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Recipes for glass tray & convection
Red onion quiche
Ingredients
500 g shotcrust pastry
45 g butter
300 g red onions, sliced
3 eggs
150 ml double cream
50 ml milk
100 g grated gouda
1
/4
tsp dijon mustard
black pepper
1
/4 tsp salt
Preheat the oven.
1. Roll out the pastry and line the square dish.
2. Prick the pastry all over with a fork.
3. Line the pastry with baking paper.
4. Bake in lower position
15 min. 200˚C
5. Remove from the oven and allow to cool.
6. Cook the onions in the butter for
5 min. 900 W
drain off the butter then cool.
7. Beat the eggs, cream, milk, mustard, salt and pepper
together.
8. Add the onions and cheese, mix well.
9. Pour mixture into the pastry case and cook.
1. 20 min. 200˚C, rotate, then
2. 12 min. 200˚C
Cherry almond cake
Ingredients
175 g margarine
175 g caster sugar
3 medium eggs
175 g plain flour
1 tsp baking powder
100 g glace cherries
75 g ground almonds
1 tsp almond essence
1 tbsp milk
1. Grease and line the springform.
2. Cream the margarine and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. Fold in the flour and baking powder, stir in the cherries,
ground almonds, almond essence and milk.
5. Spoon in the mixture and smooth the surface.
6. Place tin in glass tray, lower position.
40 min. 90 W / 180˚C
2. MCC4060-UK ENGLISH 05/05/2006 14:53 Page 22