Quiche Lorraine

Quiche Lorrainecheck out that shrinking pastry … don’t let your toddler drive the food processor!

One of my slightly less hip hobbies is entering competitions. I caught the bug while living in the UK and I’d say that it’s rare a day goes by when I don’t enter at least one. It goes without saying that my favourite competitions to enter (and win) are those involving food or cooking.

One of my most recent wins was Australian Women’s Weekly Country Classics, through a Kambrook competition. The Women’s Weekly cookbooks are famous throughout the world and I think everyone (or everyone’s mum or grandma) has at least one of these at home.

I was keen to try it out as soon as possible and, after having a good read through, I settled on quiche lorraine. Now, people can get a bit het up over quiche lorraine because it is one of those foods that has been well loved and well adapted. If you think this version is not quite right please feel free to tell me (and the Women’s Weekly!) what is wrong!

My toddler helped me make the pastry for this and it ended up somewhat overworked (when I came to roll it out it was elastic rather than silky …) and so we had a bit of shrinkage. I used all the bacon and onion mixture but have about 500mL of cream filling left. I’m planning on making a rather luxe omelette with it, and grating through some courgette so I feel healthy …

The pastry was good: short, crumbly and I enjoyed the hint of lemon. The filling was excellent and this is such a storecupboard kind of dish, with a bit of practice it could easily be a mid-week lifesaver.

Overall, the Country Classics cookbook is filled with solid recipes that will stand a novice cook, in particular, in good stead. Quite of the few salad and sandwich ideas I’m looking forward to appropriating and adapting in future and you never know, one day I might even make use of the “camp fire” section …

Quiche Lorraine

Ingredients

  • Pastry
  • 260g plain flour
  • 150g cold unsalted butter, cubed
  • 1 egg yolk
  • 2 tsp lemon juice
  • iced water, as required
  • Filling
  • 1 medium onion, finely chopped
  • 200g bacon, finely chopped
  • 3 eggs
  • 300mL cream
  • 125mL milk
  • 90g grated cheese (Gruyère is 'traditional' but I used standard tasty cheese)

Instructions

  1. Make the pastry by combining the butter and flour in a food processor. When crumbly, add the egg yolk and the lemon juice, and then slowly add the water until there is just enough for the mix to come together. Knead lightly, wrap in cling film and refrigerate for ~ ½ hour.
  2. To make the filling, fry the onions and bacon until the onion starts to turn golden. Drain on kitchen towel.
  3. In a bowl (or large jug, if you have one) whisk the eggs, and add the milk and cream. Stir through the grated cheese.
  4. Line a 24cm deep, loose bottomed quiche dish, with the pastry. Bake blind, with baking beans, at 180°C fan (200°C conv) for 10 mins. Remove the beans and bake for another 10 or so minutes until golden.
  5. Spread the bacon and onion mix over the base. Pour over the cream filling (if you have made the filling in a bowl it is probably worthwhile pouring it into a jug for this!). Do this slowly to give the mix time to spread around, otherwise you'll end up overfilling.
  6. Bake at 160°C fan (180°C conv) for 30-35 minutes, until golden and set. I personally prefer just set: I think it makes for a creamier end product.
  7. Stand for 5 minutes in the tin, and then remove. Serve hot or warm with either salad or steamed vegetables.
  8. Tip 1: place the quiche dish on a baking tray BEFORE blind baking. This makes it much easier to get it in and out of the oven and if your filling does overflow, you only have a tray, not an oven, to clean.
  9. Tip 2: to remove the quiche from its tin, pop it on a mug as this will allow you to remove the outer ring of the pan easily. Using a fish slice or palette knife, you can then gently manoeuvre it on to a serving plate or cutting board.
https://eatingadelaide.com/quiche-lorraine/

Prawn and Pumpkin Curry

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curry – always ugly in a photo!

This recipe comes from the usually very reliable Curry. I chose this based purely on the fact that we had both pumpkin and prawns to use up. I was a bit concerned about both the lack of chilli and the coconut milk, as I know this is not one of Andy’s favourite ingredients.

But you never know, if you never give it a go. By our standards, this is a very mild curry. This would suit people who aren’t big on spice (whether that be chilli spice or just lots of different spices) and could easily be served as a vegetarian dish (or side) by omitting the prawns.

Personally I found it lacking in the heat department (rectified by some generous spoonfuls of a fearsome Chinese chilli chutney I have!). Also, as pumpkin doesn’t hold its shape well, if you overcook (like we did – the whole point of curry is cook ahead!) you end up with kind of a pumpkin sludge, rather than pumpkin. Finally, I used coconut cream, rather than milk because that is what was available. However, both coconut and pumpkin are very sweet and, without a serious spice backbone, for both Andy and me, this curry came out a little too sweet for our liking.

This is definitely a dish which has appeal but serve as part of a meal, rather than as the meal, and watch the cooking of the pumpkin.

A final note: I really recommend growing your own curry leaves. They’re fearsomely expensive here in Adelaide (if you can find/buy them at a supermarket) and a curry leaf plant is a very easy patio plant to deal with. No excuses!

Prawn and Pumpkin Curry

Ingredients

  • vegetable oil
  • ½ tsp black mustard seeds
  • cumin seeds (pinch, or to taste!)
  • curry leaves (10, or more if you love them)
  • inch piece of ginger, peeled and sliced finely
  • three dried Kashmiri chillis, broken in half
  • 1 large onion, sliced
  • 150g pumpkin, cut into chunks
  • ½ tsp turmeric
  • ½ tin coconut cream
  • 8 large green prawns, peeled & deveined, leave the tail section on for glamour, if you wish

Instructions

  1. Heat the oil in a wok and add the mustard and cumin seeds. When they start popping, add the curry leaves, ginger, chillis and onion. Cook over a low - medium heat until the onions start turning golden.
  2. Add the pumpkin and turmeric, stir, and add the coconut cream and add water to cover the pumpkin. Stir and bring to the boil. Cook, covered, until the pumpkin begins to soften.
  3. When you're ready to eat, reduce the heat, add the prawns and cook until they are done.
  4. Serve immediately. We served over egg noodles for a change, but rice would work just as well.
https://eatingadelaide.com/prawn-pumpkin-curry/

Pumpkin and Ginger Soup

Pumpkin & Ginger Soup

For Christmas Andy gave me a very cool book called The Flavour Thesaurus. The book goes through almost every ingredient you could imagine and covers obvious and less obvious food pairings.

I’ve read through it but haven’t had the time or opportunity to play around with some of the ideas. However, with half a butternut squash to turn into soup I turned to The Flavour Thesaurus in the hope that it would provide me with a more interesting idea than just chilli. And while I don’t think that pumpkin and ginger is exactly an out there or novel combination this was still a good way to do something I wouldn’t have normally.

Of course, it turns out I really can’t do anything without chilli, so we finished the soup with chilli oil which added a good kick and, surprisingly, the sesame oil added to the spice warmth of the dish. However, the following day (when I was eating leftovers for lunch) I added a teaspoon of sambal oelek – which was an even better idea!

As with all soups, this is ludicrously simple and quick. Serve hot, with crumpets.

Pumpkin and Ginger Soup

Ingredients

  • 1 onion, chopped
  • quarter of butternut squash (or pumpkin) ~ 300 g - peeled, seeded, diced
  • 1 large potato, peeled and diced
  • 2cm piece of ginger, peeled and finely chopped
  • 500mL water
  • ½ pot of stock concentrate (vegetable or chicken)
  • (or ~ 500mL of stock)
  • chilli oil (to serve)

Instructions

  1. Heat some oil in a large saucepan and sweat down onion.
  2. When onion is soft, add pumpkin, potato and ginger, and cover with water or stock.
  3. Cook until the pumpkin and potato are soft.
  4. Blitz with stab mixer until smooth and adjust seasoning.
  5. Serve piping hot, topped with a little chilli oil if desired.
https://eatingadelaide.com/pumpkin-ginger-soup/