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ooking Smar
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Cooking Smart
Quiche Lorraine
Ingredients •
Pastry
: 200 g plain flour, 80 g butter, 1 egg.
•
Filling
: 75 g cubed fatless bacon, 125 ml cream, 125 g
crème fraiche, 2 eggs, beaten, 100 g grated cheese from
Switzerland, salt and pepper.
Directions
To make the pastry, put the flour, butter and egg in a bowl and
mix to a soften pastry and then rest it in the refrigerator for
30 min. Roll out the pastry and placed in the greased ceramic
dish for quiche (25 cm diameter). Prick the bottom with a fork.
Mix the egg, cream, crème fraiche, cheese, salt and pepper. Pour it
on the pastry just before baking.
Fruit crumbles
Ingredients •
Topping
: 200 g flour, 100 g butter, 100 g sugar, 2 g salt, 2 g
cinnamon powder.
•
Fruit
: 600 g mixed fruits.
Directions
Mix all ingredients until to be crumble for making topping. Spread
the mixed fruits into an oven dish and sprinkle the crumble.
Apple pie
Ingredients •
Pastry
: 275 g flour,
1
/
2
tbsp salt, 125 g white castor sugar,
8 g vanilla sugar, 175 g cold butter, 1 egg (beaten).
•
Filling
: 750 g firm whole apples, 1 tbsp lemon juice, 40 g
sugar,
1
/
2
tbsp cinnamon, 50 g seedless raisins, 2 tbsp bread
crumbs.
Directions
Sift the flour with the salt above a big bowl. Sift the castor sugar
and vanilla sugar with it. Cut with 2 knives the butter through
the flour in small cubes. Add 3/4 of the beaten egg. Knead all the
ingredients in the food processor until a crumbly mass appears.
Form the dough into a ball with your hands. Wrap it in plastic foil
and leave it chilled for about 30 min.
Grease the spring tin (24-26 cm diameter) and dust the surface
with flour. Roll out 3/4 of the dough till 5 mm thickness. Put it in
the tin (bottom and sides).
Peel and core the apples. Cut them in cubes of about 3/4 x 3/4 cm.
Sprinkle the apples with lemon juice and mix well. Wash and
dry the currants and raisins. Add sugar, cinnamon, raisins and
currants. Mix well and sprinkle the bottom of dough with bread
crumbs. Press slightly.
Roll out the rest of the dough. Cut the dough in small strips and
put them cross wise on the filling. Brush the pie evenly with the
rest of the beaten egg.
