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Category Archives: Vegetarian

Very Cherry Tomato Quiche

Sydneysiders are really looking forward to next week when we are allowed to meet friends outside for a picnic – a little easing of our long winter lockdown.

So picnics are the go! And what better for a picnic than a portable tasty treat like a quiche.

Quiche – that versatile combination of short crust pastry, savoury custard and tasty fillings. Great for lunch, dinner or indeed a picnic.

So cherry tomatoes are the basis of this quiche, as well as a handful of sun dried tomatoes. To make the whole thing fresh and light, I used spring onions, rather than onions, utilizing the green tops as well as the white onion bottoms.

The base is shortcrust pastry, for this particular recipe I used Maggie Beer’s Sour Cream Pastry. The savoury custard is the traditional filling for a quiche.

Ingredients

Shortcrust Pastry
200g chilled unsalted butter
250g plain flour
135g sour cream

Filling
2 spring onions, finely chopped
250g cherry tomatoes (a punnet)
A handful of sun dried tomatoes
4 free range eggs
1/2 cup cream
3/4 cup milk
Salt and freshly ground black pepper
1 tablespoon grated Parmesan

Method

Preheat oven to 180 degrees C, 170 degrees C fan forced.
To make the sour cream pastry, pulse butter and flour in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball.

Wrap in plastic film and refrigerate for 10 minutes.
 Grease a medium sized fluted quiche tin with a removable bottom. Roll the pastry out to 3mm thick and place in the tin.

Rest for 15 minutes in refrigerator. This helps reduce shrinkage when cooking. Remove from the fridge, place some pie weights on baking paper inside the tart, and bake blind in the pre-heated oven for 10-15 minutes. Remove the pie weights and baking paper.

Decrease oven temperature to 170 degrees C, 160 degrees C fan forced.

Scatter the finely chopped spring onions over the base of the blind-baked pastry case. Chop the cherry tomatoes in quarters, leaving some of the smaller ones in halves. Scatter the quarters over the pastry base. Roughly chop the sun dried tomatoes, and scatter these between the cherry tomatoes.

In a bowl or large jug (the latter is very useful as you can pour the custard into the quiche tin easily), beat the eggs, cream and milk together until thoroughly combined. Add salt, pepper and grated Parmesan.

Carefully pour the custard mixture into the quiche tin. (I find it easiest to place the tin in the oven first before pouring). Place the remaining cherry tomato halves carefully in the custard. Hopefully they will sit artfully displayed in the cooked quiche, but don’t worry if they sink!

Bake until the custard is just set but still wobbly – about 30-40 minutes depending on your oven.
Carefully remove and leave to cool slightly before serving.

The quiche is fine as is, or you can serve with a few basil leaves, and/or some cherry tomatoes on the vine, which you slow roast for a couple of  hours until wilted.

Very fresh, very light, very delicious!

Cheat’s Gozleme

So this is a great hack if you want a tasty treat based on Turkish gozleme, that staple of food markets and festivals!

I have adapted a recipe for Green Pockets from “Use it All” by the brilliant Cornersmith people, simplifying it a little for a quick make.

You can make the dough a couple of hours ahead of time and get the filling ready just prior to cooking. Or make dough and filling at the same time.

I threw this together – literally – not being that particular with my chopping and filling skills!

Great for a quick lunch or snack, or even a savoury breakfast!

Ingredients

Cheat’s Dough

1/2 tablespoon olive oil

1/2 teaspoon white vinegar

125g Greek yoghurt

190g plain flour

1/2 teaspoon bicarbonate of soda

Filling

1 1/2 cups of greens eg spinach, rocket, silver beet

1 handful soft herbs eg basil or mint

2 spring onions, white and green parts

1 garlic clove

1/2 teaspoon salt

A grind of black pepper

150g crumbled cheese eg feta, ricotta, mozzarella (I definitely recommend feta!)

1 tablespoon olive oil for frying

Lemon wedges for serving

Method

To make dough, mix all the wet ingredients together. Stir in the flour and bicarb with a wooden spoon until you have a sticky dough. Put the dough onto a floured board and knead by hand for a few minutes until the dough is smooth. Divide the dough into 4 balls.

You can use the dough now or put in a bowl and cover with cling wrap and leave for an hour.

You could even stick in the fridge for a few hours.

To make the filling, chop all the greens, herbs, spring onions and garlic finely. Sprinkle over the salt and pepper.

Chop whatever cheeses you are using into small pieces.

When ready to make your cheat’s gozleme, take a ball and roll out into circles as thin as you can.

Spread equal amounts of cheese onto half of each circle. Then cover the half circles with all the green ingredients.

Fold the dough over the filling to make a semi circle kind of pastie shape, pinching edges together.

Heat the oil in a frying pan on a medium heat. Cook each cheat’s gozleme for about 3 minutes on each side or until brown and speckled. Pressing down the gozleme once you’ve turned them over helps to amalgamate and cook the filling inside.

Remove from the pan and serve hot with lemon wedges.

Strawberry and Lemon Pudding

This is so easy! A strawberry and lemon pudding, a lovely hot “saucy” pudding for a cold night. It’s another version of my Peach Pudding I posted last year.

And you can make the pudding with lots of different fruit – apples and pears, with blueberries or raspberries.

Just a note – you don’t need to use lemon juice. Any fruit juice will do for the liquid.

Here’s the recipe:

Ingredients

125g strawberries
100g self raising flour
50g butter cut into small pieces
100g caster sugar
200-250ml* lemon juice, 3-4 lemon slices

* The lemon juice quantity doesn’t have to be too accurate – more juice and the pudding might take a bit longer to cook.

Method

Preheat the oven to 180 degrees C. Cut the strawberries in halves. Lay them into a cast iron pan or baking dish.

Tip the self raising flour, butter pieces and caster sugar into a bowl and rub together into a breadcrumb consistency, a bit like making pastry.

Add the lemon juice and roughly mix together.

The mixture should look curdled, but that’s fine as you’re not looking for a cake mixture consistency. Pour the mixture over the strawberries.

If using, place a few thin lemon slices on top. Put into the oven and bake for 30 minutes or until the pudding is brown on top.

Serve with thick cream or ice cream.

Winter Warmers – Isolation Cooking

We’re in lockdown in Sydney, so it’s back to isolation cooking!

The weather is chilly, so perfect for some hearty fare. I found 4 dishes that fit that description, all cheerful and easy to make. Chilli beef, Yorkshire pudding, treacle glazed steak and chicken risotto.

Here are the links.

Chilli Beef: https://thequirkandthecool.com/2021/02/20/easy-chilli-beef/

Giant Yorkshire Pudding:https://thequirkandthecool.com/2020/05/08/yorkshire-pudding-with-smoked-salmon-jamie-oliver/

Treacle Glazed Barbecue Steak:https://thequirkandthecool.com/2017/06/09/treacle-glazed-barbecue-steak/

Chicken, Leek and Asparagus Oven Risotto:https://thequirkandthecool.com/2020/03/29/chicken-leek-and-asparagus-oven-risotto/

Breakfast Trifle with Granola Dust

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Granola Dust is a recipe from Jamie Oliver’s healthy take on food Everyday Super Food. It’s basically a granola mix blitzed in the food processor until the mix becomes pulverized. Great for serving with fresh fruit, or just sprinkling over muesli to add another texture.

Breakfast Trifle is a heathy and easy brekkie idea, using Granola Dust that you’ve already made up and have in the store cupboard.

To make a Breakfast Trifle, start of with a layer of Greek yoghurt, then add any mixed mixed berries you like, scatter some Granola Dust on top and finish with a drizzle of honey. You can make this in a jar or in a bowl. You don’t have to limit yourself to berries – stone fruit in summer, or poached apples or pears in winter would be great!

You can adjust the quantities depending on whether you’re making breakfast trifle for one or a large one for the family! The idea is to have fairly equal layers of Granola Dust, fruit and yoghurt.

The quantities for Granola Dust in the recipe are what Jamie Oliver specifies in his book. I thought that sounded rather a lot, so I made a quarter of the mix – this gave me half a large jar’s worth of Granola Dust.

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Ingredients

1kg porridge oats

250g unsalted mixed nuts such as walnuts, Brazil nuts, hazelnuts, pecans, pistachios, cashews

100g mixed seeds such as chia, poppy,sunflower, sesame, linseed, pumpkin

250g mixed dried fruit such as blueberries, cranberries, sour cherries mango, apricots, figs, sultanas

3 tablespoons quality cocoa powder

1 tablespoon freshly ground coffee

1 orange

Method

Preheat the oven to 180 degrees C.  Place the oats, nuts and seeds in a large baking tray. Toss together and roast for 15 minutes, stirring halfway.

Stir the dried fruit, cocoa and coffee into the mix, finely grate over the orange zest, then in batches, blitz in the food processor till the mixture forms a rough powder or dust.

Transfer to a large glass jar (or jars) to store.

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Ravioli 2 Ways – Taleggio and Walnuts and Pecorino and Sundried Tomato

Making your own pasta is so satisfying! Here is a recipe for a couple of different kinds of ravioli. You can use my fillings or create some of your own.

Whether you use a pasta machine to roll your pasta, or roll by hand, it doesn’t take too much effort to create a lovely lunch or simple supper!

The basic recipe for the pasta is based on a Jamie Oliver recipe. It’s pretty easy to do and the pasta dough is rich and silky. The quantity makes enough for 12 ravioli.

Ingredients

3 large free-range eggs

300g Tipo 00 flour

Method

Put the flour into a large bowl. Make a well in the centre and add the eggs into the bowl. Break up the eggs with a fork in the well.

Gradually incorporate the eggs into the flour, mixing with your fingertips. Mix until you have combined all the eggs into the flour and you have a rough dough.

To make the Taleggio and Walnut Ravioli, I mixed in a small handful of fresh thyme leaves to half of the dough quantity before the kneading stage.

Now knead both kinds of rough dough until each comes together into a smooth ball, and continue kneading until the dough has been really worked well, and is smooth, soft and silky.

Wrap the doughs in cling wrap. Leave in the fridge to rest for 30 minutes to 1 hour, in order to make it easier to roll and shape.

For each kind of ravioli, use the pasta machine to roll the dough so you have 2 thin sheets. It’s important to roll the pasta sheets so they are very thin; I didn’t quite get the sheets thin enough so the pasta was a little thick.

If unsure about how to roll the dough using a pasta machine, there are plenty of “how-to” videos on YouTube.

You can also roll your dough by hand using a rolling pin. Jamie Oliver’s advice is to roll small pieces of dough, one at a time. Try to get them as thin as you can.

Thyme, Taleggio and Walnuts Ravioli

Combine 100 gms or so of taleggio cheese (any soft rind cheese will do) and a dozen or so walnuts chopped.

Ravioli with Pecorino and Sundried Tomato

Combine 100 gms or so of pecorino cheese (parmesan will work too) and a small handful of chopped sundried tomatoes.

For each kind of ravioli, place 6 small spoonfuls of each mixture on one pasta sheet, allowing for a border when you come to cut the ravioli. Moisten the exposed pasta and put the other pasta sheet on top. Press down to divide the sheets into 6 and, making sure you don’t trap any air with the filling, seal the ravioli edges.

Cut pasta into shapes using a pastry cutter or a sharp knife. I dusted the ravioli with a little flour to help them keep their shape as I wasn’t cooking them for an hour or so.

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Bring a large saucepan of salted water to the boil and put the ravioli in. Cook for 5 minutes until al dente.

For a quick sauce, heat a little butter in a frying pan until the butter foams; pour over both kinds of ravioli and serve with additional shaved pecorino.

Healthy Banana Bread

Everyone loves banana bread! But the banana bread you get in cafes is really banana cake – too sweet and too “cakey” in texture! I picked up this recipe from a television show Hemsley +Hemsley: Healthy and Delicious. The Helmsley sisters cook food that is natural and healthy – grain, gluten and refined sugar free.

This banana bread is made with coconut flour and coconut oil. The sweetness comes from the bananas and some treacle and golden syrup. It does have 3 eggs. The bread cuts into 12 slices easily, so I think that distributes the extra calories quite well!

It’s a much healthier bread than the usual sweet and cake-like cafe offerings.

As usual I made my version with a few tweaks. You could really add anything you like – nuts or seeds would be great, and honey would be a great sweetener too. The treacle in my version gave a lovely, malty flavour and rich dark colour.

And it’s a throw-in-the-food-processor recipe so it takes no time to prepare.

One more thing – it keeps forever! It doesn’t dry out, and keeps really moist.


Ingredients

350g or 3 medium size bananas, mashed

60g  coconut flour

1 /2 tbs cinnamon

1 pinch salt

3 free-range eggs

50g coconut oil, melted

1 tsp vanilla extract

1.5 tsp bi-carbonate of soda

1 tbs apple cider vineagr

1/2 tbs treacle

1/2 tbs golden syrup

Method

Preheat oven to 180 degrees C.  Line a loaf tin with baking paper.

Put all the ingredients (except the golden syrup) into a food processor and whizz until smooth.  Spoon into the prepared tin. Drizzle over the golden syrup onto the top of the mixture.

Bake for 50 minutes. Cool on a wire rack completely before turning out of the tin.

I served my banana bread with cashew butter and fresh figs. The bread is quite sweet, so the cashew butter works well. Peanut, or any nut butter would be fine.

Roasted Pumpkin Dhal

I am trying to eat more protein and I think it’s good to eat more protein from sources other than meat. So I got inspired on the weekend to go down the lentil path. I’m not that keen on lentils, but lentils in the form of dhal takes them from bland to spicy and very tasty!

The idea for this dish came from watching the hilarious series from Jamie Oliver “Keep Cooking and Carry On”. Jamie made the series in lockdown last year and it’s hilarious as most of the episodes are Jamie cooking at home, filmed on an iPhone with his kids helping (or hindering) the process!

One dish from the show was an eggplant (aubergine) dhal. So I got motivated to make my own version of a tasty dhal dish.

The recipe is pretty easy as I’m using bought curry simmer sauce, so no need for extensive ingredients. It’s a one pot dish too, as you roast the vegetables and then cook the lentils in the one pot or dish. Roasting the veggies has the advantage of giving the dhal a nutty, caramelised flavour.

And my genius if slightly unconventional accompaniments of hard boiled eggs, yoghurt and chutney really make the dish!

Ingredients

Approximately 2 cups cut pumpkin – about half of a small pumpkin or butternut squash

2 onions

1 tablespoon vegetable oil

1 cup of any good curry simmer sauce or 3 tablespoons of curry paste*

250g any lentils (I used 200g red lentils with 50g split peas as that’s all I had)

1 litre boiling water

400g tin whole tomatoes – cherry tomatoes if you can get them

A handful of fresh cherry tomatoes

2 hard boiled eggs

Chilli flakes

2 tablespoons Greek yoghurt

1 tablespoon mango chutney

Basil leaves or any other herb

*Any sauce or paste is ok – Rogan Josh, Butter Chicken, Korma, Tikka Masala or Tandoori.

Method

Peel the pumpkin and chop into small chunks. Peel the onions and roughly chop. Put the pumpkin and onions into a heavy based pan. Make sure this pan can be used on the stove top and that it has a lid.

Preheat the oven to 180 degrees C.

Pour over the oil and the simmer sauce (or curry paste). Roughly mix everything together.

Put the pan into the oven lid off and roast for about 30 minutes, or until the pumpkin is soft and the onions are caramelised.

Remove from the oven. Take about half of the roast pumpkin and onions and put into another dish and cover with foil.

Stir the lentils and roast veggies into the boiling water. Add the tinned tomatoes.

Put the pan onto the stovetop on a medium heat. Add the lentils to the pan and the litre of boiling water. Note: if you used curry paste rather than simmer sauce you will need to add another 250 mls or so of water.

Turn the heat to low and simmer the mixture with the lid on, until the lentils are soft and the dhal has thickened, about an hour. It’s hard to say exact how long – you will know when the lentils are cooked and really soft. Add a bit more water if the dhal is too thick or it’s sticking to the pan.

Once the dhal is cooked, remove from the heat. Check the seasoning. If you want it hotter, you could add some chilli flakes or even a spoonful of curry taste.

Stir in the rest of the roasted pumpkin and onion that you put aside. Or you can just place them on top of the dhal without stirring them in.

Serve as is or you could add the extras I used – fresh cherry tomatoes, hard boiled eggs scattered with chilli flakes, some Greek yoghurt and mango chutney. Scatter the dhal with basil leaves or any other fresh herb you have on hand.

Teriyaki Eggplant – 5 Ingredients Jamie Oliver

Here’s a recipe from Jamie Oliver’s 5 Ingredients that I posted when the book first came out. People seem to like the recipe as it’s pretty simple, with just a few ingredients.

It’s a good lunch or supper dish and great if you’re looking for “lighter” options in your diet!

The original recipe is called “Sticky Teriyaki Aubergine” in Jamie’s 5 Ingredients.

I made one tiny addition to the ingredients – the sticky sauce was quite strong , so I added a little brown sugar. This worked a treat and I think gave the sauce more of an Asian sweet/salty taste.

Ingredients

1 large eggplant (aubergine)
4 spring onions
1 fresh red chilli
20g unsalted peanuts + a few extra for scattering
1 tbls olive oil
2 tbls teriyaki sauce
1 tsp brown sugar (optional – my addition)

Method

Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.

Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.

Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).

Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.

Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.

When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.

After 2 minutes, add a splash of water, drizzle in the teriyaki, stir in the brown sugar and reduce to a medium heat.

Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.

Ricotta Fritters with Tomato Sauce and Zucchini Salad – Jamie Oliver 15 Minute Meals



Fritters, savoury pancakes, dumplings and gnocchi. All good vegetarian options involving egg and cheese and/or flour and a hero ingredient or sauce.

This recipe is for ricotta fritters, with a lovely tomato sauce and a tangy zucchini salad. It’s from Jamie’s 15 Minute Meals, and it’s light and flavourful and healthy! Super easy too!

The lemon zest and the nutmeg in the fritters give them a slightly exotic flavour.

Ingredients

For the sauce

25g dried porcini mushrooms*

4 anchovy fillets

1 dried red chilli 

2 cloves of garlic

700g tomato passata

8 black olives

Half a bunch of fresh basil

For the fritters

1 large free-range egg

400g ricotta cheese

1/4 whole nutmeg, for grating

Zest of a lemon

40g Parmesan cheese

1 heaped tablespoon plain flour

Olive oil 

Balsamic vinegar

For the salad

400g zucchini (courgettes)

1 tablespoon extra virgin olive oil

1 fresh red chilli

Half a bunch of fresh mint

Juice of a lemon

Method

Put the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, finely grate in the nutmeg, the lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into a frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.

Put the anchovies and 1 tablespoon of olive oil into a heavy based casserole, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher. Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil. Squash and add the olives. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.

Grate the zucchini in a food processor and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.  Finely chop and add the chilli and the top leafy half of the mint, then toss together. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

* I omitted the porcini mushrooms as I don’t particularly like them. I thought the sauce was fine without them!

 

 

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