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 ‚Äúblind‚ÄĚ first, without the filling, ensures that¬†the pastry case is cooked through so it doesn‚Äôt get a soggy bottom.
Ingredients: Serves 8
175g (6oz) unsmoked streaky
bacon rashers, rinds removed,¬†cut into strips
1 onion, peeled and chopped
125g (41‚ĀĄ2oz) Gruy√®re 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
Saturated fat: 13g
Unsaturated fat: 12.5g
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.
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.
Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to¬†220¬įC (fan 200¬įC/425¬įF/Gas 7). Blind bake the pastry case.
Reduce the oven temperature to 180¬įC (fan 160¬įC/350¬įF/Gas 4).Crisp the bacon in a saut√© 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.
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.
In a bowl, combine the eggs, cream, salt, and pepper, then pour into¬†the quiche. Bake for 25‚Äď30 minutes until golden and just set. Be careful¬†not to overcook the quiche, or the filling will become tough and full of holes.
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‚Äôve 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‚ĀĄ4oz) Parmesan cheese,¬†coarsely grated
salt and freshly ground black pepper
FOR THE CRO√õTONS:
4 thick slices of day-old white¬†bread, crusts removed and cut¬†into 1cm (√≥in) cubes
2‚Äď4 tbsp sunflower oil
FOR THE DRESSING:
100ml (31‚ĀĄ2fl oz) mayonnaise
juice of 1‚ĀĄ2 lemon
2 tsp Worcestershire sauce
1 garlic clove, peeled and crushed
1 tbsp olive oil
A large non-stick saut√© pan
Saturated fat: 8g
Unsaturated fat: 32g
Make the cro√Ľtons: place the bread¬†in a plastic bag with the oil and¬†seasoning. Seal the bag and shake well.
Place a non-stick saut√© pan over¬†a medium heat. When hot, add the¬†bread, stirring, until golden all over.
Key to success: Drain the cro√Ľtons¬†on kitchen paper and leave to cool¬†before adding to the salad.
Whisk together all the dressing¬†ingredients except the oil. Stir in¬†the oil gradually. Add the seasoning.
In a large bowl combine the leaves,¬†anchovies (if using), cro√Ľtons, 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‚Äôre a winner!