You might remember my picture of baked potatoes all beautifully wrapped in foil, well this is what I do when I'm really busy ! I just stick a few in the slow cooker, turn to HIGH, season, pop the lid on and go on my merry way ! Four hours or even later you have perfect baked potatoes without having to be there to put them on. Not using foil makes them crispier, especially where they have been touching the cooker, but we like crispy bits.
Last night and tonight I'm away at meetings over supper so to save MasterShoestring eating everything in the fridge I've been leaving a quick meal with instructions ! Last night's was baked potato with leftover chicken and salad. Tonight's is a quick cheese and egg pudding to be eaten with frozen mixed vegetables.
Cheese and Egg Pudding
1 cup homemade breadcrumbs
3 eggs
100g grated cheese
enough dairy or non-dairy milk to thin out the breadcrumbs 1 cup is usually enough
Mix all together and turn into a greased oven proof dish. Bake at 200C for 30 minutes.
When it has finished baking it is all puffed up like a soufflé which makes it look better than it sounds !
Both of these dishes are quick, easy and fool proof and save on eating a take away on a busy night !
I must try this.
ReplyDeleteCheese and egg pudding - I've never heard of this, sounds excellent! Great way to enjoy your veggies :)
ReplyDeleteI hope that you both enjoy it ! When it works it puffs up like a soufflé !
ReplyDelete