Ham and Tomato – Name a more iconic duo. I dare you!!
It is delicious on crackers, sandwiches, why not in a quiche. Buttery flakey (cheesey) pastry topped with a light and delicate eggy filling. There is a reason Quiche’s are so popular.
Instead of all the cream and cheese in traditional quiches, I like to keep it light! Substitute milk for cream, and cottage cheese for the cheddar. Every tried baked cottage cheese? NO – well then you are seriously missing out!
Ham and Tomato Quiche
Simple flavours but a delicious combo all the same! Make this super easy quiche from scratch for a delicious dinner and take leftovers for lunch!
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Servings 6 People
Short Crust Pastry
- 1 2/3 cup Plain Flour
- 125 g Butter cold and cubed
- Pinch Salt
- 5-6 Tbsp Chilled water
- 150 g Ham
- 1 Tomato
- 2 spring onions
- 6 eggs
- ¾ cup milk
- salt and pepper to taste
- ½ cup cottage cheese
Combine flour, salt and butter in food process and process until it forms a fine crumb. Then add in 1 tbsp of chilled water at a time. Until the dough comes together. Wrap dough in glad wrap and refrigerate for 30mins.
Preheat the oven to 180Roll out pastry on a floured surface until it is 0.5cm thick. Carefully pick it up using your rolling pin and then lay it in the pie dish. Don't worry if it breaks and you can push it together. Press the pastry into the dish. Prick the base of the pastry with a fork 5-6 times. Top with baking paper and spread baking weights or rice over the base and bake in the oven for 15mins.
Meanwhile prepare the filling. Roughly chop ham, slice tomato. In a jug, whisk the eggs, milk, salt and pepper until light and fluffy.
Remove from the oven pastry, discard baking paper and weights. Then spread ham and tomato over pastry base. Pour the egg mixture over the base. Use a tablespoon to spoon cottage cheese over the top. Bake in the oven for 20-30min until golden and set.
Chicken Satay Skewers are always the first thing I order when I am at a Thai Restaurant (or in Thailand!).
So when I came home from Thailand I knew it was about time I recreated it! Little did I know it would be so easy to create such authentic delicious flavour of the satay sauce.
First you need to marinate the chicken for as little as 10mins while you prep the sauce (if you have the time marinate overnight, but don’t stress if you don’t have the time!).
Now the trick to getting a really delicious flavour is the perfect grill marks. The best way to do this is ensure that your BBQ plate or pan is super hot before you add the chicken.
As for the sauce I love to use either crunchy or smooth NATURAL peanut butter. If you don’t have natural you can use any peanut butter, but it really doesn’t need the added sugar!
Make extra sauce and save it to drizzle over EVERYTHAAANNG!!! Well that is what I do anyway. I makes a super delicious dressing for a herby salad!
Finish off the entree by serving drizzled with some coriander, lime and crushed peanuts!
Chicken Satay Skewers
A delicious entree that your friends and family will be impressed by or serve with rice and vegetables for a delicious nutritious dinner!
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings 4 people (for entree)
- 2 chicken breast
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 1 tbsp siracha
- 2 gloves garlic
- 8-10 wooden skewers
- ½ cup smooth peanut butter
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 1 tbsp siracha reduce if you don’t like it spicy
- 1 clove garlic
- 1 cup water
- ¼ cup peanuts finely chopped
Slice the chicken breast length ways into 1-2cm think slices. In a small bowl combine the soy sauce, fish sauce, siracha and garlic cloves. Pour the marinate over the chicken and marinate for at least 10mins or up to 4hrs. Meanwhile soak the wooden skewers in water so that they don’t burn.
To make the sauce: Combine all of the ingredients, except for the peanuts in a small saucepan and bring to the boil for 1-2mins, remove from the heat and mix in the peanuts. Pour into a bowl and set aside.
Push the skewers through the chicken and then preheat a griddle pan or preferably a BBQ!
Once the BBQ or pan is hot, cook the chicken for 4-5min on each side until cooked through. Serve on a platter with satay sauce, coriander and fresh lime.
Looking for your more recipes to impress your guests? Try our favourites!
– Thai Spritzers
– Creamy Hummus and Zaatar Chips
– and for something a little sweet: Blueberry scones
What better way to use up old vegetables left over in the fridge (and hide the flavour) than make them into veggie fritters. I could eat these for breakfast, lunch or dinner or a snack for that matter.
But my favourite combination is topped with salsa and a poached egg, and possibly some bacon for a delicious breakfast!
On the table in just 20min, these veggie packed fritters are perfect for any time of day, or even cold in the kids school lunch box! Serve with cheats tomato salsa for even more flavour!
Prep Time 10 minutes
Cook Time 3 minutes
Servings 4 people
- 2 medium zucchinis’
- 1 carrot
- ½ cup corn
- 1 ½ cup SR Flour
- 2 eggs
- ½ cup milk
- Salt and pepper
Combine the zucchini, carrot and corn in a large bowl. Then stir through flour. Add the eggs, milk and salt and pepper to form a wet batter.
Preheat a non stick pan and then spoon ¼ cup mixture into the pan. Cook for 2-3mins and then flip and cook for a remaining 1min.
Repeat with remaining mixture. Top fritters with delicious cheats Tomato Salsa.