F O O D




Weekend  Cooking is all about food & the resources associated with food preparation.

I saw all these beautiful cooking untensils & appliances last week in Wheel & Barrow

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see more over at Beth Fish Reads

bacon & vegetable slice

this is great eaten fresh from the oven, or the next day. It also freezes well.

(cool & slice 1st)

you need: 5 eggs, half a cup grated carrot, zuchini, cup of grated tasty cheese, diced medium onion, 4 or 5 rashers bacon diced, half cup oil, cup flour (Self raising is best) salt pepper. Pre heat medium oven with rack in the center,, & spray or grease the baking pan. I use my square metal cake tin, or a square white china dish that was my mother’s.

Now, chop the onion & bacon & saute. I add a teaspoon sour cream to the eggs then beat them lightly. Finally add everything else and fold through until it is all moist.  Pour into the baking dish. Cook 30 – 40 minutes. I start out with 20 minutes then check go from there.

Serve this with a nice fresh green salad.

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summer tomato pasta topping

I like to make this every summer, preferably with produce from my own garden. But this year between the possums & floods, I had to buy the tomatoes. I grew the basil. But not the garlic or onion.  I cook it to freeze. Then thaw when wanted, cook fresh pasta heat this through and top with grated cheese & fresh chopped parsley.yumo

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make a quiche

step-by-step images