Baked Omelet Breakfast

IMG_4210Ingredients
8 Eggs
½ cup cream
1 cup grated cheddar cheese
1 cup fried bacon bits
¼ cup greenpepper (can use yellow, red and green)
¼ cup finely chopped onions.
Whisk the eggs and cream in a large mixing bowl. Stir in the cheese, bacon, greenpepper and onion.IMG_4211Spray and cook a 20 cm square dish and pour the mixture into that.IMG_4213

Bake at 200˚Celsius  for 20 min or until golden brown. Serves 6 peopleIMG_4215

Crustless Asparagus Tart

1 can asparagus tips, drained – reserve the liquid

1 small onion or 4 spring onions finely chopped

3 large eggs

125 ml cream

125 ml reserved liquid from asparagus 

chopped parsley

½ t salt

½ t black pepper

2 ml mustard powder

250 ml grated cheese

Preheat the oven to 180 degrees Celcius.IMG_2281

 

In a  bowl, add the parsley, Dijon mustard, eggs, heavy cream , reserved liquid, a large pinch salt and a large pinch black pepper. Whisk together until well combined.IMG_2283

Put the asparagus into the pie dish,  top with the Cheddar cheese and the spring onions. Pour the egg mixture over the asparagus mixture.IMG_2285

Bake  until the eggs are set, about 35 minutes. Remove from the oven, cut into slices.IMG_2291

 

Curry Cauliflower Tots

Ingredients 

2 cups cooked cauliflower florets, finely chopped
1 large egg
1 large egg white
1/2 cup onion, minced
1 carrot, grated
1/2 cup cheddar cheese, grated
1/2 cup seasoned breadcrumbs
1 tsp curry spice
salt and pepper to taste
cooking spray

Directions 
To cook cauliflower, steam two cups of raw florets in a little water until tender but not mushy. Drain well and dry on paper towel. Finely chop using a knife and set two cups aside.

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Preheat oven to 190 C. Spray baking sheet with cooking spray.

In a medium bowl, combine all ingredients and season with salt and pepper to taste.IMG_1384

Shape about one tablespoon of mixture into small ovals using your hands. Place on cookie sheet and bake for 16-18 minutes, turning half way.

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Remove when golden. Makes about 20 tots.

Enjoy!

Home-Style Macaroni and Cheese

Macaroni with chunks of Cheddar cheese is baked until bubbling for a soothing and satisfying supper.

200 g  uncooked elbow macaroni
50 g butter or margarine
45 ml plain flour
500 ml milk

225 g  softened cream cheese

2 ml salt

2 ml pepper

10 ml country -sty le Dijon mustard

225 g  cubed 1 cm Cheddar cheese

125 g  fresh breadcrumbs

30 g   butter or margarine, melted

30 ml chopped fresh parsley

Heat oven to 200°C . Cook macaroni according to directions; drain.  Meanwhile, in a saucepan melt 50 g butter; stir in flour. Cook over med. heat, stirring occasionally, until smooth and bubbly (l min.). Stir in milk, cream cheese, salt, pepper and mustard. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 min.). Stir in macaroni and cheese. Pour into casserole dish.

In small bowl stir together remaining ingredients; sprinkle over macaroni and cheese.
Bake for 15 to 20 min. or until golden brown and heated through.

Microwave Directions:

Cook macaroni according to  directions; drain. Meanwhile, in casserole dish melt 50 g butter on HIGH (50 to 60 sec.). Stir in flour.

(I used a packet of creamy mushroom soup to make the sauce and did not use salt or pepper .)

Microwave on HIGH until bubbly ( about 1 min.). Stir in milk, cream cheese, salt, pepper and mustard. Microwave on HIGH, stirring after half the time, until thickened (4 to 5 min.). Stir in macaroni and cheese. ( I added  pieces of bacon too!)Macen cheese

In small bowl stir together remaining ingredients; sprinkle over macaroni and cheese.

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Microwave on HIGH until heated through (8 to 10 min.).

Home-style macaroni and cheese
Home-style macaroni and cheese

Zucchini pasta served with Savory Mince

If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart.  You can serve as is, or  with a savory mince. Use a vegetable peeler or mandolin to make the thin zucchini strips.

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Ingredients

About 5 Zucchinis

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1/4 cup freshly grated Parmesan, for serving (more to taste)

Method

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more.

Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

I have also added leeks cut in the same way.

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2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with savory mince and freshly grated Cheddar cheese  if desired.IMG_0808

Chicken Lasagna

Lasagna is made of pasta layered with a sauce, cheese,vegetables, and usually some type of meat. Lasagna doesn’t have to use red sauce! This white lasagna, I made with chicken and White Onion Soup Sauce, topped with 3 cheeses and onion salad sprinkles.DSC06042

Ingredients

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 punnet of mushrooms, sliced

1 kg chicken breasts cut into chunks

butter

chopped or dried parsley

3 cups milk

1 packet of White Onion Soup

about 12 no-boil lasagna noodles

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Salt and pepper to taste

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Preparation:

In large pot, heat olive oil  and a butter over medium heat.  Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add mushrooms cook and stir for 4 minutes longer. Add chicken and cook  until chicken is tender and breaks up easily, (I added a bit of water during the cooking process ) Season with Salt and Pepper.  Add chopped parsley , stir and remove from heat.DSC06029

White sauce is also known as Béchamel, I made mine with  onion soup powder.

  1. In a glass bowl, melt 3 tablespoons of butter in the microwave.
  2. Blend the soup powder  into the melted butter.
  3. Slowly add 3 cups of milk, stirring constantly.
  4. Continue cooking in the microwave until smooth and thickened.photo5

Preheat oven to 180 degrees C. Spray a  glass baking dish with nonstick cooking spray and set aside.

To assemble the Lasagna you layer the ingredients repeatedly, starting with the white sauce, then the Lasagna sheets and then the chicken sauce. Repeat 3 times. Then end with an layer of Lasagna sheets and lastly the white sauce.   Sprinkle with the cheese. ( I added dried Onion sprinkles too)

At this point you can cover the casserole and refrigerate for up to 24 hours.

Bake for 45-55 minutes or until casserole is bubbly and cheeses are melted and starting to brown. If refrigerated, add another 10-15 minutes to baking time.Image1