Recipes continued
Quiche Lorraine | Serves |
1/3 cup packaged breadcrumbs
6 bacon rashers, rind removed, roughly chopped
1 small onion, chopped finely
1 ½ cups grated tasty cheese
4 eggs
1 cup milk
½cup cream
½cup self raising flour pepper to taste
1.Preheat oven to 180°c. Lightly spray a quiche dish with vegetable oil spray. Coat the inside of the dish with the bread crumbs.
2.Cook bacon in a frying pan until tender, remove from pan and drain on absorbent paper; cool.
3.In a large bowl combine the bacon, onion and cheese.
4.Place
5.Place the bacon mixture into the prepared quiche dish and pour the egg mixture over the top.
6.Bake in oven for about 50 minutes or until cooked. Stand for 10 minutes before cutting.
Cabbage Salad with Nuts
½medium (1.1kg) white cabbage, shredded
½cup caster sugar
2 tablespoons soy sauce
1/3 cup (80ml) rice vinegar (or malt vinegar) 2/3 cup (160ml) olive oil
½cup sesame seeds, toasted
½cup sliced almonds, toasted
½cup sunflower seeds, toasted
½cup thinly sliced green onions
1.Place cabbage into a large mixing bowl.
2.Heat the sugar, soy sauce and vinegar over a low heat until the sugar has dissolved; cool.
3.Using the whisk attachment pulse the vinegar mixture and oil until well combined.
4.Toss the dressing with the cabbage, nuts and green onions just before serving.
Banana Cake with Cream Cheese Frosting
2¼ cups self raising flour ½ teaspoon salt
1 teaspoon cinnamon
½teaspoon nutmeg 2 eggs
180g butter, room temperature, chopped
½cup buttermilk
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1½ cups very ripe mashed banana
12
