RECIPE - Pineapple & Sweet Corn Mini Quiche's

This recipe is an absolute hit with kids! I have yet to see a child not love it. There is never left overs with a tray of these are they are SO easy. A real fail safe recipe you know the kids really are going to eat! They can even easily be made gluten free too!


These are perfect for school lunches, picnic's and entertaining. The flavour combinations of sweet and savoury make them a real hit with kids and adults alike. Freezable. Makes 24.

Ingredients

·         1 cup cheddar cheese, grated.

·         4 free range eggs.

·         ½ cup cottage cheese.

·         1 tin Australian sweet corn, drained.

·         1 tin pineapple pieces, in natural juice, drained OR fresh pineapple - local is best!

·         3 sheets butter puff pastry or gluten free puff pastry or homemade pastry.
            1 tablespoon Superfoods for Kidz Vital Veg powder (OPTIONAL) see notes

Method

·         Pre heat oven to 180’c.

·         Lightly grease 2 muffin baking trays.

·         Remove pastry sheets from freezer.

·         Make sure pineapple and sweet corn are really well drained.

·         Crack the eggs into a large bowl, whisk lightly.

·         Add in cheeses, sweet corn, vital veg and pineapple, combine well.

·         Cut pastry sheets into 9 squares.

·         Line each muffin hole with one square. Remove pastry corners (optional).

·         Fill with mixture.

·         Bake for approximately 15 - 20 minutes or until nicely golden and pastry is cooked. This will change depending on the size of the quiches you make.

Notes

·         Perfect portion sized for school lunch boxes.
            The Nutra organics SuperFoods for Kidz range is absolutely amazing and products I happily give to my own children all the time. Everything is honestly labelled and organic, raw, vegan and paleo friendly. Even if you have kids that eat well these powders taste great and can be added to all kinds of foods to really boost their immune system and overall health and vitaliy.
Find them HERE

Toddler Tips

·         Use a miniature muffin tray and this makes lots of tiny, toddler hand sized quiches.

This was a recipe created for the Maleny IGA's Local Product Local Recipe - Promoting local Sunshine Coast producers.

Along with my blog, books and cooking events I am available for professional recipe creation and styling and photography work or even just recipe styling and photography of YOUR recipe.
I specialise in healthy cooking, plant based cooking and product promotion and creating recipes around brands and products.
EMAIL ME for a quote!

Recipe and photography (c) RebeccaMugridge2013

RECIPE - coffee cookies and icecream - Maleny Supa IGA Recipe Cards

If you’re going to have an indulgence, make yourself one that is tantalising and day dreamy like this beautiful and very simple home-made ice cream and cookies. Made with gorgeous Maleny Molinaro Coffee, Maleny Dairies Cream, Rawganix Eggs, divine Noosa Natural Chocolate Co. Cranberries. All products can be purchased from the Maleny IGA.
Ingredients (Ice Cream)

• 600ml Maleny Dairies cream
• 1 tin condensed milk
• 1⁄4 cup double strength percolated molinaro coffee, cold
• 1 packet noosa natural chocolate co. cranberries

Ingredients (Biscuit)

• 1 cup butter
• 1 cup maleny iga brown sugar
• 3⁄4 cup sugar
• 1⁄4 cup cold percolated coffee
• 1 rawganix free range egg
• 1⁄2 cup maleny iga ground almonds
• 2 & 1⁄4 cups plain flour
• 1⁄4 cup walnuts

Method – Ice Cream
• Whip the cream until soft peaks form.
• Combine the cold coffee and condensed milk.
• Gently fold the condensed milk mixture though the whipped cream, adding in the chocolates as you do.
• Pour gently into a container with a lid and put in freezer overnight.
• Serve!

Notes
• Make a mocha version by adding some melted milk chocolate into the condensed milk mixture.• Serve with coffee flavoured biscuits.

Toddler Tips
• Swap the coffee for organic hot chocolate or just leave out for a nice vanilla ice cream.

Method – Cookies
• Pre heat oven to 180`c. • Put butter, vanilla essence and sugar in a bowl, beat together until fluffy.
• Add egg, beat through
• Pour cold coffee in, mix through.
• Sift the flour and ground almond meal into the mixture.
• Mix.
• Roll into balls and place on a tray lined with baking paper, gently push each one down with a walnut.
• Bake for approximately 12 minutes, keeping an eye on them as all ovens run a little differently.
• Cool on a wire rack.
• Serve or store in an air tight container.

Notes
• Add chopped walnuts through the dough mixture.
• Choc chips are good through this mix.
• Replace the coffee with chocolate drink mixture or cocoa powder, for children.
Make it stronger with stronger coffee if desired, you could also use very strong dissolved instant coffee.