Quiche Lorraine

Serves 4 to 6:
Shortcrust pastry (250g - ready made)
Red Onion (1 - finely chopped)
Yellow onion (1 - finely chopped)
Margarine (25g)
Eggs (3 - free range or organic)
Soy Cream (300 ml)
Gruyère Cheese (90g - grated)
Salt and freshly ground black pepper

1) Preheat the oven to 180C.
2) Heat the margarine in a frying pan and gently fry the onion until soft but not coloured.
3) Mix the cream and eggs together in a bowl. Season with salt and freshly ground black pepper.
4) Line the tin with the pastry, add the onion and the cheese. Pour the egg mixture into the pastry case, place in the oven and bake for 40 minutes until the filling is set and golden brown.

Cheese Straws

Makes 24:
Puff pastry (375g - ready rolled)
Parmesan (50g - freshly grated)
Gruyère (50g - freshly grated)
Black pepper (freshly ground)
Oregano (dried)

1) Preheat the oven to 200C.
2) Place the pastry on a floured work surface and roll out slightly to create a square.
3) Sprinkle with parmesan, gruyère, pepper and oregano.
4) With a sharp knife cut the pastry, lengthways, into 1cm strips. Hold the ends between your fingers and carefully stretch and twist the strips in opposite directions.
5) Place the twisted strips in a baking tray.
6) Bake for 10 minutes or until crisp and golden.
7) Remove the cheese straws from the oven and allow them to cool for 5 minutes to firm up.