Tag Archives: easy

Easy savoury tart



Sunday mornings are the perfect time to cook eggs and bacon for breakfast; however, for me, that means getting out the toaster, and dirtying several pots and pans. This morning I decided I’d make a quick and easy egg tart. This recipe could be changed up in so many different ways – add different veggies: tomato, capsicum, onion, asparagus, avocado, spinach, kale, beans, peas, mushrooms, grated carrot or zucchini etc; use leftover roasted pumpkin or sweet potato; leftover roasted meat; different cheeses, like feta, Parmesan, Gouda; fresh herbs – basil, parsley, oregano, rosemary, chili, thyme; dollop some pesto on before the cheese; or add some leftover pasta sauce, bolognese, curry, or puréed veggies to the tart before adding your eggs. The combinations are endless, depending on what’s in the stores and what’s in season…have fun with it!

The two ingredients essential to this dish are puff pastry and eggs, so the rest of the recipe is flexible as to what you add. It’s also perfect for brunch, lunch, or a light dinner.

1 sheet ready made puff pastry
4 large free-range eggs
2 rashers bacon, diced
1 spring onion, finely sliced
6 mini bocconcini, sliced
Salt and pepper to taste

1. Preheat oven to 180 degrees and grease a shallow pie dish.
2. Line dish with pastry, folding over edges to fit the dish. (I prefer to fold in the edges, rather than trimming the pastry, as it goes extra puffy and crunchy on the edges!)
3. Crack the eggs into the pastry case, making sure they’re evenly spaced.
4. Sprinkle over the bacon, spring onions, and cheese.
5. Bake tart for 25-30 minutes, until the pastry is golden and the eggs are set.
6. Once cooked, remove from the oven and let cool for 5 minutes before turning out onto a plate and serving.

Serves 2-4.
This dish is best served warm, but can also be served at room temperature or cold. Keeps in the fridge for up to 5 days.


Baked banana fritters with butterscotch sauce


My mum has always made the most delicious butterscotch sauce, usually served drizzled over a slice of pumpkin flan – deliciousness!! It was one of those foods that as a child I’d hide behind the open door fridge and finger-scoop straight out of the container into my mouth. Butterscotch sauce and chocolate ganach – couldn’t (and still can’t!) resist! It sets and goes fudgy once it’s cold, so perfect for sneaking big spoonfuls! I think it could be eaten on just about anything, but it’s super special on ice cream, pancakes, waffles, crepes or French toast. Paired with these baked bananas, it’s a treat that you could eat any time of day.
The bananas go crispy on the outside and soft in the middle once baked and only have a tiny bit of spray oil – so they’re actually quite healthy…until you add the sauce! They are also gluten free, as is the sauce – so great for my coeliac friends.
Eat them while they’re hot and fresh out of the oven, drizzled (or in my case, swimming!) in butterscotch sauce.


1/2 cup almond meal
1/2 cup desiccated coconut
1 cup dark brown sugar + 1 tsp
1/2 tsp ground cinnamon
3 large ripe bananas
1 egg white
1 cup fresh cream
125g butter, cubed
Spray oil

1. Preheat oven to 200 degrees celcius. Line a baking tray with baking paper.
2. Mix almond meal, coconut, 1 tsp brown sugar and cinnamon in a bowl and mix to combine.
3. Peel bananas. Cut each banana into four logs.
4. Whisk egg white with fork in a bowl until smooth. Roll bananas in egg white in batches and then roll in almond coconut mix.
5. Place your coated bananas on the baking tray, lightly spray with oil and bake for 10 minutes or until golden.
6. To make sauce: Put sugar and butter into a small saucepan and whisk until butter is melted and sugar is dissolved. Add cream and stir to combine. Simmer until sauce thickens. Serve the bananas hot drizzled with sauce.

Store the sauce in an airtight container in the fridge for up to one week.