat dry with paper towel and bring to room temperature.

2. Preheat oven to 160°C. Allow 10 minutes for pre-heating.

3. Rub a little olive oil and salt onto the beef. Place in the square glass dish.

4. Cook for 30 minutes, at which point chopped vegetables* can be placed around the beef and cook for a further 40 - 50 minutes.

5. When the roast has finished cooking, remove from the pan, cover with foil and allow to rest for 5 – 10 minutes. Stir the vegetables and place back in the oven to keep warm.

PREP: 15 MINS COOK: 1.25 HOURS TOTAL: 1.5 HOURS

• Hot English mustard can be used for a more tangy sauce, and chopped parsley can be sprinkled over the sauce for extra flavour.

• If you don’t want the juices from the meat mixed in with the vegetables, place the beef onto some foil and fold the edges up about 3 or 4 cm to collect the liquid, and make sure to oil the base of the glass dish so the vegetables don’t stick.

• Use your leftover roast beef to create an amazing lunch the next day by adding mustard, pickles, lettuce, capsicum, mayonnaise and the left over roast beef on a seeded roll.

6. While the roast is resting make the mustard sauce. Melt the butter in a small saucepan. When it starts to bubble, remove from the heat and whisk in the flour thoroughly. Add the Dijon mustard and the milk in small amounts, until smooth. Place saucepan back on the heat and keep whisking as it thickens. Add salt and pepper to taste.

7. Using a sharp knife, cut the roast beef into thin slices, pour over some mustard sauce and serve with the mixed vegetables.

42 DESSERTS

DESSERTSDive into Belling’s fluffiest Bread and Butter Pudding and Sticky Date Pudding whilst re-inventing baked apples, without baking. Making pastries has never been easier with our Steam Combi Oven, like our simple Nutella pastry recipe that is guaranteed to delight.

Satisfy your sweet tooth with these delectable, decadent dessert recipes.

44 DESSERTS DESSERTS 45

TIPS/NOTES

STICKY DATE PUDDING

Ingredients

1½ cups dried dates, chopped |

1 tsp bicarbonate of soda |

250ml water |

60g butter, softened |

¾ cup brown sugar |

2 eggs, lightly beaten |

½ tsp vanilla |

1¼ cups self-raising flour, sifted |

Caramel Sauce

1 cup brown sugar |

1 cup cream |

40g butter |

Combine all ingredients in a saucepan. Cook on medium low heat, stirring until sugar has dissolved, then simmer for 3 minutes or until thickened.

Method

1. Place dates in a small saucepan, add water and bring to the boil. Reduce the heat, stir through the bi-carb soda and set aside to cool.

2. In a separate bowl, beat the butter and sugar until light, then add the eggs, one at a time, beating between each egg. Add the vanilla.

3. Stir in flour, dates and liquid.

4. Pour mixture into 12 well-greased ½ cup muffin tins.

5. Select in combination, fanned oven at 180ºC and steam at 30. Cook for 15 – 20 minutes.

6. Serve puddings warm with Caramel Sauce.

• To make a butterscotch sauce, omit the cream and mix only the brown sugar and butter.



TIPS/NOTES

Method

1. If you don’t have an apple corer, use a small knife to cut in and around the core. Remove the core and leave the base intact.

2. Combine fruit, sugar and mixed spice in a bowl. Press mixture into the holes in the centre of each apple.

3. Place apples in a heatproof, microwave-safe dish. Add 1 tablespoon cold water to dish. Select microwave 900W for 3 minutes and 30 seconds or until apple is tender. Stand for 2 minutes.

4. Serve with custard and/or ice-cream.

MICROWAVEBAKED APPLES

Ingredients

4 Granny Smith apples, cored |

4 tbsp dried fruit medley |

3 tsp brown sugar |

Pinch of mixed spice |

• Granny Smith apples work the best with this cooking method.



TIPS/NOTES

Method

1. Grease a shallow, ovenproof dish with butter.

2. Cut the bread if necessary and place tightly in the base of the dish with the buttered side down.

3. Add at least two more layers on top, with the buttered side up. Ensure the bread is tightly packed.

4. Beat the eggs, sugar, milk and vanilla together.

5. Pour over bread, pushing down so that it sinks in the custard. Allow to sit for 10 minutes to allow saturation.

6. Sprinkle with sugar.

7. Bake on Combination mode, 180°C and steam at 30 for 40 minutes.

BREAD & BUTTER PUDDING

Ingredients

6-8 slices raisin bread or fruit loaf,

buttered |

5 large eggs |

½ cup sugar |

3 ½ cups milk |

1 tsp vanilla essence |

Sugar to sprinkle over |

• It will come out of the oven puffed but will drop. This is normal.

• If not using raisin bread or fruit loaf, you can sprinkle amongst the layers ½ cup of choc chips or ½ cup of sultanas.



TIPS/NOTES

Method

1. Preheat the Combi oven on 200°C in conventional mode, selecting fanned oven. Cut each sheet of pastry into 9 even squares.

2. Turn the square onto a diagonal and place a small amount of Nutella in the first third, brush the top third with egg wash, and roll up enclosing the Nutella. Place join side down onto a baking sheet lined with baking paper.

3. Repeat until all squares are rolled. Brush over each with egg wash and place the baking sheet in the oven. If adding almonds flakes, place the desired amount on top each pastry. Bake for 12 -15 minutes until golden and crisp.

4. Allow to cool down. Sprinkle with some icing sugar and serve warm or at room temperature.

NUTELLA PASTRIES

Ingredients

2 sheets ready rolled puffed pastry |

¼ cup Nutella hazelnut spread |

1 egg beaten with a little water |

¼ cup almonds flakes (optional) |

• In this recipe, Nutella can be replaced with alternative fillings. We suggest apricot or strawberry jam, or even minced fruit for variety.


Information is correct at time of going to publication.Please contact customer services for any queries.

Phone: 1300 556 816 Fax: 1800 058 900

[email protected]

desserts - belling...tips/notes method 1. place the butter, onion and bacon in a ceramic bowl and...

Documents