Garden Brunch Bake

I baked this yesterday for an informal BBQ lunch with friends and it went very well with both adults and kids!

From Food Box

1 cup leek, diced

6 cups fresh Kale and English Spinach, chopped

2 cups fresh Broccoli, finely chopped (I used hand food processor for this)

1 teaspoon/clove of garlic

1 whole tomato, diced (I used hand food processor for this)

From pantry

2 teaspoons of oil

5 whole eggs

1/2 cup whole wheat flour (I used plain flour here as I've ran out of wholewheat flour)

1/4 teaspoon salt

1 dash pepper

From fridge

2 tablespoons Parmesan cheese, grated

To create

Have the oven preheated to 180 degrees or 160 degrees for fan-forced, and get the serving pan/tray lined with baking paper and spray all over with cooking oil.

Heat the oil in large frying pan over medium heat, add leeks and cook until translucent. Then add the chopped green vegies and put in some water if it looks dry. Cook for 3-4 minutes (it can be covered or just keep stirring like I did) until vegies are bright green and limpy enough. Add garlic and stir through then remove from heat.

In a large mixing bowl, beat 5 eggs then whisk in flour, salt and pepper. Stir in tomato and cooked vegies.

Pour the mixture into the prepared pan. Sprinkle with grated parmesan cheese and bake for thirty minutes, or until the centre is set. Remove from oven and serve warm or at room temperature.

Yum! 

I got this recipe from:  Garden Brunch Bake - Tasty Kitchen

Darls' Stew

Tonite we had a delicious stew cooked by a slow cooker!

From Food box

5 carrots, peeled and cut thick

7 'small' potatoes, peeled and cut thick cubes

1 large onion, sliced thinly

2 cloves of garlic (I love garlic! so adjust to your taste)

From butcher

600 g chuck steak, cut in thick cubes

From fridge

1/2 cup frozen peas

1 teaspoon of Worcestershire sauce

1 teaspoon of TB sauce

3/4 cup of vegie stock

From pantry

salt and pepper

2 teaspoons of tomato paste

1 can of chopped tomatoes (I used a flavoured one - herb and garlic)

olive oil to brown the onion and meat

To create

1. Brown both onion (with garlic) and meat then put in the slow cooker

2. Sprinkle the cubed potatoes on top

3. Sprinkle the chopped carrots over ensure its all distributed evenly

4. In a large measuring cup, mix stock, sauces, salt and pepper, tin of tomatoes and tomato paste

5. Pour the liquid over the top of carrots, ensure its covered everywhere

6. Put slow cooker at high for 5 to 6 hours or at medium for 6 to 7 hours

7. At 30 mins before done, stir through the stew and put in thawed frozen peas in.

8. Serve straight away with some bread (too much carbs I know, but it soaks up lovely!)

There were some leftovers, so I've freezed them for future meals.

Happy chowing!

Dirty Fried Rice

Last nite I made a dish that I called "Dirty Fried Rice" - it's a hit with my family. Any vegetables that is nearly its end are good for this dish...

From Food box

1 clove garlic

2 large flat mushrooms

1 carrot

1 zucchini

From pantry

1 and half cup of brown and white rices

soy sauce

oil

boiled eggs (I used both chook and quails eggs as we have them here)

To create

1. Put brown rice on, boil for 15 minutes approx.

2. Using hand food processor, chop mushrooms, carrot and zucchini

3. Put oil and garlic in deep frypan, heat then add mushroom pieces and stir until its cooked enough

4. Add the carrot and zucchini and stir for another 10 minutes

5. In meanwhile, add white rice to the pot of brown rice (usually only need 15 minutes cooking)

6. Drain and rinse rice then add rice to the frypan and combine together

7. Give it a dose of soy sauce and stir quickly

8. Add chopped eggs and fold gently before serve.

Let me know how you go with this one, or if you've got a better improvisation...

Happy chowing!