Pea, ham and mint quiche

Old school all the way from the combination of flavours to the all butter pastry and double cream filling. This is a comfort quiche perfect for evoking memories of damp picnics, bistro lunches or family get togethers. Add a tangy potato salad and some crisp bitter leaves like frisee,radicchio or chicory.

Ingredients

For a 23cm 3cm deep quiche

1 quantity Very Buttery Pastry 

150g dry cured ham (“crud uscat”)

4 eggs and 300ml double cream

salt, pepper and a pinch of nutmeg

3 spring onions, small bunch of parsley, 3 stalks of mint – leaves only

100g frozen peas – the smallest you can find

50g of parmesan grated or shaved

How To

Blind bake the pastry case and make sure it is pricked with holes as for shortbread (to prevent it ballooning).  I use a metal tart tin with a removable base but if that makes you nervous, a ceramic dish is fine.

Cut the ham into strips and scatter over the base of the pastry case with the peas.

Cut the onions and herbs roughly. Scatter over the ham and peas.

Beat the eggs, cream, salt pepper and nutmeg together. Pour gently over the ham, peas and herbs. With a fork, push the herbs and cheese underneath the egg and cream mixture.

Bake at 170C until browned on top. When cooled slightly remove (carefully) from the tin. Note. If you did have any cracks in the pastry, the egg mixture will have created a “superglue” to scupper pristine quiche removal. Either serve from the tin with a smile or wield a boning knife between the tin and pastry with nerves of steel and surgically remove.

Serve warm (after baking) or cold. Refrain from reheating egg laden pies and tarts!

Apricot, White Chocolate & Lemon Curd Tart aka “the Brian Tart”

The idea here is to create a kind of lemon curd filling that sets on cooking, encasing the apricots and melted white chocolate. The lemon juice and zest help keep things from veering off in an overly saccharine direction.

For a 23cm tart tin with a removable base:

Ingredients

Filling

250g fresh, or 225g dried apricots, chopped roughly

225g best white chocolate. Please do not use inferior quality chocolate – the tart chemistry simply won’t work. Roughly chopped. I have often used the white Toblerone bar

4 eggs

110g sugar

110g melted butter

Juice and zest of 2 lemons

Pastry

350g plain flour

225g butter 82%

110g sugar.

How To

  1. To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs, then stir in the caster sugar. If you have a food procesor or mixer then either blend or use a K beater – I have used both methods and the hand method. By hand is a bit more “stony” (as pictured) , with a mixer will give you a fine sandy, crumbly affair
  2. press the mixture into the tin by hand, line with crunched up baking paper and either ceramic baking beans or salt or rice ie “baking blind” bake in an oven preheated to 180°C until solid – approx 12 minutes.
  3. Remove the baking beans (or salt/rice) and for a perfect baked blind case paint the base with an egg yolk and re-bake a further 2-3 minutes

3. Place the chopped apricots and chocolate into the tart case.

4. Mix together the eggs, sugar, melted butter, lemon juice and zest. Pour into the tart case. Cook at 160C for 25 minutes. Allow to cool before serving.

Improvs and Ideas

There is talk of a peach version…. I think it would work well. Me…I am mulling over a version where the apricots are first macerated in amaretto

There is a prune and dark chocolate version and I do recall a party buffet once where I made both.

As a tip….. there is a risk the curd filling splits in the cooking or doesn’t set – I often stir it with a fork during cooking but it is a bit of a faff. Cooking the filling first as if it was a lemon curd, until creamy consistency, pouring over the filling should work and I may try next time I make.

No knead multiseed bread

One bowl, no kneading and a heavenly, nutty, crunchy, loaf that is lighter than you expect . It packs quite the protein punch too!

Ingredients

  • 370g (faina integrala) a mix of organic wholemeal flour and spelt flour (and in these pictured some rye too)
  • 200g (faina normala) strong white organic bread flour
  • 300g of seeds: 100g (Seminte de In) Flaxseeds, 100g (Seminte de Dovleac) Pumpkin seeds and 100g (Seminte de Floarea Soarelui) Sunflower seeds or 100g (susam) sesame seeds or 100g (Mac) poppy seeds
  • 2 tsp (sare) salt
  • 25g  (drojdie) fresh yeast (or dried and use according to the packet)
  • 3 tablespoons olive oil or flaxseed oil or or cold pressed sunflower oil or best of all hemp oil
  • 1 tablespoon treacle, carob molasses (sirop de roscova) or pomegranate molasses (sirop de rodie) – something sweet to speed the yeast up
  • 450 ml (apa)  warm “jammy water” (the temperature of a bath)

How To

  • Make the “Zero Waste” jammy water. Find an almost empty jam or honey jar (in this case marmalade) where you can’t actually get at the last bits of jam and fill with water and shake. Use the jammy water for the bread.
  • If you are using bread tins then oil well or paper and oil. This recipe is very good for free form loaves, in which case just oil your trays or flour and polenta your trays as I often do.
  • Put all the flours in the bowl
  • Pour on the yeast and jammy water mixture and mix together with a large spoon. Add the oil. The mixture will look unappetising and uninspiring – akin to very very thick glue. Fear not.
  • Leave to rise until double in volume. Put a damp tea towel over the top so it just touches the dough…when I notice the tea towel rising above the bowl rim it reminds me the dough is risen! #Plasticfree
  • Push the dough down and add the seeds and the salt. Work in the seeds and divide into three or four depending on how big you want your loaves. Shape the dough into balls if free forming or oblongs if baking in tins. Allow to double again in volume.
  • Bake at 250C for 18-25 mins.  Now if your domestic oven doesn’t go up to 250C put it at its maximum setting and bake a little longer.  When you take them out knock them on the bottom and they must sound hollow.  If its the first time and you are nervous then cut through and check – better to sacrifice aesthetics and have cooked bread.  If you have space put a bowl of water at the bottom of the oven – my oven is usually too crowded with loaves jammed in!

This bread lasts a good 3 to 4 days and is great with sweet stuff and savoury. It also toasts well too – as the seeds then become all “nutty” in flavour. On the nutrition front this packs a hefty protein level of 20%.