Wednesday, 11 October 2017

Spicy Potato Quiche

I've been on a mission to cook and bake from my almost 200 cookery books this year. The recipe for the Spicy Potato Quiche is from one of the first baking books I brought, Readers Digest Baking Bible. I often visited WH Smith back in 2011 at Birmingham New Street when I was studying for my Masters degree. Flicking through the array of baking recipes I was amazed by the eclectic range of recipes, many were distinctively American, others were incredibly retro and many more, such as this recipe, were very inspiring.  I have probably blogged about quiche and it's variant more so than other savoury bake. The French inspired bake has so many variants, from the simple egg and bacon filling to the more adventurous sort such as this spicy potato and leek variant. I wasn't sure whether the weight of the potato make the quiche heavy as I much prefer a light and airy quiche.





For the pastry

170g plain flour
2 fresh red chillis, seeds removed, finely chopped
2 teaspoons chopped fresh thyme
1 egg
80ml sunflower oil
1 tablespoon lukewarm water

For the filling
350g waxy new potatoes
250g leeks, cut into 1 cm slices
65g gruyere cheese
2 tablespoon chopped chives
55g rocket, roughly chopped
2 eggs
150ml milk

Serves 4
Preparation Time: 30 minutes plus 30 minutes resting
Cooking 40-45 minutes

Method
Use a baking tray and a 20cm round, flutter loose-based quiche tin. Sift flour and a pinch of salt into a large bowl. Add the chilli and thyme, then make a well in the centre. Whisk the egg, oil and water and add to the dry ingredients; mix quickly with a fork to make a dough.
Place the dough on a lightly floured work surface; knead briefly just until smooth. Place in a dry bowl, cover with a damp cloth towel and leave to rest about 30 minutes before rolling out.
For the filling, cook potatoes in boiling water for 10-12 minutes or until almost tender. Steam leeks over the potatoes for 6-7 minutes, until tender. Drain thoroughly and leave until cool enough to handle.
Preheat oven to 200C (gas mark 6) and put the baking tray in to heat. On a lightly floured work surface, roll out pastry thinly to line the flan tin. Scatter half the cheese in the case.
Thickly slice the potatoes and toss with the leeks, remaining cheese and chives. Season with salt and pepper. Arrange half the potato and leek mixture in the pastry case. Scatter rocket on top then add the rest of the potato and leek mixture.
Lightly beat eggs in a jug. Heat milk to just below boiling pint then add to the three eggs; whisk gently to combine.
Place tin on the hot baking tray. Pour the warm egg custard into the case. Bake for 10 minutes, then reduce oven temperature to 180C gas mark 4. Bake a further 30-35 minutes or until the filling is lightly set. Leave quiche in the tin for 5 minutes. Serve warm.

xxx
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Friday, 6 October 2017

September Eats 2017

September was another foodtastic month. Visiting restaurants in Birmingham, Dudley, Stafford and Liverpool.

Tinseltown - Birmingham


Harvester - Dudley


Cosy Club - Liverpool






Verso Lounge - Stafford



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Saturday, 30 September 2017

Pasta Infographic

Everyone loves pasta, the Italian classic and what's not to love about pasta. Versatile, economical and delicious, pasta is a firm favourite in British kitchen. But did you know there are so many different varieties there, much more than the favourites such as spaghetti, taglitelle and fussili. The lovely people at Jamie's Italian have created an infographic which shows the different types of pasta and their origin. 

Image courtesy of Google.

Agnolotti 
Stuffed pasta that's similar to ravioli but made with just one piece of pasta that's folded in half. This pasta originating Piedmont. 

Annellini 
Small rings of pasta that's mostly used in soups and broths. Apparently it was inspired by African women the Italian military met during WW1. This pasta originates in Siciliy

Bigoli 
Long, thick spaghetti-like pasta that's traditionally made with buckwheat flour and duck eggs. This pasta originates from Veneto. 

Campanelle
Pasta that's shaped to resemble a bell-like flower. With a hallow centre it is perfect for capturing sauce, this pasta is usually served in a thick sauce and originates from Puglila. 

Cannelloni
Cylindrical pasta stuffed with a filling usually spinach and ricotta or mince. The pasta's popularity took off after Second World War. This pasta originates from Naples.

Cappelletti
A relative of tortellini but more elongated and with a different stuffing. It's usually served as a first course at Christmas in northern Italy, this pasta is from Modena

Caramelle
Stuffed pasta that's similar to cannelloni but shaped like a sweet. Caramelle is often served on festive days or as part of Sunday lunch. Caramelle originates from Parma.

Cavatelli
Small pasta shells that look like miniature hot dog buns, originating from Puglia.

Corzetti 
Large coins of pasta, decorated with a wooden tool. The pattern also helps the pasta hold on to sauce. The pasta originates from Liguria. 

Cuscussu
Cuscussu pasta originates from Sicily and is a pasta which is made by sprinkling water on to a bed of semolina which is stirred until tiny balls of flour are formed. 

Farfalle
The popular bow tie pasta originates from Lombardy and is made from a rectangular sheet that's pinched in the middle and trimmed at the ends with pinking scissors. 

Fusilli
Shaped like a corkscrew and originating from Molise is usually served in a vegetable sauce or seafood. 

Garganelli
Egg-based pasta formed by rolling a flat square into a tube and originates from Romagna. 

Gnocchi
A popular pasta, these soft doughy balls originates from the Middle East and is made from semolina, flour, egg and potato. 

Lasagne
My favourite Italian pasta, originates from Naples and when layered with sauces and other ingredients makes the famous lasagne. 

Penne
My sister's favour, these smooth cylindrical pasta originates from Campania. 

Raviolli
Little square parcels made by pressing two thin layers of fresh pasta together with a filling in the middle, originating from north eastern Italy.

Spaghetti
The most popular pasta in the world, the spaghetti consists of all pasta consumption. The famous spaghetti originates from Sicily. 

Tagliatelle
Originating from Emilia-Romagana, tagliatelle are long flat ribbons of pasta which is thought to have created by a court chef who was inspired by Lucrezia d' Este's hair.

Tortellini
Also originating from Emilia Romagna, this pasta is usually stuffed with meat or cheese. 

In collaboration with Jamie's Italian. 
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The Flexible Vegetarian Review and Giveaway.

The Flexible Vegetarian is the fifth cookery book by TV Cook and food editor, Jo Pratt. This is the first cookery book that I have of Jo's, focusing on delicious and practical recipes which can easily be catered for vegetarians and meat eaters alike. Jo focuses on recipes that are flavoursome and suitable for vegetarians, for those who absolutely have to eat meat to fish, there a few simple meat and fish options. I think the vegetarian recipes are stunning enough that the meat and fish recipes can be omitted. A big thumbs up for me is that any cookery book  which has a dedicated breakfast chapter is an automatic winner for me and the recipes featured in this section are incredibly tempting. 

I often flick through cookery books and do the "flick test", checking out the finished pictures of recipes. This enables me to see whether there is enough tempting recipes for me to purchase the book. I can say that The Flexible Vegetarian passes the flick test. The finished recipes look tantalising and there are a number of options from quick mid-week meals to lazy weekend suppers. The Flexible Vegetarian is currently on Amazon for £13.60 and is available from all good book stores. 


There were a number of recipes that I've bookmarked to try, but so far I've made the Black Bean Chilli and Maple Cornbread. I omitted the maple from the maple cornbread and the cornbread tasted amazing. 




The cookery book is split into the following chapters:
  • The Flexible Store Cupboard - all the key ingredients that make making easy vegetarian dishes including lentils, grains and eggs. 
  • Breakfast/Brunch - A chapter focusing on recipes to kick start the day: The Green Omlette, Budha Breakfast Bowl, Courgette Fritters and Miso Mushrooms on Toast. 
  • Soups and Broths: recipes to try include Cauliflower Cream Cheese Soup, Roast Beetroot Soup and Cream of Cashew and Mushroom Soup.
  • Small Plates: stand out recipes include: Smashed Bean, Kale and Tomato Toast, Roast Garlic and Lemon Hummus, Pea and Carrot Pakoras, Sweet Potato and Chiptole Bean Tacos and Fried Chickpeas, Tomato and Labneh Flatbread.
  • Big Plates: recipes to try include: Southern Mac N Cheese, Black Bean Chilli and Maple Butter Cornbread, Ultimate Vegetable Burgers, Braised Lentils and Cauliflower Steaks and Roast Fennel and Aubergine Paella.
  • Dips and Bits: stand out recipes include: Sweet Carrot and Harissa Humus, Pea and Sorrel Humus, Roast Tomato and Basil Pesto and Coriander, Peanut and Chilli Pesto.
For the Black Bean Chilli

3 tbsp olive oil
2 large onions, finely chopped
6 cloves garlic, crushed
2 tsp cumin seeds, lightly crushed
2 star anise
1 cinnamon sick, broken in half
250ml cup of red wine
4 x 400g tins black beans, drained
2 x 400g chopped tomatoes
2tbsp tomato puree
3 red peppers from a jar, finely chopped
2 1/2 tbsp chipotle paste
2 tbsp coco powder
pinch of dried chilli flakes
flaked sea salt and freshly ground black pepper

For the Maple Butter cornbread
Time taken 25 minutes, Serves 8
200g cornmeal or fine polenta
150g plain flour
2tsp bicarbonate of soda
1 1/2 tsp salt
1 egg
300ml buttermilk
175ml cup milk
75g butter, plus an extra knob
75ml maple syrup

Method for the Black Bean Chilli
Time Taken 1 hour Serves 6-8
Heat the oil in a large casserole or saucepan . Add the onion, garlic, cumin seeds, star anise and cinnamon stick and gently sauté for 10 minutes until the onion is softened and becoming nicely golden.

Increase the heat and add the red wine. Boil for 1 minute to reduce, then add the black beans, tomatoes, tomato puree, red peppers, chipolote paste and cocoa powder, and sea on with salt and pepper. If you know you want a really chilli, add a pinch of chili flakes. You can add this nearer to the end of the time after you've had a taste.

Bring to the simmer, cover with a lid and cook on a low heat for 35-45 minutes, stirring every so often, until rich and thickened.

While the chili is cooking, mix together the sour cream and paprika. Place in a serving bowl and mop up the chili juices with a wedge of cornbread.

Method for the cornbread
Heat the oven to 200F/400F/gas mark 6

Place the cornmeal or polenta in a large bowl with the flour, bicarbonate of soda, onion and salt.

Break the egg into a jug and mix with the buttermilk and milk. Pour into the dry ingredients then mix until just combined, making sure you don't over mix otherwise you will make the cornbread tough.

Place a 23cm-25cm 9/10 inch non-stick ovenproof frying pan over a high heat and add the knob of butter. Swirl around to coat the inside of the pan. Pour in the bread batter and level the surface. Transfer to the oven and cook for 15 minutes, until golden and just firm.

Whilst the cornbread is cooking,  melt together the measured butter and the maple syrup to give you a golden sweet liquid.

As soon as the cornbread is cooked, immediately pour over the maple butter, covering the whole surface. Return to the oven for 1 minute allowing the maple butter to bubble around the edges of the pan.

Remove from the heat and serve hot, cut into wedges or simply spooned straight of the pan.


***Giveaway***
The lovely publishers are giving one lucky ready a copy of The Flexible Vegetarian. To be in with a chance of winning this cookery book, follow these instructions.


  • Follow the instructions on the Rafflecopter widget
  • Join my blog and leave a comment (click on the left corner of the right side of the website using Google Friend Connector) this is an ESSENTIAL REQUIREMENT.
  • For additional entries like my Facebook page, follow me on Twitter, Instagram and Google Plus. 
  • All entered will be checked and verified.
  • Rafflecopter will pick a winner at random.
  • The competition will run from 30.9.17 - 5.11.17
  • Winner will need to respond within 5 working days of being contacted. 
  • The competition is open to UK residents, aged 18 or over. 
  • Frances Lincoln will send a copy of the cookery book.
  • Please feel free to share the giveaway.


Many thanks to Frances Lincoln for a copy of this book. 
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Thursday, 21 September 2017

Green Shakshuka

Cook Love Share is the debut cookery book by the Instagram phenomenon Michael Zee. Although released last August, this blog post is the first recipe that I have shared on my blog from this fantastic book dedicated to breakfasts from around the world. I have actually made many recipes from this cookery book such as the Baghdad Eggs, M'smmen, Dutch Puff and Magic Grits. As an avid breakfast lover, there are so many great breakfast ideas from the UK, to the Far East and South America. This recipe is a twist of the classic Middle Eastern classic Shakshuka. However, instead of using the traditional tomato, this is replaced with green goodness: spinach, kale, mint and leek. If you are familiar with Shakshuka the rich tomato base is replaced with a vibrant, refreshing base of goodness.


Ingredients
200g frozen peas
100g trimmed beans
salt
50ml oil
1 tsp caraway seed
1 tsp cayenne or hot chilli powder
1/2 tsp nutmeg
1 leek, finely sliced
200g kale or spinach
juice of 1 lemon
40g fresh mint
100g hummus
4 eggs
100g feta.

To serve
Olive oil
Za'atar
Toast
Chilli flakes
Avocado

Method
Add the peas and green peas to a bowl of boiling water with some salt. You don't want to cook them too much, just defrost them.
Heat a frying pan over a medium heat, put in the oil and caraway seed, cayenne, nutmeg and a pinch of salt, then cook for 1-2 minutes. Add the sliced leek and continue to cook for a further 5 minutes or until salt.
Preheat the oven to 200C
Add the kale or spinach and cover with a lid for 2-3 minutes so that it wilts. Drain the peas and beans and add them to the blender. Add the lemon juice and fresh mint. Blitz until smooth. Put this back in the pan with the rest of the mix and stir well. It needs to be almost like a thick soup. Adjust with water if it's too thick.
Smear the humus on the bottom of your ovenproof serving dish in a thin layer. Spoon in the green mix - it should like a swamp or lagoon. Crack in the eggs, cover with a piece of aluminium foil and bake in the oven for 15-20 minutes until the eggs are set.
Crumble feta and chilli flakes over the eggs and serve with a small side dish of olive oil with za-atar and toasted bread.

xxx
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