Eggs, bacon, cheese, pastry, mushrooms

Do real men eat Quiche?

How to make a man sized quiche

Its a bit of a poser this one, “Do real men eat quiche”? Well, to my mind, plonk a large slice of quiche, containing, bacon, eggs, mushrooms, cheese etc, in front of them & as long as you call it a breakfast quiche & they are not vegetarian, they probably do.  Just look at it this way, the quiche in the header photo is just, breakfast on a pastry plate!

Below, you will find the recipe for a man sized breakfast Quiche. The pastry recipe you will find as a previous   Christmascountdown post, by clicking the link.  At the bottom of the page, you will also find some variations, which may also help you use up your Festive leftovers, when the time comes.

bacon, eggs, cheese, pastry, cream,
Bacon & Eggs. Tempted?

Big Breakfast Quiche  

Time taken 45 mins + cooking & chilling.  Equipment 1. 13cm Deep fill flan tin.

225g Short crust pastry   Follow the link for recipe 

200g Bacon off cuts. (Cheaply bought from your butcher. You get nice chunky bits)  Dry fried.

5, Large Free range eggs

200 ml Milk

200g Chestnut Mushrooms, sauted

2 Fresh Tomatoes, Sliced

150g Grated Cheddar Cheese

1 Tab Olive oil.

Seasoning + (Cayenne pepper, nutmeg & thyme if liked)

METHOD

Make the pastry, according to the recipe, pop in the fridge to chill while you a preparing the filling.

Preheat the oven to 200f 400c Gas 6  With a large tin baking tray inside.

Dry fry the bacon, remove & drain on kitchen paper add, 1tbspn oil to the pan & quickly saute the mushrooms.

Lightly grease flan tin with oil.

Line the tin with pastry, crimp the edges & placed the cooled bacon & mushrooms on the base.

Beat together eggs, milk & seasonings, pour into the tin.

Place the tomato slices on top & spinkle with the grated cheese.

Carefully place on the heated tray, in the oven & bake at the above temprature for 15mins. Reduce the temp to 180c 350f Gas 4 & bake for a futher 25 – 30mins, until puffed up & golden brown.

Serve to your man with a side of baked beans.

Variations:

 Replace the bacon & veg with smoked salmon, chopped dill & blanched fennel.  Use 2 Whole Eggs & yolks of 3. Replace 1/2 the milk with double cream. Omit Cheese.

Use, pitted black olives, sundried tomatoes, garlic, roasted green peppers & Bazil. Top with Grated Parmesan.

Blanch Tenderstem Broccoli Spears, add to pastry shell & top with crumbled Blue Cheese.

Use, chopped left over turkey & veg. Cheat & pour over a can of Cambells Condensed Chicken Soup. Use left over pastry to make a lid. ( Roll trimming to the size of your tin) Place on top ofthe filling, brush with milk & make a small steam hole in the middle of the lid. You now have a turkey & Veg pie. And YES real men do eat these.

Don’t  forget, you can always line a small patty tray to create, individual tartlets. Great with drinks.

If you have any questions, please ask, by leaving a comment in the box below.

Until tomorrow.

Turkey thigh bake

Warming winter meals.

Its that time of year, when you want to come home to a warming winter meal & this Turkey thigh bake, will hit the spot. As well as being an ecconomical dish to serve, at this time of year, you can also make variations, by changing the vegetables & spices. Turkey thighs can be bought quite cheaply at this time of the year, from you local butcher http://W J Beaven Quality Butchers    Your butcher will be selling the turkey breasts to local resaurants & will then bone & roll the thighs for sale in his shop. These are a far better buy £2.99 per kilo, (last week) than if you buy the Turkey drumsticks which you see in the large Supermakets, they are roughly the same price per kilo, but you are paying for a large amount of bone & gristle. If  you are a family of 2 or 3 this Christmas & don’t want to be eating Turkey until New Years Eve this could also be an cheap & time saving solution.

Of course, you don’t have to use a turkey thigh for this recipe, just as you can change the veg & spices, you can also use chicken thighs. But. You do have to adjust the cooking times *See note in recipe below.

RECIPE Serves 4. G/F D/F Lowfodmap. Prep time 30mins Cooking Time 1.5 hrs. Oven temp 350f 180c Gas Mk 4

  1. Boned & Rolled Turkey thigh joint ( approx 2.5k )
  2. 2 Medium Sweet Potatoes, Unpeeled, & scrubbed, chopped into large chunks.
  3. 2. Red Onions, Peeled, Quartered & seperated.
  4. 4. Medium Carrots,  Unpeeled & scrubbed. Cut into large chunks.
  5. 4 Large sticks of celery. Cut into 5cm lengths.
  6. 1/2 medium Swede, Peeled & cut into large chunks.
  7. 4 Tbspns Cranberry Sauce.
  8. 2 Tbspns Rapeseed Oil
  9. Fresh Rosemary, Thyme, & Parsley Chopped
  10. 2 Tbspns Cider Vinegar.
  11. Seasoning.

METHOD

Preheat the oven, to the above temperature.  At the same time place the rapeseed oil in a large roasting tin in the oven. When the oven has reached the right temp. Remove the tray & place the turkey thigh in the oil, turning to coat.

Returm to oven & roast for 1/2hr. Remove the turkey thigh & add all the chopped veg, to the roasting tray. 

Add 2tbspns of Cranberry Sauce & toss with the juices & oil in the pan.

Coat the Turkey thigh with the remaining Cranberry sauce & place on top of the veg, together with the herbs & seasoning. Sprinkle over the Cider vingar. Return to the oven & roast for a futher hour, until the turkey is cooked through. ( Juices run clear when pierced with a knife).

Leave the turkey to rest for 15mins & carve into slices. Place on top of the veg & juices from the tin & serve with a green veg of choice.

turkey,chicken,christmas cooking,food,recipe, one pot cooking
Ready to serve.

*If using chicken thighs or breasts, place the poultry on top of the chopped veg & roast for 1hr (until cooked through). There is no need to roast the meat first, this only applies if you are using a larger joint of poultry.

*Use, courgettes, peppers & aubergine chunks & replace the Cranberry Sauce with pesto. Top with Chicken Thighs. Cook & serve with Pasta & grated Parmesan Cheese.

Well, there we have it. I hope I have given you the inspiration to ring the changes & think of your own combinations. There are many to be had. Enjoy.

chicken thighs,pasta partners,cook italian,cooking from scratch,fresh foods
The Italian touch.
Gourds, Pumpkins, Halloween recipes, Bonfire night, food

Halloween Butternut Squash

Autumn is finally upon us. Apart from the cold mornings the weather continues to be glorious. Walking my furry friend across the fields, the early morning mist creates an eerie atmosphere & evokes memories of smoky bonfires, leaves rustling underfoot and of course Halloween.

Here at TRUFFLEicious, we are preparing for the closure of Great Chalfield Manor for this year & concentrating on our winter activities.  Writing my recipe book  TRUFFLEicious, Nutritious, Nutrition is one of my projects for the winter months & continuing to retail my homemade Gluten free Cakes, Spelt & Rye Breads & of course, Chocolate Truffles (Full details on my website www.truffleicious.org) is another.

Right enough waffling back to Halloween with its Pumpkins & Gourds.  This month’s recipe is vegetarian, for the carnivores amongst you, some spicy sausages or chicken, would make a great addition. You can also make double the amount & serve one half hot & save the rest to have as a salad for the next day.

Oriental Butternut Squash, Black Kale & Spelt with Sesame & Pomegranate Dressing

Serves 6.  Low Fodmap. DF, V, Vegan.  Oven heat 180c, 350f, Gas 4

INGREDIENTS:

2 Medium Butternut Squash, Halved, seeds removed & chopped into large cubes.

1 Large Bag of fresh Black Kale. Shredded.

2 Red Onions, Peeled & quarted.

2 Red Peppers. Deseeded & cut into chunks.

Seasoning

4 Tbspns. Rape Seed Oil.

Sesame Oil to taste.

For the dressing:  Put all ingredients in a screw top jar. Shake to emulsify.  Adjust to taste.

100ml. Cider Vinegar.

tspns Lemon Grass Paste

2 Crushed Cloves Garlic

2 tspns Clear Honey.

50ml. Low Salt. Vegan Soy Sauce

Ground Black Pepper

200ml. Rape Seed Oil.

150g Brown Spelt. Cooked to packet instructions.

METHOD:

Preheat the oven.

Place the oil in a large roasting tray.  Add the Squash, onion, peppers, season well with salt & pepper.

Toss everything together to coat veg with the oil. Roast for 15 – 20 mins, until cooked but not mushy.

While the veg are roasting make the dressing & quickly stir fry the black kale in a large Wok.

Using a slotted spoon, place cooked veg in a large serving dish; add the drained spelt & kale.

Toss together, drizzle with Sesame Oil, to taste & serve either on its own with crusty bread or with grilled halloumi.

If you are having a Halloween or Bonfire party, this dish looks brilliant served in a pumpkin shell or individual halved, different coloured gourd shells.

Enjoy.

spicy veg,curry,aubergine,recipe,gluten free,chickpeas

Recipe for the Spice of life

Happy New Year Foodies. Hope you all a fantastic Christmas and are facing the New Year with a fistful of positive thoughts and a desire to eat healthier & save money.

Hopefully, the recipe I am going to give you below will not only help you to get creative with some vegetables, but it may also help you save money.

To the basic recipe, which is gluten free, dairy free, vegetarian and vegan, you can add whatever leftovers you may have.  You could add cooked chicken, beef, lamb, pork if you are meat lovers. For the Pesco-vegetarians among us you could add, fish, canned or fresh, or sea food.  Change the veg if you like and stir in a couple of table spoons of crunchy peanut butter to give a Satay like flavour. Variations are endless. TRY IT.

BASIC RECIPE. Serves 4.  GF/DF/V/Vegan.   Time taken 20mins + Cooking. Varies on Veg used & size of chunks.  ALLERGENS IN BOLD.

The video clip above gives yo a view of the different cooking stages.

2. Tbspns Olive Oil

2. Large Garlic Cloves, peeled  chopped

1 Large Red Onion, Peeled & finely sliced

2 Fresh Chillies, Finely Sliced. ( Seeds removed if you like less heat)

2cm Fresh Ginger, Peeled & finely chopped

2 Tbspns Tandoori Spice Mix

1 Tbspn Ground Coriander

2. Large Parsnips, Peeled & Cut into chunks

2. Med Pots, Peeled & Cut into chunks

1 Large Aubergine, Halved & Salted for 20 mins ( Removes the bitter juices)

400 ml Can Chickpeas, drained & rinsed

4, Leftover chopped soft Fresh Tomatoes or a Tin of Tomatoes

Seasoning

Chopped Coriander.

Aubergines,vegetarian,vegan,vegetables,low calorie
Salting Aubergines

METHOD.

Heat the oil in a large pan on the hob over a medium heat.  Add the chilli, ginger & onion & fry for 5 mins. Add the potatoes & parsnips & sir fry for a further 5 mins.

Stir in the ground coriander & the Tandoori Spice & Stir Fry for a further 5mins. Add the tomatoes. Bring to the boil, partially cover & simmer until the veg are soft.

5 mins before the end of cooking, stir in the chopped garlic & the rinsed, salted aubergine, which has been cut into chunks & the Chickpeas.

Season to taste. Sprinkle on the chopped Coriander.

Serve with warm naan bread,  thick Greek yoghurt, sprinkled with toasted sesame seeds & lime pickle. Alternatively served with boiled rice or pearled spelt.

This dish is even better, reheated the next day & is equally delicious served cold as a lunch box salad.

If you would like a cookery lesson on a 1 to 1 basis, or a group demonstration, find out more on our Cookery Tuition Website  >>  Cookery Lessons

Happy Eating.

 

 

 

 

 

Soup,salads,stuffing.vegetables,detox,leftovers,

Post Christmas Fatigue

Good morning Foodies, I hope you all had a fantastic Christmas & are not suffering too much from the excesses of the festive season.  Your waist band may be feeling a little bit tighter today & its a certainty that the only thing  lighter is your purse. But what about your fridge?  Is that suffering from the same post Christmas fatigue? Is it also feeling stuffed & groaning with the weight of all those leftovers. Are you just going to sit on the sofa & flick through that nice glossy cook book or, are you going to get creative & turn those leftovers into some tasty, healthy meals which will not only loosen your clothing, but will also provide you with the satisfaction that you have saved yourself some hard earned cash by getting creative with those leftovers.     .

 

 

Below you will find my basic recipe, which you can turn into three different dishes.

Depending on what stock you use & the other ingredients you choose to add, this basic recipe is gluten-free, dairy free, vegetarian & vegan. Is part of your 7 a day and contains fibre, protein, vitamins & minerals.

INGREDIENTS

Olive or Rapeseed Oil

6, large Carrots, chopped or sliced.

2, Large Onions, chopped.

2, Beetroot, chopped.

6, Sticks of celery.

3, Large Parsnips.

250g Green Lentils thoroughly washed & drained.

Seasoning  herbs of choice.

4. Ltrs of stock from the simmered leftover carcass of a chicken, duck, goose, turkey etc.

For my recipe I used the water from boiled gammon joint.

For vegetarian & vegan, omit the meat stock & use the water reserved from boiling vegetables (not potatoes) or water.

METHOD.

Heat the oil in a large saucepan & gently fry the vegetables or 10 mins over a medium heat.

Pour over the stock, veg water or water, bring to the boil, reduce the heat & simmer for 45 mins.  Add the drained lentils, & herbs, bring to the boil again, reduce the heat & simmer for a further 40.mins. Season to taste.

 

At this point, when cooked, you can allow the lentils to cool & divide into 3 containers & when cold, cover & store in the fridge or freezer until needed or you can make the following:

  1. Hearty Rustic Soup.

Using 1 portion of the Lentils, turn into a saucepan & add either fresh, soft tomatoes, chopped or a tin of tomatoes, 1 clove of chopped garlic & any left over meat or veg you have. Bring to the boil & simmer for 5 Mins.

Serve in bowls with crusty bread & Parmesan Cheese sprinkled over.

2. Lentil Salad.

Turn the 2nd portion of lentils into a serving bowl.  Pour over 4 Tbspns Garlic Salad Dressing & allow to stand while stir frying some finely sliced Cavolo Nero. Stir into the Lentils along with 1 peeled, stoned & sliced avocado, chopped yellow pepper & halved plum tomatoes. Serve either as it is or strewn with smoked salmon, cooked prawns or hard boiled egg & chopped Chives.

3. Stuffing for vegetables or Wraps.

 

Turn the 3rd Portion of Lentils into a bowl , add stoned halved olives, Sundried Tomatoes, Chopped capers & anchovy fillets along with a crushed clove of garlic. Mix together with some chopped basil & used to stuff Tomatoes, Peppers, Aubergines etc  Bake in a medium oven for 30 mins. Or use the mixture cold as a filling for wraps.

Well foodies. Hope I have given you some ideas on what to do with those leftovers, use what ever you have to vary the flavours & don’t forget #loveyourleftovers.

This recipe was demonstrated in the BBC Radio Wiltshire kitchen on the Shaun Hodgett Show on Thursday 28th December 2017, where I was in conversation about #loveyourleftovers with Holly Rattley.

Should you have any questions or comments on the above, please use the form below.

 

 

 

 

 

Stollen,pudding,clotted cream,leftover food

A Stonking Stollen Pud

CHRISTMAS LEFT OVERS. BOOZY STOLLEN PUDDING

If you were lucky enough to be given or bought a lovely home made Stollen this Christmas, you MAY have some left over along with some drops in the bottom of your liqueur bottles!!!!

For this recipe you can use Brioche, Croissants or any other bread product you happen to have to hand.

INGREDIENTS. ALLERGENS IN BOLD.    Serves 6    Oven 180c 350F Gas MK 5    Time taken 20mins + Standing time & Cooking

Slices of Stollen,( I used my own Homemade, filled with Cranberries, Pistachios & Marzipan) or any of the above.

3 Large Free Range Local Eggs

150ml Double Cream

350ml Milk

2 Tbspns Rum, or Cointreau

Grated rind of 1 large Orange

1/2 Tspn Freshly grated Nutmeg & Cinnamon.

METHOD.

Butter a large ovenproof serving dish & lay the slices of Stollen over the base, building several layers.

Beat together the eggs, cream, orange rind, liqueur & spices.

Pour over the sliced Stollen pushing the slices down to cover in the liquid.

Leave to stand for 40mins.

Bake in the centre of the oven for approx 45mins until the pudding is just firm in the centre.

Allow to cool slightly, before serving, dust with Icing Sugar and add a good dollop of Clotted Cream or clotted cream Ice Cream. ( Marshfield Farm do a superb clotted cream & gingerbread Ice Cream if you really want to go mad).

If you want to use Croissants slice them & spread with Nutella & add a layer of chopped dried apricots, or leftover ripe bananas before proceeding as above.

If you would like to comment or ask a question, please use the form below:

Christmas,turkey,leftovers,

Waste not. Want not.

LEFT OVER TURKEY OR VEGETABLE SPICY STIR FRY.

This recipe is ideal for using up left overs from the Christmas table. Any left over meat will do.  If you prefer vegetarian leave out the meat & see suggestions below.

ipp
A plump juicy bird.

Add left over meat at the end of the recipe

Serves 2.    Time taken Prep 20mins Cooking 10mins, Gluten & Dairy Free. Vegetarian if you replace the meat with, cooked pulses (chickpeas) or add chopped aubergine chunks (salted for 20mins & drained) with the onion.  ALLERGENS IN BOLD

INGREDIENTS.

Leftover Turkey, Pork etc sliced into thin strips.

1, Red Onion Peeled & Thinly sliced.

4, Celery Stalks, Thinly sliced.

1, small fresh chilli, finely chopped

1/2inch Fresh Ginger,finely chopped

1, Stalk of Lemon Grass, Outer removed & finely chopped.

1, Large Red Pepper, deseeded & cut into strips

2, cloves of smoked Garlic, peeled & crushed

1, tbspn Curry Powder

2, tbspns Sweet Chilli Jam. (Pot of What, Homemade in the Cotswolds is to die for www.potofwhat.co.uk )

1, Vegetable Stock Cube.

3, tbspns Unsalted Cashew Nuts

2, tbspns Flame raisins. (May contain sulphites)

METHOD.

1.  In a large wok heat 2tbspns Ground Nut or Rapeseed Oil.

2.  ( If you are omitting the meat stir fry the Aubergine)

3.  Lower the heat slightly add the lemongrass, ginger, chilli, celery & onion. Continue to stir fry for 2mins.

4.  Stir in the curry powder & crumbled stock cube, fry 1min. If using cooked leftovers add now.)

5.  Add the Chilli jam, smoked garlic, nuts, sultanas, & red pepper. Continue to stir fry for a further 2 mins until piping hot.

NOTE: If you like a more moist dish, add a couple of tablespoons of boiling water.

Serve with wholegrain basmati rice, noodles, pearled spelt or as a filling for baked Sweet Potatoes.

Get creative cookies. Let me know how it goes, leave a comment or ask a question.

 

chicken,turkey,duck,goose,vegetables

Get Stuffing.

The season to be jolly is rapidly approaching, so I thought in the run up to Christmas & throughout January I will share with you some of my recipes, hopefully to inspire you and also to help you #loveyourleftovers.

This week, its STUFFING. Three recipes to help you add a different way to “Stuff that bird”.

Always keep in mind that stuffing can be used in numerous ways.   Try stuffing different vegetables & baking them.  A good hearty stew, either with meat, poultry or vegetables can be turned into a flavoursome dish with the addition of some homemade stuffing balls, dropped into the pan 30 mins before the end of the cooking time. A healthier option to dumplings.

APRICOT & PISTACHIO STUFFING  *

50g Butter or Olive oil

1 Large Onion, peeled & finely chopped

2, Stalks Celery, Finely chopped

150g Dried Apricots, chopped

200g Breadcrumbs,

Grated rind & juice of 1 Orange

150g Pistachio Nuts, Shelled & chopped

Chopped, Fresh Parsley & Thyme

Chicken Stock or White wine.

Seasoning.

METHOD:

Heat the oil & better in a pan & fry onion & celery until golden.

Put the remaining ingredients in the pan & mix well until all ingredients are combined.

If you fell the mixture is to dry, add a little stock or white wine.

 

SWEET POTATO & LIVER STUFFING   *

1kg Sweet Potato, freshly cooked

50g Butter Softened

1 Large Onion, peeled & finely grated

Liver from the Turkey, chopped

2 Eggs, beaten

2 Tbspns Chopped fresh, Parsley

1 Tbspn Chopped fresh Sage

Sprinkle of Chilli Flakes, or more according to taste,

Seasoning

METHOD:

Mash the potatoes finely, add all remaining ingredients & mix well. Leave until cold before using.

 

SAVOURY RICE STUFFING.  *

1 Large Onion, peeled & chopped

1 Large Yellow Pepper, deseeded & finely chopped

100g Smoked bacon lardons

1 Tbspn Olive oil

2 Large Tomatoes, skinned & chopped

Finely chopped Basil & Oregano

200g boiled brown basmatti  Rice (cooked weight)

Seasoning to taste.

METHOD:

Heat the oil in a pan & slowly fry the onion, bacon & pepper until the onion is golden.

Remove from heat & stir in the rest of the ingredients until well combined.

Leave until cold before using.

*   Food Hygiene. Always remember when making stuffing in advance, to cover & store in the fridge until needed, especially those containing raw meat or rice.

 

 

Don’t fritter it Frittata it.

In today’s world none of us have money to fritter away, yet we frequently throw away food.

The media and supermarkets tempt us  with new products on a daily basis, prompting us to disregard the food already lurking in our fridges and buy yet another product. Fine for them, more money into their already swelling coffers, but not so good for us.

We are being lured into an ever increasing circle of wasting food, – our money – and in many cases eating unhealthy, processed food stuffs which contain little, or no nutritional value.

In the time it takes to open a packet and microwave a container you can whip up a nutritious Frittata and top it with what ever takes your fancy, or those leftovers from the fridge. Add some salad or veg and tuck in.

This recipe is equally good served both hot or cold. Good cut in wedges for a picnic or the kids lunchboxes, Place inside a chunk of Granary bread for a giant sandwiches.

The recipe below is for a basic Cheese and Tomato Frittata. (Pictured above)  But the method is the same for any of the suggested ingredients listed below.

Cookery, Eggs, recipes, pizza, healthy eating
Cavolo Nero & Mozzarella Frittata

Serves 4-6       Gluten Free.   Time taken 20 mins.

Equipment:  Frying pan.   Pre-heated Grill.

INGREDIENTS:

Tbspn Olive or Rapeseed oil.

8 Large Free range eggs.   Beaten together.

Seasoning.

Leftover veg, meat, fish, olives, anchovies etc

Cheese or cheeses of your choice.

Garlic & chopped fresh herbs. Optional.

METHOD:

Heat a large frying pan with the oil, over a med/high heat.

Halve 4 Large soft tomatoes, fry lightly, cut side up.

When brown turn the tomatoes over fry for a further minute.

Pour the beaten, seasoned eggs over the tomatoes, scraping  and lifting the edges to allow the unset egg run underneath.

When set to your liking, remove from the heat, scatter with 175g of cheese & grill until melted.

If liked scatter with chopped raw garlic & fresh herbs. Serve either hot or cold

Until next time foodies. Happy, Healthy Eating.