Tasty Vegetarian Shallot & Tomato Quiche

This is a fast and Easy Shallot and Plum Tomato Quiche.
Preparation Time is Minimal and the Taste is Great.
Make your own Pastry if you like but this is recipe is designed to be maximum taste with minimum effort – vegetarian aswell!

You Will Need:

1 Flan or Large Cake Tin
Butter/Oil for Greasing
Ready Made Shortcrust Pastry
Strong Nonstick Foil
Any Dry Pulse (For Blind Baking)
Shallots
Garlic
Plum Tomatoes
Milk
Four Eggs
Two Different Cheeses
Salt/Pepper
Fresh Basil

Step One:

Grease a Flan Dish
Roll Out Shortcrust Pastry and Mould Into Shape. (Use a rolling pin if you have lots of time)
Give it a few pricks, cover with foil and blind bake with a dry pulse at 200 degrees for 30 minutes.

Step Two:

Make the filling by gently frying your shallots and garlic. Then add your plum tomatoes and when golden remove from the heat and leave to cool.

Whisk together four eggs and 250ml milk and then add 350g of your favourite grated cheese or cheeses.

Remove the baked pastry from the oven and allow to cool.

Step Three:

Add the Onion/Tomato mix to the Pastry Case followed by the wet mixture. Add more cheese, pepper and fresh basil if desired and bake at 180 degrees c for 40 minutes.

Then Enjoy – This is Very Tasty.

Serve with your favourite salad and a dressing.

Let me know how you got on!!

How to Make A Giant Jaffa Cake Cake

1. Make Your Jelly

Add Orange Zest, Jelly Cubes and Boiling Water to mixing bowl and Whisk. Line a shallow dish with clingfilm and pour out the Jelly Mixture to Set. Add Pieces of Fresh Orange for Extra Flavour.

2. Make Your Sponge

Mix Butter and Sugar, followed by Plain Flour, Eggs, Baking Powder and Almond Essence. Pour into a greased and line cake tin and bake at 180 Degrees for 30 Minutes. When cooked allow to cool.

3. Ganache

Pour 300ml Double Cream into a Saucepan and Heat Gently. Add 200g Dark Chocolate and Stir until Melted.

4. The Build.

Cut the top off the sponge so you have a flat surface.
Spread with warm Apricot Jam.
Turn your set jelly out onto the Cake.
Cover with Ganache and Grated Chocolate and leave in the Fridge to Set.

Enjoy!!!

Simple Toad In The Hole Recipe

A simple British classic, perfect for celebrating the Great Britain Women’s Hockey Teams Gold medal at Rio this evening!

You Will Need:

Six Sausages

One Red Onion

500ml Pancake Batter (1 Mug Flour + 1 Mug Milk + 1 Egg Whisked)

Chopped Rosemary and Garlic

An Oven Proof Frying Pan

Method:

1. Add Six Sausages to a Hot Frying Pan
2. Add chopped garlic and rosemary followed by a sliced Red onion.
3. Pour your pancake batter over the top and place straight into a Hot Oven at 200 degrees for 30minutes
4. Its that simple, time to enjoy! Serve with Peas and Gravy.

 

Sage and Onion Scotch Egg

 

This took a lot of trial and error, especially with peeling eggs. I found in the end that peeling them under a cold tap was mad things a lot easier.

You will need (Makes One Scotch Egg):

Two Eggs

Three Sausages

Sage

Mustard

Small Piece of Red Onion

Flour

Breadcrumbs

 

1. Place your Egg into a saucepan and cover with water.
2. Turn on the heat, and when simmering cover the pan and set a timer for two minutes (you may need to leave the egg in for longer if it is large, also if you prefer a hardboiled scotch egg, leave it in for five minutes at this stage).
3. Take the egg out of the pan and submerse in an ice bath. You could also run under a cold tap to stop the cooking process.
4. Add the sausage meat from three sausages into a food processor with 3 leaves of sage, a small piece of red onion, a teaspoon of mustard, as well as salt and pepper. This is the stage to be experimental so perhaps add your own flavourings if you desire
5. Blitz for two minutes and spoon the mixture out onto some clingfilm (foodwrap). Roll into a ball and put in the fridge for twenty minutes.
6. Take the mixture out of the fridge and flatten into a patty. Peel your egg and place onto the meat mixture. Form a ball and then dunk into egg, flour and then breadcrumbs.
7. Heat two inches of oil to around 190 degrees C. Fry each side for around 4-5 minutes and allow the egg to stand for a further 5.
8. Prepare a green salad and a simple dressing (Extra Virgin Oil + Mustard + Mayonnaise is what I used).
9. Serve and enjoy cutting open that scotch egg to a runny yolk!

Thanks for reading and let me know how you get on!

 

 

Pork Loin Steaks with Honey Mustard Sauce Recipe

This is a really simple and tasty dish which takes 30 minutes to make.

Feel free to add your own choice of vegetables, or even trade the Ale for your favourite Cider.

You will need:

 

Two Pork Loin Steaks

Baby Potatoes

Asparagus

Oil

Salt

Garlic

1/2 Pint Ale (I used Adnams Bitter)

Honey

Wholegrain Mustard

 

Method

Preheat Oven to 200 Degrees C (392F)

Cut the Baby Potatoes into halves, and boil for 20 Minutes. Train and put to one side.

Place the Asparagus onto a lined baking tray, and drizzle with oil. Sprinkle two cloves of sliced garlic and roast for 12 Minutes

 

Put a frying pan on the hob to heat up. Pour a small amount of oil into the pan and add the two pork steaks followed by the Potatoes. Fry for 7 minutes, then turn the steaks over and fry for a following 5 minutes. Turn the Potatoes as necessary.

Remove the Pork and Potatoes from the pan, but do not turn the heat off. Pour in your 1/2 Pint of Adnams Bitter (or Cider) and mix in a tablespoon of honey and two teaspoons of whole rain mustard.

Reduce down and drizzle over the Pork and Potatoes, serving alongside the Asparagus.

Enjoy!

How to Make the Perfect Roast Chicken

Welcome to my very first blog post!

I thought I would share something very easy and simple, and as everyone loves Chicken it seems like the perfect Chicken Recipe.

You will need:

One Whole Chicken

Rapeseed Oil

Salt

Pepper

Grill Tray

1. Preheat your oven to 200 Degrees C or 392 Degrees F
2. Take your whole chicken out of its packaging and place it on a Grill Tray
3. Cover with a good glug of rapeseed oil and then salt – you can rub the salt around the chicken – this will ensure we get a nice crispy skin.
4. Place into your preheated oven for 70 minutes – times may vary for bigger birds.
5. When cooked through, remove from the oven and allow to rest for ten minutes.
6. Transfer to a serving plate, carve and serve with your favourite roasted vegetables and gravy!