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Tuesday, May 18

R is for....

Red Pepper and Broadbean Quiche




My cookery challenge continues and this week I am sharing a new vegetarian recipe. There is a true link to reality with this quiche as on Saturday we are having friends round for supper and one is a vegetarian so this was the reason for my choice!


Serves 6
Takes 20 minutes to make, 40-45 minutes in the oven, plus chilling, freezing and cooling

Ingredients
• 200g self-raising flour, plus extra for dusting
• 100g Lurpak Lighter Spread
• 3 medium eggs
• 200ml reduced-fat crème fraîche
• 40g vegetarian Parmesan, finely grated
• Handful fresh chivess, plus extra sprigs to garnish
• 250g freshly podded broad beans ( I will be using frozen ones)
• 280g jar roasted red peppers in oil, drained and roughly chopped



1. Place the flour in a bowl and add the Lurpak spread. Rub in with your fingertips until the mixture looks like fine breadcrumbs. Add 2 tablespoons cold water and work the mixture into a ball. Wrap in cling film and chill for 30 minutes.
2. On a lightly floured surface, roll out the pastry and use to line a 23cm round x 3cm deep loose-bottomed, fluted tart tin – press into the tin if you find this easier. Prick the base several times with a fork and pop in the freezer for 10 minutes.
3. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the pastry with baking paper and baking beans and blind-bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes or until the pastry is dry and pale golden.
4. In a large bowl, beat together the eggs, crème fraîche and Parmesan. Stir in the thyme, broad beans and red peppers and season with plenty of black pepper. Pour into the pastry case and bake for 25-30 minutes or until the filling is just set and pale golden. Cool in the tin for 10 minutes, then put on a serving plate.
5. Garnish with chives, slice and serve with a salad, if you like.


Once again I find I have only managed one blog entry this week, this is because life is busy and we are going to the Isle of Man on June 4th for our annual TT visit so lots to do and I have 2 wedding commissions on too!

No rest for the wicked! lol!

Tuesday, May 11

Q is for Quick!

 
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The hens are producing outstanding eggs - my favourite way to cook them is to poach - as seen here!
I just drop into a pan of boiling water with salt! Done! 2 - 3 minutes until perfection!

Tuesday, May 4

P is for people & Paella!

Paella



When we have friends round I do not like to be stuck in the kitchen at any part of the evening, I like to be amongst my friends having fun!
I tend not to do fiddly food but more of the "Help Yourself" type of dishes.
Paella is a great way to use up any fish, sausage or chicken from the fridge.
Ingrediants are not cast in stone just a great one to cook in advance and eat with bread!

Paella
serves 6
120 ml (8 tbsp) oil
2 large onions, peeled and finely chopped
2 - 3 cloves garlic, crushed
275 g (10 oz) long-grain rice
salt and freshly ground pepper
pinch turmeric
600 ml (1 pt) chicken stock
1 red pepper, seeded
1 green pepper, seeded
225 g (8 oz) white fish, boned
150 ml (1/4 pt) white wine
1 bay leaf
4 - 8 chicken pieces
100 g (4 oz) peeled prawns
Left over spicy sausage
7 g (1 tbsp) parsley, chopped

1.Heat three quarters of the oil in a large frying pan or casserole.

2. Over a low heat cook the onions until they become translucent. Add the garlic.

3. Gradually add the rice and stir around in the onions and oil until the grains are coated with oil.

4. Add seasoning and turmeric to the hot stock and pour on the rice gradually, stirring as the rice is brought to the boil. Cover with a lid or with foil, and simmer gently for 10 minutes.

5. Meanwhile dice the green and red peppers and blanch for 1 minute in boiling water.
6. Poach the white fish in water with a little of the wine and the bay leaf for about 5 minutes.

7. Fry the chicken in another pan in the remaining oil until golden brown and cooked through.

8. Remove the lid from the rice and separate the grains with a fork. Stirring gently, add the peppers, the white fish, prawns, about 150 ml (1/4 pt) fish stock and then add the chicken and stir in sliced spicy sausage.

Cover and cook until rice is separate and liquid is absorbed.