Classic Quiche Lorraine with a Simple Homemade Pastry
Zucchini and Cheddar Bread with Chilli Butter
Method:
Caramel Self Saucing Pudding
Preheat oven to 180°C. Grease an 8-cup capacity baking dish with extra butter
In a large bowl, add milk, vanilla, caster sugar, flour and melted butter and mix until combined. Placed mixture into prepared dish
Place brown sugar, golden syrup and unsalted butter into a large jug, pour the water over and mix to combine
Pour sauce over pudding mixture and carefully place into the oven. Bake for 35 minutes or until sponge is firm and golden. Rest for 5 minutes. Serve hot with Western Star Cream
Tips & Hints:
For individual puddings use 6 x 1 cup capacity individual baking dishes and divide mixture evenly - cook for 20 minutes or until sponge is firm.
Serve with extra thickened cream and a generous handful of seasonal berries.
Classic Quiche Lorraine with a Simple Homemade Pastry
Preheat oven to 180°C and grease a 22cm quiche/tart tin with a removable base
For the pastry, place the flour, salt and butter into a food processor and blitz until mixture resembles breadcrumbs. Add one of the eggs and blitz again until just combined. Remove dough from the processor and wrap in cling wrap. Refrigerate for 30 minutes
Meanwhile to make the filling, add the oil into a large fry pan and place over medium-high heat. Once hot, add the bacon and fry for five minutes or until just golden. Remove pan from heat and allow to cool completely
In a large bowl, combine crème fraiche, milk, eggs, egg yolks and whisk together. Add gruyere, nutmeg, cooled bacon, parsley and season with salt and pepper. Mix well. Set aside
Roll out your dough on a lightly floured surface until 2cm thick. Lift into prepared tin and trim any excess pastry. Place into the oven for 20 minutes to blind bake. Quickly remove from the oven, lightly brush pastry with egg and place back into the oven to continue to bake for 5 minutes to seal pastry. Carefully pour filling into tart shell and bake for 35-40 minutes or until filling has set. Remove from the oven and cool for 15 minutes before removing quiche from tart tin, slicing and serving
Tips & Hints:
Try using different herbs or cheese for an interesting twist.
Serve with warm seasonal vegetables.
Zucchini and Cheddar Bread with Chilli Butter
Preheat oven to 180°C. Grease and line an 8-cup capacity loaf tin
In a large bowl, mix together the flour, baking powder, bicarb soda and salt. Add the zucchini, cheese, shallot, herbs and mix through flour mixture
In a separate bowl whisk together the eggs, buttermilk and melted butter. Add to the flour and zucchini mixture and mix together until just combined. Transfer into the loaf tin and place into the oven and bake for 1 hour or until golden and when skewer comes out clean when tested
Remove loaf from the oven and then allow to cool completely in the tin. Remove from the tin and serve with a spread of Chilli Butter
Tips & Hints:
Store Zucchini bread in a cool place wrapped in cling film for up to 5 days.
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