59
Serves 4 - 6
300g (11oz) short crust pastry
6 rashers of bacon, chopped
125g (5oz) onion, finely chopped
4 eggs (size 3)
300ml (
1
/
2 pint) milk
salt and pepper to taste
5ml (1 tsp) dried mixed herbs (see tip, page 61)
225g (8oz) Cheddar cheese, grated
1Preheat the oven to 200°C.
2 Line a 25cm (10") flan dish with pastry, place on the
low rack and cook on 200°C for 10 minutes.
3 Place bacon and onion in a bowl, cook on 100% for 3
minutes.
4 Place eggs, milk, seasoning in a bowl, mix well.
5 Spread bacon and onion evenly over the pastry. Pour
egg mixture over, top with grated cheese.
6Place on the low rack, and cook on DUAL - 1,
220°C, 30% for 25 minutes until set and brown.
QUICHE LORRAINE
RECIPES
Serves 2
2 baking potatoes (approx. 250g (9oz) each)
50g (2oz) butter
100g (4oz) Double Gloucester cheese, finely
chopped
15ml (1 tbsp) chives, chopped
50g (2oz) mushrooms, finely chopped
salt and pepper to taste
1
Prick each potato in several places. Place in a flan dish on
low rack. Cook on DUAL - 1, 250°C, 50% for 20
minutes until brown and crispy. Turnover after 7 minutes.
2Halve each potato and scoop the flesh into a bowl, add
the butter, cheese, chives and mushrooms, mix well.
Season. Pile the mixture back into the potato skins.
3 Place the filled potatoes in a flan dish on the low
rack. Cook on DUAL - 2, 30% for 10 minutes until
brown and crispy.
CHEESY JACKETS
Serves 4
600g (1
1
/2lb) canned, chopped tomatoes
150g (5
1
/2
oz) red pesto
300g (11oz) sun-dried tomatoes, drained and
chopped
salt and pepper to taste
600g (1
1
/2
lb) fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (see page 67)
150g (5
1
/2oz) mozzarella cheese
1 Empty the tomatoes into a large bowl and cook on
100% for 8 minutes to reduce the juice.
2 Combine the Pesto and sun-dried tomatoes with the
tomatoes and season.
3 Spread a
1
/
2 of this sauce over the base of a greased
25cm (10”) square dish, then place a single layer of
ravioli. Next, spread
1
/
2 of the cheese sauce over the
ravioli. Layer until all ingredients have been used,
with the last layer being cheese sauce.
4 Sprinkle the grated mozzarella all over and place on
the low rack. Cook on DUAL - 1, 220°C, 30% for 25
minutes.
TOMATO, PASTA LAYER
Cook’s Tip: Wooden Skewers
To remove food easily from wooden skewers, soak the skewers in water for 30 minutes prior to using them.
Cheese & sweetcorn Omit the Double Gloucester cheese, chives and mushrooms. Add 100g
jackets: (4oz) of grated Cheddar cheese and 50g (2oz) sweet corn kernels at Stage 2.
Stilton & mushrooms: Replace bacon with 125g (5oz) sliced mushrooms and Cheddar with Stilton.
