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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
pinch salt
80 g butter
2 tablespoons water
squeeze lemon juice
1 egg yolk
Filling:
4 rashers bacon, rind removed
and bacon chopped
1
/
2
cup grated tasty cheese
3 eggs
350 ml cream or evaporated
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 MED 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
1
/
4
cup water
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 sheets ready rolled short crust pastry
Filling:
1
/
2
bunch spinach, stalks removed
and spinach chopped
4 eggs
1 cup milk or cream
1
/
4
teaspoon nutmeg
freshly ground black pepper
120 g Gruyere cheese, grated
Method:
Pastry:
Place pastry in the base and sides of a greased 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 Combination 2 for 20 to 25 minutes.
MC
Roasted Nuts
Serves: 2 to 4
Ingredients:
1 cup raw peanuts
(with or without skins, and unsalted)
2 teaspoons salad oil
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