Quiches and Date and Walnut Loaf

Grandma's Bottomless Quiche
Beat 4eggs, 2 cups milk, S&P. Add 2cups grated cheese (tasty is tastiest). Stir in 1/2cup bran flakes (baking bran not breakfast cereal) and 3/4cup flour. Weird mix but okay.

Add whatever you got on hand - onion, courgettes, ham, bacon, toms, mushies, leek, salmon, tuna, asparagus, corn, spinach. Bake Mod oven til set and lightly brown on top. About 25mins.

Roast Vege Quiche

Leftover roast veges- I used potatoes, red onion, and capsicum

Feta

Bacon or ham (optional)

Handful of grated tasty cheese

Cherry Tomatoes

6 eggs (depending on the size of dish being used, you only want just enough liqud to come up to veges)

Cream or milk

S&P

Savoury Short ready rolled pastry

I blind baked the pastry first with tinfoil and rice or about 8 minutes.

Then added veges and some fresh thyme sprigs on top.

Whisk together the eggs and cream and S&P

Bake for about 20 minutes on 190C keep an eye on the mixture to see if it is cooked.  Leave to set for about 20 minutes before serving.

--------------------

We deserved a cooked lunch after prepping the front garden ready for river stones and plants.  

It's now all finished

----------------------------

We also had Date and Walnut Loaf which was delicous

2 Cups plain flour and 3tsps BP instead of SR Flour

Tip- leave the date and butter mixture to cool to luke warm before adding flour. 

Roast Pumpkin Dip

Oh my. This is scrummy scrummy scrummy. And there is no garlic! Sometimes you just can't be bothered with garlic (it doesn't agree with me sometimes).

Grandad and Aunty Tracey are coming over for lunch so last night we had a roast- Balsamic and Onion Pot Roast which gives us loads of leftover meat and gravy to make Roast Beef Sandwiches with (Pour meat and gravy in a pot, warm through, warm up some rolls, meat, swiss cheese and green pepper). I purposefully roasted way too much pumpkin so we could have some dip too. I'm impressed myself with this one. And as usual I didn't really measure, so the next time I make it, it will taste different.  It's one of those recipes that you have to taste as you make, and make it how you like it.

Roast Pumpkin Dip

About 1/4 of a crown pumpkin sliced

Masterfoods Roast Vegetable Seasoning

Extra Lite Olive Oil

To roast pumpkin I precook in the microwave with about 1/4 C of water, covered in a microwave safe container for 10 minutes give or take, poke with a fork to see if it is almost cooked, if it is hard it won't go nice in the oven.

One of these old Tupperware containers 

Then splash a bit of olive oil on and some of the seasoning and cook in a hot oven (240 C) until it starts to crisp and brown on the edges, turn once after about 12 minutes.

Cut the skin off the roast pumpkin and put in a food processor with:

1/2 C unsalted cashews

1 tsp of dried coriander flakes

1 tsp of cumin seeds (crush the coriander seeds in a pestle and mortar )

S&P

1/4 C olive oil

As Jamie Oliver says Wazz it all up, use a food scraper to push it all back down a few times and taste.  If it tastes yum- then ya done!

I sprinkled a few more coriander flakes on top and a few pumpkin seeds for garnish.

Enjoy with plain crackers, pita crisps or bagel crisps.

Grandma said: "it tastes like the one you buy in the shop"

Hearty Vege Soup

Start bacon hock first (simmer in separate pot of water, 1 bay leaf 4 cloves, 8 pepper corns for 2 hours, then cut up meat and add to soup).

King Hearty Vege Soup Mix, some water from bacon hock pot (skim the fat), 2 cups of beef stock and some water.
Add whatever is in the vege bin of the fridge:
Grated potato and/or cubed potato
Celery and some of the celery leaves
Carrot
Pumpkin
Parsnip
Courgette
Leek that has been cooked in frying pan gently

Simmer for 2 hours
S & P to taste.
Tastes even better reheated the next day.

Easy to freeze. (Remember when freezing, use clean containers, don't fill all the way to the top to allow for expanding, leave lids off, leave on bench until room temperature before putting in the freezer).

If the soup is too watery, grate a potato into it.
When reheating from fridge it might have thickened up over night so add a splash of water.
When reheating from the freezer: microwave it until piping hot, or microwave for a minute if it is stuck in container then simmer in a pot.