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.

 

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.

 

Eggplant, olive and feta patties

Olive oil cooking spray
1 large eggplant, thinly sliced
1 1/2 cups pitted kalamata olives, thinly sliced
1 1/2 cups fresh white breadcrumbs
1/2 cup finely grated parmesan cheese
100g feta cheese, crumbled
1 egg, lightly beaten
1/2 cup chopped fresh basil leaves
1 long red chilli, finely chopped
1/4 cup plain flour
Vegetable oil, to shallow-fry
Rocket and lemon wedges, to serve

Spray a frying pan with oil. Heat over high heat. Cook eggplant, in batches, for 2 minutes each side or until golden. Cool. Finely chop.

Place eggplant in a bowl. Add olives, breadcrumbs, parmesan, feta, egg, basil and chilli. Using ¼ cup mixture per patty, shape into 12 patties. Dip 1 patty in flour. Place on a baking tray. Repeat with remaining patties.

 

Heat oil in large frying pan over medium-high heat. Cook patties for 2 to 3 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel. Serve with rocket and lemon wedges.

Cherry tomato and rocket tartlets

Cherry tomato and rocket tartlets

Frozen shortcrust pastry, thawed
1 cup fresh ricotta
1 tablespoon chopped fresh basil
1/2 cup finely grated parmesan
100g cherry tomatoes, halved
Rocket and oil, to serve


Preheat oven to 200°c. Line four 12cm (base measurement) fluted tart tins, with removable bases, with pastry and trim excess. Line with non-stick baking paper and fill with pastry weights or rice. Bake for 8 minutes then remove weights or rice and paper. Bake for 5 minutes or until light golden. combine ricotta, basil and parmesan in a bowl. Divide among cases and top with cherry tomatoes. Drizzle with oil and bake for 20-25 minutes or until golden. Top with rocket and drizzle with more oil.

Banana Bread

Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup chopped nuts
8 tablespoons unsalted butter (1 stick), melted, plus more as needed
1 cup granulated sugar
2 large eggs, at room temperature and lightly beaten
1 cup mashed very ripe banana (from about 3 medium bananas)
1/3 cup hot water

Heat the oven to 160°C and arrange a rack in the middle. Coat a metal loaf pan with butter; set aside.

Whisk together the flour, baking soda, salt and chopped nuts in a medium bowl; set aside.

Whisk together the measured butter and sugar in a large bowl. Add the eggs and banana and whisk until smooth.

Add half of the flour mixture and stir with a rubber spatula until just combined. Add half of the water and stir until just combined. Repeat with the remaining flour mixture and water, stirring until just combined.

Pour the batter into the prepared pan and smooth out the top. Bake until the bread begins to pull away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 1 hour to 70 minutes. Remove the pan to a wire rack and let the bread cool in the pan for 10 minutes. Then turn the bread out onto the rack to cool completely.

Beer Bread

Beer Bread

3 cups flour
1 1/2 tbsp baking powder
1 tbsp salt
3 tbsp sugar
400-450ml beer

Combine flour, baking powder and salt, 3 tablespoons of sugar and 400-450ml of beer in a bowl and stir together with a wooden spoon until well combined. Pour the mixture into a greased loaf pan. Bake for 35-40 minutes at 175°C, then drizzle with melted butter. Fragrant and tasty.

As seen on https://www.youtube.com/user/CookingAndCrafting

Apple Cinnamon Loaf

Apple Cinnamon Loaf

3 eggs
170g white sugar
150g flour
1/3 sachet (or 2 tsp) baking powder
150g butter
1 Golden Delicious apple
1 tsp cinnamon

Preheat the oven to 180°C. In a bowl, whisk the eggs with the sugar until light and fluffy. Mix in flour, baking powder and cinnamon. Melt the butter and incorporate it into the egg mixture. Peel and finely grate the apple, stir it into the batter.
Pour the batter into a lightly greased and floured loaf pan and bake for 40 minutes.

Pumpkin Bread

Pumpkin Bread

Cream Cheese Filling:
8 ounce package (227 grams) full fat cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg

Pumpkin Bread:
3 1/2 cups (450 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)
1 cup (240 ml) chopped walnuts
4 large eggs
2 cups (400 grams) granulated white sugar
1 cup (226 grams) unsalted butter, melted and cooled to room temperature
1 - 15 ounce can (425 grams) pure pumpkin 
1/2 cup (120 ml) water
1 teaspoon pure vanilla extract


Preheat the oven to 180°C and place rack in the center of the oven. Butter and lightly flour two 23 x 13 x 8 cm loaf pans.
Cream Cheese Filling:
With a hand mixer, beat the cream cheese until smooth. Add the sugar and egg and process just until smooth and creamy. Do not over process. Set aside.
Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the chopped nuts.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine.  Whisk or stir in the pumpkin, water, and vanilla extract.
Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.
Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). 
Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.
Makes 2 loaves.

As seen on www.joyofbaking.com

Zucchinikuchen / Zucchinimuffins

Zucchinikuchen / Zucchinimuffins

1 Tasse Zucker
1 Pck.Vanillezucker
3 Eier
1 Tasse Öl
1 TL Zimt
2 Tassen Zucchini, gerieben
3 Tassen Mehl
1/2 Pck. Backpulver
100g Nüsse/Mandeln, gemahlen

Eier, Zucker, Vanillezucker, Öl u. Zimt nach und nach verrühren.
Geriebene Zucchini unterheben. Mehl- Backpulver vermischen, unterrühren und die Nüsse zum Schluss unterheben.
Eine Kastenform mit Backpapier auslegen oder Muffinförmchen einfetten. Den Teig einfüllen. Als Kuchen bei 180 Grad etwa 1 Stunde backen, Muffins bei 180 Grad etwa 25 Minuten backen.
Dieser Kuchen ist sehr saftig und lange lagerfähig ohne trocken zu werden. Mit Schokoladenguss überziehen oder mit Puderzucker bestäuben.

Soda Bread

Homemade Soda Bread

1 1/2 cups plain flour
1 1/2 cups whole wheat flour
1 tbsp white sugar (optional)
2 tbsp rolled oats (optional)
1 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk

Preheat oven to 190°C and place the rack in the centre of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flours, sugar, oats, baking soda, and salt. Make a well in the centre of the flour mixture and add most of the buttermilk. Using yours hands, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft moist dough.
Transfer to a lightly floured surface and gently knead the dough into a 18 cm round that is about 2.5 cm thick. Place the round on your prepared baking sheet and then, with a sharp knife or clean kitchen scissors, cut an "X" across the top of the bread.

Bake for about 40 - 50 minutes or until nicely browned and a toothpick inserted into the centre of the bread comes out clean. You can also test that is fully baked by tapping the bottom of the bread - it should sound hollow.

Rainy Sunday breakfast as good as it gets

Old fashioned pancakes (with maple butter and hazelnut coffee)

1 1/2 cups plain flour

3 1/2 tsp baking powder

1 tsp salt

1 tbsp white sugar

1 1/4 cups milk

1 egg

3 tbsp melted butter

 

Combine flour, baking powder, salt and sugar in a large bowl and mix together.

Combine milk and egg in a separate bowl and whisk together. Add the milk mixture into the flour mixture and stir together. Once combined, stir in the melted butter.

In a buttered pan, bake pancakes as large or as small as you prefer. Turn the pancakes when bubbles start to form on top.

Serve with maple butter or butter and maple syrup.

Maple Leaves (Maple Walnut Scones)

Maple Leaves (Maple Walnut Scones)

Scones

1 1/2 cups flour

1 cup old-fashioned oats

1 tbsp baking powder

1/2 tsp salt

4 tbsp cold butter

1/3 cup chopped walnuts (or pecans)

1 large egg

2/3 cup dark brown sugar

1/4 cup whole milk

2 tbsp maple syrup

Icing

1 cup icing sugar

1 tbsp maple syrup

4 tsp whole milk

Preheat oven to 190°C. Combine the flour, oats, baking powder and salt in a large bowl.

Use a pastry knife or a fork to cut the cold butter into the dry mixture.
Stir in the chopped walnuts. Use an electric mixer to combine the egg, brown sugar, milk, and maple syrup in a medium bowl.

Combine the wet ingredients with the dry ingredients and blend with electric mixer until firm, then use your hands to mix the dough until you can form it into a ball. Pat the dough out on a lightly floured surface until it is about 3cm thick. Shape the dough into a rectangle and use a cookie cutter or a glass to cut out shapes, or just cut the dough in triangles.

Arrange the scones on a baking sheet and bake for 20-25 minutes or just until the scones begin to turn light brown on the edges.

As the scones cool, combine the icing ingredients in a bowl. When scones have cooled, spread with icing.