44
RECIPES
Serves 4 - 6
400g short crust pastry
175g streaky bacon, chopped
175g onion, diced
4 eggs (medium)
3 tbsp double cream
salt and pepper to taste
5ml (1tsp) dried mixed herbs
100g (4oz) Cheddar cheese, grated
1 Line a 25.6cm (10”) flan dish with pastry.
2 Place the bacon and the onion in a bowl, cover and
cook on 100P (HIGH) for 4 minutes.
3 Place the eggs, cream, salt pepper, herbs and cheese
into a bowl and mix thoroughly.
4 Spread the bacon and onion on pastry base. Pour in
the egg mixture.
5 Cook on 70P for 25 minutes and then on TOP &
BOTTOM GRILL for 4 minutes 30 seconds.
Q
UICHE
LORRAINE
Makes 300ml (
1
/
2
pint)
25g butter
25g plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the butter in a bowl and heat on 100P for
1 minute.
2 Stir in the flour and whisk in the milk.
3 Cook on 100P for 5 minutes, stir halfway through
cooking. Season to taste.
W
HITE
SAUCE
C
HEESE
SAUCE
:
Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
O
NION
SAUCE
:
Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100P for 2 - 3 minutes before serving. Serve with vegetables.
S
WEET
WHITE
SAUCE
:
Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar
at Stage 2. Serve with puddings as an alternative to custard.
M
USTARD
SAUCE
:
Stir in 45g (3 tbsp) whole grain mustard, 200ml (7 fl.oz) soured cream and 15ml
(1 tbsp) fresh parsley at stage 2 instead of the flour and milk.
Mix well. Cook on 100P for 3 minutes. Stir every minute until smooth and thick.
NOTE:
To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100P for 8 minutes.
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