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. 

Wonder Super allergy friendly cookies

I call them that as when I made them I couldn’t help but wonder if they’d work.

They did.  They were slightly prone to break but not stupidly so.  The centre was fudge like (maybe I undercooked?)  but nobody complained. 

They are not really anywhere near as nice as actual regular cookies but for something allergy friendly and simple they’re surprisingly yummy. 

I made the “optional cocoa” version.

But swapped out regular flour for gluten free flour and butter was swapped out for nuttlex spread so it is dairy free. It’s egg free too.

This is the recipe base I adapted:

  • • 125g butter or pure vegetable margarine, softened
  • • 125g caster sugar
  • • 1 tsp vanilla essence or extract
  • • 200g self-raising flour
  • • 1 tsp baking powder/soda
  • • 1 tbsp water
  • Optional: 2 tbsp coco powder (to make it chocolate)
  • • Optional : milk chocolate chips or m

I didn’t read the method.  But it’s crank “butter” and sugar.  Add the rest (no chocolate chips if dairy free check for gluten free chocolate chips. (I didn’t use any as I needed Dairy free).  Baked in a moderate oven 12 minutes.  Mine was a soft sticky dough. About ping pong size balls. 

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.