Mushroom & Tomato Frittata

I'm still a little shocked at how easy and quick and tasty this recipe is!
It's a new favourite!!
I found it on Taste.com.au and changed a few things.
I added some bacon, changed the parsley to coriander and cooked it in the oven because I don't have a grill.

from Taste.com.au
 

Serves 4

Get This - 

• 20g butter
• 200g Swiss brown mushrooms, thickly sliced
• 2 vine-ripened tomatoes, cut into wedges
• 4 eggs
• 75g mature cheddar, coarsely grated
• 2 bacon rashers, diced
• 1/4 cup fresh coriander roughly chopped

Do This -

1. Preheat the grill to high or the oven to 180deg.
2. Melt the butter in a non-stick frypan over medium heat. Add the sliced mushrooms, bacon and tomato wedges, and cook, stirring, for 3-4 minutes until tomato and mushrooms have softened.
3. Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, coriander, and the mushroom and tomato mixture. Season with salt and pepper.
4. Melt remaining butter in the frypan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Or pour the mixture into a flan/quiche dish and bake in the oven for 30 - 40 minutes until just set and top is golden.
5. Serve with your favourite salad.

Beef Stroganoff

I am a big fan of stroganoff.  I've posted a chicken one, now here's a beef one.  Too delicious!

Serves 4

Get This - 

• 1/2 cup plain flour
• 500g beef fillet steaks, cut into 2cm-thick strips
• 2 tablespoons olive oil
• 2 large brown onions, halved, sliced
• 4 garlic cloves, crushed
• 3 cups beef stock
• 2 tablespoons tomato paste
• 2 teaspoons paprika
• 2 teaspoons Dijon mustard
• 200g button mushrooms, halved
• 1/4 cup sour cream
• chopped spring onions to garnish

Do This -

1. Place flour in a snap-lock bag. Season with salt and pepper. Add beef strips. Seal bag and shake to coat. Remove beef. Place in a bowl.
2. Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Cook mushrooms, onion and garlic for 4 to 5 minutes or until soft. Transfer to a plate.
3. Add remaining oil and beef to pan. Cook for 5 minutes or until browned. Return mushrooms, onion and garlic to pan. Add stock. Bring to the boil. Add tomato paste, paprika and mustard. Reduce heat to medium. Simmer, uncovered, stirring, for 10 minutes. Stir in sour cream. Cook for 1 minute or until heated through.
4. Serve with mashed potato, rice, pasta or (my favourite) rice noodles. And top with spring onions.

Rice Cakes

Tonight I had some left over cooked rice.
I'd usually make fried rice with it, but I did that 2 nights ago, so I went looking for something else.
I found a recipe on Taste.com.au for rice cakes that used smoked chicken. But I didn't have any chicken so I substituted bacon and added some sour cream to make sure they wouldn't be too dry.

They were really tasty! A bit like mini quiches, but without flour, which is always good for me!

Makes 12

Get This -

1 - 1 1/2 cups cooked basmati rice
4 bacon short cut rashers, diced
2 tablespoons semi-dried tomatoes, roughly chopped
1/3 cup cherry tomatoes, halved
1 cup grated cheese
1/3 cup grated parmesan
1 tablespoon sour cream
3 green onions, thinly sliced
1/4 cup basil leaves, finely shredded
3 eggs, lightly beaten
salt and pepper

Do This -

1. Preheat oven to 200°C. Grease a 12 hold muffin pan.
2. Fry the bacon until cooked, then leave to cool.
3. Place rice, bacon, dried tomatoes, cherry tomatoes, cheese, parmesan, onions, basil, eggs, salf and pepper into a large bowl. Mix well to combine.
4. Spoon mixture into prepared pan. Bake for 15 to 20 minutes or until cakes are firm to the touch and light golden. Stand in pan for 5 minutes. Run a flat-edged knife around edges of cakes. Turn onto a wire rack.
5. Serve with salad. Tonight's salad was coral lettuce, cherry tomatoes, red onion, capsicum, lebanese cucumber, fetta and avacado dressed with balsamic vinegar and olive oil.

These would also be great lunch box idea.