Standard recipes

These recipes are called for fairly often in this book.

White sauce

The beauty of cooking this sauce in the microwave is that it frees up your hands while it’s cooking. It can be done just as successfully on the stove, but you will need to stir continuously.

• 100 g margarine or butter
• 1 cup cake flour
• 1 litre milk
• 1¹⁄₂ tsp salt
• pinch of white pepper

1. Put the margarine or butter in a large bowl and microwave on high for 2 minutes until melted.
2. Add the flour and mix to form a paste.
3. Return the bowl to the microwave and cook for a further 2 minutes on high, in order to break down the fats.
4. Stir in the milk and microwave for 6 minutes, stirring every minute or so until thick and smooth.
5. Season with the salt and pepper and stir well before using.

Makes 1 litre

Cheese sauce

Follow the white sauce recipe and add 2 cups of grated cheese at the end. Stir until the cheese has melted and the sauce is smooth.

Makes 1 litre

Quiche custard

• 1¹⁄₂ cups full-cream milk
• ¹⁄₂ cup fresh cream
• 2 tsp mild mustard or mustard powder
• 6 eggs
• 1 tsp salt
• ¹⁄₂ tsp white pepper

1. Place all the ingredients in a large jug.
2. Whisk well until combined and set aside until ready to use.

Makes enough for 2 large quiches

Fresh pasta

These sheets are great because you can cut them to size.

• 2 cups cake flour
• 3 eggs
• 2 tsp oil (preferably olive oil, but sunflower oil is fine)

1. Place all the ingredients into a mixing bowl or a blender using the dough hook attachments.
2. Mix into a stiff dough and knead until a smooth textured ball is formed.
3. Wrap the dough in clingfilm and rest in the fridge until needed.
4. Divide the dough into 3 equal parts and roll out sheets of pasta. Do not make them too thin.
5. Sprinkle each sheet with flour before placing another on top, otherwise they will stick together.

Makes 1 batch (serves 6)

Quiche pastry/dough

You can substitute ¹⁄₂ cup cake flour with ¹⁄₂ cup brown bread flour.

• 1¹⁄₂ cups cake flour
• 1 cup grated cheddar cheese
• 125 g margarine or butter, chilled and cubed
• cold water as needed

1. Combine the flour and cheese in a mixing bowl.
2. Rub in the margarine or butter using your fingertips until the mixture resembles fine breadcrumbs.
3. Add 1 Tbsp of water at a time, until the mixture is firm but pliable.
4. Knead until a stiff dough is formed.
5. Roll the dough into a smooth ball, wrap in clingfilm and refrigerate until needed.

Makes 2 x 23 cm-diameter quiches