En-34
Ingredients
100 g (4 oz) plain flour
50 g (2 oz) butter or margarine
water to mix
Filling:
250 g (9 oz) Gruyere cheese, grated
30 ml (2 tbsp) flour
2 eggs
300 ml (
1/2
pt) milk
60 ml (4 tbsp) white wine
1 clove garlic, crushed
3 ml (
1/2
tsp) celery salt
nutmeg to sprinkle
Swiss Cheese Flan
Dish: 23 cm (9”) flan dish
Serves: 6
Oven Accessory: glass tray then metal tray
1. Rub butter into flour until it resembles
fine breadcrumbs. Add water to form a
dough. Roll out and line dish. Prick base
all over with a fork. Chill for 15 mins. Line
with a piece of paper towel and cook on
1000 W for 3-4 mins. or until dry.
2. Shake the grated cheese and flour
together in a plastic bag. Mix remaining
ingredients in a large bowl. Add the
cheese and stir well. Pour into flan case
and sprinkle with nutmeg. Cook on
Combination: 200°C + 100 W for
30 mins. or until set and browning.
Not suitable for Tarte Auto menu on
NN-A883/A873/A813.
Ingredients
1 roll of pastry (approx. 300 g)
100 g back, smoked bacon
100 g gruyere, grated
150 ml milk
3 eggs
150 ml cream
salt and pepper
grated nutmeg
Quiche Lorraine
Dish: 25 cm (10”) metal tart tin
Serves: 6
Oven Accessory: glass tray then metal tray
1. Cut the bacon into small pieces. Cook
on a covered plate on 1000 W for
1 minute. Drain.
2. Line the flan dish with the pastry.
Preheat the oven, with the metal tray, on
Combination: 250°C + 100 W.
3. Place the bacon and the grated gruyere
onto the pastry base. Mix together the
seasoned milk, eggs, cream, and grated
nutmeg with an electric whisk. Pour into
the pastry dish.
4. Cook for 27 minutes on Combination:
210°C + 100 W. For model NN-
A883/A873/A813 cook on AUTOTARTE
4-5 - see page 18 of Operating
Instructions. Serve hot or cold.
Ingredients
300g (11oz) readymade short crust pastry
90g (3oz) red pesto or sun-dried tomato puree
2 medium sized tomatoes, peeled, seeded and
chopped
25g (1 oz) black olives, chopped
125g (4 oz) Fontina or Mozzarella cheese
grated
1 garlic clove crushed
25g parmesan cheese, grated
1 tsp dried oregano
Cheese & Red Pesto Tartlets
Dish: 2 bun tins 32 cm x 24 cm (12
1/2
" x 9
1/2
")
Oven Accessory: enamel shelf + wire shelf
1. Roll out the short crust pastry to a
thickness of approximately 3 mm (1/8").
Cut out 24 circles using a 7.5 cms (3")
pastry cutter. Place in two lightly
greased bun tins.
2. Chill pastry for 30 mins.
3. Preheat oven on CONVECTION 200°C
with both enamel and wire shelf in
position.
4. Mix the red pesto, garlic, black olives,
mozzarella and garlic together in a bowl.
Fill the tartlet shells with mixture.
5. Sprinkle the parmesan and oregano
over the tartlets.
6. Bake tartlets on CONVECTION 200°C
for 18-20 mins. or until golden brown.
Quiches