It’s clear, I have been away for a pretty long time, over a month or so. I got to receive quite an number of emails from you guys and met most of you outdoors asking if I will be back soon with the posts on recipes. Well, a part of me actually thought you guys don’t read my blog, but we have clearly established that now. You’ve asked where I have been, well… I am prepping on a new journey, totally something related to my comfort zone with a twist. A few of you know what am talking about, since you already made orders on them.

My Baking business, “Tastie Bakes” is almost up, and  running. I started this business on Sunday 26th November 2016 at my own back yard, immediately after speaking with my dad on phone that Saturday. Apart from the norm of checking up on his daughter, he asked me “Imagine your current employment ended today, what will be your next move??”

Then he hinted, I love your cooking, Missed your cooking since you moved out 4 years ago, and you’ve got something magical when it comes to food. If you need my help, let me know, but make it work”.

His last statement got me thinking, why sit on my skills and I can actually bring joy with smiles on client’s faces, oohs and aahs and still make money out of it?? Well, chapter one  is almost done.

For more details on what I bake, sell and the prices, Check it HERE or read my previous articles HERE

Cheers #ToCreatingJobs

…………..

Let’s me teach you how to make:

“Spinach Cheddar Egg Casserole” {Or Egg Bake}

Prep time: 10 mins  BAKE time: 50 mins   = 1 Hour

Serves: 4 pax

MAIN INGREDIENTS:

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  • 1 bunch of fresh spinach
  • 10 eggs – room temp
  • 1/2 cup of grated cheddar cheese {Use any other}
  • 1 finely chopped onion
  • 1 tomato – finely diced
  • 2 tomatoes – circular sliced
  • 3 cloves of garlic – minced
  • 2 bullet chilies -Chopped
  • Sunflower – cooking oil

SPICES:

  • Salt + Turmeric + ginger powder

TOOLS:

  • 8 by 8 casserole baking dish
  • An Oven
  • Fork Or Electric hand mix
  • Sauce pan /Sufuria

 

INSTRUCTIONS:

1. PRE HEAT THE OVEN  -180 Degrees Celcius .

On medium heat, In a sufuria, add the oil + onions + garlic + dices tomatoes + bullet chilies. Saute for 5 mins till they are all soft. Add the seasoning – to help the onions sweat. Add in the Spinach combine and let it steam for  2 mins. Turn off heat – Let it cool for 30 sec.

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2. Apply oil onto your casserole dish – the bottom and the sides. Pour the spinach mix on the dish and spread it out. Beat the eggs on a separate bowl till combined. Season with Salt. Pour the egg into the baking dish and mix well. Place the sliced tomatoes on the egg mix and sprinkle the cheese on top.

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Bake in the oven for 50 mins or until the egg cooks through.

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Once baked, it should look like this!!

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Bon Appetite!!

Much love,

TD.

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Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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