First up here is the recipe for the Bacon and Egg Pie as promised. This has proven to be a hit with Fly Boy who happily ate two pieces yesterday for lunch and one piece tonight for dinner with vegies and potato bake. I call that a success.
BACON AND EGG PIE
2 sheets of frozen reduced fat puff pastry
1 medium onion, diced
Light Cream for Cooking Philadelphia
150g middle rasher bacon, trimmed and cut into thin slices
Skim milk to brush pastry
Mixed green salad to serve
Preheat oven to 220ºC. Lightly spray 22cm diameter pie tin with oil.
Place the pie tin upside down on a sheet of pastry and using a sharp knife cut around the edges of the tin to create a pastry circle. Place tin upside down on the other pastry sheet and cut a circle about 2cm larger than pie tin. Use the large circle to line pie tin.
Spray frying pan with oil and gently saute onion over medium heat for 3-4 minutes till softened. Meanwhile gently mix together cooking cream and four eggs till combined. Pour into pie tin. Layer bacon over egg mixture. Crack remaining 4 eggs one at a time over bacon. Gently lay remaining pastry circle over egg pressing to seal edges pierce top with a fork and lightly brush with milk. Bake 40-50 minutes until pastry is golden and puffed. Serve with salad.
I started the day with a quick batch of choc chip rock cakes, just got them out of the oven in time to put two in Fly Boy's lunch box. Not sure that Guitar Hero would have eaten them but it didn't matter today as he was off on a school camp for agriculture and didn't need to take a lunch box today.
Fly Boy says he likes these better than choc chip cookies as they are softer. Not sure if I agree but they are super quick to make so I am not complaining.
CHOC CHIP ROCK CAKES
2 cups SR flour
2/3 cup caster sugar
125g butter melted
1 x 250g packet chocolate chips
2 eggs beaten
1 teasp vanilla essence
1 tabsp milk
Preheat oven to 180°C/160°C fan forced. Grease baking trays. Combine dry ingredients in a bowl. Make a well in the centre and add butter, eggs and vanilla and stir to combine. Add milk if mixture is dry. Drop heaped teaspoonfuls on tray allowing room for spreading. Bake for approx 12 minutes until golden and firm to touch. Stand for five minutes, then place on a rack to cool.
I managed to finish ALL the hand sewing on the Round Robin Quilt - BIG YAY!!! Now I am ready to hand it off to the next person, two weeks early which is good. I will take photos and send and email to those who are interested in the progress seeing as I can't post about it. Don't forget to leave a comment if you would like to be included.
I also managed to cut out and applique the letters for my pink quilts SWAK and MWAH!
This is just a quick photo as it is late but you can see the cute black and white spot and I plan to use the same for the binding. Tomorrow if I have time I will trim the sides of the quilts and get ready to layer them. I have lots on tomorrow though.
Snickers is going to have her haircut first up - this is the before shot - wait for the after shot! You won't recognise her!
I am having a haircut tomorrow too but you are not getting a before or an after photo - sorry! I also have to do a bit more baking (I know so unlike me lately huh!) as my quilt group is coming over on Wednesday. They are also my guinea pigs, always willing to try out my new recipes.
Hope all is well out there is blog land. Take care my friends,