Recipes continued
Quiche Lorraine
1 sheet frozen shortcrust pastry, thawed
1 tablespoon light olive oil
8 shallots, thinly sliced
1⁄2 cup finely chopped onion or leek
4 rashers bacon, rinds removed, diced
150g grated cheddar cheese
4 eggs
1 cup milk
2 tablespoons chopped fresh chives
1.Line an 18cm pie dish with the pastry sheet, trim and discard excess pastry. Ensure the pie dish is a suitable type and size for use in the Pronto Convection Oven. Refrigerate for 10 minutes.
2Using the ‘Bake’ function, preheat the oven for 10 minutes at 210ºC.
3.Prepare the pastry for blind baking by covering the pastry with a sheet of bake paper, fill with 11⁄ 2 cups dry rice. Place into oven.
4.Reduce temperature to 180ºC. Bake for 10 minutes. Remove the rice and bake paper and bake for a further 5 minutes or until golden.
5.Heat the oil in a frying pan over medium heat. Add the shallots, onion and bacon cook for 5 minutes or until golden. Drain on paper towel.
6.Spread the bacon mixture and cheese evenly over the pastry base. Whisk the eggs, milk and chives together and pour over the bacon mixture. Return the pie dish to the oven
7.Reduce temperature to 160ºC for
Serve hot or cold with salad.
Kumera Scones
12
21⁄2 cups
1⁄2 teaspoon dried chives
80g butter, chilled, chopped
1 egg, lightly beaten
1⁄4 cup milk
1 cup cooked mashed kumera Extra milk, for glazing
1.Using the ‘Bake’ function, preheat the oven for 10 minutes at 210ºC.
2.Sift the flour into a large mixing bowl. Stir in the chives. Rub in the butter into the flour, with fingertips, until the mixture resembles fine breadcrumbs.
3.Combine the egg, milk and kumera add to the flour mixture. Stir with a flat bladed knife until mixture forms into a dough. Knead lightly on a lightly floured surface. Press dough out to
4.Place 6 rounds onto the lightly greased baking pan. Brush the tops with milk. Place into oven.
5.Reduce temperature to 180ºC. Bake for
6.Remove from oven and turn out onto a wire rack.
7.Repeat with remaining rounds.
Serve warm with butter.
R8
