MARY BERRY QUICHE LORRAINE & CAESAR SALAD RECIPE July 4th 2013 Garden party season is upon us and al fresco spreads are the order of the day. To give you a little helping hand, Mary Berry has kindly loaned us this classic Quiche Lorraine and Caesar Salad Recipe from her new book Mary Berry’s Cookery Course. Follow the recipes below to learn from our baking hero. No […] read more Garden party season is upon us and al fresco spreads are the order of the day. To give you a little helping hand, Mary Berry has kindly loaned us this classic Quiche Lorraine and Caesar Salad Recipe from her new book Mary Berry’s Cookery Course. Follow the recipes below to learn from our baking hero. No soggy bottoms please ladies! You also might be interested to hear that we are giving away a copy of her Cookery Course book along with one of our very own cake stands here on Twitter. Simply RT & Follow @LauraAshleyUK to #WIN a copy of Mary Berry Recipe Course Book + Laura Ashley cake stand! QUICHE LORRAINE RECIPE A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm. Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom. Ingredients: Serves 8 Serves 8 175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips 1 onion, peeled and chopped 125g (41⁄2oz) Gruyère cheese, grated 2 large eggs 250ml (9fl oz) single cream salt and freshly ground black pepper FOR THE PASTRY 175g (6oz) plain flour, plus extra for dusting 85g (3oz) hard block margarine or chilled butter, cut into cubes PER SERVING Calories: 371 Saturated fat: 13g Unsaturated fat: 12.5g Sodium: 506mg Method Step 1 First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball. Step 2 Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin. Step 3 Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Blind bake the pastry case. Step 4 Reduce the oven temperature to 180°C (fan 160°C/350°F/Gas 4).Crisp the bacon in a sauté pan over a medium heat for 10 minutes, as shown below. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan. Step 5 Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden. Add to the quiche and top with the cheese. Step 6 In a bowl, combine the eggs, cream, salt, and pepper, then pour into the quiche. Bake for 25–30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes. CAESAR SALAD This classic American salad makes a delicious light lunch, starter, or side salad. A traditional Caesar salad includes a raw or coddled egg, but here I’ve used mayonnaise in the dressing instead to give a creamy consistency. Other variations include adding fried pieces of crispy bacon, strips of grilled chicken, or flaked cooked salmon. Ingredients: Serves 4-6, Prep 15-20mins, Cook 5 mins 2 romaine lettuces, shredded 30g (1oz) rocket leaves 50g can anchovy fillets, drained and snipped into pieces (optional) 50g (13⁄4oz) Parmesan cheese, coarsely grated salt and freshly ground black pepper FOR THE CROÛTONS: 4 thick slices of day-old white bread, crusts removed and cut into 1cm (óin) cubes 2–4 tbsp sunflower oil FOR THE DRESSING: 100ml (31⁄2fl oz) mayonnaise juice of 1⁄2 lemon 2 tsp Worcestershire sauce 1 garlic clove, peeled and crushed 1 tbsp olive oil Special equipment: A large non-stick sauté pan PER SERVING Calories: 510 Saturated fat: 8g Unsaturated fat: 32g Sodium: 825mg Method Step 1 Make the croûtons: place the bread in a plastic bag with the oil and seasoning. Seal the bag and shake well. Step 2 Place a non-stick sauté pan over a medium heat. When hot, add the bread, stirring, until golden all over. Key to success: Drain the croûtons on kitchen paper and leave to cool before adding to the salad. Step 3 Whisk together all the dressing ingredients except the oil. Stir in the oil gradually. Add the seasoning. Step 4 In a large bowl combine the leaves, anchovies (if using), croûtons, and cheese. Pour over the dressing. Yum! Which one will you be trying out first? Don’t forget to pop on over to Twitter and enter our giveaway, simply tweet us.. RT & Follow @LauraAshleyUK to #WIN a copy of Mary Berry Recipe Course Book + Laura Ashley cake stand! Winners will be announced on Monday the 8th July, follow @LauraAshleyUK to find out if you’re a winner!