Cretan Pastries with Courgettes, Mint and Feta

It's that time of year, a glut of courgettes. I started using the ones from my garden to make these lovely Cretan pastries. The recipe said that it served 4, so I halved the recipe and I ended up with 15 of them! They are small but I only managed to eat 3 for lunch! So I'd say they served more like 8! Although if you have a hungry man maybe less people! It take a bit of time to make them but actually really simple.

Cretan Pastries with Courgettes, Mint and Feta (from The Times Magazine)
(Serves 6-8)

500g flour
100ml olive oil
1 tsp salt
lukewarm water

for the filling
4 medium courgettes, grated
150g feta, crumbled
3 tbsp mint, shredded
300ml oil for frying

Put the flour into a bowl, pour in the olive oil and the salt. Mix by hand, slowly adding lukewarm water until you have a smooth elastic dough. It should be soft but not sticky. Cover the dough with a damp cloth and leave it to rest for 30 mins.

Put the courgette into a bowl, season with salt and leave for 10 mins. Meanwhile, put the feta and mint into another bowl. Put the grated courgette into a clean tea-towel, gather up the edges and squeeze the liquid out of the courgette, and add to the feta and mint. Season with pepper.

Dust board or counter top with flour and roll the pastry out as thinly as you can. Use a small bowl, about 10cm in diameter, to cut out the discs and dust with flour to stop them sticking. Place 1 tbsp of the filling in the centre of each disc. Close them gently in half and press the edges with a form to seal the edges.

Heat the oil in a frying pan over a medium heat. When it is hot add the pastries and cook gently on both sides until golden. Remove from the pan and place on kitchen roll to absorb the excess oil. Serve.

Carrot, Spinach and Preserved Lemon Tart

I made these tarts a little while ago with an excess of carrots in my veg bag. They have a really interesting and fab flavour and I would never have thought of putting carrots in a tart before but this really works. I took some shortcuts, I only used whole eggs and not yolks for the filling and milk instead of cream and I used normal full sized carrots cut down into batons. Also as you can see from the picture I made 4 small ones with half the recipe rather than one big tart, which is what the recipe below is for.

Carrot, Spinach and Preserved Lemon Tart (from The Telegraph)
(Serves 6-8)

2 tsp cumin seeds
250g plain flour
150g butter
1 egg yolk
½ - 1 tbsp very cold water

For the filling
300g spinach, any coarse stalks removed
15g unsalted butter
½ tbsp olive oil
1 small onion, very finely chopped
2 small cloves garlic, finely chopped
about ⅛ tsp ground cinnamon
400g peeled and trimmed baby carrots
40g preserved lemon, finely chopped
2 large eggs and 2 large yolks
325ml double cream
30g coriander leaves, finely chopped

Toast the cumin seeds in a dry frying pan for about 30 seconds. Leave to cool then bash with a mortar and pestle to break down a little.

Put the flour, butter, cumin seeds and a pinch of salt into a food processor and whizz until the mixture resembles breadcrumbs. Mix the yolk with half a tablespoon of cold water, add it to the flour mixture and whizz again. Add another half tbsp of water if needed for the pastry to come together into a ball. Wrap in clingfilm and allow to rest in the fridge for 30 mins.

Roll out on a lightly floured surface and line a 25-26cm loose-bottomed tart tin (3cm deep). Prick the bottom with a fork then chill in the fridge or freezer until cold and firm.

Preheat the oven to 200C and put in a metal baking-sheet.

Line the pastry with greaseproof paper and fill with baking beans. Bake on the sheet for 10 mins then remove the paper and beans and cook for another 8 mins. Leave to cool. Lower the temperature to 180C. Use any leftover raw pastry to patch any cracks in the base.

Put the spinach into a saucepan with a couple of tbsp of water and wilt over a medium heat for 5 mins stirring occasionally. When it is completely wilted, leave until cool enough to handle, then squeeze all the water out with your hands. Chop roughly.

Heat half the butter and olive oil in a frying-pan and add the onion, cook gently until soft but not coloured. Add the garlic, cinnamon and spinach, season and continue to cook until the mixture is quite dry. Spoon it into the pastry case.

Heat the rest of the oil and butter in the same frying pan. Add the carrots and saute until golden in parts and quite dry. Stir in the preserved lemon and some seasoning and spoon into the tart case.

Mix the eggs, yolks and cream together in a jug. Add the coriander and season. Slowly pour the egg mixture on top of the vegetables. Return the tart to the baking sheet and cook for 45 mins, or until the pastry is golden and the filling just set in the middle (it should still have a little give as it will continue to cook once out of the oven). Leave to cool for 15 mins then remove the tart ring and serve.

Mushroom Galettes

I made these lovely mushroom galettes a little while ago, the recipe below is for one large pie but I made 4 smaller ones instead. I simplified the original recipe as I didn't have time to make caramelised onions but these are still very tasty.

Mushroom Galettes (adapted from Circle B Kitchen)
(Serves 4-6)

For the pastry
160g plain flour
1/4 tsp salt
113g cold unsalted butter, cut into pieces
60g plain yogurt or sour cream
2 tsp lemon juice
60 ml cold water

15g dried porcini mushrooms
1 onion, thinly sliced
300g mixed mushroom, cleaned and sliced
1 tbsp butter,
1 tbsp oil
1 tbsp chopped fresh herbs (rosemary, sage, thyme)
50g blue cheese, crumbled
salt and pepper
1 9-inch pie crust dough
1 egg, beaten with a little water

Preheat oven to 200C.

Put the flour and salt into a bowl and add in the butter. Using your fingertips rub the butter into the flour until it resembles breadcrumbs.

In a small bowl, stir together the sour cream, lemon juice and water and add this to the flour mixture. Mix in the liquid until you get something that resembles dough. Wrap in clingfilm and put in the fridge for 1 hour.

Put the dried mushrooms into a bowl and cover with boiling water, pushing them down to make sure they’re all submerged. Leave them to soak for about 15 to 20 mins, then drain. Chop the mushrooms and set aside.

Melt the butter and oil in a frying pan over a high heat and add the onion and fresh mushrooms. Sauté the mushrooms until they are softened and any liquid has mostly evaporated. Add the herbs, season and sauté for another 5 mins. There should be no excess liquid in the pan. Leave the onions and mushrooms to cool and mix with the porcini mushrooms.

Line a baking sheet with greaseproof paper. Roll the pie dough out to an 27-30cm circle and place on the lined baking sheet. Place the mushroom mixture in the centre of the dough, leaving a 5cm border all the way around. Fold the pie dough towards the center, overlapping where necessary. The mushrooms should be exposed in the centre. Sprinkle over the blue cheese.

Brush the crust with the beaten egg and sprinkle over a little salt. Place the galette in the oven and bake for 30 mins or until the crust is just golden brown.

Daring Kitchen February 2016: Katmer Pie

So Daring Cooks is no more. There were not enough people to keep it going, but Daring Bakers and The Daring Kitchen still exists and some of the recipes on there will be cooking rather than baking every so often. So I'll have a go whenever the feeling takes me!

This month we were challenged by Milkica from Mimi’s Kingdom to prepare a traditional Serbian Katmer pie. This one is still baking but I felt like I could cope with it. I'm not much of a cake maker, well complicated ones anyway, give me a traybake and I'm well away, but this Spinach and Ricotta Pie seemed doable. It felt a bit like a riff on a Spanakopita, which I have made before for Daring Cooks. I loved the pastry, which was fun to make and really lovely and crispy. The filling could have done with a bit of chilli or something to pep it up a bit but it was by no means inedible. I love being challenged to make new things and turn my hand to things I would never normally make and The Daring Kitchen really lets me do that.

  

Katmer Pie

DOUGH

One large pie baked in a dish approximately 16 x 16” / 40 x 40cm (enough for family of six)

Ingredients
4 cups spooned & scraped / 500g all-purpose (plain) flour 1 teaspoon salt
1 1/4 - 1 1/2 cups / 300 – 350ml warm water
More all-purpose (plain) flour for dusting
2 – 3 tablespoons / 30 – 45g soft lard

Directions: 

Measure all purpose flour, warm water and salt. Put lard in a small bowl and leave on a warm place.

Mix all ingredients except lard in glass or plastic bowl. You will have relatively soft dough. 

Transfer dough on a floured surface and knead it a little until you achieve elastic, but soft dough.

Divide dough in six equal pieces and shape every piece in round form. Leave them to rest 10 minutes. 

Using rolling pin roll every piece of dough into flat, round shape, approximately 1/8” / 3 - 4mm thick. Divide pieces in two groups of three. Brush first piece of dough with melted lard and cover with another piece of dough. Brush second piece of dough with lard and cover with third piece. Do not brush this third piece of dough with lard! Repeat the same with another three pieces of dough.

You will have two piles of dough pieces. Leave them again to rest for 10 minutes. 

Roll each pile using rolling pin into round shape, approximately 1/4 - 1/3” / 5 - 8mm thick. 

Using sharp knife make eight cuts around the formed circle (see picture). 

Brush surface with melted lard.

Fold brushed, cut petals into middle part of dough.

Continue until you fold all eight of them.

Turn the dough so the folded parts are underneath. Do the same with another pile of dough. Leave both pieces of dough to rest until you prepare the filling. 

CHEESE AND SWISS CHARD
Given recipe yields enough for one Katmer pie.

Ingredients
2 cups / 500g soft cottage cheese (or ricotta)
1 pound / 500g Swiss chard
4 large eggs
1/2 teaspoon salt (amount depends on cheese you use, you should try prepared filling and add more salt if necessary)

Directions: 

Cut Swiss chard into strips and place it in big glass, plastic or metal bowl. Add eggs, salt and cheese.

Mix all ingredients using spoon or your hands. Filling one is ready. 

Turn on your oven on 350°F / 180°C. Roll one of your pieces of dough on a lightly floured surface into large, square or rectangular shape to fit your baking tin. 

Transfer layer of dough on baking tin brushed with melted lard. 

Arrange your filling all over the first layer of dough. 

Roll out the other piece of dough and transfer it to baking tin, covering filling completely. Press edges with your fingers to stick together.

Brush surface of pie with melted lard.

Cut whole pie into small square pieces. Bake pie in preheated oven for around 30 minutes until deep golden in color. 

Bacon, Goat's Cheese and Courgette Filo Parcels

I made these parcels a few months ago when I still had courgettes in the garden and then I froze them. This is the first one I've tried and I have to say it was very tasty.

Bacon, Goat's Cheese and Courgette Filo Parcels
(Serves 4)

1 large courgette, grated and squeezed to remove moisture
1 clove garlic, finely chopped
4 tbsp of light olive oil
1/2 tsp smoked paprika
Pinch of salt
Generous mill of pepper
2 rashers bacon
80g goat’s cheese
1 pack of filo pastry

Preheat the oven to 180C.

Heat a frying pan and add a little oil. Add the bacon and fry until just cooked, then cut into 1 cm pieces and leave to drain on kitchen roll.

Heat 1 tbsp oil in a frying pan over a medium heat, then add the courgette, garlic, paprika, salt and pepper and fry for 4-6 mins until soft and all the liquid has steamed away, stir in the bacon bits, then set aside.

Pre-rolled filo packs tend to have six rectangular sheets so open them out and then cut down the centre to create 12 square sheets Place one square on a floured surface, brush with oil, then place another sheet on top at an angle, brush with oil, followed by a third sheet at another angle, then brush with oil again.

Divide the courgette mix into four equal portions and place one portion in the middle of the pastry Cut the goat’s cheese in to four equal discs and place one disc on top of the courgette in the middle of the pastry.

Pull the pastry up around the filling to the middle and squeeze to create a parcel with a flowered top. Brush with oil and place on a lined baking sheet. Repeat until you have four equal parcels. Bake for about 15 mins until they are golden brown.

Tomato and Curd Cheese Tart

I think this is the first time I've made rough puff pastry and it was actually fairly easy. Instead of a big pie I halved the recipe and made four smaller ones. They were delicious, the combination of the tomatoes and curd cheese was really good.

Tomato and Curd Cheese Tart (from Good Food Magazine September 2008)
(Serves 8)

200g plain flour, plus extra for dusting
1/2 tsp salt
100g butter, cold and cubed
50g mature cheddar, grated
small bunch basil or flat-leaf parsley, leaves roughly chopped
175g curd cheese
8 medium tomatoes, thinly sliced
a little olive oil, to serve
handful mixed soft herbs, (we used chervil, mint and flat-leaf parsley), to serve

Put the flour, salt and butter into a food processor and whizz very roughly – you want the butter to stay in fairly large clumps. Tip into a bowl, stir in 66g of the cheddar, then bring together to a soft dough with about 100ml ice-cold water – add a little more if you need to. Knead quickly, then wrap in cling film and put into the fridge for at least 30 mins. Mix the chopped basil or parsley and remaining cheddar into the curd cheese, then season.

Dust the work surface with flour, then roll out the pastry to a long rectangle. Fold the top third down, then the bottom third up. Roll, then fold three more times to build up the flaky layers. Put back into the fridge for at least 10 mins.

Heat oven to 220C. Roll the pastry until large enough to cut a round about 27cm across (use a dinner plate as a guide). Lift the pastry onto a lightly floured baking tray, prick with a fork, then bake for 15 mins. Set aside to cool for a few mins.

Spread the herby curd cheese over the pastry, taking it almost to the edge, then arrange the tomatoes on top in overlapping circles. Season and bake for 15 mins until the pastry is golden around the edges. Turn oven down to 150C and bake for another 30-40 mins until the tomatoes look quite dried out and the pastry is cooked through. To serve, let the tart cool a little, then drizzle with olive oil. Toss the herbs with more oil, then pile in the middle of the tart to serve.

Jam Tarts

I made these jam tarts with my niece a couple of weeks ago, we were waiting for the bread to rise and were looking for something else to make and in truth I've had a craving for jam tarts for ages! These were fab and she basically did all the work, I was there as back up! We got out all our children's cookery books and went through them to decide what to make.

Jam Tarts (from My Cookery Book by Caroline Green)
(Makes 12)

100g plain flour
25g butter
25g shortening
pinch salt
cold water
jam

Sieve the salt and flour into a large mixing bowl. Cut the butter and shortening into little cubes and drop them into the flour Mix with a knife.

Rub the flour and fat together with your fingers until the mixture looks like breadcrumbs.

Sprinkle 2 tbsp of water into the mixture. Stir in quickly with a palette knife. Add more water if necessary. Now, with your hands, form the dough into a ball that leaves the bowl clean. Wrap the pastry in cling film and leave in the fridge for 30 mins; this makes it easier to roll out. Turn the oven on to 190C.

Sprinkle flour on to the work surface and the rolling pin. Gently roll out the pastry to 5mm thick. Cut the pastry into circles with the cutter and put into patty tins.

Put 1 tsp of jam into each tart and bake in the oven for about 15 mins until the pastry is golden.

Baked Apple Dumplings

The weekend before last we tried to go and see a recording of The Great British Bake Off: An Extra Slice. Sadly we didn't get in but I did have a go at making a bake to take along. As the theme was desserts I tried making Apple Dumplings.

The variety of apples that I used were Cat's Head. They are a variety that dates to the 1600s and farm labourers used to take the apples, baked in pastry, for dessert for lunch. So I tried to recreate it and oh my goodness I had all sorts of problems! Everytime I made them they burst and split from the seams. I tried with skin on and skin off and they still burst! Ah well, they tasted really good!

Baked Apple Dumplings (adapted from The Kitchn)
(Serves 6)

For the Crust:
3 75g plain flour
2 tbsp sugar
1/2 tsp baking powder
1/2 tsp bicarbinate of soda
pinch  salt
2 tbsp butter
2 1/2 tbsp vegetable shortening
just enough milk to make the dough stick together

6 small cooking apples
6 dried figs, chopped

For the filling:
6 tsp demarara sugar
1 tsp ground cinnamon
1 tsp ground ginger
2 tbsp butter, cut into 6 pieces

In a large bowl, combine the flour, sugar, baking powder and bicarbinate of soda, and salt. Using your fingertips, rub the shortening into the flour mixture until it resembles small peas. Add the milk a little at a time and stir until a shaggy ball of dough just begins to form. Turn out the dough onto a well-floured surface and roll into a large rectangle or square, about 1/2 cm thick.

Cut a piece of parchment paper into a 6-inch square. Using the parchment paper as a guide, cut out 6 total squares from the dough, gathering scraps and re-rolling as needed. Layer the dough on pieces of parchment paper and refrigerate while preparing the apples.

Preheat the oven to 200C.

To make the filling, combine the demarara sugar, cinnamon, and ginger in a small bowl.

Peel and core the first apple. Place the apple in the middle of a piece of pastry. carefully sprinkle a little of the filling mixture into the centre of the apple, about half a tsp and top with 1 chopped dried fig, then another 1 tsp filling mixture. Top with a little of the butter. Bring the four corners of dough up around the apple, pinching the edges to seal and folding over excess if necessary. Repeat with all of the apples.

Arrange the apple dumplings in a large cast iron frying pan, leaving about 1-inch of space between each apple. Bake until the crust begins to turn golden brown, about 45 mins.

Remove from the oven and allow to cool for a few minutes before eating. Serve warm with vanilla ice cream.

Caramelised Red Onion and Rocket Tartlets

I had some friends over for lunch a couple of weeks ago and I made these lovely quiches along with a variety of salads. They were a bit of a faff to make with layering up the filo but they were well worth it. Very tasty.

Caramelised Red Onion and Rocket Tartlets (from The Times)
(Serves 4)

1 large red onion
20g butter
2 tsp olive oil
1 large egg
150ml double cream
salt and pepper
15g rocket leaves
25g Parmesan cheese, grated
25g cheddar cheese, grated

For the pastry cases
25g butter, melted
2-3 large sheets shop bought filo
4 tsp thyme leaves

Finely slice the onion. Heat the butter and oil in a large, non-stick frying pan until the butter has melted. Add the onion slices and fry over a medium-low heat for about 15 mins, stirring occasionally, until soft and caramelised. Remove the onion, drain on kitchen towel and set aside to cool. Preheat the oven to 190C.

Prepare the filo pastry cases: brush a little of the melted butter in the hollows of a Yorkshire pudding tin. Using a sharp knife, cut 16 squares, measuring 11cm x 11cm, from the filo sheets. Layer 4 filo squares per hole, each at an angle to the previous squares, brushing melted butter and sprinkling thyme over each layer. Scrunch up the pastry edges to add a bit of height.

In a small bowl, beat the egg, then stir in the cream and salt and pepper. Roughly chop the rocket, setting aside a few leaves for garnish. In a separate bowl, combine the two cheeses.

Carefully spoon the onion into the pastry cases. Scatter over half the cheese and the chopped rocket. Pour in the egg mixtuire, then top with the rest of the cheese.

Bake for 15-20 mins or until the filling is just set and starting to turn golden brown at the edges. Remove from the tin and serve warm.

Mushroom and Wild Garlic Wholemeal Quiches

When wild garlic was about I made these lovely quiches, the recipe came out of my head as I had some cottage cheese and the wild garlic to use up and had no quiches in my freezer. I have the quiches there as an easy lunch I can take to work with no prep the night before, useful when I'm out at the theatre! I was also given some wholemeal flour a little while ago and I wanted to find things I could make with it, this seemed a good way to start.

Mushroom and Wild Garlic Wholemeal Quiches
(makes 4 small quiches)

110 g wholemeal flour, plus a little extra for dusting 
pinch of salt 
25 g lard, removed from the fridge for 20 mins
25g butter, removed from the fridge for 20 mins
1 tbsp oil

1 medium onion, finely sliced

300g mushrooms, finely sliced

bunch wild garlic, thinly sliced

butter and olive oil

rosemary, finely chopped

salt and pepper

4 eggs, beaten

50ml milk
150ml cottage cheese

Make the pastry first by rubbing the butter and lard into the flour in a large bowl until you have something resembling breadcrumbs, then add a tablespoon or two of cold water and bring it together into a dough with your hands, you may need to add a little more water to create the dough.  Wrap in cling film and put in the fridge for at least 30 mins.

In a large pan heat the oil and add onions, stir and gently sauté for about 15 mins until they begin to turn golden brown. Remove from the pan and then add a little butter and sauté the mushrooms, wild garlic and plenty of salt and pepper until they are tender, then turn up the heat a little and add the onions back in and remove from the heat.

Roll the pastry out and grease the quiche dishes. Line the dishes with the pastry. Scrunch up some baking parchment and then lay this into the pastry case and pour some baking beans on top. Blind bake for 10 mins on 150C

Once the pastry turns golden, take it out of the oven and set aside whilst you beat the eggs into the milk and cottage cheese. Pour the mushroom and garlic mixture into the pastry cases followed by the cream and bake on 160C for about 10-15 mins until golden and risen, set aside on a wire rack to cool.

Courgette, Pepper and Potato Empanadilla

I made these late in the summer and then froze them and only just finally got around to eating them. I made small individual ones and I think I got abut 3 or 4 out of the pastry recipe. These are really full of flavour and the all spice adds a lovely depth.

Courgette, Pepper and Potato Empanadilla (from Leith's Vegetarian Bible)
(Serves 4-6)

For the filling
1 medium potato, peeled and cut into 5mm dice
2 tbsp oil
1/2 medium onion, sliced
1-2 cloves of garlic, crushed
1/2 tsp ground all spice
1/2 tsp ground tumeric
1/2 tsp paprika
1 courgette, diced
1 red pepper, thinly sliced
1 red chilli, deseeded and chopped
salt and pepper
1 tbsp chopped parsley
lemon juice

For the pastry
285g plain flour
1/2 tsp salt
4 tbsp olive oil
2 tbsp milk
150ml water
flour
beaten egg

Heat the oil in a frying pan, add the onion and fry until softened, then add the garlic and spices and cook for 1 min further. Stir in the potato and fry gently until almost cooked. Stir in the courgette, pepper and chilli. Season and continue to cook over a low heat, stirring and continue to cook over a low heat, stirring from time to time until all the veg are soft. Add the parsley and a dash of lemon juice and leave to cool.

Preheat the oven to 200C. Grease a baking tray.

To make the pastry: Sift the flour and salt into a mixing bowl and make a well in the centre. Put the oil, milk and water into a small saucepan and heat to blood temperature. Gradually pour into the flour, working together to form a soft dough. Knead briefly until smooth and elastic.

Roll out the pastry thinly on a well floured workshop and cut out a 2 x 20cm circles, using a plate as a template. Place one circle on the baking tray and pile the filling on top. Damped the edges with water. Cover with the second circle and seal the edges with a fork. Make two slashes on top to allow steam to escape. Brush with the beaten egg and bake in a preheated oven for 35 mins until golden brown.

Courgette Tarte Tatin

I loved this, I really like savoury tarte tatins and I am really getting the hang of shortcrust pastry which I seem to be making all the time at the moment as I try and use as much of the stuff from the garden as possible. This is really tasty and a good way to use courgettes from the garden!

The book is also shaped like a round courgette, the French really know how to do cookbooks!

 

 

Courgette Tarte Tatin (from Larousse Courgette)

(Serves 6)

6 courgettes, cubed

4 tbsp oil

1 tbsp brown sugar

200ml basil pesto

1 packet short crust pastry

200g soft goat's cheese, crumbled

salt and pepper

Heat a frying pan and add the oil, followed by the courgettes, cook for 5 mins.

Preheat the oven to 200C. 

Add the pesto and brown sugar to the courgettes, caramelise for 10 mins under a low heat, stirring often. Season.

Sprinkle the goats cheese over the courgette mixture and then top with the pastry, tucking the edges lightly under the courgette mixture. Cook in the oven for 25 mins. Serve with green salad.

Snail and Bacon Quiche

When I was in Picardie in April, we visited a snail farm and I bought some proper French snails. They've been sat in my shelf ever since and I finally got around to using them. When I was there I had a chat with the lady who ran the snail farm and she said to make a quiche out of the snails, adding bacon and cheese, so I followed what I could remember of her instructions, it was delicious, I gave one to my neighbour and she enjoyed it too.

Snail and Bacon Quiche

(Makes 1 20cm quiche)

110g plain flour

25g lard

25g butter

pinch salt

cold water

4 rashers bacon, cooked

10 snails, chopped

75g cheddar cheese

2 eggs, beaten

275ml milk

salt and pepper

Add flour and butter to a mixing bowl, using a knife cut the butter into the flour. Then using your fingertips rub in the butter until it resembles breadcrumbs. Add the salt and water, then quickly knead the dough, just until it comes together. Pop in the fridge for an hour to chill.

Heat the oven to 180C.

Roll out the pastry and line a 20cm tin with it. Prick the base with a fork, line with greaseproof paper and put baking beans on top. Bake the pastry case for 15 mins then remove from the oven and pain with a little beaten egg, and pop back into the oven for 5 more mins.

Meanwhile, beat together the egg and milk and mix in 2/3rds of the cheese and the salt and pepper.

Take the pastry case out of the oven and scatter the bacon and snails in the base. Pour the egg and milk mixture over the top of the bacon and snails. Sprinkle over the rest of the cheese and put back into the oven for 30-40 mins until the quiche is set in the centre and has turned golden brown.

Raclette Tart

I love raclette cheese! I was hurrying to find things to do with the cheese after heating it up on top of boiled potatoes and cold meats before the cheese went bad and I came across this recipe from Nigel Slater in The Guardian. It was really good, lovely and tasty and the cheese was fantastic and melty in the bottom of the tart.

Raclette Tart (from The Guardian)

(Serves 6)

200g plain flour
100g butter
1 egg yolk
milk

For the filling:
350g raclette, thinly sliced
50g salami, thinly sliced or shredded
2 tsp peppercorns
12 cornichons, halved
2 eggs
150ml creme fraiche
good pinch thyme leaves, chopped

Put the flour in a large mixing bowl with a pinch of salt. Cut the butter, rub it in with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk, mix a little more then add enough milk – a couple of tablespoons – to bring the dough to a soft, rollable consistency.

Flour a board, roll the pastry out and use it to line a 22cm shallow-sided tart tin – preferably one with a removable base. Line with greaseproof paper and fill with baking beans. Set aside for 20 mins in the fridge to rest. This will stop it shrinking during baking. Set the oven to 200C and place a metal baking sheet in the oven.

When the pastry case has rested, bake on the hot baking sheet for 20 mins. Remove the case from the oven, carefully lift out the paper and baking beans, then return to the oven for 5 mins, until dry to the touch. Remove from the oven and lower the heat to 180C.

Put the eggs in a mixing bowl, then stir in the crème fraîche and a little salt and black pepper.

Place the slices of cheese neatly in the base of the tart case. Scatter over the shredded salami, green peppercorns and cornichons, then pour over the crème fraîche and egg mixture. Place on the heated tray in the oven and bake for 25-30 mins until the filling is lightly set and pale gold. Leave to cool a little before serving.

Salmon and Wild Garlic Quiche

I made these a little while ago when wild garlic was in season and then I froze them. I ate the first one yesterday and it was lovely, the pastry was fantastic and flaky. The wild garlic, is mild but full of flavour and goes perfectly with the salmon.

Salmon and Wild Garlic Quiche (adapted from Camera and Clementine)
(Serves 6-8)

360g strong white flour
200g cold butter
6 tbsp cold water
pinch of salt
5 large free range eggs
200g crème fraiche
1 large tin salmon, flaked
30-40 wild garlic leaves, chopped
1/2 tsp nutmeg
a sprinkling of mature cheddar
salt and pepper


Add flour and butter to a mixing bowl, using a knife cut the butter into the flour. Then using your fingertips rub in the butter until all the large lumps are gone. Add the salt and water, then quickly kneed the dough, just until it hangs together. Pop in the fridge for an hour to chill.

Preheat the oven to 220C.

Roll out the dough on a floured surface to fit a 28 cm buttered quiche tin. Blind bake the crust for 15 mins.

Meanwhile make the filling, by beating the eggs with the salt, pepper, nutmeg and crème fraiche. Add the salmon, wild garlic, nutmeg, salt and pepper and mix.

Pour the filling into the pastry case and sprinkle with a little mature cheddar on top. Bake for 35-40 mins. Serve with a green salad.

Chicken and Pea Filo Pies

My first meal home from holiday was these Chicken and Pea Filo Pies that I grabbed out the freezer. They were really tasty and the filo was lovely and crunchy. I'll share some foodies New York pictures with you later in the week, when I get around to organising them!

Chicken and Pea Filo Pies (from Olive Magazine)

(Makes 12)

4 chicken breasts, cooked and shredded

300g peas

6 tbsp low fat creme fraiche

1 1/2 tsp smoked paprika

1 garlic clove, crushed

small bunch parsley, chopped

juice 1/2 lemon

oil

8 sheets filo pastry, cut into 15cm squares

Preheat the oven to 180C.

Mix the chicken, peas, creme fraiche, paprika, garlic, parsley and lemon juice together in a bowl. Season with salt and pepper.

Brush a 12 hole muffin tin with oil. Take 4 pieces of the Filo and lay them over each other, overlapping to make a star shape. Brush with oil then punch into a hole to make a pastry cup. Repeat until all the holes are filled. 

Divided the chicken mixture between the cups then scrunch any overhanging pastry to cover the tops. Cook for 25-30 mins until golden. Serve.

Guinea Fowl, Sprout and Bacon Pie

My Mum brought me back some guinea fowl from France as it's impossible to get anything other than a whole bird here and that's too much for me. As I also had brussels sprouts leftover from Christmas I made this delicious pie from Waitrose Kitchen Magazine. The pie was lovely, I made it a bit healthier by using filo instead of puff pastry and it worked really well.

Guinea Fowl, Sprout and Bacon Pie
(adapted from Waitrose Magazine January 2014)
(Serves 6-8)

1 whole guinea fowl
2 large carrots, cut into 2cm pieces
2 leeks, sliced
3 bay leaves
1 tsp black peppercorns
2 tsp salt
20g thyme
1 tbsp oil
200g smoked bacon
25g butter
250g mushrooms
200g brussels sprouts, halved or quartered
2 tsp mustard
300ml low fat crème fraiche
1 packet filo pastry
oil

Put the guinea fowl, carrots, leeks, bay leaves, peppercorn, salt and half the thyme in a large pan. Cover with cold water, bring to the boil and skim off any scum. Simmer for 1 hr 5 mins (or 20 mins per 450g plus 20 mins). Transfer the bird to a plate and shred the meat, discarding the skin, bones and herbs Strain the stock and reserve, slice the leeks and set aside with the carrots.

Heat the oil in a frying pan. Fry the bacon over a high heat until crisp about 4-5 mins. Add the butter, stir in the mushrooms, fry for three more mins until golden. Pour in 200ml of the stock and bring to a boil, then add the sprouts. Boil until the liquid is reduced, thickened and coats the veg.

Take off the heat, stir through the mustard, crème fraiche, meat, reserved veg and leaves from the rest of the thyme. Season and tip into a large pie dish.

Preheat the oven to 200C. Brush the edges of the pie dish with oil. Unroll the filo pastry and lay a sheet of pastry over the pie dish. Brush with olive oil then repeat with the other sheet. Scrunch up the overhanging pastry, fold onto the pie’s surface, and brush with olive oil. Bake for 25-30 mins or until golden and crisp.

Daring Cooks February 2014: Spanakopita

The February Daring Cooks' Challenge was hosted by Audax of Audax Artifex. The challenge brought us to Greece with a delicious, flaky spanakopita - a spinach pie in a phyllo pastry shell.

Although my Mum has made this many times before I've never had a go myself. Her recipe is a little different from this one and only uses spring onions and has 4 eggs instead of 1-2. I found this version a bit too oniony for my taste and I think it would have been improved by cooking the onion and leek first as we ended up with some chunks of rather strong raw onion. It was also a much more sloppy mixture than I'm used to but seemed to firm up when cooled.

Spanakopita6- 8 Servings

Ingredients
2-3 very large bunches (1 kg) (about 2 pounds) fresh (or thawed frozen) spinach
1 packet (375 gm) (13 oz) chilled phyllo (phillo) pastry sheets, (or thawed frozen phyllo sheets), I used half the packet for this recipe, about 12 “thicker-style” sheets or about 20 “thin-style” sheets
2 cups (300 gm) (about 10 oz) good quality feta cheese, crumbled
1 bunch (30 gm) (1 oz) dill, soft stems and fronds finely chopped
1 red (Spanish) onion, chopped
2-3 shallot onions, chopped
1 bunch spring (green) (eshallots) onions, white and pale green parts chopped
1 large leek, well washed, white part chopped
Optional crushed garlic clove (only use one)
One half nutmeg, freshly grated (optional but highly recommended)
1 to 2 large eggs
4 tablespoons of good quality extra virgin olive oil
large handful breadcrumbs (or cous cous, cracked wheat) to absorb excess liquid
½ cup (120 ml) softened butter or olive oil (or a combination) for the phyllo sheets
Salt and pepper

Directions: 1. Preheat oven to moderately hot 375°F/190°C/gas mark 5
2. Wash the spinach and dry thoroughly, discard the tough stems, chop or tear the leaves into pieces, place into a large bowl. (If using thawed chopped frozen spinach just place into a large bowl).
3. Add the chopped onions, chopped leek, finely chopped dill, four tablespoons of extra virgin olive oil, the crumbled feta cheese and the optional garlic and nutmeg.
4. Using your hands vigorously massage the filling ingredients until the mixture loses about half to three-quarters its original volume.

5. Over a bowl or a large plate squeeze large handfuls of the mixture till they feel dry, continue until you have done all of the filling mixture, and you have collected all the excess liquid.
6. Cover the excess liquid with enough breadcrumbs, cous cous or cracked wheat (or similar) to absorb the liquid. The breadcrumbs should be moist. I used ¾ cup of cous cous and it took about 5 mins to absorb nearly all of the liquid.
7. Return the moisture-laden breadcrumbs back into the filling mixture.
8. Add an egg (or two depending on how dry the mixture is) and mix well using your hands. Taste, season with some salt (careful feta contains lots of salt) and plenty of pepper. Set aside. The filling can be stored in the fridge for a day or two if well covered.
9. Butter (or oil spray) the baking dish.
10. Cover the phyllo sheets with a damp tea towel.
11. Cut (with a knife or with scissors) the phyllo sheets to the correct shape for your baking dish. Cover the cut sheets with the damp tea towel until needed.
12. Butter (or oil) every second sheet, cover the base and sides of your baking dish making sure that the sheets overhang the edges of the baking dish. Use about ten “thin-style” phyllo sheets or about six “thicker-stye” phyllo sheets for the base and sides
13. Spoon the filling into the phyllo pastry case.

14. Fold the overhanging sheets over the filling.
15. Use four to six more “thicker-style” phyllo sheets or about eight “thin-style” phyllo sheets to cover the top, butter each layer. Use a spoon or similar to neaten the edges of the pastry case.

16. Cut into slices before baking. (At this stage you can freeze the unbaked spanakopita to be baked for later, add 30 mins extra to baking time.)
17. Bake in a preheated moderately hot oven for 30 mins up to one hour (depending on the depth of your baking dish). Cover with foil if over-browning. Mine took one hour and my dish was almost 6-inch (15 cm) high. Check for doneness by using a thin knife, insert it into the spanakopita for 30 secs, the filling should feel set and the knife should feel hot to the touch

18. Cool for 30 minutes. Can be eaten hot or cold.

Baked Eggs in Wild Mushroom Tartlets

My Mum made these lovely mushroom tarts just after Christmas for dinner one night. She used more exotic mushrooms than those in the original recipe and they were delicious, but you could use pretty much any mushroom you have. The egg on top was a lovely contrast to the mushrooms.



Baked Eggs in Wild Mushroom Tartlets
(from Delia's Vegetarian Collection - Delia Smith)
Serves 6

For the pastry
75g soft butter 
175g plain flour  
40g Parmesan

For the filling
6 eggs                    
25g dried porcini mushrooms
170g chestnut mushrooms, chopped  
170g open cap mushrooms, chopped
75g butter
2 small red onions 
2 cloves garlic
2 tsp lemon juice
1 tbsp parsley, chopped
25g Parmesan 
salt and pepper                 

Begin by placing the porcini in a bowl. Pour 200ml of boiling water over them and leave for 30 mins.

Make the pastry by rubbing the butter into flour with your fingertips until it resembles breadcrumbs and then stir in the grated Parmesan and about 3tbsp cold water and mix until it forms a soft dough. Wrap in cling film and leave to rest in the fridge for 30 mins.             

To make the filling, heat 50g of butter in a frying pan, add the onions and garlic and fry until soft. Strain the porcini and chop, add with the other mushrooms to the onion pan and add the remaining 25g of butter. Fry until the mushroom juices run, then add the lemon juice and parsley. Raise the heat slightly and cook until most of the liquid has evaporated, stirring occasionally.

Pre heat oven to 200C

Roll out the pastry to a thickness of 3mm. Line the tins with the pastry and prick the base with a fork. Place the tins on a baking sheet and bake for 15 mins. Take them out of the oven and reduce the temperature to 180C.

Divide the filling between the tarts, making a well in centre of the mixture. Then break an egg into a saucer or a small ramekin, slip it into each tart and scatter a little Parmesan over the top. Return to the oven for 12 to 15 mins until the eggs are just set. Serve straight away.

Spinach and Goat's Cheese Pies

This is what I did with the rest of my hot water crust pastry, I made individual pies using up stuff in the fridge! I actually froze the pastry and it came out absolutely fine. The pastry is lovely and crunchy and the filling is delicious.

















Spinach and Goat's Cheese Pies (from Allotment 2 Kitchen)
(Makes 12 Individual Pies or 1 large)

For the filling
2 tbsp olive oil
2 onions, finely sliced
4 cloves of garlic, minced
2 leeks, chopped
6–8 spring onions, sliced
450g fresh spinach, washed and chopped
1 large courgette, grated
1 tbsp dried dill
1 tbsp cider vinegar
200g goat's cheese, crumbled
50g sliced black olives
2 tbsp raw rice
Salt and pepper to taste

For the pastry

650g plain flour

2 tsp baking powder

200g vegetable fat - I use Trex

350ml water

Heat the olive oil in a large pan and sauté the onions, garlic, leek and courgette until they are soft and beginning to colour. Add the spring onions, dill, chopped spinach and toss everything together until the spinach wilts. Cover and keep cooking on low heat for about 10 mins.

Uncover, raise the heat and stir occasionally for a few minutes more until the excess moisture completely cooks away. Stir in the cider vinegar and move from the heat. When cool, add the raw rice, crumbled goat's cheese and sliced olives. Stir well to combine.

To make the hot water pastry, mix together the dry ingredients.

Melt the fat in the water and heat until about to boil.

Add the liquid to the flour and stir with a wooden spoon until a dough is formed.

Mould a ball of pastry into the shape of the individual muffin holes leaving a bit of the pasty hanging over the edges. Brush the edges with milk.

 

Once the muffin tin or cake tin has been lined with the pastry, spoon in the filling before topping with lid. Brush with pastry and pierce a hole in each lid. Bake at 200C for 30 – 35 minutes for individual pies or 45 – 55 minutes for a large pie. Serve.