HH Cookshop 2019

BAKE

Quiches & tarts... perfect for parties & buffets!

NON-STICK FLUTED LOOSE BASE QUICHE TIN Perfect for quiches and flans. 18cm 3532982 £9.99 20cm 3533038 £10.99 23cm 3533017 £11.49 25cm 3532977 £12.49 30cm 3533059 £13.99

NON-STICKDOUBLE LAYEREDBAKING TRAY Non-stick, heavy duty baking tray. Featuring a double layer to prevent hot spots whilst cooking. 35cm x 28cm. 3533043 £12.99

NON-STICK FLUTED LOOSE BASE QUICHE TRAY Featuring a loose base for easy removal and fluted sides. 31cm x 21cm. 3533169 £13.99

6 NON-STICK TARTLET TINS Ideal for making individual tartlets, quiches and pastries. 10cm. 3539923 £6.79

Bakeware to create the perfect crispy crust. TheCrusty Bake non-stick range includes key items for baking and cooking, anything dough and pastry related. The perforations along the base and sides removemoisture and create a golden-brown, crisp crust. Banish the soggy bottom forever! Dishwasher, oven, fridge and freezer safe.

BAKING/COOKIE TRAY Ideal formaking brownies, swiss rolls, flapjacks, biscuits and for general roasting and grilling.

PIZZA CRISPER Create that perfect crispy base on your pizza! Features aerating holes to crisp the dough during cooking. 32cm. 3536463 £8.99

24cmx18cm 3536458 £6.99 39cmx27cm 3536442 £11.49

no soggy bottoms with Crusty Bake

2 0 Y E A R 20 G U A R A N T E E

FLUTED FLAN TIN Make delicious quiches, flans and tarts.

18cm x 3cm 3536479 £10.49 20cm x 3cm 3536484 £10.99 23cm x 3cm 3536490 £11.49 25cm x 3cm 3536505 £12.99 30cm x 3cm 3536510 £14.99

SHALLOW12 HOLE BAKE TIN Perfect for bakingmince pies, jam tarts and canapés. 32cmx 24cm. 3536437 £8.49

DEEP PIE TIN Withperforationsalongthebaseandsidesto removemoisture.23cmx5cm. 3536395 £7.99

CHEESY SPINACH QUICHE This simple recipe is a real crowd pleaser Pour the flour and butter into a large bowl and rub themixture together with your fingertips tomake the pastry. Keep rubbing themixture together until the flour and butter have completelymixed together and formed crumbs. Add 8tbsp of coldwater to themixture and bring everything together with your hands until themixture has combined in to a ball. On a lightly floured surface, roll the pastry out with a rolling pin until it’s round about 5cm larger than a 25cm tin. Use your rolling pin to lift the pastry and drape over the tart case. Using small pastry scraps, push the pastry into the corners of the tin, then chill in the fridge for 20minutes. Heat oven to 200C/fan 180C/gas 6. In a saucepan, wilt the spinach in boilingwater, drain and put to one side.

Recipe Card available via www.homehardware.co.uk

Remove the pastry from the fridge and lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper, then fill with baking beans. Blind bake the tart for 20minutes, then remove the paper and beans and continue to cook for 5 -10minutes until golden brown. While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the pastry case is cooked, sprinkle half of the cheese over the base, scatter over the wilted spinach and pour over the creammix. Scatter over the rest of the cheese. Bake for 20-25 minutes until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin.

INGREDIENTS 300g spinach 50g parmesan (or a vegetarian alternative), grated 2 eggs 285ml pot double cream handful of basil leaves, shredded 280g plain flour, plus extra for dusting 140g cold butter, cut into pieces

Recipe supplied by

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