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BANANA LOAF
Ingredients
120 g butter
170 g caster sugar
1 tsp coffee essence
2 ripe bananas
225 g flour
1 tsp bicarbonate of soda
1/4 tsp baking powder
1 medium egg
100 ml milk
Method
1. Preheat the oven.
2. Grease and line loaf tin.
3. Cream butter and sugar together.
4. Add egg an d coffee essence and beat again.
5. Peel and mash ban anas and add to the mix, beat well.
6. Mix in the flour, bicarbonate of soda baking powder and milk
until smooth.
7. Place in tin and smooth the surface.
8. Place loaf tin in g lass tray, lower position. 60 min. 180°C
9. Stand for 5 mins in tin before turning onto a cooling rack.
APRICOT & PECAN LOAF
Ingredients
pinch of salt
11/2 tsp baking powder
2 tsp cinnamon
110 g plain flour
110 g wholemeal flour
110 g butter
175 g soft brown sugar
2 beaten eggs
3 tbsp milk
175 g ready to eat apricots, chopped
175 g toasted pecans, chopped
Method
1. Preheat the oven.
2. Grease and line loaf tin.
3. Mix the salt, baking powder, cinnamon and flour.
4. Add the rest of the ingredients, except the fruit and nuts,
mix well.
5. Fold in the fruit and nuts.
6. Place in tin and smooth the surface.
7. Place loaf tin in g lass tray, lower position.
35 min. 90 W / 180 °C
CHERRY ALMOND CAKE
Ingredients
175 g margarine
175 g caster sugar
3 medium eggs
175 g plain flour
1 tsp baking powder
100 g glace cherries
75 g ground almonds
1 tsp almond essence
1 tbsp milk
Method
1. Grease and line the springform.
2. Cream the margarine and sugar until light and fluffy.
3. Beat in th e eggs one at a time.
4. Fold in the flour and baking p owder, stir in the cherries,
ground almonds, almond essence and milk.
5. Spoon in the mixture and smooth the surface.
6. Place tin in glass tr ay, lower position.
40 min. 90 W / 180 °C
RED ONION QUICHE
Ingredients
500 g shortcrust pastry
45 g butter
300 g red onions, sliced
3 medium eggs
150 g double cream
50 g milk
100 g grated gouda
1 tsp dijon mustard
black pepper
1/4 tsp salt
Method
1. Preheat the oven.
2. Roll out the pastry and lin e the square dish.
3. Prick the pastry all over with a fork.
4. Line the pastry with baking paper.
5. Bake in lower position 15 min. 200 °C
6. Remove from the oven and allow to cool.
7. Cook the onions in the butter for 5 min. 900 W drain off
the butter then cool.
8. Beat the eggs, cream, m ilk, mustard, salt and pepper
together.
9. Add the onions and cheese, mix well.
10. Pour mixture into the pastry case and cook.
• 20 min. 200 °C, rotate, then
• 12 min. 200 °C