Spinach, bacon and parmesan quiche
2 teaspoons olive oil
1 onion, finely chopped
100g rindless bacon, in short, thin strips
100g baby spinach leaves
4 eggs
3/4 cup (185ml) cream
1/2 cup (125ml) milk
1/3 cup (30g) shredded parmesan
Pastry
2 cups (300g) Orgran gluten-free plain flour
150g butter, chilled, cubed
Pinch salt
1 egg
For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Process with egg and 1-2 tablespoons cold water. Knead until smooth. Refrigerate covered for 10 minutes.
Roll pastry out between 2 sheets of lightly floured non-stick baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.
Heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8-10 minutes or until soft. Drain on a paper towel. Microwave spinach on high for 1 minute or until wilts. Cool for 5 minutes. Squeeze out moisture. Chop.
Preheat oven to 190°C. Place a tray in the oven. Line pastry with baking paper. Cover base with rice. Bake on the hot tray for 10 minutes. Remove paper and rice. Spread over spinach, bacon and onion. Whisk eggs, cream and milk together. Pour over the filling. Sprinkle over the parmesan. Bake 30 minutes and serve with salad.
Wednesday, 16 April 2014
Saturday, 5 April 2014
Smokey corn chowder with crispy bacon
Smokey corn chowder with crispy bacon
1 cup white onion, diced
2 tbsp butter
3 cups frozen corn
1 cup peeled red potato, diced
4 cups vegetable stock
3/4 cup milk
2 tsp salt
Freshly cracked pepper to taste
2 tsp Smoked Paprika
¼ tsp hot sauce
2-3 shakes of Red Pepper Flakes
½ cup red bell pepper, diced
6 slices Smoked Bacon, cooked
Melt butter in a large stock pot. Add onions and sauté until soft.
Add potatoes, corn and vegetable stock and simmer with pot loosely covered for 15 minutes.
Transfer soup in batches to a blender and puree on high until smooth. Return to a cleaned out stock pot. Add milk, salt, pepper, paprika, hot sauce, and pepper flakes. Whisk until smooth.
Add red bells peppers, and cooked bacon.
Ladle out into bowls and top with some crispy bacon.
1 cup white onion, diced
2 tbsp butter
3 cups frozen corn
1 cup peeled red potato, diced
4 cups vegetable stock
3/4 cup milk
2 tsp salt
Freshly cracked pepper to taste
2 tsp Smoked Paprika
¼ tsp hot sauce
2-3 shakes of Red Pepper Flakes
½ cup red bell pepper, diced
6 slices Smoked Bacon, cooked
Melt butter in a large stock pot. Add onions and sauté until soft.
Add potatoes, corn and vegetable stock and simmer with pot loosely covered for 15 minutes.
Transfer soup in batches to a blender and puree on high until smooth. Return to a cleaned out stock pot. Add milk, salt, pepper, paprika, hot sauce, and pepper flakes. Whisk until smooth.
Add red bells peppers, and cooked bacon.
Ladle out into bowls and top with some crispy bacon.
Tomato Soup
Tomato Soup
855ml diced canned tomatoes
1 cup vegetable broth
1 tbsp tomato paste
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp heavy cream
2 tbsp fresh basil, roughly chopped
In a large sauce pot combine the diced tomatoes and their juice, broth, tomato paste, olive oil, garlic, salt and pepper. Heat on a medium flame and simmer. With an immersion blender gently puree a bit. You can also do this in a counter top blender. Don't puree too much, since you want to reserve some of the chunky texture. Add the heavy cream. Heat for another minute.
Garnish with the fresh basil.
855ml diced canned tomatoes
1 cup vegetable broth
1 tbsp tomato paste
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp heavy cream
2 tbsp fresh basil, roughly chopped
In a large sauce pot combine the diced tomatoes and their juice, broth, tomato paste, olive oil, garlic, salt and pepper. Heat on a medium flame and simmer. With an immersion blender gently puree a bit. You can also do this in a counter top blender. Don't puree too much, since you want to reserve some of the chunky texture. Add the heavy cream. Heat for another minute.
Garnish with the fresh basil.
Mushroom Soup
Mushroom Soup
2 leeks, chopped
3 garlic cloves, chopped
50g butter
300g mushrooms, sliced
2 -3 sprigs fresh thyme
600ml chicken or vegetable stock
splash of cream
Sweat the leeks and garlic in the butter for 4-5 minutes or until softened.
Add the mushrooms and thyme and cook on high for 2-3 minutes.
Pour over the chicken or vegetable stock and cook for five minutes.
Blend in a food processor until smooth, add cream.
2 leeks, chopped
3 garlic cloves, chopped
50g butter
300g mushrooms, sliced
2 -3 sprigs fresh thyme
600ml chicken or vegetable stock
splash of cream
Sweat the leeks and garlic in the butter for 4-5 minutes or until softened.
Add the mushrooms and thyme and cook on high for 2-3 minutes.
Pour over the chicken or vegetable stock and cook for five minutes.
Blend in a food processor until smooth, add cream.
Chicken Nachos
Chicken Nachos
1 bag of tortilla chips
1 onion
3 cloves of garlic
a glug of olive oil
2 tsp of smoked tabasco
2 tsp of smoked paprika
1 tbsp of muscavado sugar
1 tbsp of tomato purée
chicken stock (300ml)
2 skinless chicken breasts
a handful of fresh coriander
to serve
a few dollops of sour cream
some salsa
bowl of guacamole
a few big handfuls of cheddar cheese
a handful of jalapeno peppers
Preheat an oven to 180ºC.
Peel and dice the onion and garlic and chuck them into a hot pan with the glug of oil. Add the smoked Tabasco, smoked paprika, muscavado sugar and tomato purée. Cook until the onion is soft and the mixture is sticky. Pour in the stock so it half covers the chicken and let it come to a boil.
reduce to a simmer and add the chicken breasts. Simmer for 20 minutes, turning the chicken over halfway through. Remove the chicken breasts and pull them into strips. Return the pulled chicken to the pan and turn the heat up a little. Reduce the sauce until the mixture is just slightly wet.
preheat an oven to 200ºC. Scatter a layer of tortilla chips onto a baking tray to warm through in the oven. Arrange them on a serving platter, plate or board and spoon over some chicken, cheese and jalapenos, then cover with another layer of chips. Repeat to use up the ingredients and finish with a big handful of cheese. Place the bowl in the oven for 5 minutes, until the cheese has melted. Top with the salsa, guacamole, sour cream and some extra jalapenos and chicken.
1 bag of tortilla chips
1 onion
3 cloves of garlic
a glug of olive oil
2 tsp of smoked tabasco
2 tsp of smoked paprika
1 tbsp of muscavado sugar
1 tbsp of tomato purée
chicken stock (300ml)
2 skinless chicken breasts
a handful of fresh coriander
to serve
a few dollops of sour cream
some salsa
bowl of guacamole
a few big handfuls of cheddar cheese
a handful of jalapeno peppers
Preheat an oven to 180ºC.
Peel and dice the onion and garlic and chuck them into a hot pan with the glug of oil. Add the smoked Tabasco, smoked paprika, muscavado sugar and tomato purée. Cook until the onion is soft and the mixture is sticky. Pour in the stock so it half covers the chicken and let it come to a boil.
reduce to a simmer and add the chicken breasts. Simmer for 20 minutes, turning the chicken over halfway through. Remove the chicken breasts and pull them into strips. Return the pulled chicken to the pan and turn the heat up a little. Reduce the sauce until the mixture is just slightly wet.
preheat an oven to 200ºC. Scatter a layer of tortilla chips onto a baking tray to warm through in the oven. Arrange them on a serving platter, plate or board and spoon over some chicken, cheese and jalapenos, then cover with another layer of chips. Repeat to use up the ingredients and finish with a big handful of cheese. Place the bowl in the oven for 5 minutes, until the cheese has melted. Top with the salsa, guacamole, sour cream and some extra jalapenos and chicken.
Citrus and Ginger baked Salmon
Citrus and Ginger baked Salmon
1 orange
2 lemons
a knob of ginger
1 side of salmon
4 cloves of garlic
2 star anise
a small handful of fresh dill
half a glass of white wine
a drizzle of olive oil
a big handful of new potatoes
2 eggs
1 tbsp of Dijon mustard
rapeseed oil (150-200ml)
3 spring onions, thinly sliced
a small handful of capers, roughly chopped
a handful of fresh parsley
Preheat the oven to 220ºC.
Slice the orange and lemons into slices, and the peeled ginger into thin rounds. Grab enough foil to generously cover the fish and use it to line a baking tray. Place the fish onto a bed of lemon slices on the foil, then scatter over the orange pieces, lemon slices, the ginger, chopped garlic cloves and the star anise. Pick a few sprigs of dill to lay on the fish too. Pour in the white wine and drizzle over a little olive oil. Season everything with salt and pepper. Wrap the foil into a tent around the salmon. Bake the salmon in the oven for 20 minutes, until just flaking. Grab a big pan of salted water and chuck in the potatoes. Heat to a boil and cook for about 15 minutes, until soft all the way through.
Separate the eggs, save the whites for another recipe and chuck the yolks into a bowl with the mustard and a pinch of salt. Whisk the yolks continuously whilst drizzling in the oil, until it thickens up slightly. chop the parsley and slice the spring onions. Drain the potatoes, then toss with the mayo, spring onion, capers and parsley. Squeeze in a little lemon juice to season if required. Remove the salmon from the oven and open up the tin foil. Serve the salmon in the foil on a big board with the potato salad.
1 orange
2 lemons
a knob of ginger
1 side of salmon
4 cloves of garlic
2 star anise
a small handful of fresh dill
half a glass of white wine
a drizzle of olive oil
a big handful of new potatoes
2 eggs
1 tbsp of Dijon mustard
rapeseed oil (150-200ml)
3 spring onions, thinly sliced
a small handful of capers, roughly chopped
a handful of fresh parsley
Preheat the oven to 220ºC.
Slice the orange and lemons into slices, and the peeled ginger into thin rounds. Grab enough foil to generously cover the fish and use it to line a baking tray. Place the fish onto a bed of lemon slices on the foil, then scatter over the orange pieces, lemon slices, the ginger, chopped garlic cloves and the star anise. Pick a few sprigs of dill to lay on the fish too. Pour in the white wine and drizzle over a little olive oil. Season everything with salt and pepper. Wrap the foil into a tent around the salmon. Bake the salmon in the oven for 20 minutes, until just flaking. Grab a big pan of salted water and chuck in the potatoes. Heat to a boil and cook for about 15 minutes, until soft all the way through.
Separate the eggs, save the whites for another recipe and chuck the yolks into a bowl with the mustard and a pinch of salt. Whisk the yolks continuously whilst drizzling in the oil, until it thickens up slightly. chop the parsley and slice the spring onions. Drain the potatoes, then toss with the mayo, spring onion, capers and parsley. Squeeze in a little lemon juice to season if required. Remove the salmon from the oven and open up the tin foil. Serve the salmon in the foil on a big board with the potato salad.
Kale & Almond Pesto
Kale & Almond Pesto
1/2 cup almonds, lightly toasted
1 large garlic clove, smashed
about 3 cups chopped kale
1/4 cup grated Pecorino cheese
1 cup extra virgin olive oil
hefty shakes of salt and freshly ground pepper, to taste
In a food processor, pulse smashed garlic clove until chopped finely (about less than a minute). Add kale, toasted almonds and Pecorino cheese until combined, stopping to push down the kale on the sides a couple times.
With the food processor running on low, add olive oil in a steady stream until you get the consistency you want.
Add salt and pepper; taste; adjust as you like.
Pasta with Kale, Lemon and toasted Walnuts
Pasta with Kale, Lemon and toasted Walnuts500g spaghetti
2 tbsp extra-virgin olive oil
1 tbsp garlic (approx 3 large cloves), minced
1/4 tsp red pepper flakes
1 bunch kale, de-stemmed and thinly sliced
pinch of sea salt
zest of 1 lemon
2 tbsp fresh lemon juice
1/2 cup freshly grated parmesan cheese, plus more for topping
1/4 cup walnuts, toasted and then broken into small pieces
Wash, de-stem and thinly slice the kale.
Mince garlic cloves, and zest and juice the lemon.
Cook the pasta according to the package directions. Reserve 1/2 cup pasta water and then drain.
Meanwhile, when the pasta has about 5 minutes left to cook, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, about 30 seconds to 1 minute, until tender and fragrant. Add in the sliced kale along with a pinch of sea salt, and cook, tossing and moving the kale around so that it doesn’t burn, as well as making sure that it gets coated in the olive oil and garlic mixture, until wilted and tender, about 1-2 minutes.
Remove from heat and add in the lemon zest and juice, and give it all a good toss to combine.
Add the pasta to the skillet and toss to combine. Add in some of the reserved pasta water to create a thin sauce.
Add in the 1/2 cup grated cheese and toss to combine.
Serve the pasta up into individual bowls and top each bowl of pasta with the toasted walnuts and the grated cheese.
Chicken Curry with Carrot and Ginger
Chicken Curry with Carrot and Ginger
2 tbsp vegetable oil
350g chicken breast, diced
1 tin chopped tomatoes
2 cloves garlic
6 carrots, peeled and cut in chunks
2 onions peeled and diced
1 tin chickpeas
1 piece ginger
1 tin coconut milk
1 chicken stock cube
2 tbsp mango chutney
2 tbsp curry powder
salt and pepper
coriander leaves
Put the oil into a large pot, add the onion, garlic and ginger and cook for 10 minutes over medium heat.
Add the carrot and curry powder and mix everything together.
Add the tomatoes, coconut milk and chicken stock cube and bring to a gentle simmer with the lid on the pot. After 15 minutes add the chicken and mango chutney. Cook gently for another 10 minutes with the lid off, season and serve with chopped coriander leaves.
2 tbsp vegetable oil
350g chicken breast, diced
1 tin chopped tomatoes
2 cloves garlic
6 carrots, peeled and cut in chunks
2 onions peeled and diced
1 tin chickpeas
1 piece ginger
1 tin coconut milk
1 chicken stock cube
2 tbsp mango chutney
2 tbsp curry powder
salt and pepper
coriander leaves
Put the oil into a large pot, add the onion, garlic and ginger and cook for 10 minutes over medium heat.
Add the carrot and curry powder and mix everything together.
Add the tomatoes, coconut milk and chicken stock cube and bring to a gentle simmer with the lid on the pot. After 15 minutes add the chicken and mango chutney. Cook gently for another 10 minutes with the lid off, season and serve with chopped coriander leaves.
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