MODEL: SM-1004SP PRODUCT CODE: 61618 07/2018
MODEL: SM-1004SP PRODUCT CODE: 61618 07/2018
19
AFTER SALES SUPPORT
1300 886 649
AUS
18
AFTER SALES SUPPORT
1300 886 649
AUS
Recipes (Cont.)
Bacon & Potato Quiche
Ingredients
4 eggs, beaten
75g gruyere (or cheddar) cheese
4 tbsp double cream
25g parmesan cheese
100g smoked bacon, chopped and cooked
Salt and pepper to taste
1 small onion, peeled and chopped
2 tbsp parsley, finely chopped
100g potatoes, cooked and diced
Method
• Mix all ingredients, leaving a little cheese aside, until well combined.
• Place a sheet of shortcrust pastry in the pie maker, add the filling and top with
the reserved cheese.
• Close the lid and cook for 10 to 15 minutes, or until the filling is set and the
pastry is browned around the edges.
NOTE: If the filling is not quite set, unplug the pie maker and leave the quiche to
stand for a further 5 minutes with the lid closed.
Recipes (Cont.)
Quick Chicken & Vegetable Pie
(for 2 pies) (using cooked chicken)
Ingredients
2 tbsp butter
1 tbsp vegetable oil
2 tbsp plain flour
4 tbsp chopped onion
200mL milk
2 small carrots, diced
Salt and pepper
1 large celery stalk, chopped
1 tsp chicken stock powder
½ cup frozen peas, thawed
1 tsp yellow mustard powder
2 cups cooked chicken, diced
Method
• In a non-stick saucepan, melt the butter over medium heat, add the flour and
whisk until incorporated. Add the milk, gradually, and whisk until smooth and
bubbly. Season with salt and pepper, mustard and chicken stock powder. Set
aside.
• Heat the oil in a medium size frypan, add the onion, carrots and celery and
sauté until softened. Add the peas and chicken pieces and stir to combine.
• Add the white sauce, stirring, until everything is well combined.
• If the vegetables require further cooking, cook them in the sauce over medium
heat until cooked to your liking.
• Season to taste and set aside to cool.
Minted Spring Lamb & Pea Pie
Ingredients
400g lamb (diced chops or cutlets, trimmed and boned)
¼
cup plain flour
1 cup red wine
Salt and pepper to taste
1 cup veal (or beef) stock
¼
cup oil
1 tbsp cornflour
1 onion, chopped
1 cup frozen peas, thawed
¼
cup tomato paste
½ cup fresh mint, chopped
Method
• In a large bowl, coat the lamb with flour and season with salt and pepper.
• Heat the oil in a frypan and cook the onion over medium heat until transparent.
• Add the lamb and sear until browned.
• Add the tomato paste and wine and reduce by one third.
• Blend the cornflour with the stock in a small bowl. Stir into the meat mixture,
bring to a simmer and cook for approximately 10 minutes, or until the lamb is
tender. Stir through the peas and chopped mint.
• Season to taste and set aside to cool.
Spinach & Feta Cheese Pie
Ingredients
100g English spinach
100g feta cheese, crumbled
1 tsp butter
1 tbsp pine nuts
1/3 cup finely chopped onion
Salt and pepper to taste
Method
• Plunge the spinach into a pot of boiling water, remove immediately and refresh
in cold water. Drain in a sieve and squeeze out excess moisture. Chop finely.
• In a large frypan, heat the butter over medium heat, add onions and cook until
softened. Remove from heat and add spinach, cheese and pine nuts.
• Season to taste and set aside to cool.
