Wonderful Walnuts - The King of Pickles

Posted on June 24, 2012 by bilrob

Wonderful Walnuts – The King of Pickles

The pickled walnut is the epitome of the sentiment ‘deferred gratification’. With the hard work and time required to pickle walnuts, it is a real shame that they feature so infrequently in recipes. They are known as the ‘King of Pickles’ yet their profile sadly does not reflect their status as the monarch of preserves, remaining elusive in recipes and at the dinner table.

My first experience of a pickled walnut was on a cold, wintry evening, many years ago. My parents had frivolously bought a jar as a special festive treat. On sampling its unique and robust flavours I immediately smuggled one into a paper napkin, (carefully evading the watchful eye of my parents), to take around later to my best friend’s house for her to share in its delights. I knew I would not be able to describe its taste or texture adequately, so a minor theft from the dinner table was in order! I was just a child at the time, yet as an adult, a pickled walnut is still very much a luxury, something to savour and devour with relish!

Pickled walnuts hold the grand title of the ‘King of Pickles’ and for very good reason. They are unusual, bite-sized and packed full of flavour and substance. Thought of as traditionally British, references to the pickled walnut actually date back as far as 8,000 years ago, with the original recipe thought to derive from Persia. It was in the 1800s however that the pickled walnut was well and truly adopted as a British tradition, a love affair that for many people continues with vigour today, especially around the festive season.

Loved or loathed

lt is often believed that the pickled walnut falls into two categories — to be loved or loathed, as they have a very distinctive taste. Yet there is a large fraction of the population who are completely un-initiated to the joys of this delicacy.

Walnut orchard owner, Tom Norbury of Norbury Norrest Farm and Cider Company agrees. “Many people don’t know what they are and have never tried them. They think you only pickle the nut itself, they don’t realise you do the whole thing, including the shell.”

Tom owns a six-acre walnut orchard in the heart of the Malvern countryside. His orchard was established in the late 1940s and makes up just a small part of his farm. He sells his pickled walnuts at local farmers’ markets and some through postal orders. “Some people are just desperate to get hold of traditional pickled walnuts throughout the year. The postage can cost more than the walnuts, but they don’t seem to mind!”

Long process

Pickled walnuts are actually the final product of a fairly long-winded process of picking, soaking, re-soaking, drying, preserving and finally eating and enjoying! Walnuts are best picked from the tree before Saint Swithin’s day on July l5th, before the shell has fully hardened. They are referred to as ’green walnuts’ at this stage. The shell should not be too well established, which can be checked by pricking the end of the walnut.

There should be no obstruction and a clear liquid should emerge from the nut. So potent is the staining power of this liquid that if ; precautions are not taken it can stain skin for up to a week! The green walnuts are then soaked in a brine liquid for two weeks and then dried out, where they turn black and are then ready for pickling. Traditional pickling solutions have a savoury flavour with a slightly sour overtone, while sweeter versions made with sugar and spices, were made popular during Elizabethan times.

A great deal of commitment goes into growing walnuts, as the walnut tree itself can be somewhat temperamental in our current British climate. They do not respond well to cold snaps or wet weather, as this can affect the quantity and quality of the yield. There are also other obstacles to overcome, as Tom Norbury knows from first-hand experience. “It can be a race against time to pick the nuts, not only before the shells harden, but also before squirrels and crows grab the lot!”

It is clear that from tree to table, the pickled walnut is only created through perseverance and dedication — testament to the tastiness of the end product!

Many supermarkets now stock pickled walnuts, especially around the festive period. lf you would like to try pickling walnuts yourself, however, look out for green walnuts at farmers’ markets during the spring. Alternatively, friends, neighbours, local farmers or smallholders may have walnut trees in their gardens or on their land, yet do not use the nuts themselves. Word of mouth can often be the best way of discovering a source of green walnuts to try pickling them at home.

Perfect companions

Traditionally a Christmas treat, pickled walnuts are perfect partners with strong cheeses and roast meats, or simply enjoyed on their own. However for the pickled walnut novice it is recommended to just try a little, as they are definitely an acquired taste, and in my opinion, certainly not to be wasted!

Sadly, recipes featuring pickled walnuts are not that common. A few pickled walnuts left over from Christmas can bob about at the bottom of the jar well into the New Year, for want of a little consideration. Added to a casserole, pie or quiche as suggested in the following recipes, the results can be sublime. They provide a sweet, unusual kick to traditional recipes and help to create some really special dishes to try in the New Year.

Pickled walnut and stilton quiche

Serves 4
300g (10 1/2 oz) shortcrust pastry
1 small leek, finely chopped
Butter, a small knob for frying
2 eggs, beaten
4 pickled walnuts, quartered
100g (3 1/2 oz) Stilton
175g (6oz) cream cheese
150ml (1/2 pt) single cream
Pepper to season

METHOD
Preheat oven to 200°C (400°F, gas 6). Line and grease a quiche or tart baking tin. Flour a clean surface and roll out the pastry. Line the tart tin with the pastry. Cover the base of the pastry with baking beans or rice. Bake for 10 minutes. This is known as ‘baking blind’. When the pastry is just beginning to set in shape, remove the baking beans or rice.

Heat the butter in a frying pan and fry the leek for about five minutes, until soft. Add the cream to the beaten eggs in a bowl. Break up the Stilton and add to the cream and egg mixture, along with the cream cheese. Mix together and season with pepper.

Add the leeks to the mixture and then pour about half into the pastry case. Evenly distribute the walnut quarters in the pastry case and then pour over the remaining mixture. Cook for around 30 minutes. When the quiche is set and the pastry is golden, remove from the oven and leave to cool slightly. Carefully turn out from the tin.

This quiche is equally deliciously served hot or cold. Serve with salad and crusty bread for a substantial lunch or as an unusual addition to a buffet or party menu.

Original article by Rebecca Banks

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Cheesy quiche recipe

Posted on May 14, 2012 by bilrob

Cheesy quiche recipe

Mary McCartney’s cheesy quiche, a variation of one of her mother Linda McCartney’s recipes.
By Mary McCartney

This is my version of one of my mum’s quiche recipe that I love to pass on to friends and family – it’s a sharing recipe! The secret to making the quiche puff up and rise is to cook it at a high oven heat. I like to serve it with crushed buttered new potatoes and steamed vegetables or a leafy green salad. Leftover quiche can be kept in the fridge for a few days, so it’s great warmed up for lunches or sliced and packed up for picnics.

Ingredients

300g shortcrust pastry dough, home-made (see below) or shop-bought
flour, for dusting work surface
2 tbsp vegetable or cooking oil
6 medium onions, finely chopped (I like to use 3 red and 3 white onions)
1 tbsp chopped mixed fresh herbs (such as parsley, thyme, etc)
6 large eggs
500ml milk
250g mature cheddar cheese, grated

Preheat your oven to 180C/gas mark 4. Roll out the pastry on a lightly floured surface to about 30cm diameter, 3mm thick, and then line a metal pie dish (24-26cm) with the pastry. To keep the crust from becoming too soggy once the filling is poured in you will need to blind bake the pastry. To do this, line the pastry in the pie dish with greaseproof paper or baking parchment and then fill it with just enough dried beans or rice to cover the base. Bake for 10 minutes. Allow the beans or rice to cool, then carefully remove them and the greaseproof paper and set aside (the beans or rice can be stored in a container to reuse for blind baking in the future). Put the pie dish back in the oven to cook for a further five minutes. Take it out and set aside.

Now turn up the oven to 200C/gas mark 6.

In a medium frying-pan sauté the onions in the oil for 10-15 minutes, until they soften and turn golden, then mix in the herbs. Take off the heat and allow to cool slightly.In a large mixing bowl beat the eggs and whisk in the milk, so that the eggs are light and have air bubbles. Stir in the grated cheese and fried onions, and season with black pepper. Pour the mixture into the pastry case and bake for 30-35 minutes, until the filling has risen and is well-browned on top. The centre of the quiche should have a spring to the touch when you push it gently in the middle.

Shortcrust pie pastry makes about 500g
300g plain or spelt flour
150g chilled salted butter, cut into cubes
1 large, free-range egg yolk
about 4 tbsp cold water

Measure the flour into a medium-to-large mixing bowl, and add the cubes of butter. Using your fingertips, lightly rub the cubes into the flour until the mixture has the texture of breadcrumbs and no large lumps are left. Tip in the egg yolk and mix with a cutlery knife until the pastry begins to come together. Add the cold water gradually, one tablespoon at a time, just enough so that the mixture forms a dough. Do add more water if it needs more to combine. Knead the dough lightly, shape into a large ball, wrap in clingfilm and chill in the fridge for at least 30 minutes.

If using a food processor: blend the flour and butter until the mixture has the texture of breadcrumbs. With the motor running, add the egg yolk and then the water through the funnel, until it all starts to bind. Chill in the fridge as above. The pastry can be frozen for up to six weeks.

Wine choice tgo go with the quiche: 2010 Albariño, Fillaboa, Rías Baixas, Spain £15.99,ampsfinewines.co.uk. I was particularly taken with this albariño as it is a departure from the rapier-like style, verging on harsh, now favoured by many. This is all tropical texture and soft, ripe peaches, but still with the variety’s telltale grip of acidity. The extra flesh on this wine is heavenly with the rich, cheesy filling of this quiche.

source: Telelgraph.co.uk

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Sheila’s Cookbook Recipes by request - Fig Rolls

Posted on April 22, 2012 by bilrob

Sheila’s Cookbook Recipes by request – Fig Rolls

We have been asked many times for our recipes through our facebook pages. Sheila has her own book of special recipes which uses over and over again. We have been collecting recipes for more than forty years and have a massive database, as well as a couple of thousand cookery books, from where we source our recipes.

In ‘Sheila’s Cookbook’, she keeps her favourite recipes. She used it this morning to bake a batch of biscuits – fig rolls to be precise.

So, here we go. For all those who have asked for the recipes, here is page three of the book – homemade fig rolls.

Fig Rolls

Dried figs were introduced many centuries ago to Britain, and were used in many medieval pottages and in sweet and savoury pies. Fig rolls are a more recent marrying of dried fig purée and pastry, a great friend to a mug of tea, or to accompany a dessert.

This is not quite the classic biscuit, though. Here the fig puree still runs through the centre of the fig rolls but there are two different biscuit pastes to wrap it in. One is flavoured with ground almonds while the second contains soft brown sugar, two different textures, both complementing the rich fig rolls filling.

MAKES APPROX. 15 fig rolls

For the Filling
200 g (7 oz) ready-to-eat dried figs
150 ml (1/4 pint) water
50 g (2 oz) dark soft brown sugar
50 g (2 oz) dry sponge fingers, crushed or crumbled

For the Brown-sugar Dough
250 g (9 oz) plain flour
1/4 teaspoon baking powder
90 g (3 1/2 oz) light soft brown sugar
125 g (4 1/2 oz) butter
1 egg
1 tablespoon milk (optional), to finish
3 teaspoons caster sugar (optional), to finish

For the Almond Dough
375 g (13 oz) ground almonds
185 g (generous 6 oz) caster sugar
185 g (generous 6 oz) icing sugar
2 eggs
2 teaspoons lemon juice

First, make the filling. Place the figs in a saucepan with the water, bring to a simmer and cook for 10 minutes. Add the sugar and continue to cook until the liquid has almost evaporated. Purée the mix and allow it to cool. Then stir in the sponge-finger crumbs. Roll it into a log 30 cm (12 in) long. To make handling easier, cut into two 15 cm (6 in) pieces.

Make the brown-sugar dough next. This is the outside dough and it needs to chill for 30 minutes before use. Rub together the flour, baking powder, sugar and butter to a breadcrumb texture. Add the egg and mix to a dough. Wrap it in cling film and chill for 30 minutes.

Now make the almond dough. Mix together the ground almonds and the sugars. Beat an egg, add it with the lemon juice to the almond mix and work to a firm paste. Dust the work surface with icing sugar and roll the paste 30 cm (12 in) long and wide enough to roll round the fig log. Beat the remaining egg and brush the paste. Cut into two 15 cm (6 in) pieces. Place a fig log on top of each and roll. Chill.

Lightly flour the work surface and roll the brown-sugar dough to 30 cm (12 in) long and wide enough to cover the first dough. Again, cut it into two 15 cm (6 in) pieces. Brush each piece with the remaining egg and sit a wrapped fig roll on top. Cover the roll with the dough. Press the rolls slightly to take on the classic shape, then cut, making seven or eight biscuits from each. Press a fork on top of each and draw it across to create a channel effect. Refrigerate for 15-20 minutes.

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Leave the biscuits plain or brush with milk and sprinkle with caster sugar. Bake for 20-25 minutes. Remove from the oven and cool on wire racks.

baking with Bill & Sheila
For page one of Sheila’s Recipe cookbook follow this link: Page One – Scones
Old English Crumpets

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Sheila’s Cookbook Recipes by request - Old English Crumpets

Posted on April 22, 2012 by bilrob

Sheila’s Cookbook Recipes by request – Old English Crumpets

In ‘Sheila’s Cookbook’, she keeps her favourite recipes. She used it this morning to bake a batch of scones and crumpets. We had them with our glass of wine for an afternoon snack before we start preparing our evening meal. We were going to have another barbecue, but the wind is rising again so we may have to abandon and use up another of her recipes which she baked alongside the scones and crumpets – cheese and tomato quiche.

So, here we go. For all those who have asked for the recipes, here is page two of the book home-made Old English Crumpets. Great coverered in Jam or you can them for breakfast covered in Baked Beans

Home-made Crumpets

Crumpets fit into the category of tea cakes, and appeared in the later seventeenth century. The name is thought to come from the Middle English crompid, meaning to bend or curl into a curve, which is what home-made crumpets tend to do. They are very closely related to the Welsh version, now known as ‘pikelet’, which is still found in the Midlands, the west of England and Wales. Muffins are also related, but few exist now in the British tradition — although they are, of course, very popular in America (where we took them). And they are not too different from drop or girdle/griddle scones. Toasted crumpets are a favourite in my home. But it’s never at teatime, although that’s when I remember having them. If they want crumpets – and it’s always toasted with lashings of butter and huge dollops of jam, washed down with a big mug of tea — it has to be for breakfast.

Watching that famous ‘bubbled’ look develop in the pan is quite amazing. And to eat them straight from the pan with lots of butter is a very ‘melting’ experience. Whether it be for breakfast or afternoon tea, here’s the recipe.

MAKES APPROX. 20 CRUMPETS

450 g (1 lb) plain flour
15 g (1/2 oz) salt
15 g (1/2 oz) fresh yeast
600 ml (1 pint) warm water

Sieve together the flour and salt. Mix the yeast with a few tablespoons of the warm water. Whisk three-quarters of the remaining warm water into the flour and then add the yeasty liquid. Cover and leave in a warm place until the mixture has risen. Once risen, check the consistency. If the batter is very thick, loosen with the remaining water. The batter should now be left to stand for 8-10 minutes. Warm a non-stick frying-pan on a low heat.

Grease some crumpet rings or small tartlet rings and rub the pan with butter. Place the rings into the frying-pan and pour in some of the batter until half-full (5 mm—1 cm/ 1/4—1/2 in deep). Cook on a low heat until small holes appear and the top has started to dry. The base of the crumpet will now be golden and it can be turned over and cooked for a further minute. The crumpets are now ready for lots of melting butter.

Note: The crumpets can be cooked without turning: simply cook until the tops are completely dry. The finely grated zest of 1 lemon can also be added to the batter, to give a lemon bite. lf fresh yeast isn’t available, use 2 teaspoons dried yeast. Mix with the flour and salt, add the water and leave to rise as above.

For page one of Sheila’s Recipe cookbook follow this link: Page One – Scones

baking with Bill & Sheila

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Things to do with an AVOCADO PEAR

Posted on April 10, 2012 by bilrob

Things to do with an AVOCADO PEAR

Avocados are members of the bay tree family. The first known record of the avocado is in Mayan and Aztec picture writings from 300BC. To remove the stone easily, cut avocado in halt hold the half with stone in one hand and hit the stone with the blade of a heavy knife. Twist the knife and the stone will come out neatly. Once an avocado is cut it will darken, so brush the cut surface with lemon juice.

Grow Your Own Avocado

Usually, avocados are grown from pits indoors. This is often done by removing the pit from a ripe, unrefrigerated avocado. The pit is then stabbed with three or four tooth picks, about one third of the way up. The pit is placed in a jar or vase with tepid water. In four to six weeks, it should split and out should come roots and a sprout. If there is no change by this time, the avocado pit is discarded. Once the stem has grown a few inches, it is placed in a pot with soil. It should be watered every few days. Avocados have been known to grow large, so owners must be ready to repot the plant several times.

AVOCADO SALMON QUICHE

This recipe is unsuitable to freeze or microwave.

PASTRY
2 cups plain flour
125g butter
1/4 cup water, approximately

AVOCADO SALMON FILLING
220g can salmon, drained
1/2 cup grated tasty cheese
4 green shallots, chopped
3/4 cup milk
3/4 cup cream
3 eggs
2 tablespoons tomato sauce
2 teaspoons canned drained green
peppercoms, crushed
1 medium avocado, sliced

Pastry: Sift flour into bowl, rub in butter, add enough water to mix to a firm dough, cover, refrigerate 30 minutes. Roll pastry large enough to line
23cm flan tin, cover with greaseproof or baking paper, cover paper thickly with dried beans or rice. Bake in moderately hot oven for 7 minutes, remove
paper and beans, bake further 7 minutes; cool to room temperature.

Spread salmon mixture into pastry case, pour in egg mixture. Bake in moderate oven 30 minutes or until set.

Avocado Salmon Filling: Break salmon slightly with fork, combine in bowl with cheese and shallots. Combine milk, cream, eggs, tomato sauce and peppercorns in separate bowl; mix well. Serve the quiche topped with avocado, as shown.

AVOCADO SALAD WITH BLUE CHEESE DRESSING

1/4 cup pecans or walnuts, chopped
90g blue cheese
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon French mustard
1/4 cup cream
1 tablespoon chopped fresh chives
2 small avocados, sliced
1 lettuce

Toast nuts on oven tray in moderate oven for about 5 minutes. Process cheese until smooth, gradually add oil, lemon juice, mustard and cream while motor is operating, process until smooth; stir in chives. Serve avocados with lettuce, topped with dressing and nuts. Serves 2.

SMOKED TURKEY SALAD WITH AVOCADO DRESSING

Smoked or steamed chicken can be substituted for turkey, if desired. We used a radicchio lettuce, but any lettuce is suitable. Recipe unsuitable to freeze.

500g baby new potatoes
250g smoked turkey, chopped
2 medium avocados, chopped
2 sticks celery, sliced
250g cherry tomatoes
1 lettuce

AVOCADO DRESSING
1 medium avocado
2 tablespoons French dressing
1 tablespoon mayonnaise
1/3 cup light sour cream

Steam, boil or microwave potatoes until tender; cool. Combine turkey with avocado, potatoes, celery and tomatoes, serve on lettuce; top with
dressing just before serving.

Avocado Dressing: Blend or process all ingredients until smooth. Serves 4.

Fruit with Bill & Sheila

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Quiche Recipe Collection Number 2

Posted on April 7, 2012 by bilrob

Quiche Recipe Collection Number 2

Everybody seems to love quiche, whether it be a simple quiche Lorraine or a more elaborate mixture. We had such an overwhelming response to our first collection of quiche recipes that we have had to dig deep into our database to search out more recipes for you. We hope these further six quiche recipes will satisfy the need. If you missed the first collection you will find them here:Quiche Recipe Collection Number 1

Serve an ever-popular hot quiche as a main course with a crisp salad, or serve a small wedge of cold quiche as a summer entree. Garden parties, picnics and barbecues are an ideal venue for this humble, but very tasty dish.

SCALLOP AND COURGETTE QUICHE

1 cup plain flour
90g butter
1 tablespoon sour cream

FILLING
125g scallops
500g courgette
1 teaspoon salt
30g butter
1 onion
1 clove garlic
1 teaspoon curry powder
½ cup water
¼ cup dry white wine
30g butter, extra
2 eggs
½ cup cream
2 tablespoons grated parmesan cheese

Sift flour into bowl, rub in butter, mix to a pliable dough with sour cream. Cover, refrigerate 30 minutes. Roll out pastry to line 23cm flan tin. Bake in moderately hot oven 10 minutes or until light golden brown; cool. When cold, spoon in Filling and sprinkle with parmesan cheese. Bake in moderate oven 25 minutes or until filling is set.

Filling: Grate zucchini, place in bowl, stir in salt, stand 1 hour. Melt butter, add chopped onion, crushed garlic and curry powder, cook until onion is tender then remove from heat. Place water and wine in pan, bring to boil, reduce heat, add scallops. Cook 1 minute; drain. Rinse courgettes under cold running water; squeeze out excess water. Melt extra butter in pan, add zucchini, cook 2 minutes. Combine courgettes, scallops, onion mixture, lightly beaten eggs and cream.

QUICK COURGETTE QUICHE

lf you have frozen breadcrumbs on hand, this is as quick a quiche as you will find anywhere.

1 cup wholemeal breadcrumbs
5 small courgette
1 small onion
1 clove garlic
4 eggs
300ml jar cream
3 tablespoons grated parmesan cheese
1 cup grated cheddar cheese
1 tablespoon self-raising flour
salt, pepper
1 large tomato

Spread crumbs evenly over base of well-greased 25cm flan dish or pie plate (do not use flan tin with removable base). Combine coarsely grated unpeeled zucchini, chopped onion and crushed garlic, add lightly beaten eggs, cream, cheeses and flour, mix well. Season with salt and pepper, spoon gently over crumbs, top with sliced tomato. Bake in moderate oven 45 minutes.

HERBED HAM QUICHE

½ cup white self-raising flour
½ cup wholemeal plain flour
90g butter
1 egg yolk
1 tablespoon lemon juice, approximately

FILLING
200g cottage cheese
150ml can evaporated milk
3 eggs
1 tablespoon french mustard
185g ham
1 tablespoon chopped chives
1 small green pepper
90g cheddar cheese

Sift flours Into bowl, return husks from sifter to bowl. Rub in butter, add egg yolk and enough lemon juice to mix to a firm dough. Cover, refrigerate 30 minutes. Roll pastry to fit 23cm flan tin, cover pastry with greaseproof paper, cover paper thickly with beans or rice. Bake In moderately hot oven 10 minutes, remove paper and beans, bake further 5 minutes. Pour Filling into pastry case, sprinkle with grated cheese.

Bake in moderate oven 30 minutes. Filling: Place cottage cheese, milk, eggs and mustard in food processor or blender, process until smooth. Stir in finely chopped ham, chives and chopped green pepper.

PUMPKIN QUICHE

½ cup wholemeal self-raising flour
½ cup wholemeal plain flour
125g butter
1 egg yolk
2 teaspoons lemon juice, approximately

FILLING
500g pumpkin
2 rashers bacon
3 shallots
1 clove garlic
250g feta cheese
3 eggs
2/3 cup cream
2 tablespoons chopped parsley
Pepper

Sift flours into basin, return husks from sifter to basin, rub in butter, add egg yolk and enough lemon juice to just combine ingredients. Cover, refrigerate 30 minutes. Roll pastry to fit 23cm flan tin, bake in moderately hot oven 10 minutes. Pour in Filling, bake in moderate oven further 30 minutes or until set.

Filling: Peel pumpkin, boil or steam In usual way until tender, drain well, cool. Chop bacon finely, cook in pan until crisp, add chopped shallots and crushed garlic, cook few minutes. Push cheese and pumpkin through sieve, add lightly beaten eggs, cream, parsley and pepper, mix well, add bacon mixture.

LEEK QUICHE

4 sheets packaged filo pastry
45g butter
4 small leeks
45g butter, extra
1 clove garlic
125g feta cheese
2/3 cup cream
3 eggs
Pepper

Melt butter, brush each layer of pastry, fold each layer over in half, layer pastry, one folded piece on top of the other to give eight layers. Place pie plate (base measures 18cm) upside down on layered pastry; using plate as a guide, cut around plate making circle 1cm larger than plate. Lift all layers of
pastry into plate carefully, leave pastry standing up around edge of plate.

Trim ends from leeks, leave about 5cm of the green tops, slice leeks finely, wash well under cold running water, drain well. Melt extra butter in pan, add leeks and crushed garlic, cook about 5 minutes over low heat until leeks are just tender. Add sieved cheese, cream and lightly beaten
eggs, mix well; season with pepper. Pour mixture into pastry case, bake in moderate oven 30 minutes, or until golden brown.

TOMATO AND BASIL QUICHE

1 cup plain flour
90g butter
1 egg yolk
1 tablespoon lemon juice, approximately

FILLING
30g butter
1 Ieek
3 eggs
300ml carton cream
¾ cup grated cheese
3 small ripe tomatoes
¾ cup chopped fresh basil
½ cup chopped parsley
salt, pepper

1 tablespoon parmesan cheese Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough. Cover, refrigerate 30 minutes. Roll out to fit 23cm flan tin, trim edges. Line tin with greaseproof paper, fill with dry beans or rice, bake in moderately hot oven 10 minutes.
Remove paper and beans, return to oven, bake further 5 minutes. Filling: Melt butter in pan, add sliced Ieek, cook until tender. Combine eggs, cream and cheese in bowl, add Ieek, pour into pastry case.

Peel tomatoes, cut into 1cm slices. Roll edge of tomato slices in combined basil and parsley, place on
top of leek mixture. Sprinkle with salt, pepper and grated parmesan cheese. Bake in moderate oven 30 minutes.

baking with Bill & Sheila

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Vegetarian barbecue options

Posted on April 4, 2012 by bilrob

Vegetarian barbecue options

We frequently get asked the question, “what do we make for a vegetarian who comes to our barbecues.” There are many different options available. While many barbecue cooks always provide a variety of vegetable based side dishes, you can always offer a good quality vegetarian quiche or flan as an option to chicken legs, or veggie burgers instead of your usual ¼ pounder.

Desserts are just as easy to substitute as most desserts are vegetarian in any case. We give you two choices of vegetarian desserts – an ice cream cake and a cheesecake. We will bring you more vegetarian barbecue options as move into the barbecue season. In the meantime, try these options.

SUMMER VEGETARIAN FLAN

PASTRY
1/2 cup white plain flour
1/2 cup wholemeal plain flour
2 tablespoons oil
1 egg, lightly beaten
1 tablespoon water, approximately

FILLING
30g butter
4 green shallots, chopped
1 tablespoon chopped fresh basil
2 medium zucchini, sliced
10 lettuce leaves, sliced
3 eggs, lightly beaten
300g carton sour cream
1/2 cup grated tasty cheese

Pastry: Sift flours into medium bowl, Add combined oil and egg with enough water to mix to a firm dough. Knead gently on lightly floured surface until smooth, cover; refrigerate for 30 minutes. Roll pastry large enough to line 23cm flan tin, trim edge. Cover pastry with greaseproof paper, fill with dried beans or rice. Bake in moderately hot oven for 15 minutes, remove paper and beans, bake further 10 minutes or until golden brown, cool.

Spread lettuce mixture evenly over pastry. Gradually pour egg mixture over lettuce. Bake in moderate oven for about 30 minutes or until set, stand for 5 minutes before serving.

Filling: Melt butter in medium saucepan, add shallots and basil, stir over medium heat for 1 minute. Add courgette and lettuce, stir over medium heat for about 5 minutes or until vegetables are soft; cool. Combine eggs, cream and cheese in a medium bowl; mix well.

FROZEN COCONUT CREAM AND MANGO CAKE

Cake can be made a week ahead: keep covered in freezer.

400mI can coconut cream
1/2 cup plain yoghurt
2 tablespoons honey
MANGO SORBET
2 medium mangoes
2 teaspoons grated orange rind
1/2 cup orange juice
2 tablespoons honey
2 egg whites

Line base and side of 20cm springform tin with plastic wrap. Combine coconut cream, yoghurt and honey in medium bowl. Pour mixture into loaf pan, cover with foil, freeze until partly frozen.

Place mixture into medium bowl, beat with electric mixer until smooth. Spoon evenly into prepared springform tin, cover, freeze for 1 hour or until firm. Top with mango sorbet, cover, freeze for several hours or until set. Serve with extra mango, if desired.

Mango Sorbet: Blend or process mangoes until smooth; you need 2 cups purée for this recipe. Combine mango, rind, juice and honey in medium bowl. Pour mixture into loaf pan, cover with foil and freeze until partly frozen.

Place mixture into medium bowl, beat with electric mixer until smooth. Beat egg whites in small bowl until soft peaks form, fold into mango mixture.

BAKED PEACH CHEESECAKE

185g butter, melted
3 cups (375g) plain sweet biscuit crumbs
3 medium fresh peaches, sliced
1/4 teaspoon ground nutmeg

CHEESE FILLING
200g ricotta cheese
1/2 cup brown sugar
1/2 cup sour cream
3 eggs, separated
1 tablespoon white plain flour
1 tablespoon lemon juice

Combine butter and crumbs in large bowl, mix well. Press evenly over base and side of 20cm springform tin, refrigerate for 30 minutes. Arrange peach slices over base, sprinkle with nutmeg, pour cheese filling over peaches. Bake in moderately slow oven for about 1 hour or until set. Cool
in oven with door ajar; refrigerate several hours before serving.

Cheese Filling: Beat cheese, sugar, cream, egg yolks, flour and juice in a medium bowl with electric mixer until smooth. Beat egg whites in a medium bowl until soft peaks form, fold lightly into cheese mixture.

Bill & Sheila’s Barbecue

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Recipes for Quiche

Posted on March 27, 2012 by bilrob

Quiche

Quiche is a favourite for all occasions and should be regarded as much more than mere snack food. They can be very satisfying as main courses, especially for guests who may be vegetarians. Quiche is a savory, open-faced pastry crust dish with a filling of cheese, meat and vegetables. The quiche is sometimes regarded as the savory equivalent of custard tart. Today, quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the fourteenth century.

Quiche lorraine was originally an open pie with a filling of custard with smoked bacon or lardons. It was only later that cheese was added to the quiche lorraine. The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne. The ‘quiche alsacienne’ is similar to the ‘quiche lorraine’, though onions are added to the recipe. The bottom crust was originally made from bread dough,[citation needed] but that has since evolved into a short-crust or puff pastry crust that is often baked using a springform pan.

Today, one can find many varieties of quiche, from the original quiche lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack. The origin of quiche lorraine is rural and the original quiche lorraine had a rustic style: it was cooked in a cast-iron pan and the pastry edges were not crimped. Today, quiche lorraine is served throughout France and has a modern look with a crimped pastry crust. In France, the version is unlike that served in the United States; the bacon is cubed, no onions are added and the custard base is thicker.

SPINACH, BACON AND FETA CHEESE QUICHE

PASTRY
1 cup plain flour
90g butter
1 egg yolk
1 tablespoon lemon juice, approximately

FILLING
1 bunch English spinach
2 tablespoons oil
4 bacon rashers, chopped
1 onion, sliced
125g feta cheese
3 eggs
200g carton sour cream
2 tablespoons grated parmesan cheese

Pastry: Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to a firm dough. Cover, refrigerate 30 minutes. Roll dough out large enough to line a 23cm flan tin, trim edges. Cover Pastry with grease-proof paper, fill with dried beans or rice. Bake in moderately hot oven 7 minutes, remove paper and beans, bake further 7 minutes.

Spread spinach mixture evenly over Pastry, top with feta cheese. Pour in egg mixture, sprinkle with parmesan cheese. Bake in moderate oven for about 30 minutes or until set.

Filling: Chop spinach leaves finely. Heat oil in pan, add spinach, cook, stirring, until spinach is just wilted; drain well. Add bacon and onion to pan, cook, stirring, until onion is soft; drain. Crumble feta cheese; whisk eggs and cream together in bowl.

QUICK ASPARAGUS QUICHE

We used an ovenproof quiche dish: the metal variety with the removable base is unsuitable for this recipe.

15g butter
1 onion, finely chopped
1 clove garlic, crushed
1 cup stale wholemeal breadcrumbs
4 eggs
300g carton sour cream
1 cup grated tasty cheese
1/4 cup grated parmesan cheese
1 tablespoon self-raising flour
1/3 cup milk
2 x 340g cans asparagus spears, drained
paprika

Heat butter in pan, add onion, cook, stirring, until onion is soft. Stir in garlic and breadcrumbs. Press evenly over base of 25cm quiche dish. Blend or process combined eggs, sour cream, cheeses, flour and milk until smooth, pour slowly into quiche dish. Top with asparagus, sprinkle lightly with paprika. Bake in moderate oven 35 minutes or until set.

WHOLEMEAL PUMPKIN QUICHE

Boil or steam about 375g pumpkin to give one cup mashed pumpkin. Left-over pumpkin can be used if it has not been mashed with milk, butter, cream.

WHOLEMEAL PASTRY
1 cup wholemeal plain flour
1/4 cup wholemeal self-raising flour
1/4 cup wheatgerm or unprocessed bran
125g butter
2 tablespoons water, approximately

FILLING
15g butter
1 small onion, finely chopped
3 bacon rashers, chopped
1 cup mashed pumpkin
3 eggs
300ml carton cream
1/2 cup grated tasty cheese
1 tablespoon chopped chives

Wholemeal Pastry: Sift flours into bowl, add wheatgerm. Rub in butter, add enough water to mix to a firm dough, cover, refrigerate 30 minutes.

Roll Pastry out large enough to line a 23cm flan tin, trim edges, line with greaseproof paper, fill with dry beans or rice. Bake in moderately hot oven 7 minutes, remove paper and beans, bake further 7 minutes. Pour Filling into Pastry case, bake in moderate oven for about 30 minutes or until set.

Filling: Melt butter in pan, add onion and bacon, cook, stirring, until onion is soft; combine pumpkin, eggs, cream, cheese and chives in bowl, whisk in onion mixture.

SALMON AND CHEESE QUICHE

PASTRY
1 cup plain flour
90g butter
1 tablespoon tomato paste
2 tablespoons water, approximately

FILLING
220g can salmon, drained
1/2 cup grated tasty cheese
4 green shallots, chopped
3/4 cup milk
3/4 cup cream
3 eggs

Pastry: Sift flour into bowl, rub in butter, add tomato paste and enough water to mix to a firm dough, cover, refrigerate 30 minutes. Roll dough out large enough to line a 23cm flan tin. Cover Pastry with greaseproof paper, cover paper thickly with dried beans or rice. Bake in moderately hot oven 7 minutes, remove paper and beans, bake further 7 minutes, cool. Spread salmon mixture into Pastry case, pour in egg mixture. Bake in moderate oven 30 minutes or until set.

Filling: Flake salmon in bowl with fork, mix in cheese and shallots. Beat milk, cream and eggs together in bowl.

CAMEMBERT AND SMOKED SALMON QUICHE

Smoked salmon off-cuts can be bought cheaply from delicatessens.

6 sheets fillo pastry
45g butter, melted
200g packet camembert cheese
6 eggs
125g smoked salmon
2 x 300ml cartons cream
1 tablespoon chopped fresh dill

Line a greased 25cm quiche dish or flan tin with one sheet of the pastry, brush with butter, top with another sheet of pastry placed the opposite way to the first sheet, brush with butter. Continue layering and buttering pastry in this way. Trim edges of pastry with scissors. Remove rind from camembert, slice camembert thinly, place evenly into pastry case. Blend or process combined eggs, salmon, cream and dill until smooth, pour into pastry case. Bake in moderate oven for about 40 minutes or until set.

SMOKED FISH QUICHE

PASTRY
3/4 cup plain flour
1/2 cup self-raising flour
1 teaspoon dry mustard
90g butter
1/4cup sour cream
2 tablespoons lemon juice, approximately

FILLING
375g smoked fish
1 small red pepper, finely chopped
2 green shallots, finely chopped
1/2 cup grated tasty cheese
3 eggs
3/4 cup sour cream
1/2 cup milk

Pastry: Sift flours and mustard into bowl, rub in butter. Add sour cream, then enough lemon juice to mix to a firm dough. Roll out large enough to line a 23cm flan tin, trim edges, cover Pastry with greaseproof paper, fill with dry beans or rice. Bake in moderately hot oven 7 minutes, remove paper and beans, bake further 7 minutes. Spread fish mixture into Pastry case, top with egg mixture. Bake in moderate oven for about 30 minutes or until set.

Filling: Poach or microwave fish until tender; drain, flake, remove skin and bones; combine with pepper, shallots and cheese in bowl. Whisk eggs, cream and milk together in bowl.

LEEK AND MUSHROOM QUICHE

CREAM CHEESE PASTRY
125g packet cream cheese
125g butter
1 cup plain flour
2 teaspoons dried basil leaves

FILLING
60g butter
1 tablespoon oil
1 clove garlic, crushed
3 small leeks, finely sliced
250g baby mushrooms, finely sliced
3 eggs
200g carton sour cream
1/2 cup grated tasty cheese

Cream Cheese Pastry: Have cream cheese and butter at room temperature. Beat cream cheese and butter together until light and fluffy. Stir in sifted flour and basil, turn onto lightly floured surface, knead lightly and quickly until smooth (dough will be soft), cover, refrigerate 1 hour.

Using fingers, push Pastry evenly over base and side of a 23cm flan tin, trim edges. Cover Pastry with greaseproof paper, fill with dry beans or rice. Bake in moderately hot oven 7 minutes, remove paper and beans, bake further 7 minutes. Spread Ieek mixture over Pastry case, top with cheese, pour in
egg mixture. Bake in moderate oven for about 30 minutes or until set.

Filling: Heat butter, oil and garlic in pan, add leeks, cook, stirring, until soft, add mushrooms, cook, stirring, until soft. Whisk eggs and sour cream together in bowl.

HAM AND CORN QUICHE

PASTRY
1 1/4. cups plain flour
90g butter
1 egg yolk
1 tablespoon water, approximately

FILLING
100g ham, chopped
130g can corn kernels, drained
1 onion, finely sliced
3/4 cup grated tasty cheese
3/4 cup sour cream
3/4 cup milk
3 eggs

Pastry: Sift flour into bowl, rub in butter. Add egg yolk and enough water to mix to a firm dough, cover, refrigerate 30 minutes. Roll dough out large enough to line a 23cm flan tin. Cover Pastry with greaseproof paper, fill with dry beans or rice. Bake in moderately hot oven 7 minutes, remove beans and paper, bake further 7 minutes. Spread ham mixture over Pastry, pour over egg mixture. Bake in moderate oven for about 30 minutes or until golden brown and set.

Filling: Combine ham, corn, onion and cheese together in bowl. Whisk sour cream, milk and eggs together in bowl.

Caramelized Onion, Bacon and Gruyère Quiche

Ingredients:
For the flaky, buttery pastry:
8oz plain flour
2 sticks very cold butter
1 egg yolk
¼ cup iced water
For the filling:
7oz dry cure smoked streaky bacon, chopped
1½ cup heavy cream
4 eggs and 2 egg yolks (use 1 egg white for brushing the pastry)
1 red onion, finely sliced
1 tspn of sugar
A handful of chopped herbs – parsley, thyme or oregano
1 tbspn of olive oil
4 oz grated Gruyère cheese

1. Sift the flour and a generous pinch of salt in to a large bowl. Cut the butter into small cubes and stir it in, then gently rub between your fingers, so the flour combines with the lumps of butter – the aim is not to mix it completely, so it turns into crumbs, but to have small lumps of butter coated with flour. Like the name, it should look quite rough, even unfinished.

2. Add the egg yolk and stir it into the dough. Sprinkle water as needed – enough to bring it into a dough (unless your kitchen is very dry, you probably won’t need it all), without overworking the mixture, then cover with clingfilm and refrigerate for 20 minutes.

3.While the pastry is chilling, heat a frying pan add the olive oil, when hot add the red onion, sprinkle with the sugar and season with salt and pepper. Reduce the heat and let cook for about 15-20 minutes until soft and caramelized.

4. Preheat the oven to 180C and put a baking tray in to warm. Grease a deep 9? pie tin. Roll out the pastry, pastry, leaving a little extra overhang to minimize shrinkage. A good tip is to keep any extra in case you need it for remedial work later. Line with foil (shiny side down) and weigh down with baking beans or rice. Place on the baking tray and blind bake in the oven for 40 minutes, then remove the foil and beans and patch up any holes with the extra pastry if necessary. Bake for a further 8 minutes, then brush the base with egg white and put back into the oven for 5 minutes. Carefully trim the overhanging pastry to neaten.

6. Fry the bacon for 8–10 minutes, until cooked through, but not crisp. Drain and spread half over the hot base.

7. Put the cream and the eggs and yolks into a large bowl (or a food mixer if you have one) with a generous pinch of salt, and beat together slowly until combined, then give it a fast whisk for 30 seconds until frothy. Pour over the base to fill and then sprinkle over the rest of the bacon. Spread the onions and cheese and herbs. Bake for 20 minutes and then keep an eye on it – it’s done when it’s puffed up, but still wobbly at the center. Allow to cool slightly before serving – the flavour improves when it cools.

I think this picnic basket classic is worth the effort. Do you think it is time for a quiche revival? What are your favourite flavour combos?

Cheese with Bill & Sheila
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What's For Dinner?: Onion, Blue Cheese and Thyme Quiche

Posted on March 27, 2012 by bilrob

What’s For Dinner?: Onion, Blue Cheese and Thyme Quiche

It is hard to come up with an enticing family meal with a hungry horde clamoring at the kitchen door. Success often lies in a little preplanning. As Joe Frazier once said, “you have to do the roadwork or they’ll find you out under the big bright lights.” And whereas feeding your family shouldn’t feel like heavyweight championship boxing, you can kinda see where he was coming from. Sure, there are those evenings where you pull off an amazing stir-fry at the drop of a hat, but most things need a bit of thought in advance or your little monsters will go for the knock-out.

Before you throw in the towel, this is a simple cheese dish made simpler with just a little bit of pre-planning. It is the pastry that takes time so the crust can either be made in advance or you could use a shop-bought pre-made one.

As long as you have the basic ingredients of cheese, eggs, milk and cream you can personalize the quiche to your taste, budget and/or what is left in your fridge. Asparagus, a sure sign that spring is here, makes a great addition to a smoked salmon quiche. But store-cupboard basics such as canned tuna and sweetcorn make a tasty and economical quiche too. See what you have and you too can be a contender.

Ingredients

Pastry for one 8” tart

7 oz flour
3.5 oz very cold butter
.25 oz salt
60 ml ice cold water (2oz)

For the filling

14 oz sliced Spanish onions
1 tbsp butter
1 glug of olive oil
1 egg
1 egg yolk
125ml milk (that is just over ½ a cup)
125 ml heavy cream
Salt and pepper
Pinch of nutmeg
1 tbsp of fresh thyme leaves (remove the stem)
2oz blue cheese crumbled
2 oz cheddar cheese or Gruyère, grated

Making the pastry

Sift the flour and salt into a bowl. Cut the cold butter into very small pieces. Mix the butter into the dry ingredients by rubbing it into the flour with your fingertips. When the mixture has a sandy texture, and when there are no lumps of butter visible, it is ready for the liquid. Make a well in the center of the mixture and slowly add some of the water. Stir in and gradually add more water if it seems too dry. The mixture should start sticking together the more you stir it. Gather all the pieces in a ball, cover with plastic wrap and refrigerate for at least 30 minutes. The dough can also be frozen at this point or kept in the fridge for a few days.

To make the quiche

Roll out the pastry with a rolling pan, continuously dusting with flour to prevent sticking. Place in a buttered 8” flan dish. Prick the bottom of the pastry with a fork. Then chill the pie shell.

Heat the olive oil and butter in a large skillet and fry the onions, cook for about 20-30 minutes on a low heat until they are soft and caramelized.

Remove the pastry shell from the fridge. Line with parchment paper and dried beans and bake at 400°F until the pastry is dry and chalky, about 10 minutes. Remove the paper and beans and continue to cook the shell until it is cooked through – about another 5 to 10 minutes, the key is color: the pastry should be golden brown. Here’s a great step-by-step guide to blind baking. AKA soggy bottom prevention.

Turn the oven down to 325 F and prepare the custard. Whisk the egg and egg yolk in a small bowl. Add the milk, cream, salt and pepper and nutmeg and whisk them gently until combined, try not to create excessive froth or bubbles. Spread the onions and cheese in the bottom of the pastry shell. Pour the custard over the onions and cheese, filling the shell completely.

Bake the tart for about 30 minutes until the custard is set. Do not let the custard rise up; this is a sign of overbaking.

cheese

Variations

Instead of onions, blue cheese and thyme use 4-5 asparagus stalks (lightly steamed and chopped), 2 oz of Parmesan or Cheddar cheese and a pieces of chopped up smoked salmon.

cheese

Ding-ding! Seconds out! Round one!

What’s For Dinner?: Caramelized Onion, Bacon and Gruyère Quiche

baking with Bill & Sheila
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