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Cooking Guide
Soups, Snacks and Starters
Quiche Lorraine
Serves: 4 to 6
Ingredients:
Pastry:
1
1
/
4
cups self-raising flour 310 ml
pinch salt
80 g butter 80 g
2 tablespoons water 30 ml
squeeze lemon juice
1 egg yolk 1
Filling:
4 rashers bacon, rind 4
removed and bacon
chopped
1
/
2
cup grated tasty cheese 125 ml
3 eggs 3
350 ml cream or evaporated 350 ml
milk
Method:
Pastry:
Sift flour with salt. Rub butter into flour until it
resembles fine breadcrumbs.
Add water, lemon juice and egg yolk. Mix well. Turn
onto a lightly floured board and knead lightly.
Roll out pastry to fit a 23 cm pie plate. Prick
thoroughly. Chill for 30 minutes. Preheat oven to
Convection 220˚C. Bake blind for 15 to 20 minutes
on Convection 220˚C. Allow to cool slightly.
Filling:
Place bacon between two sheets of paper towel on
a dinner plate. Cook on HIGH for 4 minutes. Sprinkle
bacon and cheese on cooked pie shell.
Beat eggs, cream or evaporated milk and nutmeg
and pour over bacon and cheese.
To Cook by Microwave:
Cook on MEDIUM-HIGH for 8 to 10 minutes.
Sprinkle with paprika and serve.
To Cook by Combination:
Sprinkle with paprika then cook on Combination 2
for 20 to 25 minutes.
C
Frankfurters
Serves: 5
Ingredients
10 frankfurters 10
1
/
4
cup water 60 ml
Method:
Place frankfurters in a 2-litre casserole dish. Make a
few slits in each frankfurter. Add water to dish.
Cover dish with a lid or plastic wrap.
Cook on HIGH for 4 to 5 minutes.
Tip: To cook one frankfurter, prick and place on a
dinner plate. Cook on HIGH for 30 to 40 seconds.
Spinach Quiche
Serves: 3 to 4
Ingredients:
Pastry:
2 cups plain flour 500 ml
125 g butter 125 g
1 egg yolk 1
3 tablespoons milk 45 ml
Filling:
1
/
2
bunch spinach, stalks
1
/
2
removed and spinach
chopped
2 eggs 2
1
/
2
cup milk or cream 125 ml
1
/
4
teaspoon nutmeg 1 ml
freshly ground black
pepper
60 g Gruyere cheese, grated 60 g
Method:
Pastry:
Sift flour, rub butter into flour until it resembles fine
breadcrumbs. Add egg yolk and mix well. Turn onto
a lightly floured board and knead lightly. Roll dough
out to fit a 23 cm pie plate. Refrigerate for
30 minutes. Prick the base of the pastry several
times with a fork.and cook on Combination 4 for 10
to 12 minutes.
Filling:
Place spinach in a 3-litre casserole dish. Cover and
cook on HIGH for 3 to 5 minutes. Drain well between
two dinner plates. Beat eggs, milk or cream, nutmeg
and pepper together. Add spinach and mix well.
Pour into pastry case and sprinkle with cheese.
Cook on Convection 2 for 20 to 25 minutes.
MC
Roasted Nuts
Serves: 2 to 4
Morish with drinks
Ingredients:
1 cup raw peanuts 250 ml
(with or without skins,
and unsalted)
2 teaspoons salad oil 10 ml
salt to taste
Method:
Place peanuts in a single layer on a pie plate. Cook
on HIGH for 4 to 6 minutes, stirring every 2 minutes
during cooking until golden brown. Drizzle nuts with
oil and sprinkle with salt. Stir well. Cook on HIGH for
30 to 40 seconds. Stir. Serve hot or cold in a small
bowl.
MC
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