Mushroom quiche

A bit of a tag team effort in the kitchen tonight as Anna and I experimented with cooking a quiche for the first time.  Anna had made some gluten free pastry dough and I made the filling.  Not bad for our first attempt – next on the list is asparagus as it’s in season now and an Italian inspired version with courgettes from our garden.

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What do I need to make it?

Pastry Dough

  • 1 cup gluten free flour
  • 20 gms dairy free margarine
  • 1 egg
  • 1/4 tsp Xanthum gum
  • 1/2 tsp baking powder
  • Salt to taste

Filling

  • 200 gms mushroom of choice (we used Oyster mushrooms)
  • 2 cloves of garlic minced
  • 4 sprigs of spring onion chopped
  • Small handful of chopped tarragon
  • 1/2 tsp red chili flakes
  • 25 gms butter (use olive oil instead)
  • 1 1/2 cups mature Gouda cheese
  • 1/2 soya cream
  • 1/2 cup soya milk
  • 3 medium eggs
  • 10 slices of spicy chorizo
  • Salt and pepper to taste

How much will I make?

6-8 slices

How do I make it?

For the pastry dough start by sifting the flour and Xanthum gum (add baking soda and salt at this stage) and then use cold margarine to make a crumbly dough.  Add egg to the mixture and bind till you get a nice soft dough.  Cover with cling film and refrigerate.

To make the quiche crust – spread dough in greased pie dish and blind bake for 15 minutes in a 200 degree Celsius pre-heated oven.  Allow crust to cool and prick the base before baking for another ten minutes.  Once done remove and allow to cool for a few minutes.

For the filling – heat butter in a pan and add minced garlic.  Saute for a minute before adding crushed red chili flakes.  Saute for another minute before adding the chopped spring onions and chopped mushrooms.   Season with salt and pepper and cook for 10 minutes.  Garnish with chopped tarragon and allow mixture to cool.

Beat eggs and add the milk and cream to it.  Season to taste.

Place a layer of chorizo on top of the crust followed by the mushroom mixture and grated cheese.  Pour in the egg mixture and top with remaining chorizo.  Bake in a pre-heated oven at 200 degrees Celsius for 30 to 35 minutes till you get a nice brown top and the egg has cooked through.   Bon appetit.

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Chinese stir fried vegetables

I absolutely enjoyed pulling together a stir fried vegetable dish for lunch today.  As previously mentioned there are a few cupboard essentials when wanting to make Chinese food taste slightly more authentic (rice wine, rice wine vinegar, sesame oil) and today I want to add another one to the list – spiced black rice vinegar.   I was in my local Waitrose earlier today and was browsing the specialty oils and vinegar aisle when I spotted three combinations I haven’t come across before – apple balsamic vinegar, apply & cranberry balsamic vinegar and black rice vinegar.   I picked up all three and used the black rice vinegar in the stir fry.  I am looking forward to using the other two in a salad vinaigrette soon.

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What do I need to make it?

  • Handful of green beans cut in half
  • 2 stalks of celery chopped into bite size pieces
  • 1 green pepper cubed
  • 2 carrots chopped into wedges
  • 6 large closed cup mushrooms quartered
  • 8 florets of broccoli
  • 1 bunch of choi sum (each stalk cut into 3-4 pieces)
  • 3 sprigs of spring onion chopped
  • 2 cloves of garlic minced
  • 1″ piece of ginger minced
  • 1/4 tsp crushed red chili
  • 1/4 tsp white pepper
  • Handful coriander leaves chopped
  • 2 tsp Shaosin wine
  • 3 tsp dark soya sauce
  • 2 tsp spicy black rice vinegar
  • 2 tsp toasted sesame oil
  • 3 tbsp vegetable/sunflower oil
  • Dash of salt to taste

How much will I make?

Serves 4 as a side dish

How do I make it?

Heat wok and pour oil in once hot.  Add ginger and garlic mince and stir for 30 seconds before adding the crushed red chili flakes.   Stir for another minute before adding green pepper, celery, carrot, beans, mushroom and broccoli.  Stir for five to eight minutes before adding the choi sum (choi sum only takes a couple of minutes to cook).  Then add the rice wine, vinegar, soya sauce and white pepper.  Adjust the seasoning before garnishing with spring onions and fresh coriander.   Serve hot with rice or noodles.

Pan fried prawns

Dinner tonight consisted of barbecued chicken legs (store bought but jazzed up with some chili flakes, Heinz barbecue sauce, Sriracha hot chili sauce and honey), a simple salad of butterhead leaves and apples dressed with olive oil and apple cider vinegar and a quick pan fried starter of prawns.

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Pan fried prawns

What do I need to make it?

  • 20-24 raw prawns de-veined, washed and patted dry
  • 3 sprigs of spring onion chopped
  • 1 clove of garlic finely chopped
  • 1/2 tsp of red chili flakes
  • 1/2 tsp black pepper
  • 2 tsp of white wine vinegar
  • 2 tbsp olive oil
  • Handful of fresh parsley chopped
  • Salt to taste

How do I make it?

Add oil and garlic to hot pan and stir for 30 seconds.  Add chili flakes and give it a quick stir before adding the spring onions.  Saute for a minute before adding prawns.   Turn the prawn after a couple of minutes and cook until done.  Sprinkle black pepper and season with salt.   Add vinegar and stir for another minute or so.  Switch off heat and garnish with chopped parsley and serve hot.