Shakshuka

Here's a recipe for the brave....

It's a traditional Israeli breakfast called shakshuka.

All the ingredients are approximate.....

Fry up an onion with some capsicum and add some fresh, ripe tomatoes or use a can, and boil slowly. Add some chilli and cumin.

When I used to make it at home, I didn't add any spices, but cumin is traditional.

When the tomatoes are all soft and mushy and it's just about ready, drop in a couple of eggs to poach and close the lid.

Cook for 3 - 5 minutes depending on how hard you like the egg yolks.

It can also be made in a small paella pan and finished off in the oven.

Serve with crusty bread....dip and eat.

Merrin's Quiches

pastry base
2 diced onions
5 eggs
grated cheese

add either:

block of cooked and squeezed spinach (or chopped steamed silverbeet) and crumbled fetta

or

1 can of creamed corn and
1 can or corn kernels and
dash of curry powder and heaps of pepper (black and cayenne)

grated cheese and sliced tomato on top

add herbs, bacon or whatever if you want

and a bit of sr flour if it looks too runny

YUM.

:-)

Merrin

Party Quiches

Party Quiches

2 sheets ready rolled puff pastry, thawed
1 cup grated cheese
1 spring onion (finely chopped)
½ cup milk
1 egg
125g chopped bacon

Cut each pastry sheet into 16 squares and press lightly into lightly greased patty tins. Combine remaining ingredients and spoon mixture into the pastry cases. Bake at 210ºC for 10-15 minutes. Serve hot or cold. Makes 32.

Donna's Spinach with Bacon and Eggs Salad

3 hard cooked eggs, halved lengthwise
8 cups baby spinach leaves, thoroughly washed and dried
250g smokey bacon, finely diced
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste

Separate the egg whites from the egg yolks. Press the egg whites then yolks through a sieve. Set aside.
Put the spinach in a large bowl
In a med skillet over med heat, sauté the bacon until the pieces are brown and crisp. Pour off all but 1 tbsp of the fat. Add the bacon and fat to the spinach. Add the oil and vinegar. Toss to thoroughly combine. Taste for salt and add with freshly ground black pepper as needed. Toss again.
Cover the salad with the sieved eggs and sever immediately.

Donna's zucchini slice

375g zucchini (don’t be too fussy I throw in whatever I have)
1 large onion
3 rashers bacon
1 cup grated cheddar cheese (I use low fat)
1 cup SR flour
½ cup oil (I use canola)
4 eggs (if you have extra zucchini throw another egg in)
salt
pepper

Coarsely grate unpeeled zucchini and mix with finely chopped onion and bacon, cheese, flour, oil and eggs, season to taste.

Tip: I use a V slicer to do the zucchini and onion

Pour into a greased lamington tin or shallow pyrex dish and bake in moderate oven 30 – 40 mins or until brown

Yummy hot or cold
Source: The Library Cookbook West Torrens Public Library 1985