Monthly Archives: February 2014

The Best Quiche Recipe

I call this one the “best quiche recipe” because, it’s so simple and quick and you can change and swap the ingredients around. Best of all there is no pastry, yes that’s right, no pastry. Mix the ingredients, pop it in the oven and that is it.

Individual Quiches

Individual quiches with no pastry crust

Ingredients

4 eggs

1 1/2 cups of milk

1 cup of grated cheese

1 onion, chopped

3 rashers of bacon, chopped

1/2 cup of self-raising flour, sifted

Method

Place into a big bowl, cheese, onion, bacon and flour
Combine the dry ingredients together
Whisk the eggs and milk together
Pour liquid mix into the bowl with the dry ingredients
Add salt and pepper
Line a quiche dish or smaller ramekins with baking paper
Pour in the mixture
Bake in moderate over @ 200°C for 40 minutes

Hints

Vary the ingredients by adding zucchini, parsley, garlic, peppers or capsicum.
Try different varieties of cheese for a different taste.
Make sure that you vary the cooking time, if the mix is thicker.
Smaller dishes can be used to give the family individual serves.
Great as a party finger food, line several cup cake or muffin trays with paper cups and pour in the mixture.
Does not freeze well.
Can be cooked in a microwave oven however, start with 10 mins then check often as the cooking time will vary, depending on the wattage of the microwave oven used.
Can be eaten hot with vegetables or cold, with a salad or simply on its own.
Great for hiding vegetables in, for small children who dislike vegetables.
Will suit lunch boxes for both adults and children.
Substitute the flour for a gluten free product and you have a “gluten free” quiche

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Roasted Pumpkin and Garlic Soup

Here is a very simple, tried and tested Pumpkin Soup Recipe to get you through the colder days and evenings. Serves 6-8 people. Roasting the pumpkin beforehand gives this soup a kick that you just don’t get from normal, everyday pumpkin soups.

Home made Pumpkin Soup

Home made Pumpkin Soup!

Ingredients

1.5 kilo of Pumpkin, peeled and chopped
8 Garlic cloves, unpeeled
2 tablespoons of Olive oil
Sea salt and cracked black pepper for seasoning
2 cups of Chicken stock
1/3 cup of Sour cream

Method

Preheat the oven to 200°C.

Place the pumpkin, garlic, oil, salt and pepper on a baking tray and toss to combine.
Roast for 45 minutes or until golden and tender.
Place the pumpkin in the bowl of a food processor.
Squeeze the garlic cloves from their skins and add to the pumpkin with the stock and sour cream.
Process until smooth.

Hints

You can wait until the roasted pumpkin is cooked to peel, as it is easier
A large food or drink blender can be used instead
Keep the shute of the processor unblocked, as the heat of the mixture may pop the top off the processor
Keep the top of the blender on loosely to allow the heat to escape
For decoration, add some extra sour cream on top and swirl with a knife or skewer, you can also add a sprig of parsley
The roasted pumpkin and garlic soup is a meal in itself so just add an oven warmed bread roll and that’s dinner done

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Lemonade Scones

Lemonade Scones

Lemonade Scones

Lemonade Scones

These Lemonade Scones are ideal for morning tea with friends. They are easy to prepare and take hardly any time at all. They are beautiful with jam and cream fresh out of the oven. People these days tend to think that scones are old fashioned, however they are very easy to whip up and bake. I would encourage anyone to try this recipe. Thanks to Eleanor for giving me this recipe, these were a hit with my guests. Enjoy!

Ingredients

3 cups of self raising flour
1 cup of cream
1 cup of lemonade

Method

Sift the flour into a bowl making a well in the middle
Pour in the liquid ingredients and combine with a spoon
Do not over-mix
Take the mixture out of the bowl and onto a lightly floured board
Roll out the dough to approx 1 cm thickness
Pop the cutter into flour and cut out scones
Place on tray approx 1.5 cm apart

Bake

12 minutes at 200°C

Notes

Use a baking sheet to keep the scone tray clean
If the dough seems dry add extra cream or lemonade
If the dough seems too wet and sticky add extra flour
Suitable for normal sized scones or mini scones
Do not leave too much of a gap between scones
Place them close so that they rise rather than spread
Do not open the oven door during cooking
Not all ovens are the same! Some cook hotter, others cooler

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Welcome to Cooking At Joys

Welcome to Cooking At Joys! We hope to inspire you with recipes both old and new. Our recipe collection spans from recent to 100 years. We enjoy cooking and we trust that if you are here, you do to. We will be adding our recipes slowly but surely and hope to tempt you in trying some out. We hope that you keep visiting as we will continuously be updating the site. Please subscribe if you wish to be notified of the latest entry. Thank you for visiting!

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