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Sunday, 1 September 2019

Quiche


4 Eggs
1 1/2 Cups milk  (or 3/4 cup of milk and 3/4 cup of cream)
1       Cup grated cheese
3 Shallots (or an onion)
3 Chopped bacon rashers (cooked)
1/2 Cup self raising flour (1 cup plain flour + 2 teaspoons of baking powder)
1 Small can corn kernels
1/2 Small capsicum seeded and diced

Method

To get better flavour from your quiche cook the shallots then add bacon, capsicum and finally the corn.  Leave in the frying pan to cool. Mix together the rest of the ingredients.

Once the cooked ingredients have cooled add these to the mix then pour into a larger flan/baking/pie dish. Bake at 180C for 45-60 minutes. Its cooked when it doesn't wobble when moved.

Optional: decorate the top with thinly sliced tomato and mushrooms, sprinkle with herbs and parsley.

Date roll

   
    1 cup dates, pitted and chopped (about 150g)
    1 cup (250ml) boiling water
    1 teaspoon baking soda (bicarbonate of soda)
    3/4 cup (155g) brown sugar
    60g butter
    1 teaspoon lemon or orange zest (orange is a nice alternative nice)
    1 egg
    2 cups (185g) self-raising flour (2 Cups plain flour and 4 teaspoons of baking powder)
    1 teaspoon mixed spice (we didn't use commercial but used ground nutmeg, allspice, cinnamon,          cardamon, cloves)

    1/2 cup walnut pieces <<<<< no thanks for us however we add additional dates


    Preheat oven to 180 degrees C. Grease and flour 2 cylindrical tins.
    Combine dates, baking soda, zest, butter and boiling water in a large bowl. Let stand for 15 minutes.
    Combine flour, sugar, nuts and egg in a large bowl. Add date mixture and stir well.
    Pour mixture into prepared tin(s). Close both ends and stand on a tray bake for 40-45 minutes.
    Cool in tin before serving sliced and spread with butter or margarine.

No cylindrical tin?

It's also fine to make this loaf in a loaf tin.