Bacon, Leek and Potato Soup

Apologies dear food-blog followers for my slackness of posting.  It has been an incredibly hard year personally, and I kind of lost my mojo for a while there.  I have been busy with uni and other stressors, but I'm back to experimenting now!  I have another chicken and lentil recipe I'm going to try soon too, so keep an eye out for that!

Anyway, down to business.  We visited my mum's family last week, and my grandfather is a farmer by trade, who now lives in town.  This means he has a prolific vege garden, as he can't quite give up the land work!  He thus gave us a bag of leeks he'd grown, and I needed to do something with them.  

Insert genius idea here for leek and potato soup (which my parents incidentally also ate last night from the restaurant whose catering business I work for...).  I wanted to add in bacon too because we have some in the freezer and I love bacon (who doesn't!)... and here is the recipe!

INGREDIENTS

2 tbsp oil
1/2 tsp paprika
200g bacon
2 large leeks, white/light green parts, sliced thinly and rinsed
2 cloves garlic
4 cups chicken stock, plus 2 cups water
2 medium potatoes, diced small
pepper and salt
1/2 cup cream
1 & 1/2 cups frozen peas (don't worry about thawing them)
1 tsp onion salt

METHOD

• Cook bacon in a large pan, until beginning to brown, then remove bacon onto a plate lined with a paper towel
•  Add 1 tbsp oil to pan, and toss in leeks and garlic
• Cover and cook until soft (around 5 min)
• Add stock plus water, potatoes, onion salt, salt and pepper to taste
• Cover and bring to a boil over high heat
• Lower heat and simmer until potatoes are cooked, (around 10 min)
• (optional step) Puree half the soup in blender (leave out centre piece to allow steam to escape) then combine back in the pan
• Mash the soup gently (which I did because blending was a pain in the butt)
• Add cream and bring to a simmer
• Add peas and cook through, around 3 min
• Add bacon back in and serve

This was actually so easy to make!  It only took half an hour to cook (not counting prep).  The most time consuming part was cutting up the leek!!  And it turned out super delicious, so I'm really happy with it.  The peas and bacon just made it extra amazing!!!

Of course, you can alter it to make it vegetarian, just use vegetable stock instead of chicken stock, and no bacon! :)   

We had it with grainy bread and butter.  A good meal on a cold spring night (YES it's the second day of spring already!  CRAZY!)

Recipe Inspiration: http://www.foodnetwork.com/recipes/food-network-kitchens/potato-leek-soup-with-bacon-recipe/index.html

Pumpkin Quinoa Patties

Well hello to you! (Miranda quote, of course!)  Sorry for having been so slack on the new recipe front!  Busy busy life, especially now that I'm back at uni!  I will try to do something on here at least once a month! :)  I did actually make this recipe in March (and was going to write it up asap... clearly that didn't happen) *virtual slap on the wrist* - lots of family drama and tragedy is my excuse :(

Patties, with chips and peas :D

Aaaaanyway, my Belgian friend Fien made them from a recipe book her dad sent her, we had them one night at her house when a friend of ours who was gluten free and vegetarian came over.  They were so good I wanted to make some for my parents to try too.  They sounded really bizarre when I first heard of them, they looked amazing, and the taste?  Well you'll just have to read on to find out!  *cheeky*


INGREDIENTS
1 average sized butternut pumpkin
1 tbsp olive oil
230g quinoa
470ml water
1 cube chicken stock (or vegetable if vegetarian) - use GF stock if you're GF

Pre-Grilling

170g rice (basmati or wild preferably)
110g spring onions

85g dried cranberries
1 tbsp basil 
salt & pepper to taste
parmesan cheese (grated) - optional, but adds a real depth of flavour

METHOD

• Preheat oven to 200 deg C
• Slice pumpkin in half, remove pips
• Place pumpkin halves on oven dish, and brush with olive oil
• Bake for approx. 1 hour (until soft)
• Let cool, and scoop out pumpkin, discard peel, and mash
• Mix the 470ml water with the stock cube and add to a pot with the quinoa
• Cook quinoa 10 to 12 minutes, until the water is absorbed
• When cooked, let cool for 10 minutes
• Cook rice ( using whatever your usual method is)
• Mix quinoa and rice together
• Add to the pumpkin mash
• Add all the remaining ingredients, mixing well as you go
• Form patties (this is the messy bit, where you end up with orange hands!)
• Bake for a further 15-20 minutes in oven, pan, grill, barbecue, however you want really! 
  
  (Serve hot or cold)

Several things I want to say.  First of all, while this seems like a lot of effort, a lot of steps, and preparation, and being organised enough to begin making this with enough time to roast the pumpkin, IT IS WORTH IT.  There are the most amazing non-meat patties I have ever had.  Especially with aioli on them!  The cranberries give a touch of contrasting sweetness and juiciness, the quinoa is not even noticeable, yet it is so good for you!  The pumpkin is delicious, and I can't get enough of them!!

Finished Product!

Secondly, when it comes to the final cooking stage, it doesn't matter how you do them, just cook them kind of like you would with ordinary burger patties.  My only piece of advice is, the pumpkin can get quite sticky, and can cause your pattie to disintegrate, which, if you're anything like me, will make you incredibly angry and frustrated.  I HIGHLY recommend cooking them on the smooth plate of a BBQ, or in a George Foreman-type bench top grill that has non-stick plates.  You really don't want to miss this cooking step out, because it gives the patties a nice golden edge, and makes them taste EVEN better.

The patties we had for dinner, lined up in our George Foreman grill, with non-stick tinfoil (because the non-stick surface on our grill is wearing away now, it's so old and over-used ;P )

Thirdly - THIS MAKES A LOT OF PATTIES!!! Don't fret though, because if it is more than you or your family can eat, you can certainly freeze them!  I froze my extra patties (before the final cooking stage) with baking paper between each pattie (to stop them sticking together).  Now, I have a fast food, I can get 1 pattie out of the freezer, microwave for 1 min to defrost, and then do the last cooking step (in the grill, etc.).  Healthy fast lunch = WIN!

So there you have it, my new favourite vegetarian food!  I actually ended up making a lot patties out of it, so it's lasted a while (I made them in early March, it's now mid-April, and I've still got about 6 in the freezer :D ).  Enjoy!  And I would love you guys to comment back sometime about the recipes of mine you've tried!!

Couscous

Well, couscous is something I've wanted to try for a long time, and bought some a while ago, yet never got around to cooking it.  Tonight I decided to give it a go.  We were having lamb chops for dinner, and steamed veges, so I thought couscous would be nice instead of potato.  Here's what I did:

INGREDIENTS

1 cup couscous (dry)

1 & 1/4 cup vegetable stock (made up with boiling water)

1/2 tsp salt

couple of pinches of dried thyme

1/2 tsp onion salt (optional)

METHOD

• Put couscous, salt and thyme in a bowl that has a lid
• Make up the vegetable stock with boiling water
• Add the onion salt to the stock
• Pour the stock over the couscous, and stir with a fork briefly
• Place the lid over the couscous, and DO NOT remove! 
• Ignore and leave for 5 minutes
• Remove lid
• Fluff with a fork
• Serve immediately!

This was remarkably tasty, and not in the least as bland as I originally thought.  Thyme always goes beautifully with lamb, so it was a great compliment to the chops, and it wasn't heavy.  1 cup of dry couscous made enough for the three of us to have on the side, with plenty left over!  Certainly don't need to use 2 cups of dry couscous like the recipe I referred to said to (altho, I ended up experimenting and doing my own thing instead!)

I was worried it would be gluggy and unappetising, as I have heard couscous can go horribly wrong.  However, this came out well, fluffy and light.  Will definitely make this again!  (It's SO CHEAP too!!!  WIN!)

Curried Lentil Soup

Ok so I've been slack since being back at university and haven't had much of a chance to try my recipes, but I did manage to make this one a few weeks ago!  I just haven't had time to sit down and write about it until now!!  Plus I'm a procrastinator haha.  Took my time.

Anyway, I have a thing with lentils at the moment.  Curry and lentils, just so satisfying.  Love it.  I wanted to try this soup, and we'd had a leek in the fridge to use for a wee while (something we don't normally have in our vege drawer) so I made this on a Monday (I don't have class on a Monday, so I'm able to cook because I'm home!) for meat-less Monday!

INGREDIENT

4 cups water

2 chicken stock cubes

2 medium potatoes

1 can diced tomatoes (14 oz.)

1 & 1/2 tbsp tomato paste

2 medium/large carrots

1 large onion

1 big leek

1 cup dried lentil

2 garlic cloves

4 teaspoons curry powder

1/2 tsp ground cumin

dried thyme

pepper

salt

METHOD

 

• Wash and finely mince the leek (cut into quarters lengthwise, fan the leaves apart and run under water to clean)
• Peel and finely mince carrots and onions.  Grate the garlic cloves. 
• Heat 2 tbsp oil and cook onions and carrots for about 5 mins
• Meanwhile you've got 5 min to peel and mince the potatoes
• Once the onions are 'sweating', add the leek and garlic and cook for 3 more minutes
• Add 4 tsp curry powder, 1/2 tsp ground cumin, and 1 & 1/2 tbsp tomato paste, and cook for 1 more minute
• Add the cubed potatoes, lentils, diced tomatoes, water, chicken stock cubes, a good pinch of salt and pepper, and some dried thyme to taste.
• Stir well and bring to the boil
• Simmer over low heat for 45 minutes until lentils and vegetables are well done
• Check the seasoning, and serve!

This soup was delicious and warm and comforting.  Loved it!  Served it with roti, and it was just like being back in Malaysia.  Will definitely be making this one again!!!! :)

Recipe Inspiration: http://www.kayotic.nl/blog/curried-lentil-soup

Broccoli Cheese Soup

I've said it before, and I'll say it again.  I LOVE BROCCOLI.  There is absolutely nothing like fresh broccoli, steamed to perfection.  None of this frozen rubbish if I had my way!  However, I will not hold it against you if you have not got access to fresh broccoli, and choose to use frozen florets for this recipe - but I will not be held accountable for the soggy outcome!   

Imagine my delight when I saw that broccoli was majorly on special at the supermarket this week... combined with the 3 cheeses Mum and I had picked up (Gruyere, Edam and Tasty - also Parmesan, but I decided not to include Parmesan in this soup because I have other plans for it!)... It was SOUP time!  I've had this recipe up my sleeve for a while, and had just been waiting for the right time to use it.

INGREDIENTS

2 cups chicken broth

1 onion, diced

2/3 cup flour

1/2 cup butter (I used about 250g, if that's an easier measurement!)

pepper to taste

4 cups milk

4 cups grated cheese (I used a mixture of gruyere, edam and tasty cheddar)

lightly steamed broccoli (quantity up to you!)

1 carrot, cut into thin sticks

crusty bread for dipping

METHOD

• In a small covered pan, simmer chopped onion and chicken broth for 15 - 20 min, stirring to prevent onion sticking to the bottom, until onions are soft

MEANWHILE...

• Heat milk in the microwave for 2 minutes
• In a medium sized stockpot, melt butter, then add flour and pepper
• After a few minutes, whisk in warmed milk
• Stir and heat together on medium0high heat until soup starts to thicken
• Add the chicken broth and onions, stirring well until blended
• Add carrot sticks (you may like to pre-steam/cook these, depending on how much crunch you like in your soup!) and cook for a few more minutes, stirring often
• Add cheeses, one handful at a time, allowing the cheese to melt between each handful, and stirring well!
• Add steamed broccoli
• Cook, stirring constantly until you are satisfied with the consistency of the broccoli (some like it soggy, some still like a bit of crunch - it comes down to personal preference!)
• Serve immediately, with crusty bread for dipping!

What can I say.  You KNOW my obsession with the dark green vegetable, and who doesn't LOVE cheese.  Srsly.  To put this simply, without using expletives that my mind keeps urging me  to use, it was like A GIANT BOWL OF STEAMED BROCCOLI WITH COPIOUS AMOUNTS OF THE MOST AMAZING CHEESE SAUCE EVER.  Did caps lock make my point?  I am SUPER in love with this soup.  So SMOOTH (the soupy bit, not counting the veges) with crunchy-ish carrots and broccoli, accompanied by amazing baguette (insert French stereotype here).  

WOW.

Go make it.  Now.  I don't care if it's summer where you live.  You need this soup. 

Although as a side note in tiny tiny writing, possibly not the healthiest soup?  I mean yes, it has vegetables, but honestly... all that cheese and half a cup of butter?!  It's definitely a "special occasion" recipe, not a weekly one!

Recipe Inspiration:
http://www.food.com/recipe/panera-broccoli-cheese-soup-150384
http://www.acooksquest.blogspot.co.nz/2010/11/87-broccoli-cheese-soup.html#more

Creamy Garlic Pasta

This was one of the first recipes I found to try when I decided to embark on my culinary adventure, because I was looking for something easy and different to do with pasta that didn't involve tomato (as all my pasta sauces seem to!), and I was thrilled to find this creamy sauce which doesn't need cream (because we don't keep cream on hand all the time!).  However, it's taken me this long to feel like making it.  I don't know why, I just haven't felt like it up until now.  

Today I was keen for a big bowl of fettucine, and for once we had fresh garlic on hand (rather than crushed garlic from a jar!) so I got to use that too.  Mum said she's kinda over curry (I haven't made it that much so far!) so didn't want leftovers from last nights spinach, kumara and lentil dahl.  So I decided that being a chilly pre-Autumn day, comforting creamy pasta would be a winner for lunch! :)  And it was SO EASY!!!

INGREDIENTS

2 tablespoons butter/oil/margarine

2 garlic cloved, minced

2 tablespoons flour

3/4 cup chicken stock

3/4 cup milk

2 teaspoons parsley flakes

salt and pepper to taste

1/3 cup grated parmesan cheese

1 pack of pasta, cooked according to directions - I used about 500g (dry) of fettucine

grated cheese to top

METHOD

• Cook pasta according to packet directions (takes about the same amount of time as cooking the sauce!)
• Melt butter and add garlic in a medium saucepan and cook on medium for 1 minute
• Add flour and cook 1 minute, stirring constantly
• Stir in stock and milk, and cook stirring frequently until sauce boils and thickens
• Add parsley, salt, pepper and cheese
• Stir until cheese is melted
• Toss hot pasta with sauce and serve immediately, topping with more cheese if desired

This turned out really well, if not a little dry (possibly because I used almost twice as much pasta as the original recipe suggested - oops!  If you prefer your pasta saucy, either halve the pasta, or double the sauce ingredients!).  But it was nice, not too creamy, not heavy, and packing a mean garlic punch!!!  I will definitely make this again, although in future I will possibly make my own adjustments to it, and maybe throw in some onions and vegetables for a more balanced meal.

Recipe Inspiration: http://www.food.com/recipe/creamy-garlic-penne-pasta-43023

Sweet Potato, Spinach & Lentil Dahl

I stumbled across this recipe yesterday, just as I was thinking "oh man, I've got a bag of baby spinach in the fridge that needs using ASAP, and a kumara (sweet potato) that I've been meaning to make chips out of"... combine this with the lentils I bought for another recipe I'm going to try soon, and this recipe is a winner! :)  

It was super quick and easy to make too.  I made double the original recipe so that it would serve 4, and ate it with rice for a nice, wholesome dinner which happened to coincide with Meatless Monday!  What I've written below is the double recipe - just halve it if you want enough for two :)

INGREDIENTS

200g lentils

900mL vegetable stock (although I used chicken because we'd run out)

2 onions, finely diced

4 tomatoes, chopped

1 tsp turmeric

2 tsp garam masala

1/2 tsp powdered chilli

1 large sweet potato, cut into chunks

2 handfuls baby spinach, rinsed & shredded

baby peas

rice, to serve with

METHOD

• Put all the ingredients except the sweet potato, peas and spinach in a pan
• Bring to a simmer and cook for 10 mins 
• Add the sweet potato and cook until tender (test with a fork if unsure), another 10-12 mins
• Stir in the spinach and peas, and cook for a minute until wilted
• Serve with rice

This was a good, warm dinner, very filling!    Will be perfect on a cold winter night, for those miserable nights where you get home, but can't be bothered defrosting meat and then thinking up something to do with it! :P  The kumara provided a lovely sweetness, and the peas gave a nice fresh contrast to the other flavours.  Yum! :)

Recipe Inspiration: http://www.bbcgoodfood.com/recipes/96608/sweet-potato-spinach-and-lentil-dahl

Quinoa

Ever since I first saw quinoa, read a bit more about what it is, and where it comes from, and what sorts of things you can eat it with, I wanted to try it.  However, it struck me as the obscure sort of food that would be hard to get here in New Zealand, and if I could get it, it would cost me an arm and a leg, and then there was the chance I wouldn't even like the stuff.

As luck would have it, you can get it really quite cheaply from the bulk bins at most major supermarkets (I got just over 1 cup's worth and it only cost $3.95!), and if they don't have it in bulk bins, you can find it in the specialty sections where they keep the gluten-free/dairy-free/organic products.

Gina from skinnytaste.com sums up beautifully what quinoa is, so I'll just let her tell you the technicals... 

"Quinoa (KEEN-wah) is a protein packed ancient seed from South America, similar to the texture of brown rice when cooked with a nutty flavor. It contains all 9 essential amino acids, lysine, phosphorous, copper, iron and magnesium and it is easy to make. It's not truly a grain, it's actually a relative of spinach. 

It is recommended that you soak and rinse the seeds well before cooking. Once cooked the seeds expand about 4 times their original size, so 1 cup of uncooked quinoa seeds yields approximately 4 cups cooked quinoa. Preparation is simple, 1 cup quinoa, 2 cups water or broth and is done in about 15 minutes."

It is also from Gina that I got the instructions on how to cook this tiny grain.  I didn't realise how tiny these grains would be, pre-cooking, and so when I got them home, I realised they would slip right through the existing sieves we had in the cupboard.  So I got Dad to buy a good quality sieve with really fine weaved mesh, that was smaller than the quinoa.  

Once I could finally rinse the quinoa, it was time to make it!  Here's how:

INGREDIENTS

1 cup dry quinoa

2 cups water (or broth) 

salt to taste

METHOD

• Wash quinoa and put into a medium saucepan
• Add quinoa, water and salt
• Cover and boil for 15 minutes, or until the water has all absorbed
• You will know they are cooked when they are fluffy and you can see a small thread
• Fluff with a fork and it's ready to be used for other recipes!
• Can be stored in the fridge for 3 or 4 days, and reheated in the microwave

So, my verdict?  I did rinse it, a few times, thoroughly, stirring it around the sieve with a spoon while the water was running through.  While it was cooking (I used water this time, to try it untainted; next time I'll try cooking it with vegetable stock/broth) there was a yeasty tangy sort of smell which was a bit unusual, not sure if that's how it's supposed to smell, and it carried through to the taste a little bit.  I liked the texture though, but with the curry I served it with, it kind of got a bit lost in the curry.  

I'm not giving up on quinoa though!  I'm going to try it a few more ways, with some recipes I've earmarked on my Pinterest board of "Recipes to Try", and I do like its potential to appear regularly in our diet, since it's so easy to prepare and it's so very good for you!! :)

Recipe Inspiration: http://www.skinnytaste.com/2009/02/basic-quinoa-recipe-4-pts.html

[SlowCooker] Chickpea Curry

When I first heard of the grain "quinoa" (said keen-wah), I knew I wanted to try it - something different from rice, something unusual.  So then I set about finding something to serve with the quinoa that would complement it nicely.  

As I was looking for recipes including quinoa, this one for an Indian chickpea curry in the slow cooker caught my eye.  I know we've had a can of chickpeas in our pantry for ages, I have no idea why Mum bought it - we never normally eat chickpeas, and the hummus we eat is always premade.  I did have to buy another can of chickpeas so I'd have enough to make this curry, but that was no big deal.  

The other thing is, I'm lazy.  Like really lazy.  There's no way you'd get me farting around rinsing, soaking and cooking dried chickpeas.  Seriously, you have to do this like a day in advance.  I'm not THAT organised!  Therefore, I love canned chickpeas.  Much easier.  Rinse, drain, chuck it in.  BAM.

INGREDIENTS

2 tbsp oil

Chickpeas, drained and ready to cook!

1 onion, diced (I used 2)

2 cloves garlic (or ~ 2 tsp crushed garlic)

1 inch ginger, peeled & grated (or 1 tsp crushed ginger)

1 tsp cumin

1 tsp coriander (I left this out cos Mum hates it)

1 tsp turmeric

1 tsp salt

3 cups cooked chickpeas (or 2x 15oz cans)

2 cups water

1 can diced tomatoes

1/2 tsp dried chilli powder (not in the original recipe, but I felt it needed a little kick)

1/2 tsp garam masala

finely diced capsicum

finely diced carrot

diced potatoes (pre-boiled - I had some leftover potatoes that I threw in - yum!)

frozen peas

METHOD

Ready to cook.

• Rinse and drain chickpeas thoroughly before using
• Saute oil, onions, ginger and garlic for 5 mins in a small frypan
• Put this onion mixture and all other ingredients (except garam masala and peas) in crockpot
• The liquid should be just to the top of the beans; if not, add water as necessary, and also during cooking if needed
• Cook on LOW for 6 hours, stirring once during cook time
• Before serving, add garam masala, stir well, and add frozen peas 3 minutes before serving
• Serve with rice, or quinoa!

Just before serving, add peas for a dash of green!

Can't even see the quinoa underneath!

Who said you need meat for a complete meal?! :)  We had it served over quinoa, but I think it would be better over rice because it was quite saucy.  Will definitely be one to make again, maybe with more vegetables too.  The original recipe didn't call for extra vegetables, but I added some because I thought it was a bit bland and boring otherwise.  :)

Recipe Inspiration: http://www.savvyvegetarian.com/vegetarian-recipes/crockpot-chickpea-curry.php

Big Batch of Spaghetti

I was going to try making mi goreng from scratch for lunch, but decided we didn't have enough fresh veges to make it a worthwhile stirfry.  So then I decided I really felt like a big bowl of pasta in tomato sauce.  I set about making a sauce, based loosely on a recipe (see bottom of this post) I found on Pinterest a while ago.  It's almost a version of the vodka cream sauce, but without the vodka.  But mostly, I just made it up as I went along!

Serves 5 - 6 (it makes A LOT!)

INGREDIENTS

1 can whole peeled tomatoes (drained half the sauce they were in)

1 can tomato puree

2 tablespoons tomato paste

a squirt of tomato sauce

1/2 cup strong chicken stock

1 big teaspoon crushed garlic

1 big onion, diced

2 tablespoons oil

2 tablespoons butter

garlic salt (to taste)

oregano (dried or fresh)

basil (dried or fresh)

1/4 tsp chilli powder (to taste)

1/2 cup sour cream

1/2 cup grated cheese

2 tablespoons cornflour mixed with 2 tablespoons cold water (to thicken)

spaghetti, cooked according to packet instructions to al dente 

METHOD

• Fill a pot with salted water and cook the spaghetti to al dente 
• Meanwhile, heat oil and butter in a pan, add garlic and onion and saute until tender
• Add chicken stock and simmer for a couple of minutes
• Add drained tomatoes, tomato puree, tomato paste, tomato sauce, basil, oregano and garlic salt.  Simmer for 10 minutes
• Mix in sour cream, cheese and cornflour/water mixture, simmer for another 5 minutes, stirring continuously
• Drain cooked pasta, and stir through the sauce
• Serve immediately, with cheese to sprinkle on top

It certainly satisfied my craving for a big, glorious bowl of spaghetti.  And of course, it's fun to eat!  Even if you do end up with a red ring of sauce around your mouth, like I always seem to! :D  The other good thing is that this dish doesn't sit heavy in your stomach - you feel full, but not disgustingly bloated or anything.  :)

Recipe Inspiration: http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/

Crustless Broccoli Cheese Quiches

I have a confession to make.  You know how most kids think broccoli is the worst vegetable in the world, and kids cartoons always make giant broccoli out to be the enemy of all children, something evil that deserves to be hated...?  Well, I was the kid who ATE those kids share of broccoli.  I LOVE BROCCOLI!  I always have.  I always will.  I could never understand why so many kids hated it so much.  It's one of my favourite vegetables.  Nothing better than fresh steamed broccoli, perhaps with a bit of grated cheese on top that's melted from the heat... om nom nom. 

So when I fell upon a recipe for crustless (aka easy!) broccoli cheddar quiches, after having had a massive delivery from some kind friends of eggs straight off their farm, I was very excited.  The recipe used up 6 of the eggs, which was good (meant the sudden excess of eggs wouldn't go to waste!), and Mum had got broccoli from the supermarket on the weekend (2 big heads of broccoli for $3!  Cheap as!) so we had lots of that to use too.

I made it as a side dish for dinner, and my parents ate the left overs for breakfast.   I love that you can make them in muffin trays, perfect portion control, perfect serving size, and they cooked up lovely.  Although the original instructions said to make it into 4 ramekins, I actually liked the muffin tray idea... plus we didn't have any ramekins haha!

Made 11 quiche cupcakes (normal muffin size)

INGREDIENTS

6 eggs

10oz broccoli "florets", cut as big/small as you want (10oz = about 1 & 1/4 cup)

1/2 cup milk

2.5 teaspoons melted butter

Salt and pepper - to taste (optional)

Pinch of chilli powder (optional)

3/4 cup grated cheese (original recipe says sharp cheddar, but I just used Edam)

METHOD

• Preheat oven to 180 deg C
• Microwave broccoli for 1 minute with a little water, drain, and pat dry with paper towels
• Whisk eggs, milk, melted butter, 1/2 tsp salt, pepper and chilli together until mixed
• Stir in broccoli and cheese
• Divide mixture evenly between the muffin tray cups, filling 3/4 of the way up the cup
• Poke any bits of broccoli sticking up back down (you don't want it to burn in the oven)
• Bake until golden (about 15 or 20 mins, depending on your oven)

They DO rise when they are in the oven, and get all puffy, but then they deflate as they cool down, into dense little eggy cheesy bites of delicious.  Serve immediately, or eat cold, or eat as left overs - they're good any way!!

I think I will experiment with some other fillings at some point... tomatoes, or ham, or red onion, or normal onion might be a nice addition.  I'll let you know if I do.  :)  I personally didn't really enjoy all the egg, but I'm not big on egg anyway (it takes a very special egg for me to eat it haha).  Mum and Dad loved them though, so we'll go with "they are delicious".  I mostly liked them for the broccoli, if I'm being honest.  :D

Recipe inspiration: http://www.marthastewart.com/318409/crustless-broccoli-cheddar-quiches

Creamy Spinach and Parmesan Dip

When I was 14, we lived in Malaysia, and we had some Australian friends there, whose mum had a specialty dish of spinach dip inside a loaf of bread.  It was the most amazing dip ever.  She brought it to all the BBQs and events, and we all ate it many, many times.  Ever since, I've been enamoured with the idea of spinach dip, and I've kept an eye out for recipes.  

With my recent desire to do more in the kitchen, and then stumbling across a really EASY recipe for spinach dip, I thought I'd give it a go.  This recipe is not served in a loaf of bread however, nor is it served hot (like some other variations).  But I think you can forgive these things for the simplicity of the recipe, and how amazing it tastes.

I must confess, I didn't exactly follow the recipe (I never do, I'm not too OCD about having exact quantities - it's more fun to not be too strict haha) because we don't (and never, ever do!) have scallions.  I don't even know what they are really.  Like some sort of spring onion?  I'm not sure, but anyway, I just replaced scallions in the original recipe with finely diced red onion, and it's beautiful.  You wouldn't know it wasn't supposed to be there.  ;)  The other bonus, is that this recipe is the lightest version I could find, so you won't even feel guilty eating it!  WIN!

Makes about 2 cups of dip.

INGREDIENTS

10oz frozen, chopped spinach (thawed, and excess liquid squeezed out) [10oz = about 1 & 1/4 cup]

1/2 cup light sour cream

5 tbsp light mayonnaise

1/3 cup grated parmesan cheese

1/2 a red onion, finely diced

fresh pepper, to taste (I didn't use any to be honest haha)

METHOD

• Microwave the frozen spinach to thaw (about 1 min - don't cook it) and drain, squeezing out as much liquid as possible (best way I found was in a sieve, with my bare hands - good stress relief!)
• Combine all the ingredients together in a medium bowl, mix well.  DONE!

Pre-spinach being added

Can be made one day in advance and stored in the refrigerator.  The original recipe says to remove from the fridge 30min before serving, but I like it cold straight from the fridge.  Up to you!   It's amazing with water crackers, or bread sticks.

Recipe Inspiration: http://www.skinnytaste.com/2010/12/creamy-parmesan-spinach-dip.html