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Quiche recipes?
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<blockquote data-quote="Marguerite" data-source="post: 263287" data-attributes="member: 1991"><p>I use my bread machine and make brioche dough, then pile it into a silicone ring mould. I glaze it with egg too, as I bake it in the oven. We do this when we have visitors coming for afternoon tea (English style) and serve the brioche freshly warm from the oven, with home-made strawberry jam and whipped cream. And coffee or tea. One batch of dough will make two brioches, I have one rising while the first one is baking, then I simply take one out and put the next one in. They will also freeze.</p><p></p><p>The brioche recipe - it uses several eggs and some butter, mixed in with the dough.</p><p></p><p>Also worth making - fresh pasta. I use whole egg and flour. No other liquid at all. Just salt in the dough too, or it tastes too bland. It helps to have a pasta machine (hand-cranked with rollers, like an old-fashioned washing mangle) to roll out the dough. I allow 100 g of completed pasta dough per serve, it's a generous amount. I divide the dough up, keep it wrapped until I'm ready, the roll out and cut each 100 g batch according to how the person wants it. For example, difficult child 3 likes 'spaghetti' (thin tagliatelli) while husband likes fettucine (wider strips). I cut the dough and toss it straight into the pot of boiling water, then serve it immediately. If I am cooking for the family, I have a floured plate for each person with the uncooked, cut pasta dough on the plate ready to be dropped into the pot. That way I can be serving out one person's while the next batch is in the water, cooking. Fresh pasta (when it's this fresh) cooks in 60 seconds.</p><p></p><p>Other great recipes for entertaining - omelettes. Find out what each person wants to be put into their omelette, prepare these ingredients and get ready to go.</p><p>For example, I might want prawn & mushroom omelette, husband wants cheese, difficult child 1 wants chicken omelette.</p><p></p><p>So I cook ahead of time, some mushrooms, some prawns (with onion) and make sure I have plenty of cooked chicken (leftover roast). I have these available. Then in a clean frypan I sizzle a bit of butter, then pour in two beaten eggs. As soon as the base starts to set, I put in a heap of the omelette filling, then as it firms up enough, I fold over the omelette. And serve. Then I begin the next. And so on. Quick, easy, uses lots of eggs.</p><p></p><p>I love quiche but it IS a lot of trouble.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 263287, member: 1991"] I use my bread machine and make brioche dough, then pile it into a silicone ring mould. I glaze it with egg too, as I bake it in the oven. We do this when we have visitors coming for afternoon tea (English style) and serve the brioche freshly warm from the oven, with home-made strawberry jam and whipped cream. And coffee or tea. One batch of dough will make two brioches, I have one rising while the first one is baking, then I simply take one out and put the next one in. They will also freeze. The brioche recipe - it uses several eggs and some butter, mixed in with the dough. Also worth making - fresh pasta. I use whole egg and flour. No other liquid at all. Just salt in the dough too, or it tastes too bland. It helps to have a pasta machine (hand-cranked with rollers, like an old-fashioned washing mangle) to roll out the dough. I allow 100 g of completed pasta dough per serve, it's a generous amount. I divide the dough up, keep it wrapped until I'm ready, the roll out and cut each 100 g batch according to how the person wants it. For example, difficult child 3 likes 'spaghetti' (thin tagliatelli) while husband likes fettucine (wider strips). I cut the dough and toss it straight into the pot of boiling water, then serve it immediately. If I am cooking for the family, I have a floured plate for each person with the uncooked, cut pasta dough on the plate ready to be dropped into the pot. That way I can be serving out one person's while the next batch is in the water, cooking. Fresh pasta (when it's this fresh) cooks in 60 seconds. Other great recipes for entertaining - omelettes. Find out what each person wants to be put into their omelette, prepare these ingredients and get ready to go. For example, I might want prawn & mushroom omelette, husband wants cheese, difficult child 1 wants chicken omelette. So I cook ahead of time, some mushrooms, some prawns (with onion) and make sure I have plenty of cooked chicken (leftover roast). I have these available. Then in a clean frypan I sizzle a bit of butter, then pour in two beaten eggs. As soon as the base starts to set, I put in a heap of the omelette filling, then as it firms up enough, I fold over the omelette. And serve. Then I begin the next. And so on. Quick, easy, uses lots of eggs. I love quiche but it IS a lot of trouble. Marg [/QUOTE]
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