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Egg Tarts
I’ll keep it short today! These egg tarts are great for lunchboxes. You can make them ahead and they will keep in a lined box in the fridge for up to 2 days. They also reheat very well too. I just lash whatever squishy veg/leftover meat I have in the fridge into the tarts. Don’t complicate things, make life easy on yourself. Note you’ll also need about 200g of rice or baking beans for this recipe but they aren’t eaten and can be used again on another occasion. Egg Tarts (serves 6 hungry adults – more kids) Ingredients 1 roll of chilled puff pastry 1 small onion Handful of squishy…
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Quick Potato Soup
There is an unwritten rule in this house that if you get back past a certain hour, that large dinners will not be cooked. My mother in law, in her infinite wisdom, says that if you have a bag of potatoes and a tray of eggs in your possession you’ll never go hungry. How wise she is. I’ve just finished making a quick potato soup and it was very, very tasty indeed. Just what I wanted and it was ready in less time that it would take to wait for a bag of chips in the local chipper. Although they do have a certain allure at this hour!
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Housewife’s Monday Lunch
Today I’m showing my leftover love to Bubble and Squeak; known in some parts as the Housewife’s Monday Lunch.
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Tortilla or Spanish Omelette
When I was in my early twenties I was lucky to share a house with some Spanish girls who were working locally. It is a haze now but I do remember how to make a mean Tortilla or Spanish Omelette.
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Fattoush Salad
This week I’m conjuring up memories of time spent in the Middle East in my childhood. This is not a precise recipe for Fattoush Salad but a kitchen sink interpretation instead.
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Baked Omelette
Would you believe it, eggs and yoghurt go extremely well together? Rather than cook it on the hob, this oven baked omelette needs very little work.
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Kids Quiche
This is a recipe for picky eaters that doesn’t contain pastry. Yes, no pastry so no mixing or kneading. It’s super simple to prepare and perfect for lunchboxes and kids parties.
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Wild Salad
This morning we were out early. I needed more milk for the fridge and strong flour for breadmaking. On the way to the Supermarket I noticed some wild garlic nestled in between some shrubby and flowering daffodils. There isn’t so much growing there this year as last year somebody ripped almost the full amount up. I took only what I needed from 1 plant, even though there was more than one there. I didn’t take more than 1/3 to allow it to flourish again. There were some buds and I know more will flower over the coming weeks so I can take a little more in a few days time.
