Sunbeam LC7900 manual Makes 1 tart, Fish Cakes

Mains/Sides/Soups continued

Caramelized Onion, Olive and Goats Cheese Tart

Makes: 1 tart

1 recipe short crust pastry

1 tablespoon olive oil

4 onions

1 tablespoon balsamic vinegar

2 eggs

½cup milk

½cup thickened cream 150g goat’s cheese

Salt and freshly ground black pepper, to taste

1.Preheat oven to 180C. Grease a 23cm tart tin.

2.Roll pastry out into a 26cm circle and gently place in tart tin. Cover with baking paper and fill with uncooked rice. Bake for 10 minutes. Remove baking paper and cook for a further 10 minutes or until base is golden.

3.Using the processing bowl fitted with the variable slicing blade set to 3mm thick and slice onions.

4.Heat oil in a medium saucepan over medium heat. Add onion and vinegar, cooking for 10-15 minutes or until caramelized.

5.In a small bowl combine eggs, milk and cream. Season to taste with salt and pepper.

6.Spread onion and cheese evenly over the pastry. Pour over cream mixture.

7.Bake for 20-25 minutes or until cooked. Serve hot or cold.

Fish Cakes

Makes: 10

1kg Sebago potatoes, peeled, chopped 600g salmon fillet, skinned, deboned 6 long green onions

2 tablespoons fresh dill

1 ½ teaspoons lemon rind

½cup plain flour 1 egg

2 cups panko bread crumbs

Salt and freshly ground black pepper, to taste Vegetable oil, for frying

1.Place potatoes in a medium pot and cover with water. Cook for 15-20 minutes or until cooked. Drain and lightly mash.

2.Using the processing bowl fitted with the universal ‘s’ blade process salmon, green onions, dill and lemon until a chunky paste has formed.

3.Combine salmon mixture and potatoes. Season to taste with salt and pepper.

4.Form salmon mixture into ½ cup patties. Refrigerate for 10 minutes.

5.Dip salmon cakes into flour, egg then panko breadcrumbs. Repeat.

6.Heat 1cm of oil in a large frypan over medium heat. Cook salmon cakes in batches for 3-4 minutes on each side or until cooked and golden brown. Serve hot with tartare sauce.

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