It has been a huge week.  With me running at the spur of the moment to be with my daughter in Brisbane.  She  has been unwell and in hospital so I went to give her a bit of a hand and to look after my gorgeous granddaughter and of course my daughter as well.  Really, any excuse for me to go see my kids would do. 

Luckily, my daughter is on the mend.  I came home last night, with many orders to do for my crafting.  I have spent almost all day today trying to catch up, hence where I would normally have my dinner menu already thought of before I even get out of bed, today, my mind was really elsewhere.

So come 5pm tonight , I was in panic station.  which is usually not the case.  Of course I haven't been to the supermarket either so had to make do with what I had in the fridge/freezer and pantry.  I also needed to clean out the fridge of food stuffs before we go away.

This is my recipe for Bacon and Brie quiche.  Hope you enjoyed it.  It worked a treat as usual in my house.

Serves 4 with a side salad.

Frozen puff pastry (about 2 sheets)
a few squirts of oil
rindless bacon approx 250g chopped
sliced onion
garlic clove crushed
cup of peas or mixed vegetables
1 cup of cream
3-4 eggs
approx 60g of Brie
thyme leaves

1. Preheat oven to about 220 degrees Celsius. and lightly grease a pie plate.
2. Line pie plate with pastry and trim to fit rolling edges.
3. Bake for approximately 10 minutes, until puffed.  Press down centre, cool.
4. Reduce the oven to approximately 200 degrees C
5. Whilst the pastry is cooking, saute bacon, onion and garlic until onion is tender.
6. Whisk eggs and cream together and season to taste.
7.  Spread the the peas/mixed vegetables and the bacon mixture into the the shell.
8. Pour the egg mixture on top, top with the cheese and sprinkle thyme over the top.
9. Bake for approximately 30 minutes.  Can be served cold.

Would love to hear how you go with it.

Chocolate Thin Mint Brownies

Today was family dinner day. We take it in turns with Victor's brothers to get together for a meal every 2 weeks or so.

Today, was his brother Basil and wife Leonie turn.  Since I need an excuse to cook something different I always take these family dinner opportunities to try out different recipes.  Today, I took some rice pudding for Basil (he loves rice pudding) and also made some Chocolate Thin Mint Brownies.  I found this receipe in the Six Sisters blog sometime ago, and here it is with pictures of how it looked each step of the way and also in the end.

I would love to know how it went for you.

Chocolate Thin Mint Brownies

Brownies:

1 1/2 cups melted butter

3/4 cup cocoa

3 cups sugar

6 eggs, beaten

1 1/2 tsp vanilla

3/4 tsp salt

2 1/4 cups sifted flour

Whisk together melted butter and cocoa. Add sugar, eggs, vanilla and salt. Mix well, then stir in flour by hand. Do not over mix. Spread in greased 12x17-inch cookie sheet and bake at 350 for 25-30 min. Cool and then put in the freezer for 20 minutes.

I didn't have a 12 X 17" cookie pan so used a Lamington pan. I believe it came out of too thick because of this. Next time I would be using the size recommended.  This was how it looked when it came out of the oven.

Mint Frosting Layer:

3/4 cup butter, softened

3 Tablespoons milk

3 cups powdered sugar

1 1/2 tsp peppermint extract

Green food coloring (optional)

For frosting, mix butter, milk, powdered sugar and extract. If you want to add color, add your food coloring (you could also use red food coloring). Frost brownies and then put in freezer for another 20 minutes.  

I used a stick blender because I couldn't be bothered to get my whole mixer out. It seemed to work ok.   And this is how it looked.

Chocolate layer:

2 1/4 cups semi-sweet OR milk chocolate chips

3/4 cup butter

Directions:

Melt chocolate chips and butter in a double boiler (or in the microwave) and spread on top of the frosting layer. Freeze another 20 minutes to set.

I melted the butter and chocolate chips in the microwave jug for 1 minute and then stired it until all the chocolate was fully melted.. I didn't feel like cleaning the microwave if it exploded ! It does look quite watery but don't worry.

The chocolate does set very quickly because the mint is frozen. So you need to pour and spread quite rapidly.  There seems to be too much chocolate when you are pouring, but because it sets so quickly and there is enough. Mine ended up looking like this when the chocolate was poured.

And the end result:

This was all that was left over after the lunch, I left some at my in-law's house, gave some to my neighbour (might I say she was very impressed).  I think I might freeze it otherwise it will be chocolate overload.



If you like Brownies you won't think the brownie part is too thick. But as I said the next time I will be making this a little thinner.


Enjoy.

 

Chocolate Thin Mint Brownies

Brownies:

1 1/2 cups melted butter

3/4 cup cocoa

3 cups sugar

6 eggs, beaten

1 1/2 tsp vanilla

3/4 tsp salt

2 1/4 cups sifted flour

- See more at: http://www.sixsistersstuff.com/2011/04/chocolate-thin-mint-brownies.html#sthash.135UDaYB.dpuf

Chocolate Thin Mint Brownies

Brownies:

1 1/2 cups melted butter

3/4 cup cocoa

3 cups sugar

6 eggs, beaten

1 1/2 tsp vanilla

3/4 tsp salt

2 1/4 cups sifted flour

- See more at: http://www.sixsistersstuff.com/2011/04/chocolate-thin-mint-brownies.html#sthash.135UDaYB.dpuf