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F O O D » Life @ Number 8



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

[slideshow id=5]

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.


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


make a quiche

step-by-step images

 Posted by at 8:02 pm
  • http://www.heatherpearson.com Heather

    I want those cake pans. I have a few from Nordicware and love them.

  • http://twitter.com/BethFishReads BethFishReads

    Lovely photos — It’s early in the morning here and I’m hungry already! I love having fresh tomato sauce in the freezer and the quiche and bacon dishes are both perfect for dinner or a weekend brunch. Yummo is right.

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  • Melissa Arnold

    I would love help with baking. I live at Ashgrove happy to drop freshly baked cup cakes & biscuts for however long required.

    Melissa Arnold
    0412 451723

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