Crustless Vegetable Quiche – Meat Free Monday

Crustless Vegetable Quiche is just the thing for a Monday Dinner – tasty simple and uses up a lot of odds and ends from the fridge.

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A motley assortment of bell peppers, onions, spring onions, herbs all past their best, bound together with eggs and grated cheddar – Yum…

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I gently fry sliced onion, and spring onions

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Add various sliced bell peppers in a little olive oil, salt and pepper, fry down slowly

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that’s what I love about this type of food, you can use what you have in.

In a separate bowl mix together 8 free range eggs, salt, pepper and a glug of double cream or milk – whisk together till fully blended.  Pop the grill on high, ready to finish off the ‘quiche’

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Mix the egg mix into the cooked Veg

 

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add a couple of good handfuls of strong, grated Cheddar Cheese and gently stir through, then leave to ‘set’ at the bottom over a low heat.

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As the edges start to pull away from the sides of the pan, take off the heat and straight under the grill till risen, golden and bubbling hot.

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Remove from the grill and leave a few minutes before turning out and slicing.

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I am having grilled tomatoes and salad, Hubby and Youngest are having Jacket Potatoes with salad.

A cheap and tasty way to start the week 😇

 

Party Time… 🍸🍹

Just a brief one today, we have been busy getting stuff sorted for the party – I don’t think the queen has this much fuss – I know it’s self inflicted, no sympathy required 😋

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Hubby is on garden duty, the gazebo is up, chairs and tables ready to positioned, electric is available for the DJ boyfriend- neighbors have been warned/invited – thankfully  sadly this will all be over by 10pm at the latest 🤣🤣

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I have been baking, which is lovely on the hottest day of the years so far 🌋

As I said yesterday I use Nigella’s cupcake recipe, it’s simple and tastes great

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for 24 cupcakes I mixed 250g unsalted butter with 250g sugar and a blob of vanilla bean paste, till light and fluffy, add 4 eggs, one at a time to the mix, then add 250g of self raising flour about 1/4 at a time – add a little milk till the mixture is ‘dropping constantly.

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Spoon into the cases, don’t overfill them, half to 3/4 full is enough

IMG_4100Into a preheated oven (200) for 15 minutes, then leave to cool.

 

I made the icing sugar yesterday, the buttercream icing is simple, add 250g unsalted butter to the mixing bowl with a small blob of vanilla bean paste, beat till pale, then carefully add 500g of icing sugar, a bit at a time so it doesn’t look like a snow storm in the kitchen.  You can colour this at this point – I am making 2 batches, one natural, one pale pink.

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Spoon you icing into a large icing bag, with a star nozzle at the end, in today’s heat I popped this into the fridge for 20 minutes to firm a little.

IMG_4106I start with a blob of icing in the middle of each cake, and with a continuous swirl.

Decorate to suit – these are truly easy to make and look lovely, even if I do say so myself – great fun to make with kids 🤗

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The salads are finished off.

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The watermelon sliced and plated.

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The cakes arranged.

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Cocktails are go…

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Hubby is Grill King

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Lets Party……….