The best laid plans of mice and men. The weekend that was!
I am a very organised person, and I before I get up in the morning, I am already thinking of what I plan to do that day. This weekend we didn’t have a lot planned socially, which made a nice change. Without much organised, it turned out to be a weekend that required flexibility. There was talk of drinks on Friday night with friends, but we were tired and ended up staying home instead. We had ideas to look for a new car but that did not eventuate and I ended spending my Saturday afternoon watching local rugby at our nearby club, followed by watching the Chiefs v Crusaders match that evening.. Our daughter’s transport plans from town changed early Sunday morning, which meant a quick dash to the bus stop in the middle of the night! A lunch we had organised on Sunday did not eventuate as one of our friends was ill, so we ended up going on a long drive, and talking to friends from Australia instead. Some times I like not organising anything, just to see what will eventuate. I have proven to myself I can be adaptable. With lots of cooking practice, I am very adaptable in the kitchen too.
I hope to encourage my readers to be adaptable with their cooking too! The key is having a well stocked pantry. Okay, this does require some organisation, but it will make life easier in the long run and will give you freedom to chose. For those recipes you cook on a regular basis, make sure you have the key ingredients on your standard shopping list. There are some items I just have to have in the pantry or fridge. Some of my favourites are bacon, feta cheese, pasta sauce, tinned tomatoes, eggs. Also certain freezer items come in handy, on those panic meal nights, such as frozen peas, chicken breasts and flaky pastry.
On Friday night, I had no idea what I was cooking for dinner! I usually avoid cooking Fridays, so it has to be easy! I went to the fridge, to see what had to be used. Ingredients are adaptable when you know how. Friday night was easy, bacon and eggs turned into “Bacon and Egg Pie”. This is also great for a weekend lunch, when you want to whip something up quickly.
This recipe is adapted from the Edmonds cookbook.
BACON AND EGG PIE
2 sheets of pre-rolled flaky pastry
1 red onion chopped
5 rashers of bacon, chopped
baby spinach, optional
milk, to glaze
Line a shallow 20 cm square shallow baking dish, with a sheet pastry.
Sprinkle onion and bacon evenly over pastry. Break eggs evenly over bacon and onion. Pierce eggs if you desire, so the yolks run slightly. Scatter over baby spinach.
Place second sheet of pastry over filling and brush top with milk. Bake at 200 deg C for approx. 30 minutes, or until pastry is golden.
The pie can be eaten hot or cold. Recipe can be adapted to suit quantities required, and pastry cut to suit any baking dish you may have.