23
Quiche Lorraine
Ingredients
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
Method
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 pre-set
function, ensuring the correct shelf position has been used.
Blind bake until 25mins are left on the pre-set cook time.
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.
Lasagne
Ingredients
225g (12–15 sheets) of dried “ No need to pre cook”
Lasagne sheets
Bolognese Sauce
1 Onion large, peeled and finely chopped
1 Carrot, peeled and finely chopped
1 Celery Stick, peeled and finely chopped
1 Garlic Clove, peeled and finely chopped
100g of Button Mushrooms chopped
450g Minced Beef
250ml Red Wine
400g Chopped Tomatoes or Passata
15ml Tomato Puree
10ml Dried Oregano
Salt and Black Pepper, to taste
50g Parmesan Cheese, grated
75g Cheddar Cheese, grated
Béchamel Sauce
500ml of Milk
2 Onion slices large
10 Peppercorns
2 Bay Leaves
Pinch Salt and Black Pepper
Pinch Ground Nutmeg
50g Butter
50g Plain Flour
Method
1.
Add onion, carrot, celery, garlic and mushrooms into
saucepan, gently fry for 2-3 minutes. Add the minced beef
and stir until browned.
2.
Add the wine, chopped tomatoes, tomato puree, oregano,
and seasoning. Place lid on the pan and simmer for 45- 60
minutes until meat is tender and sauce has reduced down.
3.
To make the béchamel sauce, pour the milk into a saucepan
and add the onions, peppercorns, bay leaves, salt, black
pepper and nutmeg. Bring the milk almost to the boil and
take off the heat. Place lid on pan and leave the milk to infuse
the flavours for 20 minutes then strain into a jug.
4.
To make the roux, melt the butter in a saucepan, gradually
stir in the flour and cook for one minute whilst continuously
stirring.
5.
Take the pan off the heat and very gradually add in the milk
stirring constantly. Return to the heat, add the grated
cheddar cheese and stir thoroughly until the sauce is smooth
and thickened.
6.
Place one third of the bolognese sauce into the base of a
greased 2.3 litre oven proof dish. Cover with a layer of pasta
then a layer of béchamel sauce. Repeat until the top surface
layer is completely covered in béchamel sauce. Sprinkle the
Parmesan cheese over the surface.
7.
Place in oven and set to Lasagne pre-set function, ensuring
the correct shelf position has been used.
8.
Bake until the full pre-set cook time has elapsed.
9.
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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