MUM'S LEMON TEA CAKES

MINI QUICHES WITH OUT A CRUST

MINI QUICHES WITH OUT A CRUST

5 Free range eggs
½ a small grated onion

1 cup grated cheese

Sundried tomato strips
Salt and pepper

I use a muffin pan for this – you can either make lots of tiny ones or about 8 medium size ones.
Beat eggs, grated onion, salt and pepper in a small bowl until well combined
Divide grated cheese and sundried tomatoes evenly between the muffin cases

Spoon the egg mixture on top
Bake for about 20-22 minutes, or until quiches are golden (they should puff up quite a bit)



CRUNCHY TOFU SALAD

CRUNCHY TOFU SALAD

Big bunch of Baby Spinach Leaves (wash and dry well)

Half a red onion thinly sliced

Capers

Cherrie tomatoes

Pre cooked tofu

Crunchy noodles

Dressing:

1 teaspoon sesame oil

Juice of one lime

1 sweet chili sauce

2 tablespoons soya sauce

1 teaspoon Dijon mustard

2 tablespoons peanut oil

Make the salad in individual bowls and dress right before serving (dress the salad that is, I assume you were wearing clothes when making the salad)  

Butternut Soup

Butternut Soup

1 Butternut, cleaned, peeled and diced

2 Tablespoons olive oil

1 Onion, peeled and chopped

1 carrot, peeled and chopped

1 stalk celery peeled and chopped

2 cloves garlic, peeled and chopped

1 tablespoon of curry powder

1 can low fat coconut milk

2 cups vegetable stock

Juice of half a lemon or lime

Salt and Pepper to taste

Coriander and plain yoghurt to serve

Cook onions, celery and carrots in olive oil until tender, add the butternut, curry powder, salt and pepper and cover with vegetable stock. Cook until soft then add the juice of the lemon or lime and coconut milk. Use a stick blender to blend it up. Place in a bowl with a swirl of yoghurt and come coriander. Serve with toast or homemade croutons.