116
Baked Soufflé
Serves 4
Dish: jug, 15 cm (6") soufflé dish
Oven Accessory: glass tur metal tray
1. Place butter in a jug on glass turntable and melt on
HIGH
MICROWAVE
for 30 secs. Stir in flour. Cook on
HIGH
MICROWAVE
for 30 secs. Stir in milk gradually, whisk until smooth.
Cook on
HIGH MICROWAVE
for 1 min. and stir. Cook on HIGH
MICROWAVE for 1 min or until thickened. Beat well. Cool.
2. Preheat oven on
CONVECTION 180°C
.
3. Add egg yolks one at a time to the white sauce. Season and mix in
cheese.
4. Whisk the egg whites until stiff and fold into cheese mixture.
5. Place dish on metal tray and cook on
CONVECTION 180°C
for
20-25 mins. until risen and golden brown.
Variations:
Add to egg mixture before folding in egg whites:
1. 75 g (3 oz) cooked ham
2. 50 g (2 oz) mushrooms
Ingredients
25g (1oz) butter
25g (1oz) flour
150ml (¼pt) milk
3 eggs, separated
salt and pepper
75g (3oz) cheese, grated
Quiche Lorraine
Serves 4
Dish: 23 cm (9") metal tin
Oven Accessory: glass tur metal tray
1. Pre-heat oven on
CONVECTION 210°C.
2. Line the flan dish with the pastry, prick the base with a fork and
chill for 15 mins. in the fridge
3. Place on metal tray and bake blind on
CONVECTION 210°C
for 10
mins. with baking beans. Remove baking beans and lining and
bake for a further 5 mins until golden.
4. Place the oil, onion and bacon in a small dish. Place on glass
turntable and cook on
HIGH MICROWAVE
for 4 mins. or until
onion is soft. Drain and place in bottom of flan case.
5. Beat the eggs, cream, salt and pepper and pour over the bacon.
Sprinkle with cheese. Place flan on metal tray and cook on
COM-
BINATION: CONVECTION 190°C + WARM MICROWAVE
for 20-
25 mins. or until just set and browned.
Ingredients
350g (12oz) shortcrust
pastry
15 ml (1tbsp) oil
1 medium onion, chopped
6 streaky bacon rashers or
100g (4oz) ham cut into
strips
2 large eggs
150 ml (¼ pt) single cream
salt and pepper to taste
75g (3oz) cheddar cheese,
grated
Cheese and Egg Dishes