Friday, 28 March 2014

Mini quiche

Mini quiche

Delicious and always handy to have in the freezer - makes 48

• 4 slices of puff pastry
• 4 slices bacon, finely diced
• 1 small onion, very finely diced
• 4 eggs
• ¾ cup cream
• ¾ cup grated cheese
• ½ Tbspn chopped parsley
• salt & pepper to taste

1. Preheat oven to 180 °C . Spray a mini muffin pan with oil.

2. In a microwave safe bowl, add onion & bacon & cover with plastic wrap. Microwave for 2 mins or until soft.

3. In a separate jug, add eggs, cream, parsley & salt. Mix.

4. Using a cutter or the rim of a glass, cut out 12 circles from each pastry sheet. Push them into the muffin pan.

5. Place a small amount of bacon & onion mixture into each case. Pour a little egg mixture into each case & sprinkle with grated cheese.

6. Bake for 12 mins or until puffed & golden. Repeat with remaining pastry & mixture.

Tips: Try adding diced tomato, capsicum, fetta, spinach or mushrooms.

In fridge for up to 3 days.
In freeze, place cooked quiche in an airtight container for up to 3 months. To reheat, cook in preheated oven for 10 mins.

Thursday, 27 March 2014

Cheesy ham & macaroni bake

It is a great meal served by itself or as a side dish to accompany chicken.

Serves 5

  • 250g macaroni
  • 50g butter
  • 4 Tbspn plain flour
  • 1/2 tsp salt
  • 1 cup cream
  • 2 cups milk
  • 2 cups grated cheese
  • 100g ham, roughly chopped
  • 1/2 cup breadcrumbs
  • spray oil

Step 1
Cook & drain macaroni according to packet instructions.  Set aside.   

Step 2
In a saucepan, melt butter over medium heat.  Add flour & salt & whisk until combined.  

Step 3
Pour in cream & 1 cup milk & bring to the boil.  Whisk until mixture thickens.

Step 4
Add cheese & remaining milk & whisk until cheese melts. Remove from heat.  

Step 5
In a large baking dish, combine macaroni, cheese sauce & ham.  Top with breadcrumbs.

Step 6
Cover & refrigerate until required.  To cook, preheat oven to 200 degrees Celsius.  Lightly spray top with oil & bake, uncovered for 40 mins or until golden.  If cooking immediately after preparing, reduce cooking time to 25 mins. 

Fridge, in airtight container for up to 3 days
- Freeze, in container for up to 2 months. Thaw in the fridge & add a little milk before reheating in microwave.    

This recipe & many more can be found in my cookbook 'Food before 5'. 
Purchase for $19.95 from

Wednesday, 26 March 2014

Cornflake cookies

My Grandma has been making this recipe for over 50 years and it is a hit every time.  It is perfect for lunchboxes an can be frozen in batches for freshly baked cookies always on hand.

Cornflake cookies
Makes 20

  • 125g butter, softened
  • 1/2 cup caster sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 1 cup self raising flour, sifted
  • 4 cups cornflakes
  • 1/2 cup chocolate chips (or sultanas)

Step 1
Preheat oven to 180 degrees celcius. Line an oven tray with baking paper.   

Step 2
With an electric mixer, beat butter & sugar in a small bowl until light & fluffy.  

Step 3
Beat in egg & vanilla.  Transfer to a large bowl. 

Step 4
Add sifted flour, 2 cups cornflakes & choc chips.  Stir until thoroughly combined.  

Step 5
In a separate bowl, crunch up the remaining 2 cups cornflakes into small pieces.

Step 6
With your hands, form small balls with mixture & roll in cornflake pieces.

Step 7
Place on tray, leaving space between biscuits for spreading.  Lightly flatten balls with a fork.

Step 8
Bake in preheated oven fro 15 mins.  Leave on tray for 5 mins then transfer to a wire rack to cool completely.

- Room temperature, in airtight container for up to 5 days
- Fridge, in airtight container for up to 2 weeks
- Freeze, in container or zip lock bag for up to 2 months.    

This recipe & many more can be found in my cookbook 'Food before 5'. 
Purchase for $19.95 from

Tuesday, 4 March 2014

Easy chicken & corn soup

This recipe is super quick and perfect for any day of the week. With only 6 ingredients and 25 mins cooking time you can't go past it.

Easy chicken & corn soup 
Serves 4

  • 1 Tbspn oil
  • 1 small leek, white party only
  • 2 potatoes, peeled
  • 500g chicken breast fillets
  • 420g can creamed corn
  • 3 cups chicken stock

Step 1
Thinly slice the leek.  Cut the potatoes into cubes approx 1cm.  Cut the chicken breast into VERY thin strips.   

Step 2
Heat the oil in a large pot.  Add leek, cover & simmer for 5 mins or until soft.  

Step 3
Add potato cubes, chicken strips, corn & stock to the pot. Stir to combine. 

Step 4
Bring to the boil, reduce to medium heat & gently boil for 20 mins or until potato is tender.  

- Fridge, covered or in airtight container for up to 3 days
- Freeze, covered for up to 4 months.