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
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.
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