Lunch, dinner, take a meal solution - my kids' favourite quiche!

Quiches are so versatile.  They are great hot or cold.  For lunch or dinner, can freeze easily and be re-heated from frozen and they are a superb gift for a friend who needs a break from cooking or a new Mum.

School holidays is a great time to make quiche because they are quick dinner and lunch solution you can have on hand when you either want to chill out or you're busy.  I make my quiche pastry in the food processor or thermomix, and I make them two at a time generally - so if you only have 1 quiche or pie tin, I suggest you get another because it's very little extra effort to make two and you can freeze the second one.  You can thank me later for that one!

Ingredients: PER quiche

Pastry

125g cold butter, cubed

1 2/3 cups plain flour

1 egg

1 tsp dijon mustard

2 tb cold water

Filling

handful baby spinach leaves

100g pancetta, sliced

5 cherry tomatoes, sliced

100g smoked cheddar, crumbled

6 eggs

1/4 cup cream

Pepper

Method:

Make your pastry first by adding butter, flour egg, mustard into your processor.  pulse until it is well combined and add water until it comes together.  Put into a ziplock bag and into the fridge for at least 1 hour.

Preheat oven to 180 degrees c

Roll out your dough between two pieces (or one long piece) of baking paper.  This way you don't need flour your surfaces or anything.. much less mess!

Rub your tins with some canola spray and then lay your pastry into your tin ensuring you fold into the edges.

Now sometimes I leave the trim on, but I had a helper who wanted to take them off - just fold it over the edges and take off the excess.

Dock your dough or prick it with a fork evenly over the base - this allows it to have air circulate through it when it cooks and makes sure you get a crispy base.

Line with baking paper and fill with pastry weights - or rice or dry beans.. I really need to buy some more of these they have 'disappeared'...

Pop them into the oven for 15 minutes, remove the weights and put them back in for 5 minutes..

Then get cracking on your fillings!  Crack your eggs into a bowl (look at the focus!)

 ....add your cream and pepper and give it a whisk..

Cut up all your ingredients and get ready to assemble on your quiche bases!

 And that's the fun big, just arrange them evenly...

Add pour the egg mixture over the top, voila!  Put in the oven for 20-25 minutes.

And you're ready to eat, cool, freeze, warm, eat or give!  Enjoy!

My kind-of-sort-of Family Friendly Salad Nicoise - and a little giveaway...

My kids are getting really fussy with their salads these days - they aren't particularly fond of dressing, they are a bit 'over' our regular garden salad or green salad with vinegar.  Potato salad seems off the menu at the moment too which is a huge disappointment also as it's one of my favourites.  But I think we've found our new favourite salad.  It's always nice to discover a new salad as the warmer weather arrives.

It's filling enough for lunch on it's own, but we had it with jazzed up snags for dinner and I had the leftovers for lunch the next day.  This is down to a few things:  from our leftover roast I used up our potatoes (love using leftovers!), the pancetta gives a lovely crispness but the eggs soften it out and balance the saltiness.

If you're a little challenged on boiling an egg - there's some instructions below in the recipe.  I know that sound ridiculous right?  Everyone knows how to hard boil an egg surely?  Sometimes I have to look it up!

According to Australian Eggs, only 25% of Australians actually know the correct amount of time to hard boil an egg - although 93% of people claim they believe their answer is correct...  The same study identified that 81% of Aussies have eggs for breakfast 1-2 times a week but usually will fry or scramble their eggs.. what happened to egg soldiers!?

Ingredients:
Salad
5-6 cos lettuce leaves, roughly torn
4-5 cold baked potatoes, quartered
10 cherry tomatoes, halved
50g tasty cheese, cut into thin squares
4 eggs hard boiled, peeled and quartered.
100 grams pancetta (substitute with proscuitto or bacon if you prefer)

Dressing
3 tb mayonnaise
1 tsp Dijon mustard
2 tb lemon juice

Method:
Hard boil your eggs (directions below)
Grill your pancetta but placing aluminium foil in a slice tray or shallow baking dish and placing under grill.
Mix the dressing ingrdients together with a spoon.

Assemble the rest, layer with your eggs and pancetta and drizzle with dressing and serve!

How to hard boil eggs:
Start with a room temperature egg put it in a saucepan and cover with cold water and put the lid on the bring it a boil, then simmer for 8 minutes.  Remove with slotted spoon and cool for a few minutes before serving. (Aussies can call 1800 800 024 any time to get the egg-spert tips on how you can also boil a soft or medium boiled egg too)

To celebrate World Egg Day today - Australian Eggs are giving one reader with an Australian address a prize pack worth $100 - including:

• 'How to boil an Egg' cookbook by Rose Bakery - written by Rose Carrarini who owns and runs the famous Rose Bakery in Paris.
• Gorgeous pair of Portmeirion by Sophie Conran Egg Cups
• A cute chicken egg timer (also doubles up well as a time-out monitor, believe me!)
• 'Easy as' apron 

To enter tells me by commenting here or on the Frills Facebook page how you like your eggs? OR Do you have a favourite dish that features eggs? Quiche? Caesar salad? Eggs Benedict?  Let me know by next Wednesday midnight (16 October)!

Caviar Pie - simple and moorish

In my time in Manila I have met some wonderful folk and I have eaten some wonderful things, and most of the time these two things intersect.   This is one such dish that I tried at a Thanksgiving dinner last November and the minute I tasted it I knew I HAD to have the recipe.

So I politely demanded (!!) the recipe from Tanya whose Mum had made it.  When that recipe arrived in my inbox, I was soo happy.  And then when I saw how simple it was I couldn't understand why I didn't work it out! So simple, so delicious!

I made it last weekend when we were having a social weekend, I made a double batch because we had two social gatherings - but even if you don't I'm warning you - it's addictive you may want to do it anyway!

Even if you are not a fan of caviar I urge you to try it.   Olivia who doesn't even like fish kept coming back for more and more and more... and more.

Soooo good.  Serve it at your next get together or take it to one.  Go on.. you know you want to.



Ingredients
1 tub philadelphia cream cheese
1 tub sour cream
3 spring onions, finely chopped
10 or so garlic chives, finely chopped
lemon juice
lumpfish caviar



Method:
In large ramekins of even teacups, small bowl, whatever you want - line it in cling film, roughly chop up your spring onions, discard ends.

Chop up your garlic chives - good rule of thumb with these if the ends resemble blades of grass, you don't want to eat that bit..

In your food processor, whizz up your spring onion and chives - if you don't have one, chop them up as small as you can.

Add the sour cream and cream cheese.. give it another whizz (again if you don't have a food processor stir very well until well combined - hope your arms are strong!)

Give it a whizz (I did mine for about 20 seconds)

Spoon into your bowls/ramekins and flatten out..  fold over leftover cling wrap to seal on top.

 Refrigerate until you want to use (up to 2 days ahead.

To serve, unwrap the top, turn out onto a plate and top with caviar.. squeeze over some lemon juice.

It doesn't look exciting, but wait til you taste it!

I made a large one in a souffle pan and topped with red caviar! YUM.

How easy can it get!  It certainly is a conversation piece!

20 Barbeque ideas to inspire you this spring

Here's some inspiration to get your BBQ mojo now the warmer weather is on it's way!

I know I am already planning social gatherings, but sometimes it's hard to remember what you normally have or you just want to try something new...  so he's a list of BBQ recipes to inspire and remind you how good a BBQ can be!

Enjoy your weekend!

Last minute spiced BBQ prawns...

I'm absolutely thrilled it's Spring. Thrilled.  As much as I love the casseroles and puddings of winter, they are feeling a little bit done now and I'm ready to move on... to Spring.  I feel so grateful to live somewhere where we get to experience all four seasons.

Another thing I love about the warmer weather is cooking and eating outside.  On Tuesday it was 26.8 degrees and I couldn't wait to get the BBQ fired up.  I was pumped.  Unfortunately the gods were against me with timing.   Tuesday being my only day off work was crammed-full of errands and as a result I didn't get home in time to give the BBQ its spring clean.

So I cheated.  I made a quickie rub and used the stove grill.

I would totally recommend buying a stovetop grill if you don't have one.  Even if you have a BBQ, it allows you to cook BBQ year round and is particularly useful in doing small quantities of grilled vegetables or a steak here and there.

OK, onto the recipe:

Quickie spicy marinade enough for 50 prawns
2 cloves minced garlic
1 tsp hot paprika
1 tsp white pepper
1 tsp cumin
1 tsp dried thyme
2 tb olive oil
1/4 cup lemon juice


Method:
Mix all your marinade ingredients together with the exception of the lemon juice.

Add marinade to a ziplock bag,add the lemon juice and the prawns, seal and give it a good shake.  Let it sit for as long as you can, but if you need to - just let it sit for a few minutes whilst you heat your BBQ/grill and soak some skewers in hot water for about 5 minutes.

Thread prawns onto your skewers and place onto your grill.  Grill for about 1.5 minutes on each side... I like to get 'em a bit crispy to allow the spices to get a bit crunchy.

My grill sits across two of my burners on my stove, love it!

Serve with salad and baked potatoes if you've got a bit more time!

What food are you looking forward to this spring?  Have you been using your barbeque yet or do you use it year 'round?

A bit on the side: Potato and ham smash

Oy.  If I were Jewish I'm sure I'd be saying that every second 'oying' word.  Yesterday was a doozy.  Hubby's bruising is coming out after his back surgery a week ago, my girls have end-of-term-itis where everything is a struggle and a pain and I'm just counting down to the holidays... (I love school holidays!)

The dog vomited.  My digital kitchen scales stopped working and then, my washing machine blew up.  It caught fire, it's totally kaput.  I think the universe was telling me something and I so I didn't sew as I had planned to and I steered clear of the shops.    I had a mini-breakdown and then I got a grip.

This is a bad day - but really in the scheme of things - it's not the end of the world.  Things have a way of working themselves out - leave it to fate.

I got pounding steaks (I'll share the recipe for that later, promise) and my frustrations were expelled and my steaks were lovely and tender.   I decided to make smashed potato bake.  Not only easy but you can be a bit savage!

Food saves the day every time!


Ingredients:
1.2 kg coliban potatoes, steamed or boiled until soft
200ml  buttermilk
50g shaved champagne ham
50g tasty cheese, finely grated
White pepper


Method:
Preheat oven to 200 degrees c
Cut your potatoes in half before or after boiling/steaming and place in a shallow greased dish skin intact.  Smash down the potatoes with a fork, keeping it a bit rough.

Spread it over the baking tray and drizzle over the buttermilk evenly, then place the shaved ham and finally the cheese on top.   You may like to add pepper now or later or your favourite herb - thyme would work beautifully.

Bake for 20 minutes or until crispy on top.

It's so good and not a lot of effort - brilliant for a small family or entertaining a horde, especially in this cold weather.


How do you vent your frustrations?  Chopping wood? Call a friend? Write?

Bloke food - Oven baked maple pork ribs

My husband is mad for ribs and really as much as I like them they really are a 'man's meal'.    If hubby is having mates over (very rare) or there's a footy game he'd like to watch - I always include the ribs.  These ones are easy to set and forget and the kids just go mad for them - cut them up into individual ribs with kitchen shears and let them go for it!  The sauce is sweet and sticky but not in an overly way as some ribs tend to be.

Ingredients:

800g (or three racks) of pork ribs

3/4 cup maple syrup

1 tb chilli sauce (or you could use 1/4 tsp Tabasco)

1 tb red wine vinegar

1 onion, grated

2 tsp dijon mustard

Method:

Preheat oven to 200 degrees c

Mix all marinade ingredients and pour over ribs

Bake for one hour, but baste a few times (say at 20mins and 40mins) to ensure it doesn't dry out...!

Enjoy!

Fast food on a friday: Easy satay chicken with dipping sauce - mix once!

I know I like an easy recipe - no more than 10 ingredients, something that over time when you start to make it over and over you can just make by sight.  I think this recipe has the potential to be just that in my house.  At the end of the meal I had three little ladies practically BEGGING me for more.  The sauce is divine and what's even better about it, is it's one sauce, you make a big sauce, marinate in 2/3 of it, use the remaining third as a dipping sauce.  It really couldn't be easier unless you bought it in a jar (don't do that ;) )

I really hope you try this one, put it on the BBQ or a frypan - you'll love it.


Ingredients:
2/3 cup crunchy peanut butter
2 tb soy sauce
2 tb brown sugar
2 tb lime juice
1 tsp grated ginger
2 cloves garlic, minced
1 400g tin lite coconut cream
tops of 1 sprig of coriander, roughly chopped
1 kg chicken thighs
10 skewers


Method:
In a bowl mix the peanut butter, soy sauce, sugar, lime juice, ginger, garlic, coconut cream and coriander.

Pour 1/3 of the mixture into a container and put in the fridge.  Reserve the remaining 2/3 in the bowl or pour into a marinading tray.

Cut your chicken thighs into 4 or 5 strips, then put into the marinade.  Soak your skewers in some water.

After one hour of marinading/soaking thread the chicken onto the skewers in 'wriggly' pattern.  Set aside whilst you heat your grill/frypan on hot for about 5 minutes.  At this point if you're having rice, put it on.

Grill/fry your kebabs and turn until they are cooked fully.

Serve on rice and with salad - and of course your reserved dipping sauce!   I also make curly carrot with my vege twister (kids love it!)

Disneyland's Bengal Beef skewers!

Yes, I'm serious.  Disneyland has a cookbook - a few actually.  This recipe got my attention because they are one of the more popular dishes at Disneyland and it looked spicy, but not too spicy, not too many ingredients and using every day ingredients.

I have adapted it for Australian ingredients so it's not strictly kosher but it's pretty darned good!

The verdict from the family was 'mmmmm YUM!' and the marinade did make alot so I put it in a container and put it with some more beef in the freezer, so all I need to do is defrost, thread on skewers and cook.  You may like the halve the recipe.

1 cup Soy Sauce 

1 tb ground black pepper 

3 tb sesame seed oil 

1 tsp cayenne pepper

1 clove garlic, minced or finely choped

3 tb cornflour              

800g blade or chuck steak

15 skewers, soaked in water for 10 minutes

Method:

Mix 1 1/2 cups water with the soy sauce, black and cayenne peppers and garlic.  In a separate bowl or glass mix the sesame oil with the cornflour and mix each well.

Combine the two bowls, mix well and set aside.  Cut your beef into thick-ish strips and place on skewer as below:  Pour your marinade over the top until beef is completely covered.  Set aside for about 30 minutes.

Heat your bbq or grill pan until very hot.  cook 3 minutes on first side and 2 minutes on the second side.  

 Set aside to rest before serving with salad or whatever you fancy (I did Greek salad and wedges)

Put a few up on your Australia Day BBQ perhaps?