Traditional Quiche

Another dish predominately originating from the need to use leftovers, and yet another dish that can be made super cheap or quite extravagant - depending on your mood (and wallet!) Another great positive for this dish, is that you can make it without the crust and then it can be quite close to a banting dish.

I am not much for these newer eating habits like banting, or low-fat/high protein, or any diet, really. I don't like supplements either. Your body can only absorb so much vitamins, minerals and nutrients. The rest your body simply discards. And, even though a lot of people don't believe it, probably because the media jumps on the band-wagon, I believe that with a full, balanced and natural diet, you get all of these things. And because you get it in the form you were supposed to, your body actually absorbs it better!

My babygirl "helped" mommy again in the kitchen, and my middle son also helped. He always wants to help! 

Up until a certain point and then he wanders off and go play in his tree house... 

I really enjoy cooking, and cooking with the kids (mostly) amplifies this pleasure. Sometimes they get underfoot, sometimes they are just simply more of a bother - but I wouldn't have it any other way! 




Ingredients

Filling
1/4 cup chives, chopped
250g mushrooms, sliced
6x cheese grillers, sliced
1x onion, chopped
1/2 red pepper, chopped
5x eggs
2x 410g tins sweetcorn
pinch cayenne pepper
1tbs dried parsley
1/2t salt
1/4t white pepper
1t hot english mustard
150g processed cheese, grated
100g cheddar cheese, grated

Crust
2 cups flour
1/2t salt
1/4t white pepper
1/2 cup cream
1tbs vinegar
50g margarine

Method

Filling
1. Mix the chives, mushrooms, sausages, onion and red pepper.
2. Whisk the eggs, sweetcorn, cayenne pepper, parsley, salt, pepper, mustard and processed cheese.
3. Now mix the egg mixture and the other ingredients together.


Crust
4. Mix the cream and vinegar together.
5. Combine flour, salt and white pepper
6. Crumb the margarine into the flour mixture.
7. Mix in the cream until it is crumbly.
8. Press down into a baking dish.

9. Pour the filling into the baking dish and flatten.
10. Cover with foil and bake in the oven at 180degrees Celsius for about 2 hours+, until it sets in the middle. Remove the foil and grill for a couple of minutes.
11. Serve warm, with a salad if you prefer.

And enjoy!!

Yours in oil and veggies
Risch

Asparagus Quiche

There are a lot of recipes for this quiche out there, so browse around and find one that suits your style, ingredients and time. Wednesdays are our meat-free days. We do add bacon to a lot of our Meat-Free recipes, but that is because I don't see bacon as meat... More as a taste enhancer or garnish! This is my version of an Asparagus Quiche, and I am throwing it together as I go along... Let's see how it turns out!

Ingredients                                                                      

1 cup Flour
1 tbsp Sugar

1/2 tsp Salt
50 g Margarine
1/4 cup Milk
30 g Margarine
2 Onions, chopped
300 g Bacon, cubed
1 tsp Worcestershire sauce
430 g Canned asparagus pieces
4 Eggs
1 Tin sweetcorn
2 tsp Homemade mustard*
1 tsp Dried parsley
Pinch Cayenne pepper
To taste Salt & pepper
2 cup Strong cheese, like cheddar

Method

The crust
1. Mix flour, salt, sugar and margarine in blender.
2. Add milk to form loose crumbs.
3. Spread evenly in a baking dish, and press tight.

The filling

1. Melt the butter and fry the onion till lightly browned.
2. Add the bacon, loosen well and add the Worcestershire sauce.
3. Fry till done. Set aside.
4. Mix sweetcorn, eggs, spices, 2/3  of the cheese and asparagus.
5. Add the onion & bacon, mix well.
6. Scoop into baking dish and level.
7. Evenly cover with the rest of the cheese.
8. Bake in oven @ 180°C  for

Serve warm with some spicy preserve - curried beans and copper penny carrots - or a garden salad.

Yours in oil and veggies

Risch

Cheese, Onion & Corn Quesadillas

I cheated. Yes, I know... But I simply didn't have enough time. You know, to make my OWN wraps. So... I bought them. Should you wish to make them, you can find the recipe right here on Rischlicious Recipes.
Compliments to the "Mexicorn" company, though. Normally the wraps you buy are bland, tasteless, reminding you of cardboard. Old cardboard. These ones were very tasty and soft. And not that expensive either.

I tasted my first Quesadilla in Spur. And it was love at first bite. So I decided to make some of my own. Fun thing is, you can really play with the ingredients. I am not concerning myself with the ethics of what is now a TRUE quesadilla or what SHOULD be in there... this is food, people. You can make it to suit your taste and mood. 

This recipe contains no measurements, as you make it according to your taste. Want more cheese? Then add more cheese! Want more onion? Then add more onion? Want to add green pepper? or Bacon? or Chocolate Chips? Then add it!! (I only have one rule when it comes to being adventurous about new combinations and flavours: you eat what you make. So perhaps we should rethink the chocolate chips...?)

Ingredients

1 tin whole kernel sweetcorn
3 onions
butter
lots of grated processed cheese
wraps (2 per person)
mayonnaise

Method

Chop the onion.

Fry the onion in butter until lightly browned. 

Spread mayonnaise on the wraps. You can spread on only the bottom one, or top and bottom. 

 Cover with cheese. Don't spread too close to the edges, because we don't want it to melt out of the quesadilla.

Sprinkle the whole kernel sweetcorn.

Add the fried onions.

Place the second wrap on top and press lightly down.

Heat up a frying pan big enough for the quesadillas. Add some olive oil to cover the bottom.

Place the quesadilla in and lightly fry the one side. Carefully turn it over and fry the other side. Remove and place on plate. Add a little more oil to the pan. It is advisable to add a little oil before each quesadilla, to get a nice golden brown fry. Otherwise, it turns to black frying spots.

Cut in quarters. You are welcome to carefully arrange it on the plate and garnish with some green salad... we were just too hungry to think of anything else than EATING it!! 

And it was super delicious. And surprisingly filling, too. 

Yours in oil and veggies

Risch

Sweetcorn Wheels

Lunch is always a challenge in my house, and usually ends up being bread with some kind of spread. Every now and then, I do get inspiration and today was one of them!! This is simple, easy and delicious. Guaranteed to keep the kids happy!!

Ingredients

1kg bread dough

1 can sweetcorn

Cheese

Mayonnaise

Pinch red pepper

Method

Roll out the dough to about ½cm or so. Spread with mayonnaise. Spread with sweetcorn. Sprinkle the cheese evenly over the sweetcorn. Add a pinch of red pepper evenly over the spread. 

Roll it up and slice it into wheels. 

Place on a prepared baking plate 

and bake in the oven at 180degrees C for about an hour, until done.

And enjoy!!

Yours in oil and veggies

Risch

Pizza Quiche

This is just a mix between a pizza and a quiche. Both have cheese, so I love both. For lunch or a quick dinner, this is just the thing. And, as always, the kids love it!!  You can pretty much do with it, just what you want. You can add almost anything you like - this one is fairly plain.

Ingredients

500g selfraising flour
1t salt
1/4t cayenne pepper
2 eggs
1cup milk
1 410g sweetcorn
1 onion, chopped
250g mushrooms, sliced
200g bacon, diced
200g cheese, grated

Method

Sift the flour, salt and pepper together.

Whisk the eggs, milk and sweetcorn together. Add to the flour mixture and mix well. Spread on a sprayed baking tray. Cover evenly with grated cheese, bacon, mushrooms and onion. Bake in the oven at 160degrees C until it is nicely risen, and the cheese is grilling. Cut and serve as is or with a beautiful salad.

Enjoy!!

Yours in oil and veggies

Risch

Mince & Mielie Bake

Well, pulling the strings on the budget a bit tighter, I had to resort to using cheap margarine and oil instead of butter. But - as you will see when you make the recipes - it still tastes wonderful! Necessity is the mother of invention, they say...

Preparation time: 10min
Cooking time: 1 1/2 hours
Difficulty level: Very easy
Serves: as much as you like

Ingredients

12 small potatoes
2tbs cooking oil
1 onion, chopped
1 punnet mushrooms, sliced
2tbs balsamic vinegar
1t spice for mince
salt & pepper to taste
1 tin sweetcorn 410g
100g cheddar cheese, grated
6t margarine

Method

Warm the oil, fry the onions and mushrooms until nicely browned. 

 Add the mince, balsamic vinegar, spice for mince and salt & pepper to taste. Finely separate the mince, and fry until done. Cook the potatoes whole, until done. I used the microwave method. In a baking dish large enough for all the potatoes, open the potatoes by quartering them, but don't slice through. Scoop 1/2 t of margarine/butter onto each of the potatoes. Sprinkle with salt & pepper to taste. Scoop the sweetcorn over each potato, dividing it equally. Add the cheese. 

Lastly, add the mince. 

Cover with foil, make a couple of small holes to let the steam out, and bake in the oven at 180degrees C for 30min or so, until the cheese has thoroughly melted. 

Serve with a fresh garden salad, and enjoy!

Yours in oil and veggies

Risch

Sweetcorn Pie

This is another twist on the standard ingredients: mushrooms, onion, bacon and sweetcorn. It came out very nice, and you can actually make it without the dough for a low carb meal! 

Preparation time: 20min
Baking time: +-30min
Serves: 6
Difficulty Level: Very easy

Ingredients

1 410g tin sweetcorn
1/2 punnet mushrooms, sliced
1/2 green pepper, chopped
1 onion, chopped
250g bacon, diced
1t english mustard
1tbs parsley
4 eggs
250ml cream
olive oil / butter
1 roll puff pastry
2cups grated cheddar cheese

Method

Fry the mushrooms, green pepper, onion and bacon in the olive oil or butter, until nicely browned. 

  
Whisk the eggs, mustard, parsley and cream together. Mix with sweetcorn and cheese. 

Spray an oven proof dish with non-stick spray. Scoop the mushroom mixture into the dish and even out. 
Pour the sweetcorn mix over and even out. 

Unroll the pastry and place over the dish. Cut the dough to perfectly fit into the dish. 

Bake in oven at 160degrees C for about 30 minutes until the pastry is nicely browned.

Dish up and enjoy with a fresh garden salad.

Yours in oil and veggies

Risch

Tuna tart with noodles

A very happy good morning to you all on this fabulous monday!!! 
I hope you had a wonderful weekend and is refreshed and energised for this week - I think this is going to be one hectic week!!

Over the weekend I made this Tuna Tart. I do love my "moerby" dishes. Every time you make it, it tastes different!! This Tuna Tart is quite simple, easy and cheap - but tasty and filling. A real meal for the end of the month, when groceries and cash are running equally low...

Ingredients

150g margarine
1 onion, chopped
1 tin 410g sweetcorn
3 eggs
2tbs mayonnaise
4tbs plain yoghurt (can be substituted with buttermilk, cream or milk)
2t origanum
1t hot english mustard
1 tin fine tuna in salt water
1/2 t Paprika
1 packet 2min noodles
breadcrumbs
salt & pepper to taste

Method

Melt the butter. Cool it a little, and crack the eggs in. Whisk until mixed. Add the sweetcorn, onion, mayonnaise, yogurt, origanum, mustard, tuna, paprika and salt& pepper.

Mix it all together. It shouldn't me too stiff, but not too runny either. Crush the noodles, mix it in. Scoop into a non-stick sprayed dish, level out. Sprinkle breadcrumbs over. Bake in the oven at 160degrees C for about half an hour. 

Before baking

After baking

And enjoy!!

This dish may not look like much, but don't be fooled. And, as always, the kids love it!! 
Have a great day!!


Yours in oil and veggies

Risch

Flourless Spinach Quiche

Good Evening!!

Today we are making a quiche without any flour in the mixure. It is tasty and very filling, and, in line with our theme on this blog - it is easy to make and uses ingredients that is already in your cupboard!

And, I actually have pictures for this one!!

Ingredients

1 can Sweetcorn
1 can mushrooms
1 finely chopped onion
8 red viennas, chopped
500g cut spinach
1tbs mustard
1tbs parsley
salt & pepper to taste
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
3 eggs, seperated

Method

Preheat the oven to 180 degrees Celsius. Cook the spinach until just cooked and tender. Mix sweetcorn, mushrooms, onion, viennas, mustard, parsley, salt, pepper and cheese together. 

 Let the spinach cool down. Add the egg yolks and mix the mixture well. Beat the egg whites until it forms slight peaks. Fold it into the sweetcorn mixture, but do not overmix. Spray a  baking dish with non-stick spray. Scoop the mixture into the dish and spread evenly. Sprinkle more cheese on top. Put into the oven and bake for about 30 minutes, or until the quiche has risen nicely and the cheese has turned a golden brown.

 Serve warm with a classic salad. And ENJOY!!

Yours in oil and veggies

Risch

Mince Pizza.. with Bread

Good Morning!!

I realize I haven't posted any recipes for a while... Time is such a luxury!!! Which is exactly why the recipe for today is such a great winner. It is very tasty, cheap and easy to make - everything a tired, working mom wants to hear when a meal is described!! 

Ingredients:

300g Mince
1 tin Sweetcorn
1 tin Mushrooms
1t Spice for Mince
Salt & Pepper to taste
1 -2 tbs Soya sauce
Oil for frying
2 eggs
3/4 cup milk
Grated cheddar cheese
+- 6 slices of bread

Method:

Fry the mince in the oil. Add the spice for mince, salt, pepper and soya sauce. Fry till nicely loosened and brown. Add the mushrooms. Fry some more. Add the sweetcorn, and stir well. Turn off heat. Place the bread in a baking tray next to each other (if your tray is too narrow like mine, the bread can overlap - it doesn't matter!). Scoop the mince mixture over the bread and spread evenly. Whisk the egg and milk well and pour evenly over the mixture in the tray. Top with the grated cheese - I am not limiting the quantity, because this you can do to suit your taste!! Bake in the oven at 180 degrees for about 20 minutes. It may not necessarily form a hard crust, due to the sauce from the mince mixture, but can still be done. The cheese needs to be completely melted and starting to crust.

I fed my family of five and two of my kids friends who had a sleepover with this meal and we were all stuffed! It is very filling and the kids love it!

Enjoy!!

Yours in oil and veggies

Risch

Quick Pumpkin Fritters

Hi you all!

Today's recipe is for quick pumpkin fritters. It is very easy and very quick to make, but most of all - it is very delicious!!

Ingredients:

1kg pumpkin cubes
2tbs butter
3tbs brown sugar/white sugar
1t cinnamon
1 tin sweetcorn
salt & pepper to taste
pinch cayenne pepper
1/2t baking powder
2 eggs
6 tbs cake flour

Method

Cook the pumpkin in a little water until very soft. Throw off all excess water once cooked, and then add the butter, sugar and cinnamon and mix very well. The butter must be melted. Once the pumpkin is done, mix well with all the other ingredients.

You can now either bake it in a buttered scone pan or fry it in a little oil like normal fritters. If you bake it, bake it at 180degrees Celsius for about 30 min until firm.

Enjoy!!

Yours in oil and veggies


Risch