In My Kitchen

In my kitchen

In my kitchen there is a lot of delicious, fresh, seasonal food — avocados and mangoes, crunchy cucumbers and peppery rocket. We have fresh fruit every morning and the peaches and nectarines have been juicy and delicious. I am picking little tomatoes and green beans from the garden. And yes, more silver beet!

In my kitchen there has been a lot of baking and roasting this month. That’s because our normally hot, summery January has been chilly and grey. More oven work, less salads and BBQs.

In my kitchen I have been trying out new recipes and really enjoyed this one ~ oatmeal, spinach [or, in my case, silver beet 🙂 ] tomato and feta cheese tart. It came from the kitchen of the Lady with Red Specs and can highly recommend both her blog and the tart.

You can see that I managed to save a portion for my lunch.

In my kitchen I made a similar dish, one that I call That Eggy Pie Thing ~ so similar I almost mixed up the photos! It doesn’t have pastry. Instead the flour seems to fall towards the bottom to create a firmer base. I don’t know if that is what is meant to happen, but it does, and I like it. It’s great because you can add anything you like to it. The original recipe included chopped ham, but I don’t usually have any. Bacon would be good to.

2 cups milk

4 eggs

1 cup grated cheese

3/4 cup plain flour

1 onion (I cook the onion before I put it into the mixture)

2 bunches of asparagus (but this time I used tomatoes)

You can also add capsicums, mushrooms, or whatever you would like to experiment with.

Preheat the oven to 200 C or 180 fan forced. Grease a 6 cup ovenproof dish. Whisk together the milk, eggs, cheese and flour until well combined. Pour into prepared dish and arrange the asparagus on the top. Bake for about 35 minutes or until set. [In my crummy oven that is longer than 35 minutes 😦 ]

Can’t get much easier than that!

Photo copyright: Anne Lawson, 2015
Photo copyright: Anne Lawson, 2015

In my kitchen were some helpers. Miss C and Miss B came over for lunch. While the Fella BBQed the chicken thighs we got the inside things ready. Miss C is 10 and did a great job of cutting up the capsicums and carrots for the salad. Meanwhile Miss B set the table, arranging everything just so. They both love vegetables and were dying to eat the little tomatoes we had picked from the garden just before.

In my kitchen were other guest who came over for dinner. Denise brought a delicious salad made with oranges and I made a roast vegetable one.

Chop up a range of vegetables. In my mix were capsicums, sweet potato, zucchini, a leek and potatoes. Put them in a bowl, add olive oil, salt and pepper and mix to coat the veggies. Roast. When they are soft and the edges beginning to brown, take them from the oven, place onto a pile of rocket and pour over a dressing of balsamic vinegar and oil.

For dessert I made Celia’s ricotta slice. I have spoken about this before, and just love it. So did everyone else!

Lastly, In my kitchen was a roasted eggplant for tonight’s dinner. Again super easy, and surprisingly quick.

I halved the glossy, firm eggplant [aubergine], scored the flesh and salted it. Leaving that to one side, I opened a tin of tomatoes [but use chopped fresh ones if you like], added finely chopped spring onions, capsicum [must win Ingredient of the Month for January!], zucchini, salt and pepper. It was way more mixture than I needed, but will be handy for other meals this week.

After washing the salt from the eggplant I fried both halves for a couple of minutes. While that was doing I thinned down some soya bean paste with hot water. This is my secret ingredient. I love the Japanese dish nasu dengaku ~ eggplant and miso paste ~ and though why not combine the miso with the tomato mixture? So I painted the cut side of the eggplant with the paste.

Photo copyright: Anne Lawson, 2015
Photo copyright: Anne Lawson, 2015

Spooned on the tomato mixture

Photo copyright: Anne Lawson, 2015
Photo copyright: Anne Lawson, 2015

Added cheese, of course!

Photo copyright: Anne Lawson, 2015
Photo copyright: Anne Lawson, 2015

Into the oven for about 20 minutes ~ could be even quicker in non-crummy ovens. And there it is. You can probably tell I am not a food stylist 😉 but boy did it taste good!

Photo copyright: Anne Lawson, 2015


So, what’s been happening in your kitchen this month? Head over to Celia’s blog at Fig Lime and Jam Cordial. Each month she hosts In My Kitchen, and it’s almost as popular as My Kitchen Rules!

19 replies on “In my kitchen”

Yum, eggs and fresh veges-salad: staples in our household. I make That Eggy Pie Thing. For me, it’s origin goes back decades to my childhood when it was called Impossible Pie with savoury and sweet variations trotted out for “bring a plate” occasions. It now forms the basis of “Fridgeata” which is regularly on our menu. The G.O. unfailing comments how much he loves it, and also always saves a bit for lunch. If I’m lucky sometimes there’s enough for mine. Roast vegetable salad is also a regular… I’m pre-making some tonight for a quick dinner tomorrow when I know we’ll be home too late to go to any trouble. The G.O.’s not an eggplant fan, but I love it, and yours looks delicious 🙂


Frideata — perfect name! I had never thought about a sweet version. Do you add sugar (apple juice?) to the mixture or is it just fruit on top? Hmmm, now you have got me thinking! It makes a great lunch. It is still tasty cold and holds together well, so you could eat it without a fork if necessary. How was you roast veggie salad?


Sugar is the sweetener but there are various versions of Impossible Pie –
Roast veg salad was good for last nights dinner by the barometer that the G.O. took ALL the leftovers for lunch today.
I roasted a 1/4 organic Kent pumpkin, and boiled 1 1/2 cups tube pasta the night before. Last night I chopped & lightly tossed in a frying pan so as to just warm through fresh sliced green beans, a whole red bull pepper, red onion, and 4 leftover sausages as well as the pumpkin. I tossed it together with a couple of cubes of Meredith goats cheese plus some of its oil, fresh basil leaves, fresh ground mixed pepper and chopped dried figs. All stuff I just had to hand… I love dinners like that 🙂


I am going to find a proper recipe for the Japanese dish. However, it can’t be much more than what I do. Miso and eggplant is, surprisingly, a match made in heaven! Let me know is you like it.


Oooh, I like the eggplant recipe – they are in my kitchen this month too and I’m looking for some inspiration! Eggy pie thing sounds like perfect breakfast, lunch and dinner! Happy February 🙂


Hi Anne. I couldn’t find any miso so I ended up frying up the eggplant in a little olive oil and adding it to my Spanish chorizo and prawn stew. It was delicious 🙂 Your suggestion is still on my list though!


I’m not sure there’s anything better than having little helpers in the kitchen! Both your eggy cheesy things look fantastic and how good to know that the miso-tomato-cheese combination worked well on eggplant. Thank you for enjoying the ricotta slice so much! I must make it again, Pete loves it too! 🙂


Anne, your roasted veggies on salad greens sound delicious — so do your egg dishes. (And, I think your photos are fine!) Some of the best, most tasty dishes I’ve made — over & over again — were shared in “non-food-stylized” manner (before “backgrounds and bokeh” became trends.) What matters most is sharing your ideas! My hubby and my dinner table and my stomach thank you.


I don’t think I have ever been thanked by a stomach before — or a dinner table either! The roast veggie salad was very tasty, and I am so glad that you like what I have written about.


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