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September
24
2006

ZUCCHINI SLICE

 [WW BEST RECIPES P67] 

375g ZUCCHINI

1 LARGE ONION

3 RASHERS BACON

1 CUP GRATED CHEDDAR CHEESE

1 CUP SELF RAISING FLOUR

½ CUP OIL

5 EGGS

SALT

PEPPER

GRATE UNPEELED ZUCCHINI COARSELY, FINELY CHOP ONION & BACON. COMBINE ZUCCHINI, ONION, BACON, CHEESE, SIFTED FLOUR, OIL & LIGHTLY BEATEN EGGS, SEASON WITH SALT & PEPPER. POUR INTO WELL GREASED LAMINGTON TIN [16cm X 26cm], BAKE IN MODERATE OVEN [180C] 30 TO 40 MINUTES OR UNTIL BROWNED.

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September
24
2006

ZUCCHINI QUICHE

[WW BEST RECIPES FROM THE WEEKLY P26] 

1 CUP WHOLEMEAL BREADCRUMBS

5 SMALL ZUCCHINI

1 SMALL ONION

1 CLOVE GARLIC

4 EGGS

300ml CREAM

3 TABLESPOONS GRATED PARMESAN CHEESE

1 CUP GRATED CHEDDAR CHEESE

1 TABLESPOON SELF-RAISING FLOUR

SALT

PEPPER

1 LARGE TOMATO

SPREAD CRUMBS EVENLY OVER BASE OF WELL-GREASED 25cm FLAN DISH. [DO NOT USE TIN WITH REMOVABLE BASE]. COMBINE COARSELY GRATED UNPEELED ZUCCHINI, CHOPPED ONION & CRUSHED GARLIC, ADD LIGHTLY BEATEN EGGS, CREAM, CHEESES & FLOUR, MIX WELL. SEASON WITH SALT & PEPPER, SPOON GENTLY OVER CRUMBS. ARRANGE SLICED TOMATO AROUND EDGE OF FILLING. BAKE IN MODERATE OVEN [180C] 45 MINUTES

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September
24
2006

ZUCCHINI BAKE

 [ELAINE’S KITCHEN] 

4 LARGE ZUCCHINI [finely julienned]

1 LARGE ONION [finely chopped]

1 TIN [310g] CORN KERNELS [drained]

4 BACON RASHERS [chopped]

1 CUP GRATED TASTY CHEESE

1 CUP SELF RAISING FLOUR

5 EGGS [lightly beaten]

½ CUP OLIVE OIL

SALT

PEPPER

PARSLEY OR CHIVES

EXTRA TASTY CHEESE

GREASE CASSEROLE. MIX TOGETHER ZUCCHINI, ONION, CORN, BACON, CHEESE, FLOUR, EGGS, OIL, SALT & PEPPER. SPOON INTO CASSEROLE. SPRINKLE WITH PARSLEY OR CHIVES & EXTRA TASTY CHEESE. BAKE IN MODERATE OVEN [180C] FOR ABOUT 50 MINUTES.

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September
24
2006

QUICHE LORRAINE

[WW FRENCH P20] 

PASTRY

1 ¾ CUPS PLAIN FLOUR

155g BUTTER

1 EGG YOLK

2 TEASPOONS LEMON JUICE [approximately]

SIFT FLOUR INTO BOWL; RUB IN BUTTER. ADD EGG YOLK & ENOUGH LEMON JUICE TO MAKE INGREDIENTS CLING TOGETHER. KNEAD GENTLY ON LIGHTLY FLOURED SURFACE UNTIL SMOOTH, COVER, REFRIGERATE 30 MINUTES. ROLL PASTRY LARGE ENOUGH TO LINE A DEEP 23cm FLAN TIN. IF WEATHER IS HOT & PASTRY IS DIFFICULT TO HANDLE ROLL BETWEEN 2 PIECES BAKING PAPER. LIFT PASTRY INTO FLAN TIN; GENTLY EASE PASTRY INTO SIDE OF TIN; DO NOT STRETCH PASTRY OR IT WILL SHRINK DURING COOKING. ROLL ROLLING-PIN OVER TOP TO TRIM EDGES. PLACE FLAN TIN ON OVEN TRAY FOR EASIER HANDLING. COVER PASTRY WITH BAKING PAPER, FILL THE CAVITY WITH DRIED BEANS OR RICE. BAKE IN MODERATELY HOT OVEN [220C] FOR 10 MINUTES, REMOVE PAPER & BEANS CAREFULLY, BAKE PASTRY FOR ABOUT A FURTHER 10 MINUTES OR UNTIL GOLDEN BROWN; COOL TO ROOM TEMPERATURE. COOL BEANS OR RICE & KEEP FOR FUTURE USE.

FILLING

1 ONION [finely chopped]

3 BACON RASHERS [chopped]

3 EGGS

300ml CREAM

½ CUP MILK

¾ CUP GRATED TASTY CHEESE

COOK ONION & BACON IN FRYING PAN UNTIL ONION IS SOFT; DRAIN AWAY EXCESS FAT, COOL BEFORE SPREADING INTO PASTRY CASE. BEAT EGGS IN BOWL WITH WHISK, ADD CREAM, MILK & CHEESE, WHISK UNTIL JUST COMBINED; POUR INTO PASTRY CASE. BAKE IN MODERATE OVEN [180C] FOR ABOUT 35 MINUTES OR UNTIL FILLING IS SET & BROWN. STAND QUICHE 5 MINUTES BEFORE REMOVING FROM TIN.

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September
24
2006

LEAK & PRAWN QUICHE

[WW DINNER PARTY NO 2 P42] 

PASTRY

1 CUP PLAIN FLOUR

PINCH SALT

90g BUTTER

1 EGG YOLK

1 TABLESPOON LEMON JUICE

SIFT FLOUR & SALT INTO BOWL, RUB IN BUTTER UNTIL MIXTURE RESEMBLES FINE BREADCRUMBS. MIX TO A FIRM DOUGH WITH LIGHTLY BEATEN EGG YOLK & LEMON JUICE; ADD A TEASPOON OF WATER IF NECESSARY. TURN PASTRY ONTO LIGHTLY FLOURED SURFACE. KNEAD LIGHTLY,, DIVIDE INTO FOUR PORTIONS. ROLL EACH PORTION OUT THINLY TO FIT BASE & SIDES OF FOUR 10cm FLAN TINS. FIT PASTRY NEATLY INTO TINS, ROLL ROLLING PIN OVER TOP OF TINS TO CUT OFF EXCESS PASTRY. PRICK BASES WITH FORK. BAKE IN MODERATE OVEN [180C] 8 MINUTES. REMOVE FROM OVEN.

FILLING

1 LEEK

375g GREEN PRAWNS

15g BUTTER

SALT

PEPPER

2 EGGS

2/3 CUP CREAM

TRIM LEEK, WASH THOROUGHLY, THEN SLICE THINLY. SHELL PRAWNS, REMOVE DARK VEIN, CUT INTO 1cm PIECES. MELT BUTTER IN PAN, ADD LEEK, COOK 2 MINUTES, ADD PRAWNS, MIX WELL. COOK FURTHER 2 MINUTES, SEASON WITH SALT & PEPPER. DIVIDE LEEK & PRAWN MIXTURE EVENLY OVER BASE OF PREPARED FLANS. BEAT EGGS & CREAM WITH A FORK UNTIL COMBINED. POUR CAREFULLY INTO FLANS. BAKE IN MODERATE OVEN [180C] 30 MINUTES UNTIL GOLDEN BROWN.

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September
24
2006

CAMEMBERT & CRAB QUICHE

[WW DINNER PARTY P81] 

PASTRY

2 CUPS PLAIN FLOUR

¼ TEASPOON BAKING POWDER

PINCH SALT

150g BUTTER

1 EGG YOLK

1 TEASPOON LEMON JUICE

1 TABLESPOON WATER

PROCESS DRY INGREDIENTS WITH BUTTER UNTIL MIXTURE RESEMBLES DRY BREADCRUMBS. MIX TO A FIRM DOUGH WITH LIGHTLY BEATEN EGG YOLK, LEMON JUICE & WATER. TURN PASTRY ONTO LIGHTLY FLOURED SURFACE, KNEAD LIGHTLY. DIVIDE INTO SIX EQUAL PORTIONS. ROLL EACH PORTION OUT THINLY TO FIT BASE & SIDES OF SIX 10cm FLAN TINS. FIT PASTRY INTO TINS. ROLL ROLLING PIN OVER TOP OF EACH TIN TO REMOVE EXCESS PASTRY. REFRIGERATE UNTIL READY TO USE.

FILLING

150g CAMEMBERT CHEESE

155g CAN CRAB

4 SHALLOTS

4 EGGS

¾ CUP CREAM

2 TABLESPOONS SOUR CREAM

SALT

PEPPER

SLICE CHEESE THINLY. SPRINKLE DRAINED, FLAKED CRAB OVER BASE OF EACH QUICHE, TOP WITH SLICED CHEESE. SPRINKLE THE FINELY-CHOPPED SHALLOTS OVER TOP OF CHEESE. BEAT EGGS TOGETHER LIGHTLY, COMBINE WITH CREAM, SOUR CREAM, SALT & PEPPER. POUR CAREFULLY INTO EACH QUICHE. BAKE IN MODERATELY HOT OVEN [220C] 10 MINUTES, REDUCE HEAT TO MODERATE [180C] COOK A FURTHER 15 TO 20 MINUTES OR UNTIL FILLING IS SET.

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