Roast Vegetable Quiche

Preheat oven to 180oC

Ready rolled shortcrust pastry; partially thawed
1/2 small butternut pumpkin, peeled, cubed chunky
1 large red capiscum, thickly sliced
 1 large red onion, cubed chunky
2 large zucchini/courgettes, cubed chunky
Olive oil cooking spray
Thyme leaves
Salt & Pepper

EGG MIX - Mix well in seperate bowl.
6 eggs
3/4 cup cream
3/4 cup finely grated parmesean cheese
Salt & pepper (season well - maybe even add some garlic salt)

Lightly grease large loose bottomed flan dish.
Cover with thawed pastry sheets, leaving some overhanging edges (tidy up before baking). Prick with a fork.
Sprinkle cut & cubed veges  evenly over pastry base.
Pour over egg mix & bake for 45mins at 180-200oC fan-forced oven until pastry golden & vegies cooked & tender & egg mix has risen. Sprinkle with fresh thyme sprigs ~ 5 bmins before end of cooking time.Serve warm or cold.

Fiona's Chocolate Chip Cookies

These are the recipe of a former work colleague & those of us that have tried them say they're the best - chewy with big hunks of chocolate - scrummy :)

• 1 block kingsize energy chocolate (or a dark chocolate) 
• 1 cup sugar 2 tsp baking powder 
• 4 Tbsp condensed milk (unsweetened preferably)
• 8 oz (200g) butter
• 2 cup flour 
• 1/4 tsp salt 

1. Chop chocolate. 
2. Cream butter, sugar & condensed milk. 
3. Mix in flour etc (add a little more flour if too wet). 
4. Add chocolate chunks last & mix.
5. Place small spoonfuls on baking paper on a tray & slightly flatten with a fork. 

Bake 12-15 mins at 350oF (180oC).