Showing posts with label simple dishes. Show all posts
Showing posts with label simple dishes. Show all posts
Mary Berry's Fast Quiche. This was a recipe that I was very keen to try. I love Mary Berry's recipes. This one comes from her book, Foolproof Dinners. Mary Berry was one of my favorite television chefs when I lived in the U.K. I had never heard of her before moving over there.
Of course, her participation in the Great British Bake Off turned her into a household name worldwide. She became known as the doyenne of Great British Baking, and it was a reputation that was well deserved. To be honest I have not really watched the program much since she left it. It just is not the same.
This recipe for fast quiche really intrigued me. It boasts a crust/base formed by fitting a flour tortilla into a baking pan, rather than a short crust pastry. I immediately put it on my radar to make as soon as I had the right sized flour tortillas in my house.
Yesterday was the day. It went together very quickly considering. There was no need to make any pastry, roll it out, chill it, etc. Fitting a tortilla to a baking dish is done in a fraction of the time.
The filling was simple and rich. Sauteed onions, meaty mushrooms, plenty of good cheddar, eggs and rich cream. Oh boy but this was some delicious when it was done. I actually found myself going back to try additional slivers throughout the day. I could not leave it alone.
But then again, I'd expect nothing less from Mary Berry.
WHAT YOU NEED TO MAKE MARY BERRY'S FAST QUICHE
A few simple store-cupboard ingredients. I always have tortillas in the house, which really helped. No need to rush to the store.
- 1 TBS of light olive oil, plus more for greasing the tin
- 1 large flour tortilla
- 1 medium cooking onion, peeled and finely chopped
- 5 ounces (150g) chestnut mushrooms, cleaned and sliced
- 3 ounces (75g) strong mature cheddar cheese, grated and divided
- 2 TBS chopped fresh parsley
- 2 large eggs, lightly beaten
- 1 cup less 3 TBS (200ml) heavy pouring cream
- salt and black pepper to taste
Personally, when I make this again, (and I will) I am going to use butter to fry the onions in rather than oil. I think butter would give an even nicer flavor to both the onions and the mushrooms.
I used cremini mushrooms which is all I could find here in Canada with the darker skins. Chestnut mushrooms would be better as they don't turn a funny color when cooked. Next time I would use regular button mushrooms.
I used Balderson's vintage, 2 year aged cheddar, white as my cheese for this. It gave the quiche filling a beautiful rich flavor.
I used whipping cream.
My tortillas were 12 inches in diameter. White flour. Soft.
HOW TO MAKEMARY BERRY'S FAST QUICHE
This really goes together quickly. No crust to make or roll out, etc. No fuss. No muss.
Preheat the oven to 400*F/200*C/ gas mark 6.Place a baking sheet in the oven to get hot.
Brush an 8-inch round cake tin with a loose bottom with oil. Set aside.
Heat the oil in a skillet over medium heat. Add the onions. Cook and stir until they soften and turn golden. Add the mushrooms. Cook, stirring, for a few minutes until softened. Drain off any liquid and set aside.
Place your tortilla into the cake tin, making sure it comes halfway up the sides of the tin. Place onto the heated baking sheet and pop into the oven for about 5 or so to crisp.
Whisk the eggs and cream together along with a pinch of salt and black pepper. Add half of the cheese and the parsley.
Take the pan out of the oven, keeping it on the baking tray. Spread the onion and mushroom mixture evenly over the bottom of the pan. Sprinkle the remaining half of the cheese over top.
Pour the egg/cheese mixture over top evenly. Return to the oven and bake for about 25 minutes until set and golden brown.
Remove from the oven. Leave to stand for five minutes before loosening and removing the sides.
Cut into wedges to serve. A salad goes very nicely alongside.
This was delicious. The "crust" was not quite as good as a real pastry crust, but the filling had a beautiful flavor! I would make this again in a regular crust. The tortilla did become a big soggy, despite my pre-baking it. Still delicious however.
Also, I used Cremini mushrooms. I think white button mushrooms would be better and have a much nicer color.
I enjoyed a wedge of this along with a delicious mixed salad on the side. It was very easy to put together and made for a wonderful light supper. It really was no fuss, no muss, and probably a lot healthier than a quiche made with pastry.
Are you a fan of the Quiche? They make great suppers and lunches for that matter. They are also great to take on picnics and are a popular addition to the buffet table! Here are a few other favorites!
SALMON AND BROCCOLI QUICHE - Salmon and broccoli are beautiful flavor partners. This quiche boasts a crisp butter and lard pastry and a deep filling. Three kinds of cheese, salmon, broccoli, spring onions and dill combine together to make a delicious quiche that will have everyone begging for the recipe!
QUICHE LORRAINE - A great classic, adapted from The Times Calendar Cookbook by Katie Stewart. You cannot beat this version. Its fabulously delicious. Eggs, streaky bacon, gruyere cheese in a short crust pastry. Simple. Classic. Delicious.
Yield: 4 servings
Mary Berry's Fast Quiche
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
With a rich and delicious filling, this unique quiche uses a tortilla wrap as a crust. Filled with lots of sautéed onions, mushrooms and cheddar cheese!
Ingredients
You will need:
- 1 TBS of light olive oil, plus more for greasing the tin
- 1 large flour tortilla
- 1 medium cooking onion, peeled and finely chopped
- 5 ounces (150g) chestnut mushrooms, cleaned and sliced
- 3 ounces (75g) strong mature cheddar cheese, grated and divided
- 2 TBS chopped fresh parsley
- 2 large eggs, lightly beaten
- 1 cup less 3 TBS (200ml) heavy pouring cream
- salt and black pepper to taste
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6.Place a baking sheet in the oven to get hot.
- Brush an 8-inch round cake tin with a loose bottom with oil. Set aside.
- Heat the oil in a skillet over medium heat. Add the onions. Cook and stir until they soften and turn golden. Add the mushrooms. Cook, stirring, for a few minutes until softened. Drain off any liquid and set aside.
- Place your tortilla into the cake tin, making sure it comes halfway up the sides of the tin. Place onto the heated baking sheet and pop into the oven for about 5 or so to crisp.
- Whisk the eggs and cream together along with a pinch of salt and black pepper. Add half of the cheese and the parsley.
- Take the pan out of the oven, keeping it on the baking tray. Spread the onion and mushroom mixture evenly over the bottom of the pan. Sprinkle the remaining half of the cheese over top.
- Pour the egg/cheese mixture over top evenly. Return to the oven and bake for about 25 minutes until set and golden brown.
- Remove from the oven. Leave to stand for five minutes before loosening and removing the sides.
- Cut into wedges to serve. A salad goes very nicely along side.
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Scottish Farmhouse Eggs. This simple and delicious recipe for a baked egg dish is one which I had saved on the Food52 site a very long time ago. It was a contest winner, but was later found to have been adapted from a recipe found in Bon Appetit Magazine in 1993.
I really liked the look of it. Simple ingredients put together in the simplest of ways with enticingly delicious and elegant results.
You cannot fault it. Fresh farmhouse eggs. Fresh soft white breadcrumbs. A good cheddar cheese. Finely minced spring onions, cream/milk. It doesn't get much simpler than this.
A pinch of cayenne pepper adds a tiny hint of heat. I think a splash of Green Tabasco sauce would be even better. I love Green Tabasco sauce, especially with eggs.
I do not know why these are called Scottish Farmhouse Eggs. Perhaps it is the nod to the use of simple ingredients and the ability of the Scots to create spectacularly delicious foods out of simple ingredients.
I can almost see these being enjoyed around the table in a little country Scottish Croft. A fitting meal to either start your day or finish it. I love eggs for supper.
When you begin with quality ingredients you don't need to fancify them in any way. They speak for themselves.
WHAT YOU NEED TO MAKE SCOTTISH FARMHOUSE EGGS
If you use the best quality and freshest ingredients that you can, you cannot go wrong with this simple dish. Everything it pretty self-explanatory, but if you have any questions don't hesitate to ask.
- butter to butter the dish
- 3/4 cup (45g) of soft fresh white breadcrumbs
- 1 1/2 TBS chopped fresh chives or spring onions
- 1/2 cup (2 ounces/57g) grated strong cheddar cheese
- 2 large eggs
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) heavy cream
- salt and cayenne pepper
- fresh chopped chives or spring onions to garnish
HOW TO MAKE SCOTTISH FARMHOUSE EGGS
This is probably one of the simpler dishes that you can make, and yet comes out rich, delicious and seemingly quite elegant.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small 8-inch pie tin.
Sprinkle half of the breadcrumbs over the bottom of the pie dish. Sprinkle with half of the spring onions and half of the cheese.
Carefully crack the eggs into the dish, spacing them apart for ease of serving. Season lightly with cayenne pepper and salt.
NOTE - I like to break the eggs into a separate dish prior to adding them to the pie dish, one at a time. Just to ensure that they are fresh and untainted.
Top with the remaining breadcrumbs, cheese and spring onions.
Whisk together the cream and the milk and pour it over top.
Bake in the preheated oven for 20 minutes or until the eggs are almost set. Garnish with the fresh chives or onions and serve immediately with or without toast.
I enjoyed these eggs as a light supper alongside of some buttered sourdough toast and a light salad on the side (not shown.) They were really, really good. Such a simple thing and yet so tasty. Rich and delicious.
If you use the freshest and best quality ingredients available to you, you cannot fail with this simple and delicious recipe. The breadcrumbs get all toasty brown on the top and the bottom and along with the egg and cheese make almost a bread pudding in the center. Don't stint on the butter used to butter the baking dish. Also bake time depends on how well you done want your eggs. Mine were not runny, but quite jammy which was not bad at all.
Eggs not only make wonderfully nutritious breakfasts but also great simple suppers. Here are a few other ways I like to enjoy them!
INA GARTEN'S SMASHED EGGS ON TOAST - This recipe can be a little bit tricky but get it right and you will be rewarded with some really delicious jammy eggs to enjoy on your toast!
SPANISH GARLIC EGGS - Heuvos con Ajos, Spanish Garlic Eggs. Very simple ingredients and not a lot of them. Make sure you use the best that you can afford for simple dishes like this. Good eggs, fresh garlic and a decent olive oil.
Yield: Two servings
Scottish Farmhouse Eggs
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A simple breakfast dish using simple ingredients, put together in the most delicious way. This also makes a lovely light supper dish.
Ingredients
- butter to butter the dish
- 3/4 cup (45g) of soft fresh white breadcrumbs
- 1 1/2 TBS chopped fresh chives or spring onions
- 1/2 cup (2 ounces/57g) grated strong cheddar cheese
- 2 large eggs
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) heavy cream
- salt and cayenne pepper
- fresh chopped chives or spring onions to garnish
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small 8-inch pie tin.
- Sprinkle half of the breadcrumbs over the bottom of the pie dish. Sprinkle with half of the spring onions and half of the cheese.
- Carefully crack the eggs into the dish, spacing them apart for ease of serving. Season lightly with cayenne pepper and salt.
- Top with the remaining breadcrumbs, cheese and spring onions.
- Whisk together the cream and the milk and pour it over top.
- Bake in the preheated oven for 20 minutes or until the eggs are almost set. Garnish with the fresh chives or onions and serve immediately with or without toast.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
This is a chicken recipe which I have had to adapt since I moved over here to the UK. My kids always loved this chicken. It has wow flavours and is moist and tender, with a lovely crisp and flavourful skin.
The original recipe used dried Italian salad dressing mix (in its unmixed, dry form) along with brown sugar and some butter for dotting. We don't have dried Italian salad dressing mixes over here. It is possible to get it at a premium price from some sites which carry North American goods, but generally speaking it doesn't exist.
This chicken is really, really good however, and so I had to come up with a way to adapt it to what I could get over here because it is a chicken I just crave every now and then!
I combined a mix of herbs and powders to approximate the same flavours I might get from the dressing mix . . . garlic and onion powders, basil, oregano, thyme, salt and cracked black pepper . . . a bit of dried pepper flakes for some heat. All the flavour, but none of the preservatives.
It actually might even be better than using the dry mix because of that. This mixture gets mixed with some brown sugar and then sprinkled over bone in, skin on chicken thighs, dotted with butter and baked until all those flavours penetrate the chicken and that skin gets all sticky crisp and finger licking good!
Sure, it's not a low fat kind of a dish, but once in a blue moon this makes a really tasty treat. You could use chicken breasts if you really wanted to, but be sure to cut the bake time way down, and of course you won't get that lovely crispy skin. You can also use one package of dry Italian Salad Dressing Mix if you want to instead of my combination of flavours. Just mix it in with the brown sugar as per the recipe and leave my additions out.
*Sweet and Spicy Chicken Thighs*
Serves 4 - 6
1/4 tsp dried thyme
1/2 tsp salt
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking dish large enough to hold all your chicken pieces.
Mix together the garlic powder, onion powder, basil, oregano, parsley, thyme, salt and black pepper. Rub this mixture into the brown sugar. Place the chicken pieces, skin side up into the baking dish. Sprinkle the brown sugar mixture evenly over top. Dot with butter.
Bake in the preheated oven for 35 to 40 minutes, until the skin is nicely crisped and the juices run clear. Serve hot with your favourite side dishes. We like rice and a green vegetable with this.
I think this is sure to become one of your favourites as well. If it doesn't well . . . there is just no accounting for taste eh? We are all different. Bon Appetit!
We have had guests here at our home for the past week. It has been a whirlwind week really. We've been taking them places and showing them what we can of the "England Wales North West." The weather has been dry but very cold, so we were a bit limited, but we tried our best. We live in such a beautiful part of the country here, and there was ever so much more I wanted to share with them, but the time just seemed to evaporate!
On one of the mornings that they were here I made us a delicious Dutch Baby Pancake for breakfast. It went down a real treat!
A Dutch Baby Pancake is kind of like a huge sweet batter or Yorkshire pudding! It puffs up in the oven like magic, leaving a huge hollow centre, ripe for filling with whatever your heart desires!
We like fresh berries with ours and I had picked up some lovely looking raspberries and blueberries, so they went perfectly with it.
*Dutch Baby Pancake*
Makes 2 - 4 servings (depending on appetites)
Place
the flour, milk, eggs, sugar, vanilla and salt into a blender or food
processor. Blitz to combine for about 20 seconds, scraping down the
sides after 10 seconds. Let stand on the counter top or about 20
minutes.
This is a simple and easy recipe, which makes it perfect for entertaining. The fact that it is also delicious and very pretty is quite simply the icing on a very delicious cake!
It puffs up huge in the hot air of the oven! You are almost afraid that it is going to overflow, but no worries. It is supposed to do that. Its all a part of the magic of the experience. Be prepared for plenty of Oooohs and Aaaaahs when you bring this delightful breakfast to the table!
Bon Appetit!
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