Bacon and mushroom quiche (with the tastiest quiche crust ever!)

Bacon and mushroom quiche with cheese crust.
What’s for dinner tonight foodies? Today I am sharing one of my favourite week night supper recipes. It is a delicious and easy quiche recipe that can be adapted to include any of your favourite fillings. If I have a few spare minutes during the day I sometimes prepare the crust or filling in advance and simply add the egg and milk mixture just before baking, but it is quick enough to put together in the evening making it a brilliant weekday option. 

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Minute Steak with Sun Dried Tomato Butter and Teresa’s favourite Quick Fry Veggies


Minute steak with sun dried tomato butter and pan fried vegetables.
Whoa, that recipe title is a bit of a mouthful! Fortunately the name is probably the most complicated part of this dish which is very quick and easy to prepare (ready in under thirty minutes), not to mention low carb. So we are ticking a lot of good boxes here today folks!

Saffron, hazelnut and honey roasted chicken

Chicken roasted with onions, honey and hazelnuts
The past two weeks have been fraught with activity including birthdays, a school fair, dog sitting, a deadline or two, sick kiddies (and a sick me!) as well as the usual busy routine. As a result it has taken me a little longer than usual to get this post up. I made this roast chicken a few weeks ago and I know I have found a new favourite in this recipe. This dish would not be out of place at a dinner party with friends but works equally well as a weeknight supper – I hope you will love it too! It’s a good ‘un…

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Thin crust spelt flour pizza

Spelt flour pizza base.
It’s a new month and time to get back to normal after all of the school and public holidays which have had many of us wandering around much of the time scratching our heads and trying to work out what day it is! (Or maybe that was just me?) Last week I took a little break and the family headed to beautiful Knysna for a couple of wonderfully chilled days. Well, as chilled as you can be with two small children running about. We had a brilliant time and I so enjoyed being out of the normal routine, free from the usual daily chores and away from my laptop screen! Just what the doctor ordered. 

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Low Carb Chilli Beef and Vegetable Stir Fry

Low carb beef and vegetable stir fry

It is time for another “dinner in a flash” recipe  – we love those right? And this one will also, I think, be met with nods of approval from the banting crowd. This beef and veggie stir fry is a very simple but delicious meal that works well for supper or lunch. (Or both if you have leftovers.) I say simple because I usually prepare my stir fries with a homemade sauce, or at the very least a splash of soy sauce but in this recipe I have simply used a couple of aromatics to give the dish its tasty flavour with the added bonus of making it sugar free.

Beef stir fried with chilli and vegetables
Beef and veggie stir fry with chilli, garlic and ginger.

There is great excitement on the home front as our school holidays officially began today! The little ones enjoyed some happy Easter festivities on their last day and I can hardly believe that the first term is already done and dusted. We have quite a few activities planned this time around which will hopefully prevent boredom from setting in on the month long break. Yep, an entire month. Easter is of course a highlight and do check in next week for a new recipe that the kiddies will enjoy making these hols. 

Beef and vegetable stir fry.

And with Easter around the corner, all the more reason to eat something healthy and sugar free so you can indulge in some chocolatey treats next week! 

Cook’s notes: You can adjust the amount of chilli according to your tastes. The beef can also be substituted with chicken if you prefer (I have tried this, it’s delicious too.) The recipe yields two small servings on its own and two full portions if served with cauliflower rice.  



Serves 2 

Low carb chilli beef and vegetable stir fry.

2 tsp olive oil
2 tsp garlic paste
1 tsp chilli paste
1 tsp crushed ginger
250g beef frying steak, cut into 5cm strips
150g broccoli, cut into small florets
2 tbsp beef stock (use veggie stock or water if you prefer)
100g portabellini mushrooms, sliced
½ red onion, sliced
¼ cup bean sprouts
salt and pepper
cauliflower rice to serve (optional)

Step 1.) Heat the olive oil in a large frying pan over a medium heat. Add the garlic paste, chilli paste and crushed ginger. Fry for 30 seconds. 

Step 2.) Add the beef strips and toss to coat in the garlic, chilli and ginger. Fry the beef for 2-3 minutes until starting to brown on the outside and almost cooked through. Transfer to a plate and set aside. 

Step 3.) Turn the heat up to high. Add the broccoli to the pan and fry for 2 minutes. Add the beef stock and stir well. Add the mushrooms, red onion and bean sprouts, and an extra drizzle of olive oil if needed. Cook for 2 minutes. 

Step 4.) Add the beef back into the pan and toss everything together. Season with salt and pepper and cook for a further minute. Serve immediately as is or with cauli rice


    Spicy BBQ chicken quesadillas

    Spicy chicken quesadillas.
    The other day I was chatting with a group of school moms about cooking, specifically family dinners, and a couple of us (myself included) were saying how we keep soft tortillas in the cupboard for quick, fuss-free suppers when time is limited. The kids love them and they can used to make wraps, fold overs and even pizza. The other meal you can make with them of course is quesadillas!

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