Well its been a full on last few weeks with re-decorating our house for selling, cleaning up our beach house to sell and keeping up with classes at the shop. Over the school holidays the first week I taught two classes:
Best of Friends Layout
and this funky kids telephone/address book, both projects I found on the internet and both using the Cricut Expression.
For the first few days of the holidays Olivia went with Kryshina to course for a photoshoot to be her model for her make-up. She took Aimee her girlfriend along and they had a ball. Kryshina got given loads of awesome photos, here are a few, they look so grown up.
On top of this over the weekend I made a couple of gluten free recipes. I adapted my faithful Maggi Quiche Lorraine recipe by removing the pastry base and making it into a self crusting recipe and also Edmonds Peanut Brownies. Find the recipe listed under the picture. This is a gluten free option but if you don't need to be gluten free just use ordinary flour instead and any brand of bacon, plus you can also use pastry sheets for a base, just omit the flour and half the milk.
Quiche Lorraine - Adapted Maggi Recipe - Self Crusting - Gluten Free
25g butter
6-8 Kiwi rashers streaky bacon - chopped - Gluten Free
1 cup mushrooms - sliced
1 small onion chopped
3 eggs, beaten with 1/2 cup milk
1/2 tin Nestle reduced cream
3/4 cup Orgran All Purpose Plain Flour - Gluten Free
2 cups grated cheese ( suppose to be one cup but I like extra)
1/4 tsp nutmeg
Salt & Pepper to taste
Melt butter, saute onions, mushrooms & bacon. Beat the eggs, add reduced cream, flour, cheese, nutmeg & salt and pepper. Once mixed add the saute ingredients (I usually drain off the fat) Stir thoroughly and pour into a greased flan/quiche dish. Bake at 200C for 10 mins then reduce heat to 180C and cook for a remaining 30 minutes. Serves 4-6 also great cold once refrigerated.
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