Long Time No Post but I Did Bring Quiche…

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Wow! It’s been 2 whole months since a post from me. I know. That’s pretty bad but when inspiration doesn’t hit it really doesn’t hit. Not that I haven’t been creating and cooking, it’s more like….um…okay….it’s laziness….

I haven’t been writing things down as I do them or taking photos of what I’m doing while I’m doing them.

Part of this here personal laziness stems from having a new job. Most of my creativity is used up between the hours of 7am and 2pm where I’m in someone else’s kitchen baking away so by the time I finish work and get home I don’t have an awful lot of creativity left.

I did however manage to document this recipe (only because I had a couple of days off)

Zucchini and Sweet Potato Quiche.

There they were…all green and bright sitting just so on top of each other. How was I supposed to walk by them. In the shopping trolley they went. Next, the sweet potato. We love sweet potato everything in our home.

Then I thought…

Why not bring these two fantastic veggies together and make one fantastic meal…

So I did.

To make it even more fantastic I added some sheep’s milk feta that we bought home with us from a weekend away at Mudgee in central west New South Wales. What a winning combination.

Zucchini and Sweet Potato Quiche

Shortcrust pastry pie case – blind baked- (recipe here)

4 large zucchini – coarsely grated

1 medium sweet potato – coarsely grated

2 spring onions – thinly sliced

6 free range eggs

100ml cream

salt, pepper – to taste

1/2 teaspoon curry powder

80 – 100g Feta cheese

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Squeeze out as much moisture as you can from the zucchini and sweet potato. Put in a large bowl and add the spring onion.

In a separate bowl whisk together the eggs, cream,salt, pepper and curry powder. Pour this over the veggies, give it a really good stir then pour the whole lot into the pre-baked pastry case.

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Crumble the cheese over the top and bake in a pre-heated 170oC oven for about 55-60 minutes or until the middle is no longer wobbly.

Let it cool for about 10 minutes before you slice it up and serve.

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Here’s hoping it won’t be another 2 months before I manage another post.

As always…

Enjoy…

Curried Sweet Potato and Red Lentil Soup

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Mmmmm….I love sweet potato. I love it sliced thick or thin, cut in large wedges or even just in half longways and drizzled with oil and fennel seeds then baked. It’s a great alternative to mashed potato and I’ve even grated it and used it in cakes. So versatile.

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Or there’s this soup. A lower G.I. version of pumpkin soup.

30g butter + 30g olive oil
1 medium brown onion – diced
1 clove garlic – crushed
1 tsp fennel seeds
1\2 tsp turmeric powder
1\4 tsp curry powder
1 medium potato – diced
2 medium sweet potato – diced
1\4 cup red lentils
3 cups of water or chicken stock
Salt and pepper to taste

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Heat butter and oil in large saucepan over a medium heat then add the onion and cook until soft. Add the garlic, fennel seeds, turmeric and curry powder and cook for about a minute.

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Throw in the potato, sweet potato and lentils. Top up with the water, bring to the boil then lower heat, cover saucepan and allow to simmer away happily for about 30 minutes or until the potato and lentils are soft.
Season with salt and pepper.
You could eat it as is or purée in a blender or food processor.
Serve with a dollop of natural or Greek style yoghurt and some warm buttered bread.
Perfect for a cool Autumn evening.

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Please enjoy…

Roast potatoes with garlic and fennel seeds.

The last few months I’ve been sprinkling fennel seeds son just about everything. I can’t seem to get enough of them.imageTiny seeds that pack a punch.

We’re having roast salmon fillets (coated in soy sauce, garlic, ginger, honey, sesame oil and of course fennel seeds) for dinner and to go with them roasted potato and sweet potato.  It’s all terribly healthy.

I just cut up the potatoes into 5cm cubes, threw them in a bowl with some olive oil, minced garlic, ground pepper and fennel seeds.imageToss really well to coat it all and bake for about 30 minutes at the hottest your oven goes…imageVery nice….

Enjoy…