Quiche

4 Eggs
1 1/2 Cups milk  (or 3/4 cup of milk and 3/4 cup of cream)
1       Cup grated cheese
3 Shallots (or an onion)
3 Chopped bacon rashers (cooked)
1/2 Cup self raising flour (1/2 cup plain flour + 1 teaspoon of baking powder)
1 Small can corn kernels
1/2 Small capsicum seeded and diced

Method

To get better flavour from your quiche cook the shallots then add bacon, capsicum and finally the corn.  Leave in the frying pan to cool. Mix together the rest of the ingredients.

Once the cooked ingredients have cooled add these to the mix then pour into a larger flan/baking/pie dish. Bake at 180C for 45-60 minutes. Its cooked when it doesn't wobble when moved.

Optional: decorate the top with thinly sliced tomato and mushrooms, sprinkle with herbs and parsley.

Broccoli and Pasta Salad

Broccoli Salad a delicious mix of  simple ingredients and a lively dressing

1 large head of broccoli, cut into florets
1 Red Capsicum
1 Small can corn kernels
1 Stick celery
1 Small red onion
1 Julian sliced carrot

2 Cups (uncooked) of pasta spirals, panini, shells large or small, cook as per packet instructions
normal not al dente

Dressing
1/2  Cup of 5% salad vinegar
1/2 Cup olive oil
2 Table spoons of caster sugar
1 1/2  Table spoons of madras curry powder

Combine and shake vigorously.

In a large sauce pan add sufficient water to cook the pasta, but Firstly cook the broccoli for 5 minutes in the boiling water (water at the boil before adding broccoli), scoop the broccoli from the pan with a slotted spoon and place into cool water, add a teaspoon of salt to the water return to the boil and now cook the pasta. When the pasta is cooked remove from the pan and rinse in cool water, drain in a colander and mix through the broccoli and refrigerate.

Once the pasta and broccoli mix is cold add the remaining ingredients, and toss together in a mixing bowl, add the dressing and serve straight away.

Additional
2 Rashers of bacon well cooked cut into 1 cm squares
or
8 Slices of salami cooked and cut into squares

8 Cherry tomatoes quartered

Toss through the salad

Matilda's Tomato Chutney

This chutney works as a condiment with all sorts of food, we use it in place of tomato sauce or ketchup on burgers. It's great when we put together a plough-mans lunch, or add it on sandwiches.  We have also found its great with sausages and mash, and as a side on an after dinner cheese board or spread on crackers as a pre-dinner drinks snack.

INGREDIENTS

·         1 ½ kilos ripe tomatoes (vine ripened are very good)

·         ½ kilo onions (we use brown)

·         ½ kilo sugar

·         2 teaspoons of salt

·         Pepper to taste

·         1 tablespoon curry powder

·         1 ½ tablespoons mustard

·         2 tablespoons plain flour

·         Vinegar – white (don’t use brown or apple cider)

METHOD

·        Slice tomatoes and onions evenly

·        In a large boiler add the onions and tomatoes

·       Add the salt & sugar

·      Cover with vinegar

·       Bring to the boil and then simmer for 20 minutes with the lid on

·       Mix the curry powder, mustard & flour together into a paste with a bit of vinegar to a thick consistency like cream and then power slowly into the chutney mix stirring while doing so

·       Add a few grinds of pepper

·       Simmer for 30 minutes with the lid on

·       Taste for any salt or sugar adjustment

·       Put a teaspoon of the mix onto a plate and let it cool – to check the thickness you should be able to turn the plate upside down and not have the mixture fall off straight away.

·       If it’s too runny mix another tablespoon of plain flour in vinegar to make a paste and add to the chutney mix.

PRESERVING JARS

·         You will need about 4 x 350gram preserving jars (buy them from supermarket– red and white lids)

·         Wash in very hot water

·         Spoon the hot chutney mix in

·         Put the lids on and turn upside down on a protected surface and leave until cool

Bruce's Tomato Chutney

Discover this easy tomato chutney recipe, the perfect way to complement a piece of hard cheese; try this recipe today. Perfect on toast with a chunk of cheddar.

INGREDIENTS

•             2 kilos ripe roma tomatoes

•             3/4 kilo onions (we use brown)

•             2 capsicums (red Bell Peppers) 

•             3/4 kilo sugar

•             2 teaspoons of salt

•             Pepper to taste

•             2 tablespoons plain flour

•             Vinegar – Red wine & Balsamic 50/50 (don’t use white, brown or apple cider)

METHOD

•             Slice tomatoes and onions evenly

•             In a large boiler add the onions and tomatoes

•             Add the salt & sugar

•             Cover with vinegar

•             Bring to the boil and then simmer for 20 minutes with the lid on

•             Mix the flour together into a paste with a bit of vinegar to a thick consistency like cream                      and then pour slowly into the chutney mix stirring while doing so

•             Add a few grinds of pepper

•             Simmer for 30 minutes with the lid on

•             Taste for any salt or sugar adjustment

•             Put a teaspoon of the mix onto a plate and let it cool – to check the thickness you should be                 able to turn the plate upside down and not have the mixture fall off straight away.

•             If it’s too runny cook for a further 20 minutes, then if its still too runny mix another                              tablespoon of plain flour in vinegar to make a paste and add to the chutney mix.

PRESERVING JARS

•             You will need about 6 x 300 gram preserving jars (red and white lids)

•             Wash in very hot water

•             Spoon the hot chutney mix in

•             Put the lids on and turn upside down on a protected surface and leave until cool

Oven roasted  capsicums (Bell Peppers) are a nice addition to this recipe in place of fresh ones.