Gosh, it can get tiresome can’t it!

Thankfully there’s one person in my household I can turn to to help me meal plan, my daughter! When she shoots out all her suggestions I feel the relief wash over me that I don’t have to do all the heavy lifting thinking on my own.  She’ll usually choose familiar recipes, mostly from my blog, but occasionally she’s come up with something random, like San Choy Bow!

So clearly she also provides me with inspirational ideas for recipes and it’s always refreshing adding new meals to my meal planning repertoire. Below I share my new recipe for San Choy Bow which my whole family absolutely loved by the way.

By the way, my daughter’s ALL TIME favourite meal is my Slow Cooked Beef Short Ribs. She can’t get enough of it and luckily it’s probably one of the easiest recipes on my blog!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Noodles
Tamari
Chicken broth powder
Cornflour
Extra virgin olive oil
Cloves garlic
Sesame oil

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San Choy Bow

Servings 6

Ingredients

• 1 cake vermicelli noodles or any time of noodel you prefer
• 2 tbsps mirin
• 3 tbsps soy sace or tamari
• 3 tbsps oysster sauce
• 3 tbsps chicken broth or you can use chicken broth powder (linkied above)
• 21/2 tspns cornflour
• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 1 large carrot, finely chopped
• 1 small corn cob, kernels sliced off
• 140 grams green beans, chopped
• 2 cloves garlic, finely chopped
• 1 tspn ginger, minced
• 300 grams chicken mince
• 5 large mushroom, finely chopped
• 8 large lettuce leaves, cos or iceberg
• roasted peanuts, crushed for serving
• coriander, chopped for serving
• 2 tbsp sesame oil

Instructions

• Prepare noodles as per packet instructions.
• In a small cup or jar, mix together mirin, soy sauceor tamari, oyster sauce, chicken broth, and cornflour and mix together well.
• Heat oil in a wok or large skillet over medium heat. Add onion and saute for a couple of minutes then add carrot and corn kernels and green beans cook for a minute. Add garlic and ginger cook for a minute then add chicken mince. Cook for a few minutes then add the mushrooms until just soft and chicken is cooked through.
• Chop up the noodles into small pieces and stir through. Add sauce and stir through for cook for a minute or two.
• Transfer filling into a serving bowl and stir through the sesame oil. Put lettuce leaves onto a serving plate with the peanuts and coriander on the side to serve. Everyone can fill and enjoy their own lettuce cup! 

If you make this recipe and share on Instagram, remember to tag me @brendajanschek.

Otherwise, feel free to pm me your photos via Facebook.

Some other delicious dinner recipes you might like are Spicy Pork and Vegetable Nasi Goreng and Slow Cooker Coconut Chicken and Potato Curry.

….enter kids and it seems anything that involves dough and a rolling pin is total bliss for them!

So here we are, Quiche Lorraine with Kale, totally made from scratch by my 11 yr old daughter under my guidance and on high rotation here due to the YUM factor. And what’d ya know, it’s so easy and quick to make. Especially the pastry!

Our pastry edges clearly need some work, but that can be our next challenge.

Btw, on the occasions I just can’t be bothered making the pastry, I use Pampas Butter Pastry or Careme Pastry instead.

And if you’re clever you’ll make a double batch and pop slices into your kid’s lunchboxes  for the week and not have to think about what to make again!

If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes, packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Print

Quiche Lorraine with Kale

Servings 6

Author Brenda Janschek

Ingredients

• 200 grams spelt flour
• 100 grams butter
• 1/4 teaspoon salt
• 60 grams chilled water
• 200 grams bacon or ham chopped
• 200 grams cheddar cheese grated
• 7 eggs
• 200 grams pouring cream
• 2 cups kale finely chopped
• sea salt and pepper to taste
• pinch ground nutmeg

Instructions

• Pop flour into a large bowl, add butter and rub together until resembles fine breadcrumbs.
• Stir in salt, then add 2-3 tablespoons of water and mix till a firm consistency.
• Knead the dough briefly on a floured surface then pop in the fridge to chill for around 15 minutes.
• While dough is resting in the fridge, grease a 25cm flan tin and preheat oven to 200 degrees C.
• Beat eggs together then add cream, salt, pepper and nutmeg and add cheese and stir through.
• Remove dough from fridge and roll out to 1cm thickness and line the pastry in the flan tin.
• Prick the base using a fork, cover with baking paper, pop on some pie weights or beans, and blind bake for 15 minutes or until golden.
• Once cooked remove from oven and remove baking paper, pie weights or beans.
• Lower oven temperature to 180 degrees C.
• Spread base of pastry with chopped bacon, then pop in the kale and pour over the egg mixture.
• Bake for 30-40 minutes or until golden brown and firm.

Notes

This is delicious served with a big garden salad and makes a great lunchbox leftover.
For a sharper flavour so a mix of cheddar, parmesan and Romano cheeses, so good!

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other recipes you might like are Egg Muffins and Potato,Feta and Spinach Frittata.

Bren x