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Delicious Recipes!

Our appetite for creativity is not limited to pixels and print. Here’s a selection of some our favourite home-made culinary delights. All recipes lovingly donated by family and friends:

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Mum's Bacon and Egg Pie

Mum's Bacon and Egg Pie

Serves 6-8

I first started making this recipe in New Zealand in the 70s when my little 4 yr old (Paul) would not eat eggs. Initially, it did not have peas, corn and sun dried tomatoes. Paul loved it, along with his younger brother, Sean. It proved to be an excellent recipe for picnics when we would take all three boys (including younger brother, Andrew) to the beach at Bribie Island. After a surf swim with their Dad, Paul and Sean would rejoin Andrew (a toddler then) and I for a picnic lunch along the Pumicestone Passage. They would hoe into the pie ensuring neither got a bigger piece than the other!
Merilyn Fleming

Ingredients

  • 6-8 eggs, slightly stirred
  • 4 bacon rashers, roughly chopped
  • 1 small onion, grated
  • 1 packet of puff pastry (or sheets of puff pastry)
  • Parsley, chopped
  • Ground black pepper
  • 1 cup mixed frozen corn and peas
  • Quantity of chopped semi sun-dried tomatoes (optional)

Method

  1. Preheat oven to 200 degrees Celsius (or as per directions on pastry packaging).

  2. Line pie dish with half of pastry (either rolled or sheets); brush a little milk around the edge.

  3. Spread bacon over base.

  4. Top with grated onion.

  5. Pour in egg mixture (retain a small quantity to brush top of pie).

  6. Gently stir in corn/peas plus small quantity of semi sun-dried tomatoes. Sprinkle with pepper (and salt if you want).

  7. Cover with remaining half of pastry. Pinch edges with fingers.

  8. Brush top with small quantity of the egg mixture. Cut two vents in top of pastry.

  9. Bake for 30 to 40 minutes or until golden brown.