Potato Gratin
750g Potatoes
5ml Salt and 5ml Black Pepper 2 Cloves of Garlic
25gm Butter
300g Greyere or Emmenthal cheese (grated)
3 Large Eggs 350ml Milk
5ml Dried Thyme
1)Peel and cut the potatoes into thin slices, dry them thoroughly and sprinkle with salt and black pepper.
2)Rub a flameproof roasting dish
3)Layout half the potato slices in the dish and sprinkle over half of the grated cheese. Place the remaining potato slices on top of the first layer and place the remaining cheese on top.
4)Crush the other clove of garlic and lightly beat together with the eggs, milk and thyme. Pour this sauce over the potatoes.
5)Cut the rest of the butter into small knobs and place on top of the potatoes.
6)Place in oven and set to Potato Gratin pre- set function, ensuring the correct shelf position has been used.
7)Bake until the full
8)A signal will sound 10 minutes before the end of cooking to remind you that the cooking programme will finish shortly.
Quiche Lorraine
200g Plain White Flour Pinch of Salt
100g Butter diced
3 Large Eggs 15ml Water cold 100g Streaky Bacon 50g Onion finely diced
75g Cheddar Cheese grated Black Pepper to taste
1)To make the pastry, rub the flour, salt and butter together until a breadcrumb consistency is formed. Gradually add one slightly beaten egg and the water, blend until the mixture comes together and forms a ball. Place the pastry onto a floured surface and knead until smooth. Wrap the pastry in cling film and refrigerate for 30 minutes.
2)Roll out the pastry on a floured surface and line a round 23cm diameter and 4cm deep quiche / flan tin. Return the pastry and tin to the refrigerator for a further 15 minutes.
3)Prick the pastry base with a fork, line the inside of the case with greaseproof paper, and fill with baking beans (raw rice could also be used if no baking beans are available). Place the pastry case in oven and set to Quiche Lorraine
4)Whilst blind baking the pastry case, cut the streaky bacon into small pieces and lightly fry, add the onions towards the end to slightly soften. Cool the bacon and onions and remove any excess fat using kitchen roll.
Beat together the eggs and milk.
5)Quickly remove the blind baked Quiche base case from the oven with 25 minutes left on the cook time display. Remove the baking beans and the greaseproof paper. Place half the cheese in the quiche base and cover with the cooked bacon and onion.
6)Pour the beaten eggs and milk mixture over the eggs and bacon being careful not to overfill the pastry base. Sprinkle the remaining cheese on top of the quiche, return the Quiche to the oven.
7)Bake until the remaining cook time has elapsed.
8)A signal will sound 10 minutes before the end of cooking to remind you that the cooking programme will finish shortly.
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