En-59
English
Ingredients
1 roll shortcrust pastry
3 large onions (about 400g)
40g (1
1/2
oz) butter
25g (1 oz) flour
3 eggs
130 ml (4 floz) milk
130 ml 4 floz) cream
60g (2
1/2
oz) grated gruyére
Salt, pepper, grated nutmeg
Onion Tart
Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm)
Serves: 6-8
Oven Accessory: glass tray then metal tray on glass tray
1. Line the tin with the pastry. Finely chop the onions.
Cook covered with the butter on 1000 W for 7-9
minutes, stirring half way. Season, add the flour and
leave to cool.
2. Spread the onion compote on the bottom of the tart,
the grated gruyere and the egg, milk and cream
mixture, beaten with an electric whisk.
3. Place on the metal tray. Cook for 29 minutes on
Combination: 210°C + 100 W.
Ingredients
175g (6 oz) flour
75g (3 oz) butter
95g (3
1/2
oz) parmesan
cheese, grated
300g (11 oz) chopped spinach,
well drained
200 ml (7 floz) creme fraiche
3 eggs
Salt, pepper and nutmeg
Spinach Tart
Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm)
Serves: 6-8
Oven Accessory: metal tray on glass tray
1. Mix together the flour and butter until it resembles
bread crumbs. Stir in 15 g of parmesan. Add a little
water to form a dough. Place in the refrigerator for 10
minutes.
2. Preheat the oven on 250°C with the metal tray.
3. Mix together in a bowl the spinach, eggs, cream, and
rest of the parmesan. Adjust the seasoning and add
the nutmeg.
4. Line the dish with the pastry, and fill with the spinach
mixture. Cook on Combination: 210°C +
100 W for 25 minutes.
Quiches
Содержание Inverter NN-A775
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