3 ingredient super easy bread crusted salmon mini quiches 

A quick and tasty lunch meant that Miss Bee could help cook. 

Ingredients 

  1. Bread (1 slice per quiche)
  2. Mini tin of salmon per 4 quiche (I used tassel brand as it’s Australian, I chose tomato and onion flavoured) 
  3. 1 egg per 2 quiche

Use a large scone cutter almost as large as the bread to cut a circle.  I have seen this done without cutting off the crusts but i thought that might be too crispy for Miss Bee.

Spray canola onto a muffin tin (with silicone you might not even need that step) Use a small cup to push the bread into the muffin tin to make a case. 

Divide the tin evenly into the bread cases using a fork. 

Using the same cup you made the case squish down with mix the egg lightly with the fork. Divide over the cases with half an egg per case. 

Bake until the egg is set, about 10 minutes. 

I served mine with watermelon,  kiwi fruit, a slice of cheese and diced ham as I was appealing to a toddler palette. 

Hazelnut and strawberry friands

Nom Nom. A little batch of sweet deliciousness.

This is my recipe,  I hope you like it. 

Ingredients

2 egg whites

60g melted butter 

1/3 cup plain flour

1/3 cup hazelnut meal

1/2 cup pure icing sugar

To decorate:

A few strawberries (or you could use blueberries) 

A little jam (I used strawberry to match) 

Method

Best egg whites until foamy and slightly stiff 

Add the rest of the ingredients.

Lightly spray a silicone mini muffin tray, divide between,  mine had 7 holes. 

Slice the strawberries lengthwise. 

Gobble the end parts and use the pretty flat parts for the top of the friand.

Make in a moderately hot oven approximately 15 minutes until just browning. 

Microwave about 1 tablespoon of jam to make it runny. 30-45 seconds should be about right.  Be careful that stuff can burn you. 

Use a knife and spread a small amount over the top as a glaze. 

Eat warm.

Twisted
I think next time I’ll try a slice of apple and add a bit of cinnamon to the batter. Not sure if it’ll work but pretty sure it would. 

Gluten Free? 

Use GF pain flour.  I think the texture will be fine as hazelnut it’s fairly textured. 

Minestrone

Cold Winter weather is a great match for a hearty hot soup.  Minestrone is somewhere between soup and stew. 

This is my recipe based on what I like in a minestrone.

Ingredients

2 finely diced brown onions

1 finely diced red capsicum (red is sweeter than green) 

4 sliced celery sticks

4 finely diced carrots

2 teaspoons crushed garlic

2 tins diced tomatoes (I buy Australian)

1 tin cannelli white beans (I’ve substituted a tin of mixed beans at times and it makes a nice change) 

1.5 teaspoons powdered stock (I prefer reduced salt or you can use liquid stock and omit water, liquid stock is nice but more expensive) 

500g lean mince (I prefer beef)

200g diced bacon makes a nice addition but it can make it a bit salty 

2 tins (use the tomato tin) of water

1 teaspoon sugar (optional, but cuts the acid in the tomatoes)

2-3 teaspoons of mixed Italian herbs to taste (I like lots but you might like less) 

Method

Fry the onion and capsicum on a medium temperature until starting to become translucent.  Don’t rush this step as burnt onion can be bitter. 

Add the meat (and bacon if using) to brown.  Add remaining veg.  Add tinned tomatoes,  beans, sugar, water, stock and herbs. Simmer on low for at least 2 hours. You can have it earlier but the flavors are not nearly as nice. 

Serve sprinkled with Parmesan and mop up with crusty Italian bread.

Vegetarian?

Skip the meat and ensure the stock is vegetarian.

Super indulgent carb fest? 

Add macaroni noodles until just cooked. 

Spinach and feta pasta

So quick,  easy and yummy.  Quicker than takeaway! 

Boil up the pasta.  While it boils dice 250g feta (I choose creamy rather than crumbly – South Cape Tasmanian is the bomb). Grab a large handful of grated cheese. (I have it frozen ready to use) .

Drain…  Keep a tiny bit of water back in case you want it wetten it later- that water has starch in it. 

In the same pan melt a good dollop of butter,  add 2 teaspoons of minced garlic. (if feeling very indulgent you could add a little bacon).  Throw the pasta back in. Add spinach leaves to your preference. (Remember they shrink a little.) Throw the feta and grated cheese in. Season with pepper. Gradually add the pasta water if it’s drier than you like. 

Plate it up and gobble it up.
Here’s the “with bacon” version minus feta as I didn’t have any. 

I’m making Italian tonight

Mmmm…. lasagne and homemade garlic bread. I mean HOMEMADE, I am currently making the dough for the baguettes. Served with a Greek salad (don’t tell the Italians).

My son and his partner are coming for dinner. This calls for lush home cooked rich comfort food that (to be frank) he wouldn’t /couldn’t make himself.

This is how I make lasagne. I don’t use a recipe but freestyle it. So feel free to adapt to suit your taste. 

MEAT SAUCE:

500g lean mince

2 grated carrots

2 grated zucchini

1 finely (go FINE) diced onion (I use brown)

1 jar of passata tomato sauce (those tall jars) alternatively you can use 2 tins of diced tomatoes

2 teaspoons Italian herbs (or 1 teaspoon oregano, 1 teaspoon basil and a pinch of thyme)

1 teaspoon of minced garlic (I prefer organic as garlic is one of the vegetables more prone to holding leached chemicals from pesticides) 

Fry the onion (NOT the garlic!) in a little olive oil (I use light flavoured) gently on a medium heat for around 5 minutes until it becomes translucent. Don’t rush this stage as burnt onion flavour makes the sauce a tad bitter.

Add the mince until browned, now add the herbs, garlic, carrots, zucchini, passata and herbs. Simmer on very low as long as possible up to 2 hrs. (But just use it as is if you’re time poor)… nobody will complain, after all YOU cooked them a meal…and it was lasagne! I prefer not to add salt as the cheese is quite salty. Pepper to your taste. 

NOTE: a good slurp of red wine is an excellent addition if you can spare some. (oh and some for the meat sauce too).

Now my “trick” is 2 cheese sauces.

CHEESE SAUCE #1:

1 500g cottage cheese

4 eggs

2 tablespoons of parmesan cheese (fresh is best but dried works)

1 teaspoon of oregano

 

CHEESE SAUCE #2:

This is the same one I mentioned recently. I am a lazy cook, I confess it.

6 tablespoons plain flour

6 tablespoons skim milk powder

3 cups boiling water

1/2 cup grated cheese (or more if you’re a greedy cheese lover like me) 

2 tablespoons butter or marg

generous pinch paprika

1/4 cup white wine (nice but optional)

 

Blend the flour and milk powder. Slowly add the boiling water stirring until thickening. Add butter then cheese. If you want you can microwave 2 minutes to thicken more. The sauce should be slightly thicker than custard. 

LASAGNE NOODLES:

I prefer wholewheat instant and when being very indulgent I will by fresh (one day I might even try making lasagne noodles! when Miss Bee isn’t 2 that is!)

Layering your lasagne. I do a light spray of canola. ALWAYS start with a tiny smear of the meat sauce as it seemed to stick less,  now add the noodles close together.

Try not to overlap them as they can make thick sections that are chunky and don’t cut well either. Next put 1/3 of the meat, then 1/3 of the egg based cheese sauce, 1/4 cheese sauce.

Repeat until the last layer then make noodles, meat, egg based cheese sauce. Finish with a layer of noodles then add the remaining 1/2 cheese sauce as the top layer.

Bake based on the instructions on your packet of noodles as for time needed. I generally bake in a moderately low oven at least 45-1hr. Turn the oven off and let it sit at least 20 minutes. This makes it sort of gel together. If you want really neat pieces then cook the day before or in the morning and reheat as it get more solid the longer it cools.


Greek salad tonight:

Mix together diced

  • Feta
  • tomatoes
  • cucumber
  • olives
  • avocado (don’t tell the Greeks)

 I’m having mine mostly naked with just a small splash of lemon juice and olive oil. 

Will that garlic bread work?  I hope so.  I bought fresh yeast today.

 

 

 

 

 

 

 

 

 

White or cheese sauce hack for lazy cooks

I want homemade cheese sauce.  I detest that salt ridden excuse in packets. 

But alas I am time poor on occasion.

Thus was conceived this hack to make it almost instantly. 

Start by boiling the jug.

Into a large measuring cup place:

3 tablespoons plain flour

3 tablespoons skim milk powder 

Gradually add 1 cup boiling water.

Add 1 tablespoon of butter. 

Stir 

For cheese sauce add grated cheese.  I prefer to freeze bags of grated cheese as that’s even quicker. 

For ideal results microwave it for 2 minutes being careful not to boil it over.  Stir and use. For thicker sauce microwave an extra minute or two longer.

TIP: Add “bits” to individualise : eg tiny bit of mustard powder,  herbs,  splash of white wine prior to cooking. 

Tin of tomato and onion flavoured salmon and corn kernels then onto pasta. Nom nom.

You’re welcome.

Rice quinoa style

I love the idea of quinoa. My family,  not so much. 

My latest is throwing some into rice as the cooking time is close enough.  

A little powdered stock in the water makes it all yummy yummy.