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I love quiche, and yes, real men do love quiche also. I am always trying to think of new ways to amp up my old favourite quiche recipe. There are crustless quiche, muffin tin quiche. There is no end to the varities you can come up with.
Today I present Quiche in a Bun. I don't know why I didn't think of this before. I have brought you other things in a bun in the past.
Things like Crusty Lasagne Buns, and Crusty Chicken Pot Pie Buns . . . both of which were simple to make and quite delicious.
Today . . . its Quiche in a Bun!
Yes, Quiche in a bun . . . one of your favourite savoury tarts, baked in a bun. No faffing about with pastry.
No cutting, rolling. This is a really lazy way to do quiche.
Yes, I do have lazy days. Days when I really don't want to be faffing about with having to roll out pastry or the lining tart tins.
Days when I just want to be able to mix, pour and bake.
Quiche in a bun fits the bill perfectly. This is the perfect recipe for a lazy day.
You quite simply beat together your eggs, cheese, some cream, spring onions and crisp pancetta and pour the mixture into a hollowed out bun and bake . . .
These are easy peasy and make a nice light and quick supper. I made a salad to serve with them.
I used Gruyere cheese, but you could use whatever is your favourite cheese. The Gruyere went well with the pancetta.
These were quite simply delicious! You can use round crusty rolls or rectangular ones like I have done.
You could even use soft rolls if that is all you have, or if your gnashers are a bit on the old side. All work well.
*Quiche in a Bun*
Makes 4 servings
plus 4 TBS to top
3 spring onions, thinly sliced (scallions)
You can make as few or as many of these as you wish, but simply increasing or decreasing the amount of ingredients. I think they are something your family will love and the leftovers (if you have any) go well in a packed lunch to be eaten out of hand. Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I am a huge fan of Puff Pastry. Who isn't? I always have some in the refrigerator or freezer. I only buy the all butter kind.
It is well worth any additional expense for that in both texture and flavour. I am also a huge fan of lemon curd. I often make my own.
You can find my recipe for that here. It's really good, but a good commercial lemon curd will also work well in this recipe.
This recipe combines my two great loves. Puff pastry and Lemon Curd, in a most delicious way.
This is a beautiful bake which looks a lot more complicated than it is. If you have all of the elements ready prior to putting the finished braid together, it goes together very quickly.
Make sure your puff pastry is nice and cold and you will have no problem with it.
It does stretch a bit as you are overlapping it as it warms up, but that's no problem, just work quickly from as cold a pastry as you can. If you need to pop the tray back into the refrigerator after you score and cut it prior to braiding it, then do it.
Its worth the extra time that it will take to do so. But really, if you work quickly it won't be necessary.
This is just so delicious!
I do the same thing at Christmas with mincemeat and its gorgeous as well.
Lemon curd though . . . you can't beat it. this goes down very well with a nice hot drink in the morning for your coffee break, or for a leisurely weekend brunch!
*Lemon and Cheese Puff*
Serves 6 to 8Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking sheet with baking paper. Set aside. If you have all of your ingredients ready to go, it goes together in a flash.
Whisk together the cream cheese, icing sugar, corn flour and vanilla. Set aside.
Unroll your puff pastry onto the lined baking sheet. Lightly score the
pastry (don't cut all the way through) into thirds lengthwise. On each
outside third, at the top of the pastry, slice off and discard a strip
at a downward angle. (see photo)
Cut slashes from this edge at the same
angle at 1 inch intervals all the way down to the bottom on each side
until you get to the bottom. You should have a small triangle of pastry
at the bottom of each side, remove and discard.
Spread your lemon curd down the centre strip of the pastry, taking care to keep it in the middle, gently spreading it out with the back of a spoon.
Top with the cream cheese mixture.
Working your way down the slice, fold a strip from the left hand side
over top of the feeling. (see photo) Repeat with a strip from the right
hand side covering the filling and crossing over the other strip, repeat
all the way down to make a braid.
You can fold any end bits up over the
edge to help enclose the filling.
Brush with the beaten egg and sprinkle with the demerara sugar.
Bake in the preheated oven for 18 to 20 minutes, until well risen,
puffed and golden brown. Leave to cool for about half an hour.
Dust
with icing sugar and cut into slices to serve. Any leftovers can be
stored in the refrigerator.
I hope that you can make sense of my instructions and photographs! I really hope you'll try it. I think you will agree with me that is easy to make and quite delicious! Bon Appetit!
Pudding cakes. I love pudding cakes. We used to have one occasionally when I was a child. They usually came from a box mix. I think there was a date one, a banana one, and an apple one. I am not a snob. To me, they tasted pretty good! Having one of those was a real treat! Mom used to serve them warm with ice cream.
Rhubarb, its one of my favourite fruits. I have loved it since I was a girl. My mother used to give us sticks of it to eat raw with small bowls of sugar. Like a preservative free pixie stick. Oh boy but it was good. Made your jaws ache it did, with the tartness of it all.
Our rhubarb is no good again this year. No matter how much manure Todd ladles onto it, it doesn't do anything. We just have poor soil. I picked up some at the shops today so that I could make this favourite spring pudding of ours. It was £1.50 for 3 sticks. Highway robbery.
The cashier at the tils said that her father always said that rhubarb was the only thing in the garden that a pig won't eat. I am not sure what she was getting at . . . but in my opinion, pigs are missing out big time!
Because I did not have quite enough rubarb for this I added some raspberries to make it up. If you want you can leave the raspberries out and just use all rhubarb. It was delicious with the raspberries however, and they gave the fruit sauce a really nice ruby colour!
Todd enjoyed his warm with some pouring cream, but this delicious pudding cake would be equally at home with vanilla ice cream or . . . dare I say it . . . clotted cream!
What you have here is a lovely fruity sweet/tart sauce base covered with a delicious sponge, flavoured lightly with vanilla and cardamom. In short . . . a tiny bit of spring time bliss!
*Raspberry and Rhubarb Pudding Cake*
Serves 6
Place the sugar and cornflour into a large saucepan Stir
together. Add the rhubarb and the orange juice. Toss to combine.
Cook over medium heat, stirring constantly until the fruit releases its
juices and the mixture begins to thicken considerably. Stir in the
raspberries. Pour into the bottom of a 1 litre glass pie dish or
casserole dish.
Preheat the oven to 180*C/350*F/ gas mark 4.
Beat the butter and sugar together for the cake until light and fluffy. Whisk together the flour, baking powder, salt and cardamom. Beat the vanilla and egg into the creamed mixture. Add the flour mixture alternating with the milk until you have a smooth batter. Dollop the batter over the fruit filling and smooth out as best as you can.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown and a cake tester inserted in the centre of the cake comes out clean.
Preheat the oven to 180*C/350*F/ gas mark 4.
Beat the butter and sugar together for the cake until light and fluffy. Whisk together the flour, baking powder, salt and cardamom. Beat the vanilla and egg into the creamed mixture. Add the flour mixture alternating with the milk until you have a smooth batter. Dollop the batter over the fruit filling and smooth out as best as you can.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown and a cake tester inserted in the centre of the cake comes out clean.
Whether you choose to add raspberries to this fabulous dessert or go it alone with just rhubarb, your family is sure to fall in love with it! Bon Appetit!
My husband is a real chop man. I don't think he has ever met a chop, pork or otherwise, that he hasn't fallen in love with.
I am not a real red meat lover (except for steak) but I do confess that every now and again I do enjoy a pork chops as well, but if I am going to eat one, I want it to be bone in, old fashioned, thick and with a bit of tender rib meat attached.
I love, LOVE the rib meat!
If I am going to eat a pork chop, I want a nice sauce with it or some gravy. The man likes gravy also.
Today I had some mushrooms I wanted to use as well, and so I decided to make a mushroom gravy. Mushroom gravy, from scratch and not from a can. You can't beat it!
From scratch, with nothing artificial or cream of soup added . . . just pure ingredients. Fresh onions, garlic and mushrooms . . .
This really is a fabulous treat!
I also like to use wo mustards I favour a smooth Dijon and a grainy.
To that I add some thyme along with a touch of honey. Pork really loves honey doncha know, thyme too . . .
I browned the chops. Did you know that slashing the fatty edge at intervals helps to keep the chops from curling up?
Its true. That's a handy tip there, straight from this horse's mouth. I hate it when chops curl up and unless you slash the fatty edge. They will do just that!
I sauteed the onions, garlic and mushrooms until tender. I then added the honey and mustards, and herbs.
Finally I added the stock. The chops were simmered in this mixture until they were cooked through and tender . . .
Once they were tender, I took the chops out and placed them on a heated platter. You can lightly tent them with foil if you wish.
I whisked some heavy cream into the pan juices and the gravy was done. Rich and ready to be poured over those succulent and juicy chops.
*Pork Chops and Mushroom Gravy*
Serves 4
fine sea salt, black pepper
1 medium onion, peeled and choppedTrim the fat on the chops to about 1/4 inch, saving the trimmings. Slash the fat on the chops at 1/4 inch intervals. Place the trimmings into a pan and heat them over medium heat to release the fat and melt them a bit. Season the chops all over with salt and black pepper. Brown the chops well on both sides over medium heat. Remove to a plate and set aside. Add the onions and mushrooms to the pan. Cook and stir to brown lightly. Add the garlic and cook until fragrant, about 2 minutes. Add both mustards, honey, thyme and chicken stock. Bring to the boil, then reduce to a low simmer. Return the chops to the pan, turning them to coat in the pan juices. Cover and simmer for about 10 minutes, or until tender and cooked through. Remove the chops to a serving platter. Add the cream to the pan juices and whisk to combine. Bring to the boil, then pour over the chops on the serving platter. Serve immediately.
The man really enjoys these with some mashed potatoes, but rice would work equally as well. I also like to serve a green vegetable on the side. Today it was a mix of green and wax beans. Delicious!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I just love scones and am always thinking of different ways I can make them. My husband doesn't mind as he gets to enjoy the fruits of my labors. Today it was Peach, Vanilla and Poppyseed scones and let me tell you they are every bit as delicious as the name implies!
Originally I created them to use fresh peaches, the ones which you get at the shops that are a bit too hard to each out of hand. They are perfect for things like this or for this Green Peach Salad. (which is beautiful, trust me on this!)
The nice thing about these is that you can also use tinned peaches if that is all you have. Just be sure to pat them really dry first with some paper kitchen toweling.
That is what I used today because that is all I had. They work beautifully. I add them in with the poppyseeds, tossing them in with a fork.
You get the buttery crisp scone, moreishly flaky . . . tender sweet pieces of peach . . . crunchy poppyseeds, infused with vanilla . . .
I like to brush them with some cream and sprinkle them with Demerara Sugar prior to baking for some added interest, texture and flavour.
Spread with some clotted cream and apricot jam, these always go down a real treat. Break out the tea-pots and cups! A nice hot herbal infusion goes very well. I like Earl Grey Rooibos. Together they are just lovely.
*Peach, Vanilla & Poppyseed Scones*
Makes 10
Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with baking parchment. Set aside.
Sift
the flour into a bowl along with the sugar and baking powder. Drop in
the butter and rub it in with your fingertips until the mixture
resembles bread crumbs. Stir in the chopped peaches and the poppyseeds.
Whisk together the vanilla, egg and milk. Add to the dry mixture to
make a soft dough. Tip out onto a lightly floured surface and knead
gently. Pat out about 1 1/2 inch thick. Stamp out into rounds with a
very sharp 3 inch round cutter. Place onto the baking sheet. Push any
trimmings together and re-pat out to stamp out more rounds if necessary
and also place on the baking sheet. Brush tops lightly with cream and
sprinkle with demerara sugar.
Bake for 15 to 20 minutes until golden brown. Serve slightly warm with clotted cream and apricot jam. Fabulous!
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