User Manual and Operating Guide

30
RECIPES
QUICHE LORRAINE
Makes 4-6 serves
INGREDIENTS
1 sheet frozen shortcrust pastry, thawed
1 tablespoon light olive oil
8 shallots, thinly sliced
½ cup finely chopped onion or leek
4 rashers bacon, rinds removed, diced
150g grated cheddar cheese
4 eggs
1 cup milk
2 tablespoons chopped fresh chives
METHOD
1. Line an 18cm pie dish with the pastry
sheet, trim and discard excess pastry.
Ensure the pie dish is a suitable type and
size for use in the oven. Refrigerate for
10 minutes.
2. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 210ºC.
3. Prepare the pastry for blind baking by
covering the pastry with a sheet of bake
paper, fill with 1½ cups dry rice. Place
into oven.
4. Reduce temperature to 180ºC. Bake for
10 minutes. Remove the rice and baking
paper and bake for a further 5 minutes
or until golden. Remove and cool.
5. Heat the oil in a frying pan over medium
heat. Add the shallots, onion and bacon
cook for 5 minutes or until golden. Drain
on paper towel.
6. Spread the bacon mixture and cheese
evenly over the pastry base. Whisk the
eggs, milk and chives together and pour
over the bacon mixture. Return the pie
dish to the oven
7. Reduce temperature to 160 C. Bake for
30-35 minutes or until the filling is set.
Serve hot or cold with salad.
KUMERA SCONES
Makes 12 serves
INGREDIENTS
2½ cups self-raising flour
1⁄2 teaspoon dried chives
80g butter, chilled, chopped
1 egg, lightly beaten
¼ cup milk
1 cup cooked mashed kumera
Extra milk, for glazing
METHOD
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 210ºC.
2. Sift the flour into a large mixing bowl.
Stir in the chives. Rub the butter into the
flour, with fingertips, until the mixture
resembles fine breadcrumbs.
3. Combine the egg, milk and kumera add
to the flour mixture. Stir with a flat bladed
knife until mixture forms into a dough.
Knead lightly on a lightly floured surface.
Press dough out to 2cm-thick. Use a 5cm
round cutter to cut into 12 rounds.
4. Place 6 rounds onto the lightly greased
baking pan. Brush the tops with milk.
Place into oven.
5. Reduce temperature to 180ºC. Bake for
10-15 minutes or until golden brown.
6. Remove from oven and turn out onto a
wire rack.
7. Repeat with remaining rounds.
Serve warm with butter.