A quick cooking update

Again, mainly for my own reference, here’s some recipes I’ve made recently – and on some occasions made a couple of times already. I made most of these because I had a heap of ingredients to use up – natural yoghurt and sour cream. They’re not generally things on my shopping list, but with the success of some of these, they may well be!

The quiche! This was a great quiche, cooked for work and with enough leftovers for a meal for the next couple of nights. Made using cottage cheese and natural yoghurt, I added some lightly cooked pumpkin and grated carrot to the mix as vegies of choice – basically the vegies I had on hand. It worked quite well and was quite filling.

Quiche

Lemon Yoghurt Cake! I cut down on the sugar – 1 cup rather than 1 & 3/4 and increased the oil as some commenters on the recipe had suggested. I think it was still a little oily, so next time I will cut that back also. A nice cake and again, fairly filling, and one I will make again, remembering to cook it a little slower (or cover it with foil earlier as the top got a little dark).

Lemon cake

Beef Stroganoff! This time it was sour cream I had to use up. Made my own beef stroganoff, from scratch and yes, without mushrooms! I shall probably make this again, but possibly a little less sour cream as it was a bit rich the next couple of nights (basically I halved the recipe, but threw in all the sour cream I had left).

Beef Stroganoff

Apple Sour Cream Cake! I’m not sure where the cake part of it came from, but this was so easy! I have already made it again, I used a pre-prepared base and layered thinly sliced apple and pear through it. The filling part comes down quite nicely to equal parts brown sugar and flour, with some nutmeg and cinnamon thrown in – so it is easy to adapt to however much you need. I just spread a random amount of sour cream over it, and when I cooked the second one, I made sure that it was in the middle of the oven and cooked for a little longer, a little slower.

Sour Cream Apple Cake