Sun-dried tomato and feta quiche

Sun-dried tomato and feta quiche

2 sheets frozen shortcrust pastry, thawed
1/3 cup sun-dried tomatoes, chopped 
200g feta cheese, crumbled
2 tbsp basil pesto
1/2 cup black pitted olives, halved
1/2 cup grated tasty cheese
2 eggs
1 cup cream 

Preheat oven to 200°C. Use pastry to line base and sides of a 23cm (base) loose-based flan pan. Place a sheet of baking paper over pastry. Pour enough uncooked rice or beans over paper to cover base. Bake for 10 minutes. Remove from oven. Remove paper and rice.

Spread tomatoes, feta, olives and cheese over base of pastry case.

Combine eggs, cream, pesto and salt and pepper in a jug. Whisk with a fork to combine. Pour over tomato mixture.

Reduce oven temperature to 180°C. Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.

 

Lemon yoghurt cake with syrup

Lemon yoghurt cake with syrup

3 eggs
220g (1 cup) caster sugar
2 lemons, juiced, plus 2 tsp finely grated lemon zest 
300g (2 cups) self-raising flour, sifted 
280g (1 cup) Greek-style yoghurt, plus extra, to serve
125ml (1/2 cup) vegetable oil

Lemon syrup:

2 lemons, zest peeled into strips

110g (1/2 cup) caster sugar  

80ml (1/3 cup) lemon juice

Preheat oven to 180C. Grease pan, then line base and side with baking paper.

Using an electric mixer, whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute.

Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.

Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tbs water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).

Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt.

Leek, Bacon and Brie Quiche

Leek, Bacon and Brie Quiche

1 quantity shortcrust pastry
Plain flour, to dust 
40g butter
1 leek, pale section only, washed, dried, thinly sliced
4 bacon rashers, excess fat trimmed, finely chopped 
150g brie, thinly sliced
3 eggs, lightly whisked 
80ml (1/3 cup) thickened cream
Salt & freshly ground black pepper

Make pastry following the recipe above to the end of step 4. Roll out pastry on a lightly floured surface to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.

Meanwhile, preheat oven to 200°C. Melt the butter in a large frying pan over medium heat until foaming. Add the leek and bacon and cook, stirring, for 5 minutes or until leek softens. Remove from heat.

Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

Top with the leek mixture and brie slices. Whisk the eggs and cream together in a bowl. Season with salt and pepper. Pour the egg mixture into the pastry case.

Bake in oven for 25-30 minutes or until just set. Serve warm.

 

Sweetcorn Fritters with Smoked Salmon

Sweetcorn Fritters with Smoked Salmon

2/3 cup plain flour 
1/2 cup self-raising flour 
2 eggs, lightly beaten
1/2 cup milk
1 cup frozen corn kernels   
1/2 cup grated cheddar cheese 
2 tablespoons finely chopped fresh chives 
40g butter, chopped 
100g sliced smoked salmon
1/4 cup sour cream
finely chopped fresh chives, to serve

Sift flours into a bowl. Combine eggs and milk in a jug. Gradually whisk egg mixture into flour until a stiff batter forms. Add corn, cheese and chives. Stir to combine. Cover and set aside for 20 minutes.

Melt one-third of the butter in a large, non-stick frying pan over medium-high heat. Using 2 tablespoons of batter for each fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining butter and batter to make 12 fritters.

Divide fritters between plates. Top with salmon, sour cream and chives. Season with salt and pepper. Serve.

 

Nutella Ferrero Rocher Cake

Nutella Ferrero Rocher Cake

3 eggs
1 tsp vanilla
1 tbsp vegetable oil
1/2 tsp salt
1 cup caster sugar
1 cup buttermilk
2 1/2 cups self raising flour
1/3 cup cocoa powder

FERRERO FILLING
200g Milk Chocolate
1/2 cup cream
1 cup crushed Ferrero Rocher

NUTELLA GANACHE
1 cup Nutella
1/2 cup cream

http://www.youtube.com/watch?v=FCC4NpLxzPA