Quiche Lorraine – Vegetarian friendly :p

Preparation Time: 40 mins

Baking Time: 40 mins

Serving for 6 – 8 persons

Ingredients

For Pastry:

4 oz butter

4 oz cream cheese

4 oz plain flour

For Filling:

6 oz cheddar cheese

8 Mid size Portobello Mushroom

3 mid size onion (sliced)

3 whole eggs

2 oz milk

2 oz fried shallot (optional)

Method

For Pastry:

Cream butter and cream cheese till smooth. Add flour to it, mix well and roll out to fit 9 inch pie tin

For Filling:

1. Grate the cheese.

2. Cut the mushroom into cubes and stry fry till soft.

3. Saute onion till golden brown.

4. Place the onions, mushroom and cheese (in order of bottom to top) in layers in the pie tin.

5. Beat the eggs and milk lightly.

6. Pour egg mixture and add shallot (optional) on top.

7. Bake at 200 degrees for 40 mins.

Light sandwich – Avocado yum yum

Preparation Time: 5 mins

Servings for 5 persons

Ingredients

1 Avocado

Butter

Salt

Pepper

Method

1. Spread butter over bread and toast it for 4 mins.

2. Spread avocado over the toasted bread.

3. Sprinkle salt and pepper according to taste.

Optional: You may like to add lettuce and tomato slices for healthier diet.

You may like to check out these sites for benefits of Avocado:

http://www.healthdiaries.com/eatthis/10-health-benefits-of-avocados.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5

Bake your own ….BAKED rice

Preparation Time: 30 mins

Cooking Time: 40 mins

Serving for 2 – 4 persons

Ingredients

20 g shredded Cheddar cheese

20 g shredded Parmesan cheese

20 g shredded Mozzarella cheese

2 – 3 cups of cooked rice

2 Italian sausages (cut into slices)

salt and pepper to taste

2 cloves garlic (finely chopped)

1 tsp of Italian Herbs

150 g sliced chicken thigh

Method

1. Marinate chicken thigh with 1 tsp of light soy sauce, pepper to taste, 1 tsp corn starch and garlic for 20 mins.

2. Spread the cooked rice on the baking casserole dish.

3. Add toppings, chicken mixture, sausages. Add the cheese on top of the toppings. Beat an egg and glaze on top of the cheese.

4. Heat the oven and bake for 30 – 40 mins. Cover the top with the aluminium foil if the cheese turns too dark during baking.

Refreshing Salad

Preparation Time: 30 mins

Ingredients

½ Iceberg Lettuce

½ carrot

½ cucumber

10 g sunflower seeds

120 g cheddar cheese (shredded)

10 grapes (cut into half)

1 small tangerine (peel in slices)

4 Tbsp Italian Dressing

Method

1. Shred the carrot, cucumber and wash with ice cold water. Drain dry.

2. Wash the cabbage and remove the core. Keep the entire leaves and tear them into pieces of approximately 5 – 6 cm X 5 – 6 cm. Drain dry.

3. Wash the grapes, tangerines and drain dry.

4. Grate the cheese.

5. Mix the vegetables and fruits in a salad bowl. Toss with the Italian dressings. Remove and serve with sunflower seed and cheese on top of the salad.