Beat the Heat these holidays! Cables Wake Park has FREE Entry into the Park and we have something for all age groups to enjoy. Learn to wakeboard or waterski. Slip & Slide on the Aqua Park. Enjoy the free playgrounds. Have lunch at the Lakeside cafe or use the BBQ's..
This is heart-breaking and infuriating. 8 million tonnes of plastic enters the ocean every year. If you're celebrating at the beach and the bins are full, take your rubbish with you- simple as that. This New Year's Eve, let's leave our beautiful beaches cleaner than we found them.
A vegetarian delight as is, or you could add any left over roast turkey, lamb, beef, chicken, pork or ham from Christmas Day for a delicious and very simple Quiche.
SOUR CREAM QUICHE
Serves 4 – 6
* 1 sheet puffed pastry * 3 eggs * 300ml / 10 oz. sour cream * Filling of your choice
Filling; choose from feta, tinned corn, asparagus, baby spinach, semi-dried tomatoes, onion, tuna, chicken.........you are only limited by your taste, budget and what's in the cupboard/fridge.
Line a non-stick quiche dish with puffed pastry. Beat eggs and sour cream. Pour over chosen filling. To taste, add sea salt and pepper and bake in 180C / 360F oven for 30 to 35 minutes or until set.
Optional: Kim’s Mum, Jeannette, often adds a splash of tomato and Worcestershire sauces to the egg mix for extra flavour.
Tip: This is my favourite veggie smuggler recipe, grate whatever vegetables that need to be used into the mix increase the nutrition, taste and value.
Recipe from 4 Ingredients One Pot One Bowl, available from ALL good book and department stores and of course signed copies available from our website with FREE delivery within Australia for just $29.99
Police seized drugs when they forced entry into the Outlaws clubhouse at Glenorchy this morning. The Bearcat (pictured) was used to force entry to the highly fortified clubhouse at about 4.30am. Cannabis and the drug ICE were seized. Criminal gangs are not welcome in Tasmania.
Preheat the oven to 200 ̊C/400F. Heat a large nonstick frying pan, add 1⁄4 cup (60ml) of water and the spinach and cook gently until wilted. Squeeze out excess liquid and set aside. Line a 16cm round cake tin with baking paper and then the sheet of pastry. Add the feta and beaten eggs to the spinach. Mix well and season with sea salt and cracked pepper. Pour the mixture into the pastry case and fold the excess pastry towards the centre. Brush the folded pastry with the reserved egg. Bake for 40 to 45 minutes or until golden and set.
EEZY FREEZY TIP:
This is such a good recipe make double. Cook one tonight and freeze the other for those ‘Easy Freezy’ nights when time is against you. Simply freeze the finished tart before baking, just wrap securely with cling wrap. It will store in the freezer for up to 3 months. To cook from frozen, allow an extra 20 minutes cooking time.
Tip from the team:
Free free to throw some sundried tomato, red onion or corn into the mix, but it really is sensational as per the original recipe.
Recipe from 4 Ingredients Menu Planning, available from all good book and department stores and 4 Ingredients direct now!
Get a signed copy by Kim McCosker for just $19.99 including FREE delivery within Australia.