Bunbury Farmers Market

Easter Spinach Pie

Ingredients:
1 Bunch Silverbeet coarsely shredded & stems removed
1 tbs garlic finely chopped
1 small onion
6 eggs lightly beaten
½ cup grated cheddar cheese
250g feta crumbled
200g Italian style ricotta
2 tbs finely chopped flat leaf parsley
3 tbs Extra virgin olive oil
Roll puff pastry
Salt & pepper to season

Method:
Sauté onion and garlic with extra virgin olive oil in pot till softened, add silverbeet, steam with lid on and stir till wilted. Strain in colander any excess liquid. Add mixture to eggs and all remaining ingredients. Pour into a greased oven proof dish, top with puff pastry (cut into easter shapes). Bake in a pre-heated oven at 200 degrees for approx. 45 minutes or until set and pastry is brown.

Serves: 4

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Asparagus Omelette Bake

Ingredients:
2 bunches asparagus chopped
2 cups spring onion diced fine
1 cup bacon diced
1 cup grated cheese
2 dessertspoons plain flour
Salt and pepper to taste
8 eggs beaten
600 mls whipping cream

Method:
Beat the eggs, add the cream and mix all ingredients together.  Pour into a large pyrex baking dish and cook in a medium oven till set. Approx 1 hour. Serve with a side salad. 

Serves: 4-6

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Bacon & Egg Brekky

Ingredients:
2 cups spring onion diced fine
2 cups bacon diced
1 cup grated cheese
2 dessertspoons plain flour
Salt and pepper to taste
8 Katie Joy F/range Kojonup eggs beaten
600 mls whipping cream

Method:
Beat the eggs, add the cream and mix all ingredients together.  Pour into a large pyrex baking dish, cover and cook in a medium oven till set. Remove cover and cook till nicely browned… Approx 60 to 75 minutes depending on your oven. Serve with a side salad. Will serve 4 to 6 people. 

Serves: 4-6

Note:  
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: