Category Archives: Breakfast

empty muffin cases A quick update on these delish crustless

quiches…I found these paper muffin case in a regular size in my supermarket. ( I’d only ever seen them for super sized muffins before).

They are perfect to bake individual crustless quiches. The recipe on the website makes 6 of these little beauties.

The paper casing makes them easy to pack into a storeage container in the fridge and handy to grab for breakfast/ snack on the go, all pre-packed.

And a big plus the baking tray is much easier to clean.

I’ve also made an addition to the recipe… a few tablespoons of rolled rye oats. They give these little ones a bit more of a bakegood taste and are a bit more filling and a bit less eggy.

I think this will be my new go to option.

What are your go to ways to prevent baking sticking in muffin tins?

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crustless spinach quiche two waysHelp! I need to know if fellow just4Me cooks feel the same. Why are recipes always for 4 or more?

I’m on a little health kick at present which means I’m being very mindful of what I eat. While I can workout how much of what ingredients I can have to achieve my goals, it does require a bit of brain power when looking to eat differently ( read ‘more healthy’ here).

It means my usual go-to dinners are not suitable and I need to try some new recipes. To get inspiration for some healthy dishes to make I checked out some of the latest diet recipe books.

Some wonderful idea, healthy, tasty, using ingredients I like and have in the house.

Yeah! Let’s get cooking!

Well not so fast… when I read the small print the recipes are all for 4! Way more than I need for my household of one.

That’s 4 meals of the same stuff for me…. boring…. wasteful…. plus ever so tempting to over eat as the food is there.

Yes I know you can just cut the recipe in 4….but sometimes that doesn’t work.

Also trying doing the maths on a Friday night after a busy week when you are really tired and hungry… not that much fun.

Freeze the rest? I don’t see freezing as the answer…. it still the same stuff (read ‘boredom’ here) and for me it is never as nice as the fresh version when I finally defrost it weeks later.

Plus I need to remember to defrost it few days in advance, which I never do.

No, to me the answer is healthy recipes for one!

So fellow just4Me cooks as I’m need to the work for my own health program I’m planing to share my healthy meals with you.

The first recipe I have adapted is a yummy crustless quiche. I have quiche often and this version works as a dinner  on its own or 1/2 a sever with a side of veggies or salad is a good lunch which is my favourite way to enjoy it.

The bonus is I have a healthy breakfast  for when I’m pushed for time I the morning. A big win win in my book.

Do you find it frustrating how us just4Me household or overlooked by the popular healthy cookbooks?

Do you have some trick you use to convert recipes quickly?

I’d love to hear you thoughts. I then meantime enjoy this yummy, fast crustless quiche.

crustless spinach quiche

Crustless Spinach Quiche two ways

Number of servings: 2

Ingredients

75 g chopped spinach (I use frozen and thaw it in the oven while it is heating up.)

50 g strong hard cheese (like Cheddar), diced 2 cm cubes

50 g crème fraiche

2 eggs

Salt and pepper to taste

Options

2 tbsp roasted capsicum (I used the ones in a jar, drained)

1 tsp mushroom powder (See tip)

Tip: Mill dried porcini mushrooms and shitake mushrooms to a powder and store in a jar. I use equal quantities of both in the mix.

Method 

Preheat oven to 180°C. Grease and line 18 cm pie tin or a 6 hole regular muffin tin.

Place frozen spinach in a heat proof dish into oven to defrost while oven is heating.

Place cheese into mixing bowl and grate 10 sec/ speed 7. Scrape down sides.

Add crème fraiche and eggs mix 10 sec/speed 4.

Remove spinach from oven spread evenly into pie dish or divide between 6 muffin cups. Sprinkle nutmeg evenly over the top. Set aside.

Pour cheese and egg mix over spinach and top with roasted capsicum strips and mushroom dust, if using.

Bake for 20 minutes (pie dish) and about 15 minutes for muffin tins. They are cooked when lightly golden brown.

Eat warm or cold.

Crustless quiche will keep for several days in the refrigerator. Re-heat in oven.

Crustless spiniach quiche label
Crustless spinach quiche per serve. Quiche makes two servers.
crustless quiche muffins label
Crustless spinach quiche muffin per muffin

 

 

What a night!  The first Cookingjust4Me+ you cooking class has happened.

And here are the recipes I shared with those who joined me at Prospect this evening.

Early Spring class recipes V6  (it a big file as I’ve added some pictures)

I’ll write more about the class and the stories behind this collection of recipes over the coming weeks for those who could not join me tonight.

For those at the class you know some of the stories and have tasted all the recipes.

What was your favourite?

Which ones will you make first?

The vote from the team of kitchen angels, who help me make the class possible, was green sauce in the savoury category and the coffee brûlée in the sweets. Happy to say the bread  also top a big thumbs up.

Please try these recipes in your kitchen and send me your stories and comments.

Oh, I mentioned at the class I’m dyslexic. Happy to correct any of my ooops with spelling, but just tell me gently.

Happy cooking!

Cooking Classes 22 Oct and 26 Nov - Book now!

Exciting news!

I’m organising my first Cookingjust4Me cooking classes that will be showcasing recipes for those who cook for just themselves or maybe for two.

At the classes, on October 22 and November 26 at the Prospect Community Centre from 7.00-9.00 pm (booking details follow), I’ll be showing how to make a week’s worth of fast, healthy breakfasts, appetising dinners and some quick and interesting lunches.

Plus I’ve planned some delicious desserts, just for one. I’ll also  introduce you to a few of my ‘Flavour Friends’; tasty mixes or ingredients that add instant panache to everyday meals, in a healthy way.

As spring has sprung in South Australia, I’ll be featuring new season ingredients as the hero of many of my dishes.  The menu for the classes includes some wonderful vegetarian and gluten free dishes.

Most of the dishes are new recipes that I’ve been working on for the last few months but I will be making a few favourites from recipes already on my site.

My Thermomix will be working hard during the class as all recipes use this amazing kitchen appliance, that has changed my life for the better.

I’ve been long time preparing for these cooking class

What a twelve months it has been for me!

Since I did my short talk to my Thermomix group on the challenges and rewards of cooking just for me about this time last year, I started this blog, have written a little cookbook of Thermomix recipes for those who cook for one and two, have spent many hours (days) researching and testing recipes, become a volunteer in a CSIRO diet and lifestyle study, travelled to the Arctic Circle to see the Northern Lights and now I’m running my own special cooking classes.

What I’ve not done over the last few months is post on my blog. However stand by as I’ve lots of great ideas, tips and recipes to share with you in the next few months.

Meanwhile here are the details of my cooking classes.

Booking Details

Caroline and her Theremoix
Join me and my Thermomix at a cooking class

When: Tuesday 22 October and Tuesday 26 November, 7.00pm- 9.00pm

Where: Prospect Community Hall, next to Prospect Town Hall, Prospect Road, SA

All dishes available for tasting on the night.

Cost: $25  payable in advance.

Bookings essential.

To book: Email me.   I’ll confirm your booking and send you an email with the banking details so you can make payment.

I look forward to seeing you at one of the classes.

Potted scrambled eggs and ham
Potted scrambled eggs and ham

One of the great things about cooking just4Me is that I don’t have to compromise on how I cook things. I can focus on cooking things the way I enjoy them. No ifs, buts or maybes. I can cook my way and not worry about any other ways.

Take eggs for example. ‘How cooked is the perfect egg’ is a subject everyone has decisive views on and I’ve learnt that these views are not moveable.

Despite famous chefs waxing lyrical about gooey, oozy, soft eggs yokes and most of my friends shying rapturously as they cut into an egg and release a running golden yoke, I like my eggs hard boiled. No golden soft stuff for me, only pale yellow firmness.

So if you are a lover of gooey eggs, a warning that this post is might not be for you. Lovers of firmness read on.

I’ve long admired the sophisticated looking potted eggs in cookbooks and on TV shows, but ‘oeufs en cocotte’ are always the gooey, oozy type therefore not for me. Till last weekend.

On Sunday I had a quiet morning and felt like a change from my usual breakfast. With wonderfully fresh eggs from my friend’s chooks and some lovely Barossa gypsy ham in the fridge I decide to make ‘oeufs en cocotte’ my way and created scrambled eggs and ham in pots.

It was much less fuss than I had anticipated. Mix the eggs in my Thermomix, line the pots with ham, pour in egg mix and place in the Varoma tray with foil on top to prevent moisture running into my egg mix.

Line souffe pots with ham
Line souffe pots with ham

I then rinsed the TM bowl, ½ filled with water and set it on Varoma to steam for 20 mins while I went back to bed with a cup of coffee to read the paper.

By the time I’d drunk my coffee the eggs were ready.

While they looked so cute in the little green pots, I decided to go the whole way on presentation and plated up my scrambled eggs and ham. Perfect eggs – my way!

I made two little pots of scrambled eggs and ham and took the second one to work on Monday to have with some salad as a light lunch.

How do you like your eggs?

Scrabled eggs and ham in pots
Oeufs en cocotte – my way

Potted scrambled eggs and ham

Method

Place eggs in TM bowl and season with salt and pepper to taste. Mix for 6 seconds on speed 6.

Cut ham slices in ½. Line each small ceramic soufflé pot with the ½ pieces of ham. One section on the bottom of the pot and two around the sides. Pour egg mix in to pots. Rinse TM bowl and ½ fill with water.

Cover pots loosely with foil, to prevent steam from running into the eggs. Place covered pots into Varoma bowl. Steam for 20 minutes on Varoma at speed 2.

Serve from pots or plated with salad. De-pot by running a knife around the edge of the pot to loosen, then invert onto the plate.

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