A Quiche on the go.

My lunch time menu for the kids these days have pushed me to scratch my head and try to come up with something that is super quick and easy to make and in the cooking time of trying to work around a new baby and whatever time that leaves me ... tops 1 hr to prepare and get it on the table for lunch.

I know a quiche is normally made in a round quiche dish but this one of my all time fav baking dishes and I've found it's perfect to fit those square puff pastry sheet without any fuss. So I've made this easy roasted tomato and bacon quiche for lunch and with an added layer of puff pastry its ready to go.

Roasted Tomato, Basil and Bacon Quiche

3 tomatoes, quartered
2 sprigs of fresh basil, roughly chopped
olive oil
salt & pepper
1 onion, sliced 
2 cloves garlic, minced
3 slices of bacon, roughly chopped
5 eggs
1/2 milk
1/2cup grated cheddar cheese
parmesan cheese
1 1/2 sheets of puff pastry


1. Arrange in the baking dish the quartered tomatoes, salt & pepper and drizzle with olive oil. Roast under the grill for about 15mins or until slightly browned.
2. In a fry pan cook the bacon until lightly crispy and set aside keeping the remaining oil to saute the onions and garlic until soft and put this aside. 
3. Lightly grease the rectangular baking dish and cover with puff pastry. Bake this in the oven at 180C until it is lightly golden and remove.
4. Whisk the eggs and milk until combined and add the cheddar, and salt & pepper. Arrange the roasted tomatoes, bacon, chopped basil, onions and garlic over the puff pastry and pour the egg mixture over it. Sprinkle the parmesan cheese over the top and bake for about 25mins or until the top is golden. 

Deep Fried Seafood Tofu

I'm a big fan of tofu esp; japanese tofu (egg tofu), steamed tofu, mapo tofu, and any soup with soft tofu in it. 


As a kid whenever we were at a chinese restuarant, one of my favourite dish to order was this Deep Fried Seafood Tofu. I've had it so many times but couldn't figure out how to make it, so with a little experimenting on the family this is it.

Deep Fried Seafood Tofu


2 pcs soft tofu
2 pcs egg tofu
150g prawn or fish paste (you can mince this yourself with a meat cleaver)
1 egg
2 tsp fresh coriander, finely chopped
2 tsp carrot, finely chopped
1/2 tsp chicken stock cube
1/2 tsp cracked black pepper
pinch of salt
corn flour to coat the tofu
vegetable oil for deep frying


1. Mash up the soft tofu and egg tofu. Add the fish paste, egg, carrot, coriander, stock, salt & pepper. I would normally alternate between the fish and prawn paste but you can also add both. Combine it until it's smooth. For this I usually use a hand blender for a few quick pulses.
2. Prepare a greased dish for steaming. Pour the tofu mixture and spread it evenly. 
3. Heat a steaming pan and place the tofu mixture for steaming. Reduce the heat to  medium and steam for about 20 mins. Remove and cool before cutting.
4. Heat the oil in the wok for deep frying.
5. Cut the tofu in small rectangular shapes and coat them in corn flour. Coat it evenly and dip them into the oil for deep frying. Fry until it is golden brown and drain on the paper towels. Serve them with mayonnaise or sweet thai chilli. I usually serve them with thick mayonnaise. (I'm a big fan of mayonnaise and Dutch frite sauce!!)

Lemon Butter

Zesty, Creamy Mmmmmmmmmmmm Lemon Butter

Today's cooking is dedicated to my sister, she absolutely loves lemon butter and it's up there with her other favourites; Mint Sauce.

I was suppose to make a big batch of this when I went over to see her but just never got around to making it so I'm making this for you, Kimmy.

Lemon Butter

80 g butter

2 lemons, grated and juiced

1/2 tsp finely grated lemon rind

2 egg yolks

1/2 cups sugar

2 tsp cornflour

1/4 cup water

1. Melt the butter in a saucepan over low heat. Add the lemon juice, rind and egg yolks and stir with a wooden spoon until the sugar dissolves.

2. Mix the cornflour and water together and pour into the lemon mixture. Stir until the mixture thickens and is able to coat the back of the wooden spoon.

3. Pour the lemon butter into sterilised jars and allow to cool. Keep the lemon butter in the fridge. You can keep this for up to 2 -3 weeks and you can also use it as a lemon filling for lemon meringues, etc. I just love this on toast, it's just so simple that way.