Recipes continued
Bacon and Cheese Quiche | Serves |
1 large sheet frozen short crust pastry, thawed
4 bacon rashers, rind removed, roughly chopped
1 small onion, chopped finely
1 ½ cups grated tasty cheese
4 eggs
1 cup milk
½cup cream
½cup self raising flour pepper to taste
1.Preheat compact oven to 180°C. Place wire rack in the middle shelf position in the sunken position.
2.Lightly spray a quiche dish with vegetable oil spray and line with shortcrust pastry, trimming edges.
3.Cook bacon and onion in a frying pan until tender, remove from pan and drain on absorbent paper; cool.
4.In a large bowl combine the bacon, onion and cheese.
5.Blend or process remaining ingredients until smooth.
6.Place the bacon mixture into the prepared quiche dish and pour the egg mixture over the top.
7.Bake in oven for about 50 minutes or until cooked, turning dish after 25 minutes. Stand for 10 minutes before cutting. Can be served hot or cold.
Note: If quiche starts to brown too much before the centre is cooked reduce heat to 150°C.
Pizza Dough | Makes 2 |
2 teaspoons (7g) dry yeast |
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1 teaspoon sugar |
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¾ cup warm water |
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2 cups plain flour |
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½ teaspoon salt |
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1.Combine the yeast, sugar and water in a bowl; stir to combine. Cover mixture and place in a warm area until the mixture starts to bubble.
2.Combine the yeast mixture, flour and salt in a large bowl and mix until combined. Turn dough onto a floured surface and knead for about 10 minutes or until the dough is firm and elastic. Place dough in a bowl and allow to rest in a warm place until the dough has doubled in size.
3.Using your fist, punch the dough down, fold sides to centre and turn dough over. Place dough onto a floured surface and lightly knead. Cut dough in half. Roll dough out to fit a round baking tray or you can use the biscuit trays provided to make a slab pizza. Dress pizza dough as desired.
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