Soups, Snacks and Starters
Quiche Lorraine C MC
Serves: 4 to 6 |
|
Ingredients: |
|
Pastry: |
|
11/4 cups | |
| pinch salt |
80 g | butter |
2 tablespoons | water |
| squeeze lemon juice |
1 | egg yolk |
Filling: |
|
4 | rashers bacon, rind removed |
1/2 cup | and bacon chopped |
grated tasty cheese | |
3 | eggs |
350 ml | cream or evaporated |
| milk |
Method:
Pastry:
Sift flour with salt. Rub butter into flour until it resembles fine breadcrumbs.
Add water, lemon juice and egg yolk. Mix well. Turn onto a lightly floured board and knead lightly.
Roll out pastry to fit a 23 cm pie plate. Prick thoroughly. Chill for 30 minutes. Preheat oven to Convection 220˚C. Bake blind for 15 to 20 minutes on Convection 220˚C. Allow to cool slightly.
Filling:
Place bacon between two sheets of paper towel on a dinner plate. Cook on HIGH for 4 minutes. Sprinkle bacon and cheese on cooked pie shell.
Beat eggs, cream or evaporated milk and nutmeg and pour over bacon and cheese.
To Cook by Microwave:
Cook on MED HIGH for 8 to 10 minutes. Sprinkle with paprika and serve.
To Cook by Combination:
Sprinkle with paprika then cook on Combination 2 for 20 to 25 minutes.
Frankfurters
Serves: 5 |
|
Ingredients |
|
10 | frankfurters |
1/4 cup | water |
Method:
Place frankfurters in a
Cook on HIGH for 4 to 5 minutes.
Tip: To cook one frankfurter, prick and place on a dinner plate. Cook on HIGH for 30 to 40 seconds.
Spinach Quiche MC
Serves: 3 to 4 |
|
Ingredients: |
|
Pastry: |
|
2 sheets | ready rolled short crust pastry |
Filling: |
|
1/2 | bunch spinach, stalks removed |
| and spinach chopped |
4 | eggs |
1 cup | milk or cream |
1/4 teaspoon | nutmeg |
| freshly ground black pepper |
120 g | Gruyere cheese, grated |
Method:
Pastry:
Place pastry in the base and sides of a greased 23 cm pie plate. Refrigerate for 30 minutes. Prick the base of the pastry several times with a fork.and cook on Combination 4 for 10 to 12 minutes.
Filling:
Place spinach in a
Roasted Nuts
Serves: 2 to 4 |
|
| |
Ingredients: |
|
| |
1 cup | raw peanuts |
| |
| (with or without skins, and unsalted) | Cooking | |
2 teaspoons | salad oil | ||
| |||
| salt to taste |
| |
Method: |
|
| |
Place peanuts in a single layer on a pie plate. Cook | Guide | ||
on HIGH for 4 to 6 minutes, stirring every 2 minutes | |||
|
during cooking until golden brown. Drizzle nuts with oil and sprinkle with salt. Stir well. Cook on HIGH for 30 to 40 seconds. Stir. Serve hot or cold in a small bowl.
41