Impossible Quiche & Raw Beetroot Salad
You can make 1 large quiche or mini quiches using a muffin tray
The "Impossible Quiche" from the Devil of Cookbook is a favourite in my house. I sometimes double to recipe and make one for a friend as well. So quick, easy and delicious!
Ingredients:
50g Parmesan, cubed
150g Cheddar, cubed
1 small onion, halved (I sometimes use red onion or spring onions)
120g ham, roughly chopped (I often use chorizo, yum!)
50g plain flour
4 eggs
370g milk
Method:
Pre-heat oven to 180C and grease a 25cm pie tin (or 2 x 6 muffin trays) and set aside.
Place Parmesan and cheddar in mixing bowl and grate 10 sec/speed 9. Set aside
Place onion and ham (or chorizo) into mixing bowl and chop 5 sec/sp4.
Add reserved cheeses and flour and blend for 5 sec/sp4. Distribute evenly over base of tin/muffin trays.
Without washing mixing bowl, place in eggs and milk and mix for 3 sec/sp3.
Pour over base and cook for 40 minutes (about 20-30 for mini quiches) or until puffed and golden.
Cool slightly before slicing.
I served it with the Raw Beetroot salad from the Everyday Cookbook.
The mini quiches are also good for lunch boxes!
Aussie Meat Pies
The Aussie meat pie recipe has been another fave for us for a long time. The recipe can be found in both the Meat on the Menu cookbook and the new Everyday Cookbook. My kids love an individual pie in a ramekin with their initial on it. I served it with sweet potato chips (cut into chip sized pieces, coat in olive oil and sea salt and roast in the oven while cooking the pies) and salad. I must confess I was in a rush that night, so used frozen puff pastry, but I'm eager to try out the iced puff pastry recipe next time.
My version of Eggs in Ramekins
.JPG)
Assembling the varoma
Egg cupcakes with toast soldiers, peas and corn
This recipe is based on Louise Fulton Keats' recipe eggs in ramekins in her new Baby and Toddler cookbook. My ramekins are too large for the varoma, so I had the idea of using my silicon cupcake molds. The boys love "egg cupcakes" at the moment, and it is one of the very rare meals that all three of them will finish completely, the elusive "trifecta"!
The recipe is so simple! Put the desired number of ramekins/silicon molds on the varoma tray, place a small amount of chopped bacon in the bottom of each silicon mold and crack an egg on top. In the varoma dish put the required amount of frozen peas and corn (or other vegetables of your choice). Place 500g of water in the bowl and put the varoma in position. Cook for 15-17 min/varoma/sp7. Serve with toast soldiers :)
Nico's butter chicken with naan bread
The marinating chicken
What can be better than butter chicken and naan bread on a cold winter's night?!
We do eat as a family most evenings, but about once to twice a week we feed the kids a quick and basic meal like the egg cupcakes and treat ourselves to an adult meal that is a little spicier than the kids enjoy, and we enjoy eating without getting indigestion! This week I made Nico's Butter Chicken from the new cookbook by Nico Moretti "Cooking Passions: Delicious Journeys". I used the naan recipe from the Indian cookbook. It was definitely delicious, and not too time consuming. I just planned this meal for a day when I had time to make the marinade during the middle of the day for dinner that evening.
Marinade:
10g ginger, peeled
2 cloves of garlic
40g tandoori paste
60g plain yoghurt
20g lemon/lime juice
60g butter
1.5kg chicken thighs cut in half
Place ginger and garlic into TM bowl and chop 5 sec/sp7.
Scrape down sides of the bowl and add butter and melt 2 min/70C/sp2.
Add tandoori paste, yoghurt and lemon juice and stir to combine 1:30min/sp3.
Butter chicken sauce:
20g oil
1 onion peeled and quartered
2 cloves of garlic
20g/1.5cm ginger peeled
1-2 green chillies (or to taste), roughly chopped
2 coriander root (incl. 5cm stalk), reserve leaves for garnish
1 tsp cardamon powder
60g butter
40g tomato puree/passata
40g toasted blanched almonds
1 cinnamon stick
1 bay leaf
140ml coconut cream
1/2 tsp garam masala
20g tamarind paste
20g palm or brown sugar
2 tsp salt
coriander leaves and chopped chilli for garnish
Toast blanched almonds in oven, then grind 8 sec/sp9.
Place butter, oil, onion, ginger, garlic, coriander roots, chillies and cardamon into TM bowl and chop 10 sec/sp5. Scrape down and repeat to achieve a wet paste.
Add cinnamon stick, bay leaf, ground almonds and pureed tomatoes and cook 8 min/varoma/sp2.
Insert BUTTERFLY, add marinated chicken pieces and cook 15min/100C/REVERSE/sp1, until chicken is cooked through.
Pour into large serving dish, taste for seasoning and garnish with a drizzle of coconut cream, coriander leaves and sliced chillies. Serve with rice and naan bread!
Nico's cookbook Delicious Journeys can be purchased online from his website:
Pizza night!
Pear & Prosciutto
Prawn, brie & sweet chilli
Banana, walnut & maple syrup dessert pizza
Kiwi explosion dessert pizza
We LOVE making pizza dough in the thermie. It works our perfectly every time and a couple of batches can be whipped up in no time. Best of all left over pizza dough freezes really well for use at a later date.
For our savoury pizzas we use passata as our pizza sauce for most things. Philly cream cheese is great to use for prawns and BBQ sauce (made in the thermie of course) is awesome on a meat lovers style pizza.
Some of our fave topping combos include prosciutto and sliced pear (the riper the better), topped with a little brown sugar, yum! Prawns, brie and sweet chilli sauce (I make Cyndi O'Meara's recipe) is another hit.
Dessert pizzas are amazing, and we like to get creative with whatever ingredients we have on hand. We generally use vanilla custard (from the Everyday Cookbook) as our sauce. Topped with banana, walnuts and maple syrup is so delicious. The kiwi with strawberry vanilla jam and dusted with icing sugar was also divine!
And so ends my first menu plan for you. I hope it at least given you some inspiration for the coming week in your kitchen :)
Good blog but the font and colours make it really difficult to read! 😓
ReplyDelete