While these little vegetarian pies look great with their lattice topping, if you can’t be bothered cutting the design into the pastry it’s much easier to top them with an ordinary pie lid and they taste won’t be any different.
Instead of making the pastry case as described in this recipe you could make it as a regular pie or flan. You could even make it without pastry at all by just lightly greasing a pie plate and covering it with fine, dried breadcrumbs before adding the filling. Whichever way you make it the Mediterranean flavors make it a great lunch dish.
This 1990s Australian Women’s Weekly recipe for a potato omelette slice is a little unusual as it has three ways of cooking the slice, Traditional (baked with cream), Healthy (baked with less eggs, skim milk and low fat cheese) and Microwave (a small variation in the oil and milk quantities). It also gives the kJ and calorie count which is helpful if you’re trying to decide which version to make.
I can’t decide if these are pancakes or patties as there doesn’t seem enough flour in them to make them pancakes. Don’t really think it matters though as it still a great way to eat vegetables.
I’ve taken the liberty of renaming this recipe. I don’t think Little Muffin Pies gives any indication of what they actually are. The only muffin connection seems to be the muffin shape, which means that you could use any pie dish as long as it was deep enough to hold the mixture and stand the egg upright. I like the idea of biting into it and discovering the egg………….
Breakfast or Brunch? I’m not too sure when you should have these, but I am sure that they’ll taste good when you do. They come from a 1980s booklet put out by the Australian Diary Corporation which is introduced by the bearded chef, Peter Russell-Clarke. Beside having some great recipes the booklet describes cheeses from Cheddar through to Pecorino and has a chart of which wine to have with which cheese. It’s a great little booklet. (If you don’t want to go to the trouble of making scones, it could work on bread roll or a muffin.)
It’s back-to-school next week for schools here in Victoria so I thought these Vegemite Muffins might be something for their lunchboxes. I’d probably leave the green capsicum out as not all kids like the green stuff, but the vegemite and cheese combination should win them over.
When I read this recipe my first thought was to use smoked cod, but of course that’s only one type of smoked fish. You could also use smoked trout or smoked salmon, really whichever you like best. Served with a salad it would make a great summer dish.
Our family had a great picnic in the park last Sunday and my lovely 7 year old granddaughter and I made a Savoury Luncheon Slice* to share. On the same page as that recipe is this other slice of Mum’s which is also an old family favourite. The two us will have to make it for the next picnic.
*it’s already posted if you want to try it out
The traditional French toast with just sugar and cinnamon is wonderful enough, but adding bananas, ricotta, honey and macadamias can only make it just that much better.
Beb's Recipe Drawer 