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12
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
½ cup cream
½ cup 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
½ medium (1.1kg) white cabbage, shredded
½ cup caster sugar
2 tablespoons soy sauce
1
/3 cup (80ml) rice vinegar (or malt vinegar)
2
/3 cup (160ml) olive oil
½ cup sesame seeds, toasted
½ cup sliced almonds, toasted
½ cup sunflower seeds, toasted
½ cup 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
½ teaspoon nutmeg
2 eggs
180g butter, room temperature, chopped
½ cup buttermilk
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1½ cups very ripe mashed banana
Recipes continued