A day of cooking

On Sunday, I woke feeling better than I had in days, I had been wanting to bake Passionfruit Melting Moments for awhile, the taste of summer is Passionfruit to me. So that’s what I did, I got up and baked. Recipe and photo to follow.

Then I picked about 500 grams of cherry tomatoes, in looking at the plants I realised that I wouldn’t pick that many in one go again and I wanted to do something to keep the taste of them a little longer. I decided to make roasted cherry tomato sauce, its recipe and photo to follow, note 500g only makes a small amount of sauce but its delicious.

Lastly my friend Lucy had shared a easy frittata/quiche recipe with me, I have of course modified it, to make it easier and I baked that for dinner. Photo and recipe below.

So that was my Sunday, in between reading my new book and resting I feel I achieved a lot.

Passionfruit Melting Moments
3 passionfruit or 1/2 small can
250g butter softened
1 teaspoon vanilla
1/2 cup (80g) icing sugar
1 2/3 cups (250g) plain flour
1/2 cup (75g) cornflour
Passionfruit butter cream
80g butter, softened
2/3 cup (110g) icing sugar
1 tablespoon passionfruit

  1. Preheat oven to 170C/150C fan assisted. Line baking trays with baking parchment.
  2. Beat butter, extract and sifted icing sugar in medium bowl with electric mixer until pale. Stir in combined sifted flours and passionfruit pulp.
  3. With lightly floured hands, roll 2 level teaspoons of mixture into balls; place on prepared trays about 3cm apart. Dip fork into a little extra flour, press biscuits lightly.
  4. Bake about 15 minute or until biscuits are pale straw colour. Cool on trays for 5 mins then transfer to wire racks to cool.
  5. Make passion-fruit butter cream – Beat butter and sifted icing sugar in small bowl with electric mixer until pale and fluffy, add in passionfruit, beat.
  6. Sandwich biscuits with passion-fruit butter.
Passionfruit Melting Moments

Roasted Cherry tomato sauce

This is pretty easy. On a large baking sheet toss cherry tomatoes, 1 sliced onion, 2 chopped garlic cloves, chili, some fresh herbs (thyme, oregano, basil) with some good olive oil. Bake in a preheated oven 170/150C fan assisted for about 30 mins. Allow to cool then puree with a hand held wand until its the right consistency, add water to thin down if required.

Crustless quiche
3 leeks finely sliced
1 onion cut into half rings
6 rashers streaky bacon
3 or 4 eggs
Same quantity of cream
Grated Cheese
Panko breadcrumbs (in Asian aisles)

  1. Preheat oven 180 (160) fan. Grease a fluted pan with butter (not melted, messy but works better to rub it around with your hand). Add breadcrumbs and dust it around the pan.
  2. Add a little butter and olive oil to sauté onions, leeks, thyme and bacon until cooked.  
  3. Spread over the base of the pan.
  4. Lightly beat eggs and add cream to match the quantity. Add salt and pepper to taste. Add a handful of grated cheese and chives. Pour into prepared tin and sprinkle the top with more breadcrumbs. Bake at 180 (160 fan) for about 35 minutes.

1. The number of eggs needed depends on how much filling you have and also the size of the eggs.
2. You could also use mushrooms, or peppers or asparagus.

Crustless Quiche

If you like what you have read, don’t forget to like and follow me to find out more about my travels, food, books etc both recent and past. Looking forward to continuing to share.

#baking #foodgloriousfood #passionfruit #homegrown #tomatoes

One thought on “A day of cooking

  1. Hi Sandra, the Crustless Quiche is such a success! I used broccoli instead of leek this time and I can try out with other veggies next time as suggested. But it goes straight to my favourites, easy and delicious. Thank you!


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