Recipes: Mummy's LCM bars and Quiche

With school starting again this week, we are in a new season of ours life. A season where afternoon tea has to be high in energy and filling. MrT is a Graham. Tired, hungry Graham's turn into grumpy Graham's :D Isn't that right MotherInLaw, its a family trait?

I need something different from the standard choc chip biscuits that are always available. Not to mention the other three kids are also needing a good afternoon tea. A bowl of fruit salad and a LCM bar. It is also a great time for the kids to sit around the table and chat.

This recipe is simple and economical. I pressed some mixture into muffin trays and put chocolate on top. For chocolate bars, mix chocolate melts in the pan with the butter.

Mummy’s LCM bars

5 cups (120g) Rice Bubbles (I used Homebrand Rice Pops)

120g butter, chopped

1/4 cup golden syrup

1/3 cup (90g) crunchy/smooth peanut butter

1/4 cup (60g) sugar

1. Grease 20cm x 30cm lamington pan. Line with baking paper.

2. Put the butter, golden syrup, peanut butter and sugar in a small saucepan. Stir over medium heat until the sugar has dissolved.

3. Simmer for 5 minutes, uncovered and without stirring, until mixture thickens. Take off heat. Stir in cereal. Mix until evenly coated with sugar mixture.

4. Press firmly into the pan, with the help of the base of a glass. Cover with plastic wrap. Refrigerate until firm. Cut into fingers.

This was tonight's dinner with a simple salad and a dinner roll. It was very yummy! I added some basil pesto and garlic to the bacon and onion as it cooked.

Quiche

2 sheets ready rolled shortcrust pastry

1 tablespoon olive oil

1 brown onion, finely chopped

4 rashers bacon, rind removed, finely chopped

1 cup grated tasty cheese (a handful)

4 eggs (I personally love using duck eggs in my quiches)

1 teaspoon plain flour

300ml cream (no cream in the fridge? Use more milk and some extra flour)

1/2 cup milk

1. Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.

2. Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.

3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool.

4. Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Add bacon, onion and cheese. Pour into pastry dish. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

I trust that these recipes are easy to read and to make.

Let me know how you go.

XOX