Crustless quiche for spineless days-so easy!

Whisk together:
4 eggs
1 cup milk (or cream)
1/2 cup self raising flour
S & P.
Then add*:
1/2 cup grated cheese
1 fried onion
Spinach or silverbeet

*You can add fried bacon or honey cured ham and any veges. Make sure to half cook veges first though before adding them to the overall mix.
Leftovers are the best to use for recycling in this recipe e.g. cold chicken, roast veges-Yum!

Pour into a medium sized flan dish and bake at 180 deg for approx 45 mins - till golden on top and puffed up.
Serve hot or cold with homemade chutney and potato chips/fries and salad.

A perfect fruitcake for a family of nutbars

Ingredients
1 l/2 cups mixed fruit or sultanas
3 beaten eggs
8 oz/225 grams butter
12 oz/1 1/2 cups caster sugar
12 ozs/1 1/2 cups flour
2 level tsp baking powder
1 tsp almond essence

Method
Cover fruit with water, like Bircher Muesli leave for two days to soak fruit. Drain and add the melted butter. Add this to beaten eggs, essence, sugar and beat until thick and creamy. Add fruit and flour and baking powder.

Mix well and pour into a 25cm cake tin or two old sized loaf tins.

Bake at 150C for one hour on fan. Add 20 degrees to oven without fan. Leave to cool in tin.

Little cakes for hungry stomachs!

Yum yum yum . I made these lovely cup cakes today-another budget snack! There are not anywhere the standard that Jaimie makes at Remarkable Markets but it's worth a try!!
I used soy milk instead of milk and super cheap ingredients which makes these even sweeter. I know soy isn't cheap but it's an incentive of the other ingredients. The soy adds extra spongy texture and eats like a ricotta cake.

125g butter
1 teaspoon vanilla essence
1/2 cup caster sugar
2 eggs
1 cup plain flour
2 teaspoons baking powder
1/4 cup soy milk

Cream butter, sugar and vanilla essence.
Add eggs one at a time beating well. Sift flour, baking powder together and fold into creamed mixture.
Use a small cup cake pan or whichever you prefer. Make sure you grease them well.
Use cup cake cases if you don't have a mini muffin pan if you like! You can get them at the supermarket or at Spotlight and are not expensive.Spoon mixture into individual cases.
Bake 190 degrees for 15 minutes or until cakes spring back.Transfer to wire rack.
When cold decorate as you wish. I used cream cheese icing and a trivial widget of lemon.

Silverbeet and broccoli tart

Everybody will love this tart. You don't have to use silverbeet and broccoli if cauliflower, peas, bacon, feta, spinach are the thing in your fridge put your own take on it.




Ingredients

Savoury shortcrust pastry (bought)
1 tbs olive oil
1 red onion, finely chopped. Substitute onion with leek if you'd like.
Head of broccoli
500g silverbeet leaves, chopped
2 eggs, plus 1 egg yolk
1 cup (250ml) thin cream. I use long life and always have a supply at the ready for on a cook's whim.

Method

Preheat the oven to 190°C.

Roll out pastry on a floured board and use to line a shallow, 10cm x 34cm rectangular loose-bottomed tart pan. Cover and refrigerate for 30 minutes.

Place a sheet of baking paper in the pastry shell, fill with raw rice or pastry weights and blind bake for 15 minutes.

Remove from oven, remove weights and allow to cool.

Meanwhile, heat the oil in a large frypan over medium heat, add the onion and cook for 2-3 minutes until softened.Add a drip or two of water to stop the onion pieces from burning and allow to soften graciously.

Add the broccoli, cook for 3 minutes and then the silverbeet and cook for a further 1-2 minutes until just wilted. Remove from heat, drain off any excess liquid from pan and allow mixture to cool.

Sit tart pan on a baking tray and fill with cooled silverbeet mixture. Beat together the eggs and cream, season with salt and pepper and pour over the filling.

Place in the oven and bake for 20-25 minutes until the filling is set. Serve warm in wedges.