En-32
Ingredients
1 quantity of choux pastry
Filling:
50 g (2 oz) butter
225 g (8 oz) cream cheese
2 garlic cloves, peeled and crushed
10 ml (2 tsp) each of finely chopped
fresh parsley, chives and chervil
Savoury Choux Puffs
Dish: baking sheet + small bowl Makes: 20
Oven Accessory: high wire rack then glass tray
1. Pipe out walnut sized balls of choux
pastry on a lightly greased, slightly
wetted baking sheet. Preheat
Convection 200°C. Cook on
Convection 200°C for 15-20 mins. or
until crisp and golden. Pierce a hole in
each puff and leave to cool.
2. Melt the butter until just warm on
600 W for 2-3 mins.
3. Beat all other ingredients together in a
bowl and then pour the butter slowly
onto the mixture, folding it in carefully.
Leave to cool.
4. Fill each cooled puff with the cheese
mixture.
Ingredients
1 quantity of rich shortcrust pastry
Filling:
1 egg
25 g (1 oz) caster sugar
15 ml (1 tbsp) plain flour
3 ml (
1
/
2
tsp) vanilla essence
150 ml (
1
/
4
pt) milk
knob of butter
15 ml (1 tbsp) double cream
396 g (14 oz) can of apricot halves, drained
45 ml (3 tbsp) apricot jam
Apricot Flan
Dish: 18 cm (7”) flan dish Serves: 4-6
Oven Accessory: high wire rack then glass tray
1. Roll out the pastry and line flan dish.
Place a piece of greaseproof paper in
base and fill with baking beans
(or dried pasta shapes).
Preheat Convection 200°C. Cook on
Convection 200°C for
15-20 mins. or until dry. Remove beans
and leave to cool.
2. Place the egg, sugar, flour and vanilla
essence in a large jug and beat well.
3. Heat milk on 1000 W for 30 secs.,
then pour onto the egg mixture, stirring
well. Cook on 1000 W for 1-1
1
/
2
mins.
or until mixture coats the back of a
spoon. Whisk well and stir in the butter.
Leave to cool, stirring occasionally to
prevent a skin forming. When cool, stir
in cream.
4. Pour custard into base of flan and
arrange apricot halves over custard.
5. Heat jam in a small bowl on 1000 W
for 15-20 secs. or until warm. Sieve and
brush over top of apricots.
Ingredients
225 g (8 oz) plain flour
100 g (4 oz) butter
25 g (1 oz) flaked almonds, crushed
15 g (
1
/
2
oz) caster sugar
1 egg yolk
60 ml (4 tbsp) water
175 g (6 oz) cream cheese
175 g (6 oz) cottage cheese
75 g (3 oz) caster sugar
25 g (1 oz) cornflour
1 lemon, grated rind and juice of
150 ml (
1
/
4
pt) soured cream
2 eggs, separated
100 g (4 oz) sultanas
Baked Lemon Cheesecake
Dish: 25 cm (10”) flan dish Serves: 6-8
Oven Accessory: metal tray on glass tray
1. Rub the butter into the flour until it
resembles breadcrumbs. Add the
almonds and sugar, egg yolk and water.
Mix and knead until smooth.
Chill for 30 mins.
2. Roll out pastry to line dish.
3. Blend together the cream cheese and
cottage cheese. Add the caster sugar,
cornflour, lemon juice and rind, soured
cream and egg yolks.
4. Whisk the egg whites until stiff and fold
into the cheese mixture with the
sultanas.
5. Pour into the flan case and cook on
Combination: 230°C + 100 W for
20-25 mins. until golden brown and set.
Dust with icing sugar when cooled.
