6 large, fresh, free-range eggs
120g baby spinach leaves (roughly chopped)
1 cup grated cheddar cheese
200g carton of spinach dip
1/3 cup milk
1/3 cup cream
1/2 cup white onions (chopped)
1 leek-white part only (chopped)
1/4 teaspoon ground black pepper
Saute onion and leek for a few minutes, add spinach and allow to wilt, then place spinach onion and leek on base of baking pan.
Whisk all the filling ingredients together and pour into the pan. Place the pan onto the middle shelf of the oven.
Cook in preheated 180 oven for approx 30 minutes, until it tests done in the centre, it should be firm but not solid.
The baked quiche can be eaten warm but not hot and straight from the oven, or it will fall apart. Let it stand for at least 10 minutes.
The quiche can also be eaten cold, but never directly from the fridge, or it will be too hard and the flavour's dead.
Always allow it to come to room temperature before serving.
I made it a frittata. You can put it in a pie shell and it is a quiche!
400g canned diced tomatoes
420g tomato soup
1 small white cabbage, cut into large shreds
1/2 cup uncooked rice
salt and pepper
In a large pan, saute onion until soft, add beef and garlic and cook until all meat is browned, breaking it up as you cook. Add tomatoes, rice, salt and pepper. Layer cabbage on bottom of baking dish, add half of the meat mixture, then cabbage and meat again, ending with cabbage. Pour tomato soup over meat mixture, then fill the can with water and pour that over as well, and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
1/2 tsp cinnamon
1/2 tsp black pepper
1kg (2lb) chicken thighs on the bone, skin on
2 red onions, cut into small wedges
80g (3oz) pomegranate seeds
30g (1 1/4oz) walnuts, bashed into a coarse rubble
Mix the pomegranate molasses, olive oil, tomato purée, sugar, cinnamon, black pepper and pinch of salt together in a large mixing bowl. Add the chicken and onions and mix well so that everything gets completely coated in the marinade. Cover and chill in the fridge for 30 minutes or overnight.
Preheat the oven to gas 7, 220°C, fan 200°C. Remove the chicken from the fridge and bring to room temperature while the oven heats. Tip into a roasting tin and roast in the oven for 35-40 minutes, or until the chicken is cooked through and tender, with no pink meat showing.
Transfer to a serving dish and spoon over the sticky juices from the tin. Scatter over the pomegranate seeds, walnuts and coriander. Serve immediately.
7 full cups of assorted vegetables: eg asparagus, mushrooms,zucchini, onions, leeks, broccoli, spinach
2 tablespoons Olive Oil
1 teaspoon Salt
Freshly Ground Black Pepper
[Add 1/3 Cup Grated Parmesan and 1/2 Cup diced feta cheese for dairy version]
Choose three or four vegetables and dice them. Preheat oven to: 350 F.
Heat olive oil in 12 inch pan. Add vegetables and sauté until onions are soft and other vegetables are tender. Stir in cheese if you are using it. Season with salt and pepper. Taste. Adjust seasoning.
Beat eggs until foamy and pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Place in oven and bake 30 minutes.
Remember handle of skillet is hot. Take a pot holder and remove skillet from oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Serve hot or at room temperature with a beautiful salad and crusty bread.
4 small eggplants, thinly sliced into 1 inch rounds
Oil for frying
1 red pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons white vinegar
1 teaspoon salt
Pinch of black pepper
Heat 1 inch of oil in medium sized frying pan and fry eggplant rounds until golden brown, set aside on paper towels. Drain oil from frying pan, leaving about a tablespoon of oil still in the pan. Place the red pepper and garlic in the pan and sauté until soft, about 3 minutes. Add the eggplant rounds back into pan, adding vinegar, salt and pepper and cook for about 2 minutes.
Beat egg yolks well.
Add sugar, and beat until mixture is lemon colored.
Add the ground almonds and mix thoroughly.
Chill for one hour in the refrigerator.
Preheat oven to 350 F (180 C).
Take small pieces of the mixture and shape into small balls - note, these cookies spread.. Place the macaroons on a greased baking sheet, 1 inch apart.
Top with half an almond.
Bake in the oven for 10 minutes.
Beat egg yolks with sugar until pale yellow. Mix in ground hazlenuts.
In a separate bowl, beat egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixure, then add the remaining whites and fold in until no streaks remain.
Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 mins or until top of cake springs back when lightly tapped.
Chocolate Buttercream Icing
250g icing sugar sifted
125g butter at room temperature
100g melted chocolate
Cream butter and melted chocolate together and gradually mix in icing sugar. If too stiff add a drop of milk.