Tag Archives: homemade meals

A Quick Quiche

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This is a long-forgotten ‘recipe’ that pops into my head occasionally. Instead of using pastry for a quiche base this uses rice.

QUICHE BASE

2 cups of cooked rice
1 egg, beaten
Salt and pepper

Place the cooked rice in a bowl. Add the beaten egg and combine quickly. Season with salt and pepper. Spoon the mixture into a quiche dish or pie plate, spread evenly across the base and side pressing in place with the back of a spoon.

QUICHE FILLING

The filling for a quiche is one of those things that can be pretty much anything you want it to be.

Tonight it was:

1/2 onion, finely chopped
2 large leaves of silverbeet (chard), stalks and leaves finely chopped
Small piece of capsicum (red pepper), finely chopped
1/2 tin of tuna, drained and flaked

Lightly saute the vegetables.

Add the tuna. Spread the mixture over the rice base, add a small amount of grated cheese.

Finally, make a mixture of eggs/milk/cream. Once again, this is very forgiving and you can use whatever you have to hand. I generally do not have cream available so I often add a spoonful of powdered milk to the regular milk to make it a bit creamier. However, tonight I did have some cream that I had bought marked down earlier in the week.

3 eggs
100ml thickened cream
100ml milk

Beat the eggs/cream/milk thoroughly then pour carefully over the filling. Bake in oven at 180C for 30 minutes or until firm to touch and golden.

I had started cutting the quiche before I remembered to photograph the finished product.

And dinner is served.

The first slice is always a bit tricky to get out, especially when it is warm but it still tasted great. In fact, this is equally as good hot or cold so that is our lunches sorted for the next couple of days.

Soup for Supper

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Today I have made leek and potato soup. It is winter here in Australia and although we live in a relatively mild climate there is something appealing about a pot of homemade soup on a damp, grey day.

There are plenty of recipes on the internet for leek and potato soup but this is my version.

LEEK & POTATO SOUP

Ingredients

1 medium/large leek
3 medium/large potatoes
1 tablespoon oil
1 tablespoon vegetable stock powder
1 teaspoon dried celery leaves
1 teaspoon rosemary salt
1/2 teaspoon cracked black pepper
1.5 litres water

Method

Wash and thinly slice the leek. Heat oil in a large pot and saute the leek. Stir constantly to avoid it browning. When the leek is soft, add 1 litre of water and the stock powder and other seasonings. Simmer gently.

Meanwhile, peel and dice the potato. Microwave until tender. Reserve about 1/3 of the potato cubes and add the rest to the soup and continue simmering for about 20 minutes. Remove from heat and blend until smooth. I use a handheld blender for this. Roughly mash the remaining potato and stir into the soup. Add more water to create desired consistency. Check and adjust seasoning as required.

NOTES:

Be extremely careful when blending hot soup.

You may choose more, less or different seasoning to what I have used.

I make the rosemary salt by stripping the leaves from the stems, dehydrating them and then grinding to a powder which I mix 50/50 with a good quality salt.

Soup simmering.

The end result.

Leftover Lasagne

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Not lasagne that is leftover.  It is lasagne made from leftovers.

This post is not so much a recipe but a demonstration of what can be done to minimise food wastage.  A germ of an idea that grew……………….into dinner.

I make my own refried beans and for some reason 2 different containers were opened and in the refrigerator.  I decided that they needed to be used up.

From the freezer I sourced a small container of cooked brown rice and a bag of cherry tomatoes.  The tomatoes are from our garden – at least a year ago.

Once the rice was thawed, I heated it then added a beaten egg and pressed the mixture into the bottom of the dish.  Next was a layer of refried beans.

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Next, I headed to the garden to harvest one of the giant bok choy.  The stalks and leaves were chopped separately.  I wilted the shredded leaves in a pan and cooked the finely sliced stalks until tender.

Meanwhile, I made some white sauce.  I use potato starch and besan flour to thicken the mixture so that it is gluten free.  I then mixed in the bok choy.

The tomatoes were simmered and reduced, herbs and seasonings added.

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Then it was time to assemble the remainder.

Half of the bok choy/white sauce mixture then half of the tomato mixture.

Repeat with refried beans, bok choy and tomatoes.

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The final step will be to sprinkle with crumbs and grated cheese and bake until heated through.  I use flaxseed meal instead of breadcrumbs for a nutritious and gluten-free alternative.

This will make 4 generous adult serves so we will have half of it for dinner and the remainder for another meal.