Ingredients

300 g pre-made cooking pastry (round and rolled)

butter for greasing

1 egg white

200 g bacon strips, cut into bits

250 ml cream

3 eggs, beaten

150 g Emmental cheese, grated

150 g Gruyère cheese, grated salt, pepper, nutmeg

6 bacon strips

Preparation

1. Lay the pastry in a 19 cm round springform pan, and prick the base and sides with a fork. Baste the pastry with egg white and put it in the fridge for 10 minutes.

2. Fry the bacon bits in a Teflon pan until glassy and then let cool a little.

3. Mix the bacon bits, cream, egg, cheese and spices together and pour into the form.

4. Place the bacon strips on top and bake in an oven at 220°C for 20-30 minutes and serve hot.

Ingredients

500 g cod fillets

50 g butter

50 g flour

500 ml milk

125 g Cheddar cheese, grated

2 g salt

2 g freshly ground pepper

Preparation

1. Preheat oven to 425°F/220°C. Cover the cod fillets with water. Bring to a boil and cook for 8 to 10 minutes, or just until the cod begins to flake at the touch of a fork.

2. Meanwhile, prepare the white sauce by melting the butter in a large saucepan. When it begins to bubble, add the flour. Blend well and cook for several minutes but do not brown.

3. Slowly stir in the milk. Continue cooking the sauce, stirring constantly, until it begins to thicken. Mix in half the cheese. Add salt and pepper. (If you have used salt cod, additional salt will probably not be necessary.)

4. Break the cod into large chunks and arrange in a buttered casserole. Pour the cheese sauce over the fish. Sprinkle the remaining cheese over the top.

5. Bake for 10 minutes, or just until the fish is heated through and the top is nicely browned.