Recipe Book

greased baking tray, prick the bottom
with a fork. Place the ingredients for the
topping on the base in the order given.
• Use baking tray, greased.
– Oven level: 1
9 - QUICHE LORRAINE
Ingredients for the pastry:
•200 g flour
• 2 eggs
• 100 g butter
• ½ teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
•250 g sour cream
• salt, pepper and nutmeg
Method:
• Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few
hours. Then roll out the pastry and place
in the greased black baking tin. Prick the
bottom with a fork. Spread the bacon on
the pastry. To make the filling, mix the
eggs, the sour cream and the seasoning
together. Then add the cheese.
• Black baking tin, greased, diameter 28 cm
– Oven level: 1
10 - LEMON SPONGE CAKE
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8 g)
• 1 pinch salt
• 4 eggs
•150 g flour
•150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
• Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and cream
together. Then add the eggs one at a time
and cream together again. Add the flour
and cornflour mixed with the baking
powder to the creamed mixture and fold
in. Put the mixture into the greased and
breadcrumbed baking tin, smooth out and
put in the oven. After baking, mix lemon
juice and icing sugar. Turn the cake out
onto a piece of aluminium foil. Fold up the
aluminium foil against the sides of the cake
so that the glaze cannot run out. Pierce
the cake with a wooden chopstick and
brush on the glaze. Then leave the cake
for a while to soak up the glaze.
– Oven level: 1
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