Ham and Mushroom Quiché

One of my favorite "Quick meals"

(Makes 2)

2 Cups flour (8oz) (250 gms)

1 ½ tsp baking powder

185 gm (6oz) hard butter

1tsp salt

1tsp sugar

1 egg (optional)

¼ cup cold milk

Filling2 cups (or less) milk or a mixture of cream and milk

3 eggs

1 tbsp butter

1 small onion chopped

2 pods garlic

1/2 capsicum - chopped

 250 gms mushrooms cleaned and chopped small

125 (4 oz) ham / boiled chicken chopped (optional)

1 cup (4 oz) finely grated cheese

1 tsp salt

½ tsp pepper

2 tsp thyme or mixed herbs

For the crust:

Sift flour and baking powder, salt and sugar into bowl and grate the butter into it.  Mix it gently until it is crumbly. Whisk 1 egg and 1 teaspoon cold water milk in small bowl; add to the flour mixture. Make a soft dough using more milk if necessary. Knead gently till dough comes together - do not over-handle the dough.

Wrap in cling film and chill for one hour – or till required.

Butter 9 ½ -inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface large enough to cover the bottom and sides of pan. Transfer the dough on to the rolling pin and gently lower it into the pan, pressing onto bottom and up sides. Trim off any excess dough with the back of a knife. Preheat oven to 400°F. Butter large square of foil or butter paper and press it onto crust. Fill with dried beans.  Bake for 20 mins till golden – remove beans and foil and bake for 10 more mins. Brush with egg white. 

For filling:
Melt the butter in large nonstick skillet over medium heat. Add chopped onions and sauté about 2 minutes. Add chopped garlic and green capsicum.  Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 1 tsp thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350°F. Sprinkle 1 tsp thyme over the base then scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. If using chicken or chopped ham, sprinkle this over the base along with the mushroom

Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature

Tomato Soup

Ingredients:

4 tomatoes

1 onion

1 small carrot

3 cloves garlic

3 cups water

2 cloves

1 inch cinnamon

5 pieces black pepper

1 tsp salt

1 tbsp cornflour

1 tsp sugar.

A sprig of mint


Method:

Chop up the tomatoes, carrot and onions roughly.  Put them into the pressure cooker along with the rest of the ingredients and water.

Cook for about 2 whistles

When cool, strain and churn the residue in a mixie and strain again into the soup

Mix 1 tblsp cornflour in a little water and mix it into the soup.  Keep stirring on heat so no lumps are formed, and the soup thickens. Check for taste.  At this stage I normally add 1 tsp sugar, and sometimes one sachet of veg or chicken seasoning for that extra kick!

The end result is a beautiful smooth tomato soup.

Pour it out into a bowl with a ladle. Dot the centre with a spoon of cream, twirl it around a bit. Dust some black pepper powder over the cream and serve with toast.  Wolla!

A Quick Potato Pie

Ingredients:

250 gms potatoes, peeled and boiled
4 eggs
250 gms cream
120 gms cheese
4 tbs boiled spinach, chopped fine
1tsp salt for the cream mixture
Pinch of black pepper
Grated nutmeg

Method:

Slice the boiled potatoes and line the base of a pie dish or the cassarole in which you will be serving.
Top this with chopped pieces of cheese and the spinach.
Beat the eggs, add the cream, salt, pepper, and nutmeg
Pour over the potato mixture in the dish and bake at 350o C for 30-35 mins, till the top is golden brown.

Brownies

Brownies are by far my favourites. Anytime is "Brownie- time!"  I have been trying out various recipes for brownies, but I find this recipe to be really chewy and gooey!

Brownies

Ingredients

375 gm soft  butter

375 gm dark chocolate

6 large eggs

1 tablespoon vanilla extract

500 gm caster sugar

225 gm plain flour

1 tsp baking powder

1 teaspoon salt

1 cup chopped walnuts  Method  Preheat the oven to 180°C.  Take a pan of approximately 33 x 23 x 5 1/2cm and line it with foil or butter paper.  In a large heavy based saucepan melt the butter and chocolate together.  Beat the eggs with the sugar and vanilla in a separate pan.  Measure and sieve the flour into another bowl and add the salt.  When the chocolate mixture has melted, let it cool a bit then add the eggs and sugar mixture, and then the nuts and flour.  Beat to combine and using a spatula scrape out the mixture from the saucepan into the lined brownie pan.  Bake for about 25 minutes.  When done, the top should be dried, but the middle should be dark and dense and gooey.  Brownies normally continue to cook a bit as they cool, so by the time you get to eat them, they should be completely done!

Pineapple & Macaroni Salad

Ingredients:

1 small packet macaroni, cooked as directed
1 can pineapple tidbits
2/3 cups mayonnaise
1 cup fruit cocktail
1 1/2  teaspoons salt
1 teaspoon pepper
1/4 cup cream
1/2 cup chopped walnuts

Slices of red capsicum

Instructions:
1) Arrange red pepper slices at the bottom of the mould.
2) Combine the rest of the ingredients in a separate bowl and transfer into the mould.
3) The mixture should be thick.

4) Chill for a few hours.
5) Unmould in a flat plate and garnish with a few sprigs of mint.
6) Yields: 8 to 10 servings.

Apple Crumble

Coming soon!