Category: Recipes

Ready to shake up your breakfast game? Dive into a fresh and exciting morning meal with our Easy Mini Egg Quiches! Ditch the mundane cereal routine for these flavor-packed, pocket-sized wonders. They promise a luscious blend of creamy eggs and cheese, combined with a tantalizing touch reminiscent of your grandma’s cherished kitchen secrets. Whether you’re rushing out the door or leisurely enjoying brunch with pals, these mini marvels will satiate your taste buds.Mini Egg Quiches: A Modern Take on Classic ComfortPicture this: A soft, pillowy bite, revealing a rich blend of velvety cheese, tender eggs, and savory fillings. These quiches, though mini in size, deliver maxi in flavor. Their individualized portions make for mess-free mornings, while their richness ensures a satisfying, energetic start to your day.

Ingredients

5 large eggs

1 tablespoon grated onion (Note: you had this listed twice. I’ve included it once for simplicity)

1/2 cup finely diced ham

1/2 cup heavy cream

1 cup grated cheese of your choice

2-3 sheets of puff pastry

Preparation

Preheat your oven to a toasty 400°F.

Lightly brush your muffin pan with some oil or butter to prevent sticking.

Whisk together the eggs, heavy cream, and grated onion in a bowl. Season to taste with salt and pepper, ensuring a smooth mixture.

Roll out the puff pastry and cut circles to fit into each muffin slot.

First, layer in the diced ham and half of the grated cheese. Pour the egg blend over the top and sprinkle with the remaining cheese.

Slide into the oven and let them bake for 20-25 minutes. You’re looking for a lovely golden hue and a set center.

Serve warm and enjoy the burst of flavors with every bite! Perfect with a side of fresh fruit or a refreshing juice. Enjoy your gourmet morning!

Ingredients

3 large potatoes, peeled and grated
1 onion, finely chopped
1 carrot, peeled and grated
1 pepper, finely chopped
Olive oil, for sautéing
Salt, to taste
Chives, chopped
3 eggs
300 ml milk
200 g wholemeal flour
2 tsp baking powder
150 g cheese, grated

Directions

Prepare the Vegetables:

Grate Potatoes: Peel and grate the potatoes. Place them in a large bowl.
Chop Onions and Carrots: Finely chop the onion and add it to the bowl with the grated potatoes.
Grate Carrots and Chop Pepper: Peel and grate the carrot. Chop the pepper and add both to the bowl with the potatoes and onions.

Sauté Vegetables:

Heat a little olive oil in a pan over medium heat. Add the grated potatoes, onion, carrot, and pepper. Sauté until the vegetables are slightly softened. Season with salt and mix in the chopped chives

.
Prepare the Batter:
. Beat Eggs: In a separate bowl, beat the eggs.

 Mix with Milk: Add the milk to the beaten eggs and mix well.

Combine Flour and Baking Powder: In another bowl, combine the wholemeal flour and baking powder.

Incorporate Flour: Gradually add the flour mixture to the egg and milk mixture, stirring until well combined.

Combine and Rest:

Mix Vegetables with Batter: Add the sautéed vegetables to the batter and mix until everything is well incorporated.

 Rest the Dough:

Let the mixture rest for 15 minutes.

First Bake:

 Preheat Oven: Preheat your oven to 200°C (400°F).

. Prepare Baking Dish: Grease a baking dish with olive oil.

Pour and Spread: Pour the vegetable mixture into the baking dish and spread it evenly.

 Bake: Bake for 45 minutes or until the top is golden and the mixture is set.

Add Cheese and Final Bake:
. Add Cheese: Remove the dish from the oven and sprinkle the grated cheese evenly over the top.

Final Bake: Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F) until the cheese is melted and bubbly.

Serve:
Cool Slightly: Allow the bake to cool slightly before serving.

Cut and Enjoy: Cut into slices and enjoy warm.

Serving Suggestions
Pair with a fresh green salad or steamed vegetables.
Serve with a dollop of sour cream or a yogurt-based sauce.

Cooking Tips
Ensure all vegetables are evenly grated or chopped for consistent texture.
Adjust the seasoning according to your taste preferences.

Nutritional Benefits
Potatoes: Rich in vitamins C and B6, potassium, and fiber.
Carrots: High in beta-carotene, fiber, vitamin K1, and antioxidants.
Wholemeal Flour: Provides fiber and essential nutrients compared to refined flour.
Cheese: Adds calcium and protein.

Dietary Information
This recipe can be adapted to be gluten-free by using gluten-free flour.
For a dairy-free option, use a plant-based milk and cheese alternative.

Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe
This bake is hearty, nutritious, and perfect for any meal.

The combination of sautéed vegetables and cheesy topping makes it a family favorite.

Conclusion
Enjoy this Vegetable and Cheese Bake as a delicious and nutritious addition to your meal plan. Its simple preparation and wholesome ingredients make it a go-to recipe for any occasion.

Here’s the recipe for homemade ice cream with just three ingredients: whipped cream, condensed milk, and strawberries. It’s simple, delicious, and sure to surprise everyone with its amazing taste.

Ingredients:

500 ml (about 2 cups) whipped cream
150 grams (about 2/3 cup) condensed milk
100 grams (about 3/4 cup) strawberries, cut into small cubes

Instructions:

In a mixing bowl, whip the whipped cream until it forms stiff peaks.
Gently fold in the condensed milk until well combined.
Add the diced strawberries and fold them into the mixture.
Transfer the mixture into a freezer-safe container and smooth the top.
Cover the container and freeze for at least 4 hours, or until firm.
Once frozen, scoop the ice cream into bowls and serve.
Refrigerating the mixture for a couple of hours before freezing can help enhance the flavors, but if you’re short on time, you can skip this step. Enjoy your homemade dessert!

Ingredients
Servings: About 4 servings

1 pound ground chicken

1 large egg

1/2 cup shredded cheese (such as cheddar)

Salt and pepper, to taste

Preparation
Start by preheating your skillet over medium heat and lightly coat it with non-stick spray or a bit of olive oil.

In a mixing bowl, combine the ground chicken, egg, and shredded cheese. Season with salt and pepper to your liking at this stage.

Mix well and shape the mixture into patties, aiming for about 4 sizable ones, but feel free to adjust according to preference.

Carefully place the patties in the skillet, cooking them for approximately 5 to 6 minutes on each side until they achieve a golden-brown exterior and reach an internal temperature of 165°F, ensuring they are cooked safely and thoroughly.

Once done, transfer the patties to a paper towel to drain any excess grease.

Serve hot, embracing the dual satisfaction of culinary prowess and responsible living.

Ingredients
An simpler and less expensive alternative to lasagna, this dish layers noodles with ground beef, sauce, and spices. Plus, it’s very simple to whip together.
Delicious Husband Casserole for the Entrooper

What’s in it?
1/4 pound of ground beef
2 jars of tomato paste sixteen ounces. These are 8 ounces each. Eight ounces of cream cheese for spreading. Eight ounces of sour cream each container. Use 1 and 3/4 cups of egg noodles. Cut 2 teaspoons of cheddar cheese. Garlic, minced
1/4 teaspoon. Italian seasoning 1 tsp. Cane sugar
Toss with salt and pepper.
Preparation
The oven should be preheated at 350 degrees.

Sear the ground beef in a pan over medium-high heat until it’s fully browned. Extra grease should be drained.

Sauté for another 30 seconds after adding the Italian spice and minced garlic to the pan.

After the meat has been sautéed for three to five more minutes, add the tomato sauce, sugar, salt, and pepper.

In a bowl, combine the cream cheese and sour cream.

Drain the egg noodles after cooking them until they reach the doneness you want.

In a greased 9×13 baking dish, evenly distribute ½ of the egg noodles.

Spoon half of the meat mixture over the noodles, followed by half of the cream cheese mixture.

Layer the noodles, cream cheese mixture, then ground beef again.

After 20 to 25 minutes in the oven, top the dish with the cheese.

Ingredients :

3 large chicken breasts cut in half lengthwise
Salt & pepper to taste
1 tablespoon olive oil
4 tablespoons butter (1/2 stick) divided
8 ounces cremini mushrooms sliced
2 cloves garlic minced
Flour for dredging + 2 tablespoons flour
1/2 cup sherry dry
1.5 cups heavy/whipping cream
6 slices Muenster cheese

Instructions :

I recommend prepping all ingredients prior to getting this recipe started. Preheat your oven to 375F and position the rack in the top third of the oven.
Cut the chicken breasts in half lengthwise so you’ve got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don’t cook them completely or they’ll overcook in the oven). Transfer the chicken to a 9×13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.
Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. One it melts, add the mushrooms and cook them until they’re seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).
In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once it melts, add the flour and garlic. Cook for about a minute, stirring nearly constantly.
Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and you’ve got a smooth sauce (and scrape up any brown bits from the bottom of the pan). Cook it for a few minutes (continue whisking) so it thickens up a bit (don’t let it get too thick because it’ll reduce more in the oven). Add in a bit of salt & pepper to the sauce.
Pour the cream sauce over the chicken and mushrooms.
Top the chicken with the cheese slices.
Cover the casserole with foil and bake for 20 minutes.
Take the foil off and broil for a few minutes until the cheese has browned (watch it carefully).
Let the chicken rest for a few minutes and then serve.

In the world of comfort food, few dishes can compete with the creamy, gooey delight of Slow Cooker Cheesy Mozzarella Chicken. This recipe is perfect for those days when you crave something warm and satisfying but don’t want to spend hours in the kitchen. With just a few simple ingredients and your trusty slow cooker, you can create a meal that will have everyone at the table asking for seconds.

Slow Cooker Cheesy Mozzarella Chicken is a crowd-pleaser that brings together tender chicken, a creamy sauce, and plenty of melted cheese. It’s a simple, no-fuss recipe that delivers big on flavor and comfort. Whether you’re cooking for your family or entertaining guests, this dish is sure to become a favorite. Give it a try and enjoy the deliciousness of cheesy, gooey goodness!!

INGREDIENTS:

To make this delicious Slow Cooker Cheesy Mozzarella Chicken, you’ll need:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Ingredients (7)
5 Coles Australian Free Range Eggs
150g (1 cup) Coles White Self Raising Flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil
Method
Step 1
Preheat oven to 170C.
Step 2
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.

Step 3
Grease and line a 30 x 20cm lamington pan. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

Recipe notes
What are the origins of zucchini slice?
The origins of zucchini slice seem to be erased from history, all we know is that it’s a dish that Australians can truly call their own (until, like the pavlova, New Zealand claims it!). You may trace it to the frittata, but with added flour or it could be likened to a Persian kuku – a herby baked omelette with the addition of baking powder – but fundamentally it’s ours and we love it!

Why is my zucchini slice mushy?
Zucchinis have a water content of 95% and while the flour in the recipe soaks up a lot of this liquid, it may be worth squeezing out the extra water after grating. To do this either squeeze handfuls of the zucchini into the sink or place the grated zucchini in a sieve over a bowl and use a spoon to press firmly.

Can you make zucchini slice without flour?
It’s the flour that turns this egg-based dish from being an omelette to becoming a slice that can be eaten with your hands. If you need a coeliac-friendly version you can successfully use gluten-free flour. Swap the self-raising flour for 2/3 cup of plain gluten free flour and add one teaspoon of gluten-free baking powder. The other option is to get rid of the flour completely and substitute for a 250g packet of precooked rice. Check out our

Is there a gourmet version of zucchini slice?
As long as you stick to the basic ratios, there’s a lot of room to play around with the recipe here. Give it a Spanish twist by using chorizo and manchego or go Italian with pancetta and mozzarella. You can omit the bacon and cut the slice into smaller pieces and top with labneh, sprinkle with baby mint leaves and serve for canapes.

How long can you keep zucchini slice?
Although you can keep zucchini slice in the fridge for up to 4 days, in my experience, it rarely lasts the day with hungry people around! Refrigerate any leftovers overnight and someone in the family will have snaffled it for breakfast. If you were clever enough to make a double batch, zucchini slice does freeze well. Store in an airtight container in the freezer for up to 3 months and defrost in the fridge overnight.