A seasonal quiche recipe for this month. Once again you can either make your own pastry or buy a good quality pastry. Baking blind requires you to fill the uncooked pastry case with baking beans (if you have them) or rice, which weighs the base down. Put baking parchment in first to line your tin and then you can easily lift out the beans or rice. This method prevents ‘soggy bottoms’ When you remove the beans give the case another 5 minute bake to dry the bottom out. You can paint it with egg wash first if you like to seal it, or sprinkle with a fine layer of semolina (a tip of my late Mother’s). This can be a main meal served with salad and new potatoes and is good for vegetarians. Continue reading “June Recipe: Roasted Aubergines, Goat’s Cheese and Smoked Paprika Tart”
This is a somewhat different recipe but I can assure you it is delicious and it keeps so well. To sterilize your jars use your dishwasher and then put them in a low oven so they are just warm when you fill them. If the top of your jars is metal make sure a paper disk is between the sauce and the lid as the vinegar will affect the metal. I also cover mine with clingfilm. I have kept the sauce for over a year and it has still been fine. You can obviously halve the recipe. You might want to use rubber gloves when deseeding the chillies. Do not touch your eyes etc. as the juice will burn. The heat in chillies is in the seeds and pith.
This is a delicious tart. If you are worried about making your own pastry by all means buy shortcrust pastry. Most bags of spinach are pre-washed but if yours is not, do make sure that you dry it really well before chopping (wrap in a teatowel or use kitchen paper). Tarts of any description cook better in a metal tin rather than china if you have both to hand. Do let it cool a little before serving as it will be much easier to slice. Continue reading “April Recipe: Blue Cheese and Spinach Tart with Caramelised Onions”
- 15g. / ½ oz. butter
- 1 onion, chopped
- ¼ tsp. mustard powder
- 1 large cauliflower, about 900g. / 2lbs., broken into small florets
- 600mls. / 1 pint semi-skimmed milk
- 150mls. / 5 fl. ozs. vegetable stock
- 1 bay leaf
- 2 tsps. sunflower oil
- 100g. / 3 ½ ozs. mature cheddar cheese, grated
- salt and pepper
- chopped flat-leaf parsley to garnish
This is a very tasty pudding. Do not forget to take the butter out of the fridge so that it is nice and soft when you make the sponge. I always make my Victoria sponges with margarine rather than butter as I think it gives a lighter texture when made, but the choice is yours obviously.
The rhubarb is roasted first as it holds together better than when it is cooked in a saucepan. Clearly you can serve this with a variety of things – custard, yogurt, crème fraiche or ice cream, apart from the suggestions in the recipe.
January’s recipe is very versatile as you can, of course, vary the vegetables. Make sure you use plenty of seasoning as vegetarian dishes can sometimes be bland. If you are not that keen on pearl barley you could use half pearl barley and some tinned beans and as the recipe feeds 6 you can halve the quantities. I would not personally recommend freezing it. Shallots are much easier to peel if you put them in boiling water first, but you can use red onions or ordinary onions come to that. You can add more vegetables than the recipe states if desired and I would add a couple of cloves of garlic personally and perhaps a tin of tomatoes and some tomato puree. Continue reading “January Recipe: Vegetable Stew with Herby Dumplings”
I hope you will enjoy this trifle. You could, of course, cheat and not make your own sponge and if you do not want to use double cream I find natural yogurt (the Greek style) a really good replacement.
Making your own custard is a bit of a chore but it really is much nicer than custard powder, although you can get the real custard from the chiller section. Just be careful, do not have the heat too high as you do not want to end up with scrambled eggs. I also like proper custard made with Jersey milk, readily available in Handley Organics, it tastes so much nicer and this is Christmas after all!
Have a happy and healthy festive season. Continue reading “December Recipe: Olde English Trifle”