Showing posts with label lunch box treats. Show all posts
Showing posts with label lunch box treats. Show all posts
I love quiche, and yes, real men do love quiche also. I am always trying to think of new ways to amp up my old favourite quiche recipe. There are crustless quiche, muffin tin quiche. There is no end to the varities you can come up with.
Today I present Quiche in a Bun. I don't know why I didn't think of this before. I have brought you other things in a bun in the past.
Things like Crusty Lasagne Buns, and Crusty Chicken Pot Pie Buns . . . both of which were simple to make and quite delicious.
Today . . . its Quiche in a Bun!
Yes, Quiche in a bun . . . one of your favourite savoury tarts, baked in a bun. No faffing about with pastry.
No cutting, rolling. This is a really lazy way to do quiche.
Yes, I do have lazy days. Days when I really don't want to be faffing about with having to roll out pastry or the lining tart tins.
Days when I just want to be able to mix, pour and bake.
Quiche in a bun fits the bill perfectly. This is the perfect recipe for a lazy day.
You quite simply beat together your eggs, cheese, some cream, spring onions and crisp pancetta and pour the mixture into a hollowed out bun and bake . . .
These are easy peasy and make a nice light and quick supper. I made a salad to serve with them.
I used Gruyere cheese, but you could use whatever is your favourite cheese. The Gruyere went well with the pancetta.
These were quite simply delicious! You can use round crusty rolls or rectangular ones like I have done.
You could even use soft rolls if that is all you have, or if your gnashers are a bit on the old side. All work well.
*Quiche in a Bun*
Makes 4 servings
plus 4 TBS to top
3 spring onions, thinly sliced (scallions)
You can make as few or as many of these as you wish, but simply increasing or decreasing the amount of ingredients. I think they are something your family will love and the leftovers (if you have any) go well in a packed lunch to be eaten out of hand. Bon Appetit!
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We have an elderly friend that I like to bake things for from time to time. We usually go to visit her a couple of times a week and I usually bring her something I have baked on one of those occasions. I get to enjoy the pleasure of baking something and she gets to enjoy the pleasure of eating what I have baked. As a diabetic I am not really supposed to be eating a lot of baked goods, so it works really well for me as I love to bake. Its a win/win situation really!
If you are looking for a simple cookie that is easy to make and delicious. Look no further. Cinnamon Slice and Bakes have to be one of the simplest cookies around and they are totally scrumptious!
We are big fans of lemon cookies in this house . . . okay, so I lied, it's really only me that likes baked lemon anything, but I didn't want you to think I was a glutton and eat all the lemon stuff myself, even if it is true. haha That's actually a lie as well, I normally send half of every lemon bake I make to our good friend Doreen. She doesn't mind in the least!
One thing that took getting used to when I moved over here to the UK was the fact that they call cookies biscuits . . . whereas biscuits to me had always been a type of quick bread not dissimilar to a scone in many ways. I still struggle with calling cookies biscuits . . . but biscuit or cookie . . . no matter the name, the fact remains that they are much beloved by most people.
I came across a peanut butter cookie recipe the other day that looked pretty good, on a blog called Julia's Album . I like puffy peanut butter cookies. I prefer my peanut butter cookies to be a bit soft and chewy rather than hard and crunchy. These looked perfect and not only that, but her recipe only made between 12 and 15 cookies, which is just the perfect amount to have here in this house because we are only two. People that is.
If you have a jar of jam in the cupboard you have the makings of quite a few things. Delicious Cookies and Tarts . . . Muffins and Cakes . . . and of course that favourite tea time treat . . . . Bread and Jam!
One of my favourite things to make is my Lemon and Jam Slices . . . but I also love making these delicious Strawberry Macaroon Slices!
They have a rich and buttery cake/shortbread type of base . . . and everyone's favourite . . . coconut macaroon topping . . . with sweet strawberry jam baked into the centre.
They have a rich and buttery cake/shortbread type of base . . . and everyone's favourite . . . coconut macaroon topping . . . with sweet strawberry jam baked into the centre.
Altogether they make for a most delightful teatime treat that everyone loves. Perfect for Elevensies . . . for wrapping up and sticking into lunch boxes . . . enjoying during your afternoon break . . . afterschool with a nice cold glass of milk.
There is no time when they won't go down a real treat!
They're super easy to make and store well. You can also freeze them if you don't think you can have them all eaten up within a few days.
Not a problem really . . . as they probably won't last long enough . . . but if you have any worries that they won't get eaten up right away, freeze away!
They are not the easiest things to photograph, but don't hold that against them.
I think you'll find that once baked these will be sure to become a family favourite!
*Strawberry Macaroon Slices*
Makes 16 servings
Makes 16 servings
Whisk together the egg whites, coconut and sugar for the macaroon topping. Dollop evenly over top to cover the jam. I like to just dollop it in small bits and then spread it gently with a fork.
Bake for about 40 minutes, or until a toothpick inserted in the centre comes out clean and the macaroon topping is golden. Allow to cool completely in the tin before cutting into squares to serve. Store any leftovers in an airtight container for up to a week.
We have a lovely girl staying with us at the moment from Spain. She is working at the hospital and so I have been making her a lunch to take with her each day. Today, in my quest to get away from sandwiches, I made her a deliciously different salad for a change.
If you don't like raisins, you best look away now because today is all about Raisins! I just adore raisins. I love eating them out of hand, baking them into cookies and cakes, pies . . . and tasty squares like these Raisin Puff ones here today.
This is an old recipe that my ex mother in law gave to me about 34 or 35 years ago now. It was always my ex's favourite and one of my favourites too. And, I'm happy to say . . . tis also a favourite of the Toddsters!
I think I get my love of everything raisin from my father. He adored raisin pie. I think to this day it is one of his favourite pies. I wish I lived close enough to him to be able to make one for him now. I used to make him one every now and again when I did live closer.
I can 't remember if my mom likes raisin pie or not, but I know my sister does. We were talking about it just today and then I remembered these tasty bars and thought I would share them with you, because I just no that whilst there may be some raisin haters amongst you, there are sure to also be some raisin lovers just like me!
These are so easy to make. You simply make a cooked filling and then bake it in a square pan between two sheets of pastry. I like to brush the top with a bit of milk and dust with some Turbinado sugar for a bit of sweet crunch.
I do hope that you will bake them and that when you do you come back to tell me just how much you loved them! Now, that would make me very happy indeed! These are also great cut up, wrapped rightly and stogged into lunch boxes!
*Raisin Puff*
makes one 8 inch square pan, about 12 squares
Printable Recipe
Another gem from my big blue binder. Crisp pastry filled with a lovely raisin filling, brushed with milk and glazed with sugar. Delicious.
For the filling:
200g of soft light brown sugar (1 cup packed)
3 TBS cornflour
300g of raisins (2 cups)
295 ml cold water (1 1/4 cups)
1 tsp vanilla extract
1/2 tsp of lemon extract
To finish:
Shortcrust pastry enough for two layers
to fit in an 8 inch square pan
milk
demerara sugar to sprinkle (turbinado sugar)
First make the filling. Whisk together the brown sugar and cornflour in a saucepan. Stir in the water and raisins. Bring to the boil over medium heat, stirring constantly. Cook for one minute after it boils, stirring, until you have a thick and glossy mixture. Remove from the heat and stir in the vanilla and lemon extracts. Set aside to cool completely.
Preheat the oven to 230*C/450*F/ gas mark 8. Roll out half of the pastry our large enough to line an 8 inch square pan. Top with the raisin filling. Roll the remaining pastry large enough to to fit over the top. Place on top of the raisins. Seal the edges. Brush with milk and sprinkle with demerara sugar.
Place in the heated oven to bake. Bake for 10 minutes. Reduce the temperature to 200*C/400*F/ gas mark 6. Bake for a further 20 to 25 minutes or until the pastry is crisp and cooked top and bottom, and lightly browned.
Remove from the oven and allow to cool completely before cutting into squares to serve.
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