To all our gardeners, our friends and followers we wish you you a Happy Easter! Christós anésti, Buona Pasqua, Joyeuses Pâques, Felices Pascuas, Feliz Pascoa, Frohe Ostern, Schöni Oschtere We have been busy colouring eggs a bright Easter red. You can see how to boil the perfect eggs and then colour them at the link here. Enjoy your Easter Sunday with family and friends no … Continue reading Happy Easter
This very easy crustless quiche is so easy to make and with the zucchini, prosciutto, ham and Spanish onion, makes a tasty meal to serve with a great salad. At the moment celeriac is still available in Sydney. It makes the perfect salad to serve with the quiche. I have included a link for the recipe below if you want to try it. Zucchini, Onion … Continue reading Zucchini, Onion and Prosciutto Crustless Quiche
The sweet red capsicum, slowly cooked with potato and the caramelised sweetness of the Spanish onion with the flavourful tomatoes makes the perfect bed for cooking eggs to perfection in the oven. The vegetable mix can even be prepared ahead making this a quick and oh so tasty breakfast, brunch or light lunch. Baked Eggs with Capsicum, Tomato and Potato Ingredients: 1 large capsicum 1 … Continue reading Baked Eggs with Capsicum, Tomato and Potato
Crustless Pizza quiche is quick and easy to make for lunch and can be served hot or cold. The flavours of the two cheeses work well with the tasty tomato and capsicum and the Kalamata olives add a sharpness to the eggs and cream. Crustless Pizza Quiche Ingredients: 6 large eggs 1 cup of mature cheddar cheese, grated roughly 1/4 cup Grana Padana Parmesan cheese, … Continue reading Crustless Pizza Quiche
To all our gardeners, our friends and followers I wish you a Happy Easter! Christós anésti, Buona Pasqua, Joyeuses Pâques, Felices Pascuas, Feliz Pascoa, Frohe Ostern, Schöni Oschtere. Also – Chag Kasher V’Sameach to all our Jewish friends who are celebrating Passover. I have coloured my red Easter eggs (see this link for how I coloured them) and the traditional Easter food and Easter treats … Continue reading Happy Easter
Jackie has shared her wonderful Vegetarian Zucchini Slice recipe which is perfect for any meal or for lunch at work. It is brings together so many great flavours. The tang of semi-sundried tomatoes, the sweetness of carrots and caramelised onion, the freshness of basil, a hint of ginger and the sharpness of Greek feta and Cheddar cheeses. It is so easy to make and … Continue reading Jackie’s Vegetarian Zucchini Slice
This classic Spanish tortilla is easy to make and so tasty and it makes a satisfying light lunch. The focus is on the potatoes and onions rather than the eggs and the tortilla can be eaten hot or cold. Simple yet so delicious. Ingredients: 300g potatoes sliced thinly 1 onion thinly sliced 6 eggs (600 g) 2 tablespoons olive oil 2 Tblsp of Parsley chopped … Continue reading Spanish Tortilla de Patatas
Sometimes its the simple things that are the best. Angie shared this delicious spinach frittata with us and has given us her recipe. It makes a wonderful and satisfying meal. Angie’s Spinach Frittata Ingredients: 4 eggs half a bunch of spinach – chop stalks finely and leaves roughly 2 medium onions chopped finely 1 tblsp of olive oil 2 cloves of garlic – … Continue reading Angie’s Spinach Frittata
We have used the beautiful autumn colours of pumpkin, purple sweet potato, Kipfler potato, cheese and olives, fresh herbs and free range organic eggs make a tasty quiche, just right for lunch. The vegetables and the pastry can be prepared a day ahead and then it is so easy to assemble and bake. Autumn Quiche Ingredients: Pastry: 1 cup flour 60 g butter 1 tsp … Continue reading Autumn Quiche
This is a traditional dish from the Friuli region in the north of Italy and is an easy meal that you can quickly prepare for lunch or a light dinner. I have used organic free-range eggs and some oven roasted tomato sauce made from the sweet summer tomatoes harvested this summer. Eggs in Tomato Sauce or ‘al funghetto’ Ingredients 3 eggs, boiled and cooled then halved … Continue reading Eggs in Tomato Sauce or ‘al funghetto’
The Grantham Gardener 