I am a 21 year old Novocastrian studying to be a Primary Teacher. I have recently realised how much I love cooking and have decided to share my meals with the world. I have made every dish I post on this blog with love.

Caramelised red onion quiche with pumpkin, mushroom, ham, sun-dried tomato and feta

Caramelised red onion quiche with pumpkin, mushroom, ham, sun-dried tomato and feta

A bit-of-everything

A bit-of-everything

Tomato and basil quiche

Tomato and basil quiche

Pepperoni quiche

Pepperoni quiche

Mini egg tarts and salad featuring lettuce fresh from the garden.

Mini egg tarts and salad featuring lettuce fresh from the garden.

French toast with maple syrup and crispy bacon.
French toast recipe (per 1 piece of bread):Slice of white bread1 egg1 tbsp thickened creamPinch of cinnamon1 tsp caster sugar
Mix egg, cream, cinnamon and sugar in a bowl. Soak bread in mixture on cook on medium heat in a fry pan until golden. Flip and toast until other side is golden. Indulge.

French toast with maple syrup and crispy bacon.

French toast recipe (per 1 piece of bread):
Slice of white bread
1 egg
1 tbsp thickened cream
Pinch of cinnamon
1 tsp caster sugar

Mix egg, cream, cinnamon and sugar in a bowl. Soak bread in mixture on cook on medium heat in a fry pan until golden. Flip and toast until other side is golden. Indulge.

Bacon and egg pie! I have been using the short crust pastry recipe quite often lately. It’s taken from Margaret Fulton’s Encyclopedia, however I’ve made some slight adjustments. It goes as follows:
1 1/2 Cups of plain flourpinch of salt120g butter in 1cm chilled cubes (it is very important that the butter is very cold) - I should note the original recipe only has 90g butter, but I find it works better with more5 tbsp iced water (add a couplf od cubes of ice to your water)Strained juice of 1 lemon
Sift flour and salt into large bowl.Add the butter cubes and coat them in the flour mixture.Rub the butter between your thumb and fingertips above the bowl (to break down the butter and aerate the mixture).You will need to continue doing this until the mixture looks like breadcrumbs. I find it takes around 10 minutes. If you shake the bowl the larger butter lumps should rise to the top, making it easy to find them and break them down.
Now mix the lemon juice with the iced water. You may not need all of the liquid and you may need more.After adding 3 tbsp of the liquid, mix together with a round ended knife. Add this mixture a tbsp at a time. Mix after each addition until the mixture starts to come together.
Gather the dough in your hands and turn onto a floured surface. Handle as little as possible (this is so the butter stays chilled). Once dough is a solid piece wrap in cling film and refridgerate for 2 hours.
After two hours, take out and knead lightly. Roll out and place over greased baking tin. Refrigerate for another hour before baking (otherwise it will shrink in oven).
Bake in a very hot oven - 230oC for 10 minutes and then turn down to moderate - 180oC.

Bacon and egg pie! I have been using the short crust pastry recipe quite often lately. It’s taken from Margaret Fulton’s Encyclopedia, however I’ve made some slight adjustments. It goes as follows:

1 1/2 Cups of plain flour
pinch of salt
120g butter in 1cm chilled cubes (it is very important that the butter is very cold)
 - I should note the original recipe only has 90g butter, but I find it works better with more
5 tbsp iced water (add a couplf od cubes of ice to your water)
Strained juice of 1 lemon

Sift flour and salt into large bowl.
Add the butter cubes and coat them in the flour mixture.
Rub the butter between your thumb and fingertips above the bowl (to break down the butter and aerate the mixture).
You will need to continue doing this until the mixture looks like breadcrumbs. I find it takes around 10 minutes. If you shake the bowl the larger butter lumps should rise to the top, making it easy to find them and break them down.

Now mix the lemon juice with the iced water. You may not need all of the liquid and you may need more.
After adding 3 tbsp of the liquid, mix together with a round ended knife. Add this mixture a tbsp at a time. Mix after each addition until the mixture starts to come together.

Gather the dough in your hands and turn onto a floured surface. Handle as little as possible (this is so the butter stays chilled). Once dough is a solid piece wrap in cling film and refridgerate for 2 hours.

After two hours, take out and knead lightly. Roll out and place over greased baking tin.
Refrigerate for another hour before baking (otherwise it will shrink in oven).

Bake in a very hot oven - 230oC for 10 minutes and then turn down to moderate - 180oC.

Omelet

Omelet

Poached egg, sauteed mushroom and tomato and crushed avocado

Poached egg, sauteed mushroom and tomato and crushed avocado

Breaky!

Breaky!