10
Quiche Lorraine
Serves 4
Preparation time 15 minutes
Cooking time 45 minutes
Ingredients:
Filling:
120g bacon
2 eggs
100ml milk
130g fresh cream
ground nutmeg, salt and pepper to taste
Pastry
70g butter
130g flour
40ml water
salt
Cooking instructions:
Put the flour in the processor bowl, add a pinch of salt and
the butter cubes. Using the dough blade, mix at maximum
speed for approximately 10 seconds.
Whilst keeping the processor on, add the water through the
feeder tube and knead for a further 15 seconds on maximum
speed or until the mixture forms a pastry ball. Remove the
pastry and stand for 30 minutes in a cool place.
Roll out the pastry in a 25cm greased flan dish and place in
a pre-heated oven at 210
o
C/Gas mark 7 for 15 minutes.
Chop the bacon and dry fry in pan until lightly browned.
Dry any excess fat with a kitchen towel.
Beat the eggs using the whisk for 20 seconds at speed 3.
Add the milk, cream, salt, pepper and ground nutmeg. Whisk
for a further 15 seconds.
Evenly sprinkle the bacon across the pre-cooked pastry
base and pour the mixture on top. Replace the dish in the oven
and cook for a further 30 minutes.
Bolognaise sauce
Serves 4
Preparation time 10 minutes
Cooking time 30 minutes
Ingredients:
200g beef
50g bacon
1 onion
1 carrot
1 clove garlic
1 celery stick
1 tablespoon olive oil
1 can tomatoes
2 teaspoons tomato puree
1 beef stock cube
100ml water
salt and pepper to taste
few sprigs of thyme, parsley and bay leaf
Cooking instructions:
Dice the beef and bacon and chop using the chopping
blade at maximum speed for 15-20 seconds and put to one
side.
Peel the carrot, celery, garlic and onion and cut into pieces.
Using the chopping blade, chop at maximum and put to one
side.
Put the tomatoes in the processor bowl and chop using the
pulse button and add the tomato puree.
Heat the oil in a pan and brown the vegetable mixture for
approximately 5 minutes. Add the meat and mix. Add the
tomato mixture, beef stock and season with herbs, salt and
pepper.
Leave to cook for 30 minutes on a low heat, stirring
occasionally. Serve with pasta.
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