Sunbeam FC8600 Quiche Lorraine, Cabbage Salad with Nuts, Banana Cake with Cream Cheese Frosting

Recipes continued

Quiche Lorraine Serves 6-8

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 quad-blades into glass jug as directed on page 4. Combine the remaining ingredients in the glass jug. Pulse until smooth.

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

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