Have I mentioned lately that I’m a little obsessed with pasta? We found it pretty easy to get our hands on store-bought fresh or dry pasta and even handmade speciality dry pasta (lucky us). To say it has been a pasta-fest over here is an understatement.
BUT, and this is the part where it will benefit you, I have been able to perfect some of my recipes. this one in particular. When I think of green pasta usually, I think pesto pasta. Which, we know I’m a fan of because I’ll eat it hot or cold. But this time, it’s a simple butter sauce with a load of veggies and lemon to finish it off.
You’ll Need
Dry Pasta (it’s sturdier) in your favourite sauce grabbing style (serve two)
Asparagus (1 -2 bunches )
Peas (Frozen is fine – 1 cup)
Snow Peas (1 cup)
Anchovies (2 – 3)
Butter (3-5 tablespoons)
Parmesan Cheese
Lemons (2)
Garlic Cloves (2 or minced garlic)
Olive Oil
Salt
Pepper
Do This
Prepare the ingredients, this process goes fast. Trim and chop the snow peas and asparagus, roughly chop or mash the anchovies and get the garlic cloves ready for crushing.
Put a large saucepan of water on to boil; season liberally with salt. When the pasta water boils, cook your pasta, just under the instructions on the packet (we will finish it in the pan). Set aside some of the pasta water for later, you may need it.
In a large frying pan, over high heat quickly fry off the asparagus and snow peas with the garlic and olive oil. When cooked but still bright green, remove from pan and set aside in a large mixing bowl (use this to combine ingredients later). Squeeze the juice of one lemon over the veggies; set aside.
In the veggie pan, combine the butter and smashed anchovies, stirring until melted and combined. Add the pasta and continue to stir until coated. At this stage, add a little pasta water to the sauce/pasta situation and continue to stir if the coverage isn’t great. Don’t if you’ve added heaps of butter and you’re good.
Add the peas to the frying pan with the pasta and sauce, once warmed through, transfer the contents to the large mixing bowl with the vegetables
Season with salt and pepper to taste (try it first, the anchovies and pasta water will add some salt to the dish, you may not need to add any salt).
Prepare to serve, top each bowl with a cheek of lemon and parmesan cheese; you’re good to go.
Also great served with grilled or lemon roasted chicken. Kel was looking for more ‘sauce’ and if that’s you too, I suggest a basic carbonara type sauce (like this Bon Appetit one), then add the veggies at the end when you would add back in the guanciale or pancetta. Enjoy!
Something that we have started getting back into lately is pasta salads. Pasta salads are so easy to take with you to bring a plate style gatherings. And even if you’re not going anywhere, most of them make well in advance and keep (a caution about avocado and tomatoes though). This week, when I was making a batch for an easy weeknight dinner, I thought it was time to put this simple chicken and pesto pasta salad on the blog. I mean, simple is a mainstay of pasta salads, right? But this one, with the help of a store-bought chicken, is THE easiest.
I made a variation of this one for Christmas Day, with a range of heirloom tomatoes and an Italian style dressing. It was good, but it certainly needed that creaminess that the pesto brings to this one. But it was hot, and I wanted something light, so there’s that. Probably one of my favourite things about pasta salads is that you can start with one idea and it becomes another. Make it once and adapt it from there. Especially when it comes to just using what you have on hand. So, easy.
YOU’LL NEED
Roast Chicken, both breasts, sliced
Pesto (get a good one, this matters for flavour), 3 – 4 tablespoons
Grape and/or cherry tomatoes, 1 punnet, halved or quartered depending on size
Baby spinach, 2 cups
Rocket, 1 cup
Red onion, half, diced
Salt and pepper, to taste
Basil, to serve
Olive oil, to serve
(Quantities reflect serving four as a meal)
DO THIS
Cook pasta until it’s cooked, but just undercooked (not too much crunch though)
Rinse under cold water when done
Add pesto, salt, pepper, and red onion to pasta in a large bowl, stir to combine
Set aside in fridge to cool
Chop other ingredients
Combine all ingredients in a large bowl (Don’t add the tomatoes if storing overnight, keep them separate until you serve, spinach can also be stored separately until needed)
Add more pesto or some olive oil if pasta is not coated
Salt and pepper to taste
Transfer to serving bowl, top with basil and additional olive oil and cracked pepper to taste
You could also add a bunch of other flavour combinations to this, additional cheese and things like avocado if you want a little more fat. I’d love to use olives and a creamy fetta, but Mr Suger continues on his mission to hate them forever, so for now, I’ll have to wait until I make it just for me. Oh, and hot tip, add a squeeze of lemon to take everything to the next level if your pesto is a little meh.
There you go, team! The easiest pasta salad EVER. You cut a few tomatoes and dice half a red onion and you’re good to go. If you’re into it, Pin some of the images in this post (it really helps!) and I’d love to see your pics if you make it.
I hadn’t planned to put this recipe on the blog. There’s not much to it, and the photos from my kitchen counter at 8 pm on a weeknight are hardly the stuff of Pinterest dreams.
But, this is a delicious, simple meal that with a few fresh, simple ingredients can make your life so much easier. Dinner, done in the time it takes you to cook a serve or two of fettucini, are you ready for this?
Weeknight Pasta Dinner
YOU’LL NEED
Two serves of fettucini
1 – 2 generous handfuls of baby spinach
2 – 3 large Roma tomatoes (just so much flavour!)
One spring onion, white part, finely chopped
One heaped tablespoon of garlic (or to taste)
1/2 cup of fresh cream
Juice of half a lemon
Olive oil (for pasta water)
Salt and pepper to taste
DO THIS
Get your pasta water boiling with a generous amount of salt and a few glugs of olive oil (stops the pasta sticking together)
Dice your tomatoes, roughly chop the spinach, finely chop the spring onion
Season the prepared vegetables with salt and pepper
Heat a frying pan (I like using my one with high sides for this sort of thing) start on high
Add the tomatoes, spinach and spring onion
As it starts to reduce, add the garlic just before the cream (next) so it doesn’t burn and turn bitter
Reduce heat to medium on the frying pan
When the water is boiling, add your pasta
Add the cream to your frying pan and stir to combine
Allow frying pan to simmer without stirring. You want the cream to reduce without breakdown your other ingredients too much further. That is how you keep the tomatoes red and the spinach bright green. The cream should start to go a brownish shade and thicken. Then it’s go time.
Drain pasta when cooked to your liking (keep a bit of bite, it’s going back in the pan for a second soon), the pasta can be a bit wet, this helps to thin out the sauce in the frying pan
Place pasta in the frying pan on top of the other ingredients
Combine and squeeze with fresh lemon just before serving
Eat immediately!
Serves two, though that’s kind of dependant on the amount of pasta you cooked and how big your tomatoes are.
This antipasto goat’s cheese tart was originally going to be something entirely different. A roasted vegetable salad or something, maybe. All I knew was that I had some beautiful tomatoes and I wanted to roast them. I hadn’t planned to make a tart, but here we are.
Then I found that I had a frozen tart shell getting a bit banged up in my freezer. So, with roasted vegetables and a herby goat’s cheese on hand, I got baking. It was just so good-looking as I went along, I decided to share this easy dinner.
Disclaimer, it works on a weeknight with a little prep beforehand. It’s the roasting that takes most the time especially if you want to do it slowly. Not up to that? Settle in on the weekend and make a day of it.
Antipasto Goat’s Cheese Tart
You’ll Need
Tomato
Cherry or Grape Tomatoes
Capsicum
Artichoke
Red Onion
Thyme springs
Olive Oil
Salt and Pepper
100g Goat’s Cheese
Tart Shell {or Puff Pastry}
2 Tbsp Tomato Pasta Sauce
Basil
Salad Greens {to serve}
Do this!
Slice and roast your selection of antipasto vegetables. I prefer to cook them at a lower temperature for longer. It seems to keep more of the colour in. I set my oven to 150-degrees Celsius and they were in there for around 2 hours. Watch them for the first length of time in your oven and adjust as required. You’ll know they’re cooked when your house seems delicious.
Increase the temperature of your oven to 180 degrees Celcius if cooking tart immediately.
Put the tart tray into the oven to bake until it starts to brown and become firm. Patience here, if the base isn’t firm when you add the rest, it’s going to be a tart fail. When cooked remove from oven.
Add the tomato pasta sauce to the base. A tablespoon or two will do depending on the size of the tart tray.
Spread vegetables over the base of the tart tray
Top with broken pieces of goat’s cheese
Bake for 30 minutes at 180-200 degrees Celsius or until golden brown on top.
When cooked, top the antipasto goat’s cheese tart with basil to serve alongside salad greens.
In other news
The antipasto goat’s cheese tart is also delicious with black olives torn over the top. But since Mr Suger is a pain in the butt and hates them with a fiery vengeance, I’m getting used to going without. Which reminds me, buy olives. Feta stuffed ones. He hates feta too.
You can also use items like zucchini, lentils, yellow capsicum, eggplant, and green olives for roasting. I’ve just used what I had on hand. This makes it faster and easier. But any combination of these is delicious. And bonus, cook extra, they make an awesome salad too.
If you’ve used a lot of tomato in your roasting pan, especially without the relief of zucchini or eggplant, use the tomato pasta sauce base sparingly. Too much and it will be a sweetness overload. Trust me. Beeeeen there.
If you’re using puff pastry instead of the tart tray, lay your piece of pastry out, cut out some borders and layer them on top. Lightly cover the base with the pasta sauce and blind bake it. All you need to do once it’s started to puff is add the vegetables and cheese and cook until brown. Easy peasy.
There you go! I know you’re going to love this recipe so let me know if you try it out at home. You can tag #sugereats on Instagram if you want to share your pics. Happy cooking!
Last weekend was a bit of a chocolate mousse fest around here. I’d planned to make this recipe and then got caught up in the aquafaba (chickpea goo liquid) recipe, the results of which was a fridge FULL of chocolate mousse one week out from Easter. I can’t help but think that might have been peaking too soon. Haha.
So, what was with the sudden interest in chocolate mousse?
Chocolate, mostly. Haha. Desiree and I were having a movie night and while my tastes are usually popcorn ALL the way, chocolate was the order of the day. We started talking about the recipes I’d seen online and what Desiree had found would work and what wouldn’t. She’s a better baker/dessert maker than I am; she’s patience and attention to detail and I’m more hit and hope. Not a great characteristic for recipes requiring precision and timing.
But, I soldiered on. Her watching on, laughing at me mostly, guiding me as we went through. Do you think this is beaten enough? I’d ask. No, was pretty much always her answer. My impatience always voted yes. Haha. The results weren’t bad. In fact, pretty much better than any other attempt at desserts that aren’t cocktails I’ve ever had. Now, isn’t that a good news story.
Simple Chocolate Mousse
YOU NEED
500ml Whipping Cream
250grams Chocolate (or use those easter eggs!)
1 teaspoon vanilla extract
1 pinch of salt
Sweetener (if using super dark chocolate, it can be bitter)
DO THIS
Bring the cream to the edge of boiling over a medium heat
When you start to see bubbles forming add the roughly cut chocolate and whisk until combined
Place it heat-proof bowl and leave on bench to cool to room temperature
Refrigerate mixture until cooled
Remove from fridge, make sure mixture is sufficiently chilled, it won’t whip up if it isn’t
Add sweetener if using
Whip the mixture until light and fluffy. You can go too far with this, think chocolate, grainy butter! Mine was close, so keep an eye out for that.
Scoop into serving bowls/cups. Serve with things like whipped cream, berries and grated chocolate. Ours was a little too sweet for our tastes, so the berries and cream helped to combat that. But, do as you wish!
A big nod to the original recipe over at Sweetness and Bite. Nailed it.
Enjoy team, the chocolate fest is over on the blog for a little while. I’ve got a beetroot and bean salad coming up next. Until then, as always, a pin or a share is much appreciated. And if you’ve got a recipe you want me to try out, let me know.
Yup, you read that one right. This chocolate mousse is made from the liquid drained from a can of chickpeas. It’s called aquafaba, you can totally google it. I did. A friend had asked me if I’d heard of chickpea liquid being whipped for vegan desserts like meringues or chocolate mousse, a bit surprised by the whole thing, we went searching.
Not a word of a lie, it happens!
So, of course, I had to give it a go for myself. Desiree was coming to mine for a movie night so we picked up some ingredients and decided to give it a go. How hard could it be right? Well, I underestimated it as someone who doesn’t really have the patience for dessert or baking, but really it was pretty easy. With some work on my folding technique, I could be a total pro. Haha.
Check it out.
Aquafaba {Chickpea Goo!} Chocolate Mousse
You’ll Need
Liquid of 1 can of chickpeas
Dark Chocolate – 1 cup
2 tbsp Maple Syrup
1/2 tsp Vanilla
Serves 4’ish
To This
Melt the chocolate over a boiling pot of water or in a microwave, stir through vanilla and set aside to cool
Combine chilled chickpea liquid (aquafaba) and maple syrup
Whip chickpea liquid mixture until hard peaks form, this could take a while (less if you managed to chill the liquid)
Fold the chocolate (cooled, but not firm) into the whipped chickpea mixture
Pour into serving glasses and chill for half an hour or more
Tips for Chocolate Mousse Success
Firstly, some patience would be good. I should have continued to whip the liquid further than I did. I read online a comment from a woman who had left her beaters on for almost 30 minutes while answering the door. Good news that it won’t overwhip like cream, so keep things going until it is nice and firm, stop too soon and it will melt quickly (like mine).
Secondly, chill the aquafaba (liquid) before beating it and combine with the maple syrup BEFORE you start beating. I read this on Vanillacrunch, and it worked a charm. Even though I ran short of maple syrup so mine isn’t as sweet as I would like it (especially against the dark chocolate) but it’s well worth adding.
And finally, I was thinking that I could have whipped the chickpea liquid in the Thermomix instead of the with the hand held beaters I used. Worth a try, don’t you think? Thermobliss have a recipe how to make a meringue that could help.
Who doesn’t love dessert/breakfast foods? I’m pretty sure that’s how doughnuts, pastries and such things started. So these Berry Coconut Chia Cups are a perfect, really filling, alternative to all that refined sugar.
I’ve had to find a way to be better at mornings. Too often I would be well into mid-morning and realise that all I’ve had to ‘eat’ is coffee. With that in mind, I decided to search the interwebs for breakfast ideas and start to try some of them at home.
There used to be a cafe in town that did a chia breakfast cup and it was my favourite. Their coffee was good too, which was a bonus. A lot of mornings I’d swing by, grab my coffee and my chia cup and head to work. But they closed. Darn it. So while I was looking for breakfast ideas, it occurred to me that it couldn’t be THAT hard to make my own, right?
RIGHT!
They’re so simple, you can make them well in advance (time saver!) and once you get over what my colleague Rob calls the weird texture, they’re a great start to the day. Filling and packed with goodness. Are you ready to give this berry coconutty cup of yum a try? I thought so, read on.
Berry Coconut Chia Cups
YOU NEED
Chia Cups:
Chia seeds – 1 Cup (I used black chia, rinse)
Coconut milk – 1 Can
Coconut water – 2 – 3 Cups (almond milk or water works too)
Vanilla – 1 tbsp
Maple syrup – 1 – 2 tbsp
(serves 4)
To serve:
Coconut Yoghurt
Blueberries
Blackberries
Maple Syrup Leftover purple smoothie (pretty much anything delicious you love)
METHOD
1. Combine chia seeds (rinsed), coconut milk, coconut water, vanilla and maple syrup. Do this is a pouring bowl to make it easier on yourself to put them into jars or cups later.
2. Pour mixture into four cups/jars/pretty things you like
3. Put in fridge to set (give them an hour or two, overnight works too)
4. To serve, decorate the cups with a generous scoop of coconut yoghurt, sprinkle berries and top with maple syrup.
The cups can go back into the fridge if you don’t need them straight away and will keep (especially in a jar with a lid) for 3-4 days depending on your topping and storage choices).
Love this recipe? A pin or a share would be much appreciated.
From packed lunches to bring a plate BBQs, this rough cut kale coleslaw is as good looking as it is delicious. By using the multiple cabbages and mixed kale leaves, you get a colourful, crunchy dish. Add your favourite whole egg mayonnaise with a dash of mustard, and you’re good to go.
I use this coleslaw as a base for weekday lunches, adding eggs or tuna, chicken or even leftover roasted potatoes. It’s amazing in stuffed jacket potatoes as a meal or serve alongside things like pulled pork or anything that is rich and full of flavour.
As far as storage goes, this kale salad keeps really well. Make it ahead of time and save yourself all that chopping on the day. Make sure you hold off adding the mayonnaise and it will keep in an airtight container near the bottom of the fridge, for a week at least. A good tip is to wipe the condensation off the lid of your container whenever you take it out, to reduce wilting and icky dampness while storing. When the cabbage starts to brown, it’s pretty much done.
Rough Cut Kale Coleslaw
YOU NEED
Red cabbage (1/4 small, washed)
White cabbage (1/4 small, washed)
Wonbok (half, medium, washed)
Kale (3 leaves, washed in hot water to blanch)
Purple Kale (3 leaves, washed in hot water to blanch)
Spring onions (4, half a bunch)
Salt and Pepper
Whole egg mayonnaise (up to 1 cup)
Dijon mustard (1 tbsp)
Olive Oil (1 tbsp)
Serves 4+ as a meal with protein, more as a side dish only.
METHOD
Roughly chop the cabbages and kale, set aside some larger pieces and chop the rest smaller, then slice the spring onions. Combine into a large bowl and add salt and pepper to taste. In a separate small bowl, combine the mayonnaise with the mustard and olive oil. Store separately until ready to serve. Then combine the vegetables with the dressing.
If you’re doubtful about the kale in this, make sure you give this kale coleslaw a try. I know you’re going to be surprised by how well they all the flavours work together. If you’re looking to mix up this recipe a little you can add traditional items such as grated carrot or flat leaf parsley, or mix it up a little with toasted pine nuts, crunchy fried noodles or capsicum. Really, anything goes here! Enjoy.
Adapted from a recipe in the I Quit Sugar Cookbook.
When it comes to winter, I become a bit of a no to salads. It’s cold and I want to eat pretty much want to eat Mac & Cheese non-stop. Hearty soups and cheesy bread. Fry ups? Yup. You get the idea. All stuff that come to the end of winter mean the jeans are a little firmer than they were before. Same old, same old. So warm salads are a go to for me to keep that zip sliding closed, salads like my warm pumpkin and chickpea salad for example.
When I came across this beetroot and sausage hash recipe in the I Quit Sugar cookbook I pinched from my cousin, I knew I had to give it a try. But you see I’m the sort of cook that likes to set and forget. So I decided I’d bake the ingredients instead. It makes for a delicious combination of flavours. And with that in mind, here we go.
YOU’LL NEED
This recipe generously serves 2. Add extra sausages and beets for extra people or leftovers.
1 large Beetroot
1 cup Pecans
1 large Red Onion
2-3 quality Sausages
4 stalks Kale
2 cups Baby Spinach
Olive Oil
Garlic
Rosemary
Salt & Pepper to taste
DO THIS
Preheat your oven to around 200 degrees (fan forced)
Peel and dice the beetroot and red onions and place on a tray covered in baking paper
Place sausages in and around the vegetables and sprinkle over the pecan nuts
Combined olive oil, garlic, rosemary, salt, and pepper to create a drizzle and pour over the entire tray
(you might notice that I skipped this step, whoops, and it was good without it. But trust me, it’s better with it)
Put in the oven for between 30 to 40 minutes
Remove from oven when brown and allow to cool long enough to safely cut the sausages
While you’re waiting put some kale and spinach in a fry pan long enough for them to wilt and get crispy, remove from heat and put into serving bowls.
Cut the sausages into pieces and spoon over the greens, adding the vegetables and pecan mix as you go.
Serving warm is the best plan, but we stored leftovers in the fridge in jars for lunches. It stores really well actually. The greens not so much though, so eat those up and save the rest and serve hot or cold over fresh leaves when you’re ready to eat it again. I added some feta one lunch time, parmesan another. Happy cooking!
Want the I Quit Sugar Cookbooks? Check out this super awesome affiliate link… Cookbook goodness this way!
Oh yeah, you read that right. Thermomix Pumpkin and Spinach Risotto. Be still my carb-loving heart. Pumpkin and spinach are my favourite combination of all time, and together in this Thermomix recipe for risotto, it’s a no-brainer. Cheesy and delicious, this is a must have family meal this winter. I made this size batch, and we are two meals in and still going. It would make an excellent side too for large groups. Let’s get started.
Serves 4-6 as a main meal, goodness knows how many as a side. Lots.
WHAT YOU NEED
Half a small pumpkin diced into 2cm cubes
125gm Baby Spinach Leaves
1/2 medium Onion
300gm Arborio Rice
50gm Parmesan Cheese
1 Tbsp (or clove) Garlic
1 Tsp Smoky Paprika
1 Tsp Saffron
1 Handful of Parsley
50g Olive Oil
100gm White Wine
1L of Chicken Stock
20gm Butter
Salt & Pepper to Taste
DO THIS
Place onion, garlic, herbs and spices into the Thermomix bowl and chop for 2-3 seconds on speed 7.
Scrape down sides of the bowl.
Add oil and saute for 2 minutes at 100 degrees on speed one (cap off)
Insert butterfly and add rice and wine to the bowl.
Cook for 2 minutes at 100 degrees on Reverse + Soft speed.
Add stock and half the pumpkin to the bowl, place the rest of the pumpkin in the bottom of the Veroma tray placing the spinach over the top.
Cook for 22-25 minutes at 100 degrees, Reverse + Soft speed. Don’t remove the Veroma during cooking.
If you’ve cut your pumpkin any bigger than recommended, it may need a little pre-cooking zap in the microwave, so cut them up small ok?
Remove the risotto from the bowl when cooked, stir in half the cheese as well as the butter, pumpkin and spinach from the Veroma and salt and pepper to taste.
Allow the dish to rest in a serving bowl for at least 10 minutes before serving with a sprinkle of parmesan cheese.
Pin the images to save for later!
As far as Thermomix risottos go, you can pretty much alternate in whatever ingredients you want, whenever you want to. When I get sick of eating the mushroom risotto in the recipe book, I like to go online for inspiration and mix it up a bit. This post was proudly brought to you by pumpkins grown by my talented father and a love of all things spinach. What’s your favourite risotto flavour?
Howdy egg fans. I don’t know about you but for me, the crust was pretty much always the best part of the quiche. Plus technically, if you want to define quiche the crust is essential. But never one to be too worried about such things like actual definitions or spelling of things so I decided to blog this recipe anyway.
Don’t get me wrong, I’m not anti-crust. The way the delicious eggy goodness soaks into the sides without taking away the crunch, well heck. YUM. But sometimes a girl needs to lay off the butter and the floury goodness. Sometimes. So I hatched a plan to bypass my usual excesses of butter pastry by searching for a great quiche recipe that would work without the crust.
And the plan was born.
I took about half a dozen recipes and I mixed them together; working to perfect them. I had a fool-proof quiche Lorraine recipe from my old cafe days that I used as a base hence the cream {yummo}. It works just as well with milk, a pinch of baking powder and a tablespoon of flour if you’d prefer. But seriously, cream is delicious, just use it. You’ve already sacrificed the crust. To do any more is to ask too much of you, yes?
Let’s take a look at some pics and get started with what you’ll need and what makes it a Thermomix recipe that can easily be made without as long as you have a strong whisk arm and the will to fluff. In some of the method sections I’ve made a note just for non-Thermomixers but it’s not rocket surgery, is it? When it says chop in the Thermomix you just chop. Got that? Yeah, I thought so. Haha.
You’ll need
Quiche Mix
4 eggs
1/2 cup self-rising flour
1/2 cup milk
1 cup cream
1 1/2 tablespoons butter
1 cups grated cheese {I used parmesan}
salt, pepper & herbs to taste
1/2 white onion
Filling
3 cups mushrooms or 3 cups ham or 3 cups bacon or 3 cups vegetables or 3 cups tomatoes or 3 cups asparagus or 3 cups sweet corn… You know, whatever you want that is delicious in whatever combinations up to the 3 cup mark. Important to note that I like to use a lot of fillers in my quiche, you should reduce to 2 cups if it’s more about the eggs for you. Use small pans like I have {this mix made 6 in total} and let each family member add their own filling for an easy meal for those picky eaters.
Method to this madness
Preheat oven – Get that oven cooking folks, I usually stick with 180 degrees.
Grease the pan/s – Grease your quiche pans/dish/whatever you’re using – I always forget to do this later otherwise.
Grating the cheese?– If grating your cheese put in TM bowl and pulse on 8 for a total of 10 seconds {Usually. Watch that.} and set aside.
Chop all the things – If you want to finely chop your ingredients {you’ll see I rough cut mine by hand} do that by putting them in the TM bowl and blitzing for 2-3 seconds using the Turbo button. Too long and you’ll have mush, keep that in mind. Been there, beeeeeeen there. Empty bowl and set chopped items aside.
Saute the fillings– Saute off the onions, bacon and mushrooms {for example – my other combination was capsicum and asparagus} in the TM bowl with the butter. Saute for 2 minutes on about 100, veroma if you’ve used the full 3 cups and it’s all in there, on reverse stir {you know the spoon setting?}. Then set them aside including the butter, you’ll need that. If you plan on placing your filling items, drain the butter and add the melted butter during the fluff the eggs stage next.
Fluff the eggs – Combine the milk and eggs {first} followed by the flour, cheese {leave some to top the quiches with}, salt, pepper and other herbs you’re using. My most common choices are parsley, basil and oregano. You decide. All or none, whatever works. You would also add the butter now if you have separated the sautéed items and the butter in the last step. Combine on reverse speed {no heat} for 15 seconds giving it a blast up to the full 10 for the last 2 seconds.
Combine the quiche mix with the filling fillings – Combine on reverse speed for 3 seconds or until the butter is combined.
Fill quiche pan/s – I like to pour some liquid into each pan and double back distributing the fillings as I go. If I want to be a bit fancy, like today, I place the filling items in the pan to avoid the plop. Whatever works. If you’re pouring, scoop the filling with a spoon and push them around until they cover most of the area of the pan in an even fashion. Don’t overfill the pans; fill to within a centimetre of the top at most.
Top it off – Top with leftover cheese and any other items you wanted to decorate with.
Cook them – Bake for 30-40 minutes depending on the size of your pan. They will puff up and over the top of the pan, don’t get too excited, this will fall when they are removed from the oven. Watch for when they are golden and are evenly inflated on top then you’re done. Pull them out immediately. No one likes overcooked, dead quiche.
There you go, folks! Enjoy and if you’d like to print the page to make it a little easier you’ll find a button in the share buttons, it’s the pale green circle. With this, you can remove excess images and download as pdf or print. And don’t forget friends to pin your little heart out. I love seeing them pop up in my feed as I browse. Always a thrill.
This recipe inspired by THIS fantastic looking soup by The Bonjon Gourmet
I pinned this recipe a LONG time ago. I bought the ingredients months ago. And tonight, a mere week before the tofu was due to expire; I finally made it. Or my version of it anyway. You see I wasn’t as diligent buying the ingredients as I thought but close enough is near enough apparently because this soup was DELICIOUS.
I’ve been a little under the weather. I’m fighting off a cold of sorts. Sore throat, stuffy and puffy – tired too. What better way to fight off a pre-winter nasty than a bowl of superfoods wrapped in a warm hug of miso soup. Am I right, or am I right? Look, I’m right. Debate over. Haha. So no matter what this one is a keeper. Bookmark or pin it now. You won’t regret it; even if you’re not a tofu fan.
YOU’LL NEED
500g mushrooms 500g Tofu 2 tbsp Fish Sauce 1 tbsp Sesame Oil 2 tbsp Soy Sauce 2 tbsp Minced Garlic Miso Paste {I used red} – 3 tbsp 1.5-2 litres water Bundle Soba noodles 4 leaves kale 3 sheets nori 2 spring onions 1 plastic Glad bag to shake things up Baking Tray {with paper}
THEN DO THIS
Prepare the mushroom/tofu marinade by combining the garlic, fish sauce, sesame oil and soya sauce. Stir until combined.
Slice the mushrooms and cut the tofu into lumps {maybe half the size of the ones I chopped mine into}
Put the mushrooms, tofu and marinade into the plastic glad bag, seal and shake until covered. Leave if you have time.
Pour the mushroom/tofu mixture onto a baking tray covered in baking paper. Spread them out so that the ingredients aren’t overlapping.
Roast for 15 minutes and grill for an additional 20 minutes {or until golden} at about 190 degrees celsius.
Slice the kale, spring onions and nori sheets. Make sure you remove the stem of the kale, it’s super bitter. Ick.
When you switch the oven to grill, boil a pot of water to cook the noodles and kale. When done, drain the water and set aside.
Put the water and miso paste into the saucepan, bring to a slow boil and add the nori stripes. Leave on a really low heat until the mushrooms and tofu is ready.
Put all the components within easy reach and get ready to assemble in a large bowl. Don’t forget your spring onion sprinkle as I did! This recipe serves approx four adults.
Leftovers {if there ARE any} can be placed into an airtight bowl, they will keep a day or two.
Enjoy! This one can be made with lots of alternative vegetables, proteins or whatever. The original recipe owner suggested roasted cauliflower or sweet potato. Yum. I also meant to add sliced spring onions when I put it together, but I forgot. They would be yummy. The sesame seeds in the original post too. Yummy. So don’t be afraid to experiment, there are lots of options here if you are willing to give it a try. Let me know how you go, yes?
