EASY QUICHE

1. Preheat the oven to 180°C (gas mark 4).

2. Spread the mashed potato into a greased ovenproof dish and press down to make a firm base.

3. Mix together the vegetables, onions and eggs and season with salt and pepper.

4. Pour the egg mixture on top of the potatoes.

5. Bake for approximately 1 hour until the eggs are set.

6. Serve with salad.

T

op Tips:

• Arrange sliced tomatoes or grated cheese on top of the quiche after cooking and quickly place under the grill to brown.

• The cooking time for this quiche can vary depending upon the thickness of the potato and type for vegetables you use. Check after 45 minutes.

Banana Tiramisu

If your food processor bowl holds less than 11 cups, puree

half the pudding with the roasted bananas and lemon

juice in step 3, transfer it to a large bowl, and whisk in the

rest of the pudding.

PUDDING

7 slightly underripe large bananas

1½ cups sugar

8 large egg yolks

6 tablespoons cornstarch

6 cups half-and-half

½ teaspoon salt

3 tablespoons unsalted butter

1 tablespoon vanilla extract

3 tablespoons lemon juice

1 (12-ounce) box vanilla wafers

WHIPPED TOPPING

1 cup heavy cream, chilled

1 tablespoon sugar

½ teaspoon vanilla extract

1. ROAST BANANAS: Adjust oven rack to upper-middle

position and heat oven to 325 degrees. Place 3 unpeeled

bananas on baking sheet and bake until skins are completely

black, about 20 minutes. Let cool 5 minutes.

2. MAKE PUDDING: Meanwhile, whisk ½ cup sugar, egg

yolks, and cornstarch in medium bowl until smooth. Bring

half-and-half, remaining sugar, and salt to simmer over

medium heat in large saucepan. Whisk ½ cup simmering

half-and-half mixture into egg yolk mixture. Slowly whisk

tempered yolk mixture into saucepan. Cook, whisking

constantly, until mixture is thick and large bubbles appear

at surface, about 2 minutes. Remove from heat and stir in

butter and vanilla.

3. PROCESS PUDDING: Transfer pudding to food processor.

Add warm peeled roasted bananas and 2 tablespoons

lemon juice and process until smooth. Scrape into large

bowl and place plastic wrap directly on surface of pudding.

Refrigerate until slightly cool, about 45 minutes.

4. ASSEMBLE AND CHILL: Cut remaining bananas into

¼-inch slices and toss in bowl with remaining lemon juice.

Spoon one-quarter of pudding into 3-quart trifle dish and

top with layer of wafers, layer of sliced bananas, and another

layer of wafers. Repeat twice, ending with pudding. Place

plastic wrap directly on surface of pudding and refrigerate

until wafers have softened, at least 8 hours or up to 2 days.

5. TOP AND SERVE: With electric mixer on medium

speed, beat cream, sugar, and vanilla until stiff peaks form,

about 2 minutes. (Whipped cream can be refrigerated for

4 hours.) Top banana pudding with whipped cream. Serve.

Tomato mac and cheese

Let the finished dish rest for 10 to 15 minutes before you

serve it; otherwise, it will be soupy. Barilla is our favorite

brand of elbow macaroni.

Salt and pepper

1 pound elbow macaroni (see note)

1 (28-ounce) can petite diced tomatoes

6 tablespoons unsalted butter

½ cup all-purpose flour

¼ teaspoon cayenne pepper

4 cups half-and-half

1 cup low-sodium chicken broth

4 cups shredded mild cheddar cheese

2 cups shredded sharp cheddar cheese

1. COOK MACARONI: Adjust oven rack to middle position

and heat oven to 400 degrees. Bring 4 quarts water

to boil in large Dutch oven over high heat. Stir in 1 tablespoon

salt and macaroni and cook until just al dente, about

6 minutes. Drain pasta and return to pot. Pour diced

tomatoes with their juices over pasta and stir to coat. Cook

over medium-high heat, stirring occasionally, until most of

liquid is absorbed, about 5 minutes. Set aside.

2. MAKE SAUCE: Meanwhile, melt butter in medium

saucepan over medium heat until foaming. Stir in flour

and cayenne and cook until golden, about 1 minute. Slowly

whisk in half-and-half and broth until smooth. Bring

to boil, reduce heat to medium, and simmer, stirring

occasionally, until mixture is slightly thickened, about

15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt,

and 1 teaspoon pepper until cheeses melt. Pour sauce over

macaroni and stir to combine.

3. BAKE MACARONI AND CHEESE: Scrape mixture into 13

by 9-inch baking dish set in rimmed baking sheet and bake

until top begins to brown, 15 to 20 minutes. Let sit for 10

to 15 minutes before serving.

French silk chocolate pie

You will need a fully baked pie shell for this recipe. Use

your favorite pie dough or go to CooksCountry.com for

our No-Fear Pie Crust recipe. Serve with lightly sweetened

whipped cream.

1 cup heavy cream, chilled

3 large eggs

¾ cup sugar

2 tablespoons water

8 ounces bittersweet chocolate,

melted and cooled

1 tablespoon vanilla extract

8 tablespoons (1 stick) unsalted butter,

cut into ½-inch pieces and softened

1 (9-inch) pie shell, baked and cooled

(see note)

1. WHIP CREAM: With electric mixer on medium-high

speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer

whipped cream to small bowl and refrigerate.

2. BEAT EGGS: Combine eggs, sugar, and water in large

heatproof bowl set over medium saucepan filled with ½

inch barely simmering water (don’t let bowl touch water).

With electric mixer on medium speed, beat until egg mixture

is thickened and registers 160 degrees, 7 to 10 minutes.

Remove bowl from heat and continue to beat egg

mixture until fluffy and cooled to room temperature,

about 8 minutes.

3. BEAT, FOLD, COOL: Add chocolate and vanilla to cool

egg mixture and beat until incorporated. Beat in butter, a

few pieces at a time, until well combined. Using spatula,

fold in whipped cream until no streaks of white remain.

Scrape filling into pie shell and refrigerate until set, at least

3 hours and up to 24 hours. Serve.