tell us your recipe's

mr cooper · **Joined:** Mon Aug 06, 2012 8:25 am **Posts:** 3

You just cannot beat the old trusty curried egg sanga

Hens and Hobbits · **Posted:** Wed Aug 08, 2012 7:33 am

Zucchini and Chorizo Slice

Ingredients:
3 zucchini, grated
1 red onion, finely sliced
1 carrot, grated
4 slices shortcut bacon, diced
2 cooked chorizo sausages, diced
1 cup grated tasty cheese
1/2 cup plain flour
3 eggs, lightly beaten
salt and pepper to taste

Method:
Preheat oven to 180°C. Line a slice tray with baking paper and set aside.
Place all ingredients in a bowl and mix until well combined.
Pour into slice tray and smooth the top with the back of a spoon.
Bake for 55-60 minutes.

Hens and Hobbits · **Posted:** Wed Aug 08, 2012 7:39 am

Sweet Potato Frittata

Ingredients:
450g potatoes, peeled, sliced into 5mm thick rounds
450g sweet potato, sliced into 5mm thick rounds
Olive oil spray
1 tablespoon butter
1 tablespoon olive oil
1 leek, white part only, sliced
1 garlic clove, crushed
½ cup cream
6 eggs, lightly whisked
Salt and ground black pepper to taste
¼ cup finely grated parmesan

Method:
Preheat oven to 180°C. Line two baking trays with non-stick baking paper. Place sliced potatoes and sweet potatoes on prepared baking trays. Spray lightly with olive oil and bake for 15 minutes until tender.

Melt butter and oil in a large, heavy-based frying pan over medium-high. Add leeks and cook, stirring often, for 10 minutes or until the leeks are soft and golden. Add garlic and cook for another minute.

Spread leek mixture evenly over base of frypan, arrange potato slices in a layer and top with a layer of sweet potato.
Whisk the cream or milk and eggs together, then season with salt and pepper to taste. Pour egg mixture evenly over the vegetables and cook over low heat for 10-15 minutes or until egg mixture is almost set.

Preheat grill on medium. Sprinkle frittata with parmesan and cook under grill for 5 minutes or until the top is golden and the frittata is set. Set aside for 5 minutes.

To serve immediately, cut into wedges and serve with a green salad and crusty bread.

Hens and Hobbits · **Posted:** Wed Aug 08, 2012 7:45 am

Bolognaise Rice Bake

Ingredients:
3 cups cooked rice
1/3 cup parmesan cheese, grated
4 eggs, lightly beaten
1 cup cheese, grated

Sauce
2 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
500g beef mince
2 tbsp tomato paste
1 can tomatoes, diced
1 tsp beef stock
1 cup water
2 grated carrots
2 grated zucchinis

Method:
Preheat oven to 180C. Grease and line a baking dish.
In a frying pan, heat the olive oil and fry the oil and garlic until soft.
Add the mince and cook until browned.
Stir in the tomato paste and cook for 2 mins. Add the tomatoes, stock and water.
Bring to the boil and simmer for 15 mins.
Stir in grated carrots and zucchinis.
While the sauce is simmering, combine the eggs and parmesan.
Add the cooked rice and the sauce and mix well.
Pour into the tin and sprinkle the grated cheese over the top.
Bake for 45 mins. Leave to stand for 10 minutes and cut into squares and serve with salad.

Hens and Hobbits · **Posted:** Wed Aug 08, 2012 7:51 am

Cheesy Bacon and Corn Muffins

Ingredients:
1 egg
2 cups plain flour
1/2 tsp salt
1tbsp baking powder
1 cup creamed corn
1 cup grated cheese
2 rashers of short cut bacon, finely diced and cooked

Method:
Preheat the oven to 200°C. Prepare a 12 hole muffin tray and set aside.
In a mixing bowl, combine the flour, salt and baking powder.
Add the corn, cheese and bacon pieces.
Break the egg into a measuring cup and lightly beat. Add enough water to the egg to make 3/4 cup.
Add the egg and water to the mixing bowl and mix through until just combined.
Spoon the mixture into the prepared muffin pan and bake for 15-20 minutes.

NB:
Mini muffins only need 10-12 minutes to bake.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Bacon and Egg Pie

Serves 6

Ingredients:
225g plain flour
265g self-raising flour
220g butter, chopped
125ml iced water
Olive oil spray
450g middle cut bacon rashers, excess fat trimmed
12 eggs
70g finely chopped sundried tomatoes
125ml thickened cream
1 egg yolk
1 1/2 tbs water

Method:

Process half the plain flour, half the self-raising flour and half the butter in a food processor until mixture resembles breadcrumbs. Add half the iced water and process until the mixture just starts to form small clumps. Turn onto a lightly floured surface. Repeat with the remaining plain flour, self-raising flour, butter and iced water, adding a little more iced water if necessary. Bring the mixtures together and knead until smooth then shape into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.

Preheat oven to 180°C. Spray a 7cm-deep, 26 x 17cm baking dish with olive oil. Divide dough into 2 portions, making one portion slightly larger. Roll large portion out on a lightly floured surface to a rectangle large enough to line the base and sides of the dish. Line dish with pastry.

Coarsely chop the bacon. Top the pastry with half the bacon. Crack 6 of the eggs over bacon. Top eggs with remaining bacon. Crack remaining eggs over the bacon. Season with pepper. Top with tomato. Drizzle over cream.
Roll out the remaining dough portion on a lightly floured surface to a rectangle large enough to cover the filling. Place pastry over the filling. Trim the edges. Pinch to seal. Combine egg yolk and water in a bowl. Brush pie with egg yolk mixture. Cut a few small slits in the top of pastry. Bake for 50 minutes or until golden and crisp.

Can be eaten cold.

Hens and Hobbits · **Posted:** Thu Aug 09, 2012 7:26 am

Ham and Vegetable Slice

Makes
12

Ingredients:
1 medium zucchini, grated
1 small carrot, peeled, grated
1 medium red capsicum, finely chopped
125g can corn kernels, drained
100g shredded ham
3/4 cup grated tasty cheese
1/2 cup self-raising flour
1/4 cup vegetable oil
4 eggs, lightly beaten
6 cherry tomatoes, halved

Method:
Preheat oven to 180°C. Grease a slice pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
Combine zucchini, carrot, capsicum, corn kernals, ham, cheese and flour in a bowl. Whisk oil and eggs together in a jug. Add egg mixture to vegetable mixture. Stir in and combine. Pour mixture into pan and smooth surface.

Space cherry tomatoes evenly on top of slice. Bake for 30 minutes or until a skewer inserted in centre comes out clean.

Cool in pan for 5 minutes. Lift out onto a wire rack to rest. Cut into 12 pieces. Serve with salad.

Hens and Hobbits · **Posted:** Thu Aug 09, 2012 10:45 am

Easy Portuguese Custard Tart

Makes 24.

Ingredients:
2 sheet ready-rolled butter puff pastry
4 tsp caster sugar
4 tbsp cornflour
4 tbsp custard powder
4 cups milk
8 egg yolks
1 ½ cups caster sugar (plus extra for dusting)
1 tsp pure vanilla extract
Vegetable oil spray

Method:
Preheat oven to 180°. Spray two 12 cup muffin tin with vegetable oil spray and set aside.
Cut one pastry sheet in half and sprinkle with 2 tsp of caster sugar. Place other half on top of the sugar and roll from the short edge into a pin wheel log. Then slice the log into 12 even rounds. Use a rolling pin to roll flatten out rounds to fit into the muffin tin holes. Repeat with second pastry sheet for the second muffin tin. Refrigerate pastry while making custard.
In a large saucepan, milk, place cornflour, custard powder and egg yolks and whisk until well combined. Place over a medium heat, continually whisking until the custard starts to thicken. Add the sugar and whisk until dissolved. Remove from heat and whisk in the pure vanilla extract.
Spoon in 2 tablespoons of custard in each pastry cup and tap the tray on the bench to even the filling.
Bake for 20 minutes or until pasty is slightly browned and crisp. Cool on a wire rack.

Hens and Hobbits · **Posted:** Thu Aug 09, 2012 10:52 am

Easy Lemon Tart

Serves 6

Ingredients:
185g Marie crushed into fine crumbs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
90g butter, melted
Pure icing sugar, to serve
Lemon curd
3 lemons
4 eggs
1 cup caster sugar
125g butter, chopped

Method:
1. Lightly grease a loose-based round flan pan. Combine biscuit crumbs, cinnamon, nutmeg and butter in a mixing bowl. Press biscuit base into base and sides of the flan pan. Refrigerate for 1 hour.
2. To make lemon curd: Finely grate rind of 1 lemon. Juice all lemons. Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and 2/3 cup lemon juice, whisking constantly until well combined. Place bowl over a saucepan of simmering water not allowing base to touch water, cook, stirring with a wooden spoon, for 20 to 25 minutes or until thick and it resembles custard. Do not boil. Remove from heat and whisk in butter.
3. Pour lemon curd into chilled tart case. Cover with cling wrap and refrigerate overnight. Dust with icing sugar and serve with coffee.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Baked Egg Custard egch6678

Serves 4

Ingredients:
3 eggs, plus 1 egg yolk
1 tsp vanilla extract
450ml cream
60g caster sugar
Freshly grated nutmeg, to dust

Method:
1. Preheat the oven to 170°C.
2. Beat the whole eggs, egg yolk and vanilla extract together lightly.
3. Place the cream in a pan with the sugar, stirring to dissolve. Heat to just below boiling point then pour onto the eggs and stir to combine. Strain through a sieve into a 1litre baking dish.
4. Stand in a roasting pan half-filled with hot water. Sprinkle the top with nutmeg. Bake for about 30-35 minutes. When baked it should still wobble slightly.
5. Serve hot or warm or chilled with stewed seasonal fruit and for the ultimate indulgence topped with whipped cream...

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