Jul 302012

To me, mushrooms should be treated simply – fry them in a little butter and garlic and maybe some sage or oregano if you’re feeling fancy.

This recipe takes this idea, and adds cheese and pastry.  Surely that can only be a good thing?

If you want to feel a little more virtuous, consider only having a small slice, and serving with a large salad.  Or don’t.







Mushroom quiche

Serves 4-6
Prep time 30 minutes
Cook time 40 minutes
Total time 1 hours, 10 minutes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Lunch, Main Dish


  • 2 sheets puff pastry
  • 2 cups mushrooms (sliced thickly)
  • 20g dried porcini mushrooms (soaked in hot water for 20 mins)
  • 1 clove garlic (diced or minced)
  • 1 onion (diced)
  • 1 cup milk
  • 3 eggs (lightly beaten)
  • salt and pepper
  • 1 cup grated cheese (I used provolone)
  • 1/2 cup cheese (I used a soft goat's cheese, sliced)
  • 1 tablespoon butter


1 Preheat oven to 190*.
2 Grease a pastry tin or pie tin with oil or butter.
3 Line pastry tin with sheets of puff pastry. Trim any excess.
4 Melt the butter in a frying pan over medium high.
5 Add the garlic and onion and saute over medium until soft.
6 Wring out the porcini mushrooms and dice.
7 Add all the mushrooms to the pan and saute until golden. Remove pan from heat.
8 Line the base of the tart with pieces of the goat or sheep cheese.
9 Whisk together milk and eggs and salt and pepper.
10 Spoon the mushroom mixture into the tart base.
11 Sprinkle half the grated cheese over the mushrooms.
12 Pour in the egg/milk mixture.
13 Sprinkle the remaining grated cheese on top.
14 Cook in the over for 30-40 minutes, until the egg mixture is set and the pastry is brown.
15 Serve with a rocket salad (if desired).




May 062012

This recipe is evidence that cooking doesn’t need to be complicated or fussy.  When I made this recipe (taken from the April/May 2012 issue of Donna Hay Magazine) one weeknight it came together so quickly I decided to have a bath while it cooked!

When we sat down to eat it (in front of the tv – I may be a food blogger but I never claimed I was classy ;) ) J turned to me after his first bite and proclaimed “this one needs to go into our high rotation list!”  I have to agree.  If I was organised, I would actually compile these quick, easy, high-rotation recipes somewhere…I guess that’s what the blog is for!

So, go forth and eat chicken!

Fennel chicken, tomato and bean bake

Serves 2
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
From magazine Donna Hay


  • 1 can tinned tomatoes (whole)
  • 1 can cannellini beans (drained and rinsed)
  • 1 tablespoon brown sugar
  • 4 cloves garlic (sliced)
  • 5 sprigs oregano or rosemary
  • 1 pinch salt and pepper
  • 4 chicken thighs (bone in if you like)
  • 1 teaspoon fennel seeds
  • 1 teaspoon sea salt
  • 1 drizzle olive oil
  • 1 tablespoon lemon rind (finely grated)


1 Preheat your oven to 200*.
2 Line a deep baking dish with baking paper.
3 Combine and tomatoes, beans, brown sugar, garlic and rosemary in the dish.
4 Add salt and pepper.
5 Place the chicken thighs (skin side up if they have skin) on top of the tomato mixture.
6 In a mortar and pestle, grind the fennel seeds and extra salt.
7 Sprinkle over the chicken and then drizzle with a little olive oil.
8 Bake in the oven for 20-30 minutes (depending on whether your chicken is bone-in). Chicken is cooked when the juices run clear.
9 Remove from the oven and sprinkle with lemon rind before serving.
10 Serve with green beans or salad, and perhaps a chunk of crusty bread.
Apr 042012

  This recipe came up as one of the most popular zucchini recipes on Taste.com, with a 5-star rating and over 500 people recommending it.

That seemed like a pretty good endorsement, and even better I had all the ingredients, and it didn’t take long to prepare.

This one will be going into the rotational recipes (recipes that I make on a semi-regular basis: see J’s mum’s spinach pie, spaghetti bolognese, chilli).  It was so easy, quite healthy (well, semi-healthy anyway), made plenty of leftovers and tasted even better the following day.  There are nights when that is all I want my dinner to be – gourmet, complex, rich and hearty is all well and good but not on a Thursday night after a big day/week and when all I have eaten is a salad for lunch.

I recommend you give this recipe a try, and don’t be surprised if it makes it into your rotational list as well!  I haven’t typed it out as the recipe on the site is really very clear and easy to follow – it’s not rocket surgery!

Zucchini slice

Nov 102011

We’ve launched headfirst back into renovating our “fixer-upper” post war home.  It’s all good fun, but it does mean my creative outlet is occupied elsewhere, and leaves limited time (and motivation) to cook exciting meals.

But then, I was thinking tonight, perhaps I should show some of what we eat on those nights when I don’t feel like going to a big effort?  We still eat well, after all.  And usually the meals are reasonably nutritious and certainly easy.

So, here it is.  Our simple dinner.

[recipe-show recipe=yoghurt-lemon-and-chickpea-pasta]

Dec 152010

[singlepic id=179 w=500 h=333 mode=watermark float=center]  Poor neglected little blog.  Fear not, I am (mostly) unpacked and back in the kitchen.  Unfortunately, more ambitious cooking experiments will need to be put off until after the festive season.  In the meantime I have a little recipe for blondies to share.  And I highly recommend you do share these blondies around – they are sweet and moist and they made me a hit at our street Christmas party.

The recipe is very simple, and again I have J’s family archives to thank.  I don’t know the origins of this recipe but it’s fairly standard and pretty much failsafe.   I whipped this batch up whilst preparing dinner one night after work, and with my new super hot oven they were done in about 15 minutes.  I do apologise for the poor quality photo – I was just using my point and shoot and the light wasn’t great.  Trust me, they are much tastier than they look!

I have a savory dish to share with you as well in a few days – chorizo and black bean chilli.  Stay tuned!

[recipe-show recipe=blonde]