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MINI SPINACH AND MUSHROOM QUICHE
150g Mushroom, sliced
250g Spinach, roughly chopped
Salt and pepper to taste
100g Cheese, grated
2 Whole eggs
250ml Milk
1tsp Butter
2tsp English Mustard
Short crust pastry
METHOD: Blanch the spinach by cooking in hot water for 2
– 3 min then remove
and rinse in cold water to retain the colour. In a frying pan, melt the butter and add
onions, fry until glossy. Add the sliced mushroom, the blanched spinach and salt
and pepper to taste. Add the English mustard stir in well. In a jug, add the milk and
egg, mix well. Roll out the short crust pastry and place in the oven proof dish. Add
the filling and pour the milk and egg mixture. Sprinkle the cheese over the quiche.
Place quiche in the oven and bake at 180°C for 30 min. Remove from the oven and
serve with a salad.
VANILLA SPONGE CAKE
2 cups Cake Flour
3 Whole Eggs
150ml Milk
2tsp Vanilla Essence
2tsp Baking Powder 100g Margarine
80g Sugar
METHOD: Sift the flour and baking powder together, set aside. Cream the
margarine and sugar until foamy. Add eggs one at a time to the margarine mixture
and mix well. Add the vanilla essence and mix. Add sifted flour and milk and mix
until smooth. Add mixture into a greased baking dish. Place dish into preheated
oven, 180°C and bake for 1 hour
– 1hour 10 mins. Remove the cake from the oven
