Hooray! Here is a post by my Aussie friend Isabella. And take it from me- Sydneysiders know how to cook! I haven't tried this but I am certain my kids will love it. I love how easy and tasty it looks.
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When Christina started her blog I was thrilled. Even though we live on the other side of the world from each other, and when she is making dinner I am generally making breakfast, it is reassuring to know that another mother suffers from the same dinner issues! I am blessed with two children - an almost 4 year old who will try pretty much anything and will eat most things and an 18 month old, who defines the words 'fussy eater'. If she was my first child, she would have sent me to the brink...as she is my second I merely serve up meals and then stand waiting with the dustpan and broom to sweep said dinner up from the floor.
I do have one failsafe meal however, that is also the easiest thing ever. I am sure most other mums do a variation on this, but here is my version.
"Everything tastes good in puff pastry" quiches. Makes 4 (2 for each child).
Pre-heat oven to 180 degrees celsius. *(note from Christina- that's 350 F for us Yanks)
Take out a sheet of puff pastry and let defrost for recommended time.
Once defrosted, cut out four circles - I use a small ramekin to make the shape.
Find a 12 hole muffin tray - and spray four holes with a cooking oil spray - I use a healthy olive oil version.
If making 4 quiches, crack two eggs in a bowl, whisk with some milk and season with salt and pepper. Put aside.
Put each circle of puff pastry into the holes - press down. The sides may bunch up a bit but that's OK.
I generally then add ham to each, and a little grated cheese. You can also add a slice of tomato on top - I have also added broccoli (finely chopped) which was OK, as I had put in a LOT of ham so wasn't noticed by the fussy eater! Really, you can use whatever your child will eat!
Then take spoonfuls of the egg mixture and pour over the ham/cheese. Fill till it's even with the sides of the pastry.
Pop in oven for about 20 minutes. Remove, cool slightly and serve with a side salad.
Generally all I have to do after is sweep up the side salad from the floor....
A grown up version I do for brunches is to cook some bacon and onion, add this to each pastry and then top with egg mixture (which I also add chopped up chives to) - delicious bacon and egg pies!
This will be Thursday's dinner--- love it and agree with Isabella, inventing dinner everyday is maddening. I very rarely serve anything homemade that receives three sets of four stars. I can put bits of steak for my carnivore and keep tomatoes out of the self professed boy with "spicy tongue".
ReplyDeletethanks Christina