DIY peanut butterYou'll need:
Pour the whole packet of peanuts into your food processor. Simply turn it on and watch the magic as your little peanuts transform into homemade delicious peanut butter! Turn it off when it reaches your desired consistency. I like my peanut butter crunchy style, but if you wanted it smooth just leave the food processor on for longer. I find you don't need to add anything to the peanuts (unless you want another flavour mixed in) as the natural oils enable them to break down and blend well into a spread. Curried pumpkin, tomato + chickpea quiche
I'll note this recipe too but it is very similar to the one above. I just wanted a different flavour for this one so I added the flavours of curry and chickpeas. I usually use the same base recipe for my quiches, super easy, not much fuss and super quick! It doesn't take long for me to pop a few things on to cook to prep for our dinner at home, or even for hubby's work lunch. I loved these kind of meals that are quick, easy but really tasty, but I love them even more now that I'm a mama and have a million other things I want to do!
You'll need:
Turn the oven onto 180 degrees celsius. Take the puff pastry from the freezer and set aside to defrost. Remove the skin from the pumpkin and cut into small slices about 1/2cm thick. Lay the pumpkin out on a tray lined with baking paper then put it into the oven to roast. Roast until cooked through with a golden crusting on top. Take from the oven once roasted and set to cool for a moment. Gently pan fry your chickpeas with the curry powder until slightly browned. Set aside. Get out a pie dish and spray it with non stick spray. Place one full sheet of puff pastry in the dish, and then cut another sheet in pieces to fill in the gaps that the first sheet didn't cover. In a large bowl whisk together the eggs and milk. I usually use about 1/2-1/3 cup of milk. Put half of the pumpkin, baby spinach, cherry tomatoes and chickpeas on top of the puff pastry. Pour in all of the egg mix. Then place the other half of the pumpkin, baby spinach, cherry tomatoes and chickpeas in too. Season with salt and pepper. Put in the oven to bake until quiche is cooked through. |
Roasted pumpkin, garlic + tomato quiche
You'll need:
Turn the oven onto 180 degrees celsius. Take the puff pastry from the freezer and set aside to defrost. Remove the skin from the pumpkin and cut into small slices about 1/2cm thick. Lay the pumpkin out on a tray lined with baking paper and sprinkle mixed herbs over it. Pull garlic cloves apart and put the little pieces on the tray with the pumpkin. Put this into the oven to roast. Cooking times will vary depending on your oven, however you want it to be cooked through with a golden crusting on the top. Take from the oven once roasted and set to cool for a moment. Get out a pie dish and spray it with non stick spray. Place one full sheet of puff pastry in the dish, and then cut another sheet in pieces to fill in the gaps that the first sheet didn't cover. In a large bowl whisk together the eggs and milk. The amount of milk will depend on how thick you would like your quiche slices, I usually just free pour but it's probably about 1/2-1/3 cup of milk. Put half of the pumpkin, baby spinach, cherry tomatoes and all the garlic on top of the puff pastry. Pour in all of the egg mix. Then place the other half of the pumpkin, baby spinach and cherry tomatoes in too. Season with salt and pepper. Put in the oven to bake until quiche is cooked through. BBQ veggies
You'll need:
Cut all of the veggies up into decent sized chunks. Sprinkle some mixed herbs, himalayan salt, pepper and paprika over the mix and toss around. Grill on the barbeque, tossing the veggies around until all are cooked through. The sweetness of the pineapple will add an extra dressing to the other veggies as you toss them around whilst cooking. |