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Cooking with Sarah Boorer

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Manage episode 418571588 series 2343952
Inhoud geleverd door Nine Radio. Alle podcastinhoud, inclusief afleveringen, afbeeldingen en podcastbeschrijvingen, wordt rechtstreeks geüpload en geleverd door Nine Radio of hun podcastplatformpartner. Als u denkt dat iemand uw auteursrechtelijk beschermde werk zonder uw toestemming gebruikt, kunt u het hier beschreven proces https://nl.player.fm/legal volgen.

Clinton is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and easy recipes. This week Sarah whips up Quiche Lorraine.

Ingredients

Pastry
1 3/4 cup plain flour
150 gram (4½ ounces) cold butter, chopped coarsely
1 egg yolk
2 teaspoon lemon juice
1 tablespoon iced water

Filling
2 teaspoons olive oil
1 onion, finely chopped
3 rindless bacon slices (195g), chopped finely
3 eggs 300 millilitres pouring cream
1/2 cup (125ml) milk
3/4 cup (120g) coarsely grated gruyère cheese

Method
1. Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and
enough of the water to make ingredients cling together. Knead gently on a floured
surface until smooth. Cover; refrigerate 30 minutes.
2. Preheat oven to 200°C/400°F.
3. Roll pastry between sheets of baking paper until large enough to line a 25cm (10-
inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin;
gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line
pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes.
Remove paper and beans; bake for a further 10 minutes or until golden. Cool.
4. Reduce oven to 180°C.
5. Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring,
for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle bacon
mixture on pastry case.
6. Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixture
into pastry case.
7. Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5
minutes before removing from tin.

See omnystudio.com/listener for privacy information.

  continue reading

276 afleveringen

Artwork
iconDelen
 
Manage episode 418571588 series 2343952
Inhoud geleverd door Nine Radio. Alle podcastinhoud, inclusief afleveringen, afbeeldingen en podcastbeschrijvingen, wordt rechtstreeks geüpload en geleverd door Nine Radio of hun podcastplatformpartner. Als u denkt dat iemand uw auteursrechtelijk beschermde werk zonder uw toestemming gebruikt, kunt u het hier beschreven proces https://nl.player.fm/legal volgen.

Clinton is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and easy recipes. This week Sarah whips up Quiche Lorraine.

Ingredients

Pastry
1 3/4 cup plain flour
150 gram (4½ ounces) cold butter, chopped coarsely
1 egg yolk
2 teaspoon lemon juice
1 tablespoon iced water

Filling
2 teaspoons olive oil
1 onion, finely chopped
3 rindless bacon slices (195g), chopped finely
3 eggs 300 millilitres pouring cream
1/2 cup (125ml) milk
3/4 cup (120g) coarsely grated gruyère cheese

Method
1. Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice and
enough of the water to make ingredients cling together. Knead gently on a floured
surface until smooth. Cover; refrigerate 30 minutes.
2. Preheat oven to 200°C/400°F.
3. Roll pastry between sheets of baking paper until large enough to line a 25cm (10-
inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin;
gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line
pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes.
Remove paper and beans; bake for a further 10 minutes or until golden. Cool.
4. Reduce oven to 180°C.
5. Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring,
for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle bacon
mixture on pastry case.
6. Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixture
into pastry case.
7. Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5
minutes before removing from tin.

See omnystudio.com/listener for privacy information.

  continue reading

276 afleveringen

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