This recipe for a super quick and easy Quiche is one of those recipes you’ll make time and time again. I love a good fool-proof recipe that you can have on the table in 30 minutes or less. Add a salad and voila, dinner is served. I have made this Quiche with pre rolled ready made Puff pastry, which I consider a freezer/pantry essential. So this really comes together in no-time. You can vary the ingredients according to what you have (leftover) in your fridge too, should you not have ham or Broccoli. Think seafood, meat, poultry, veggies, cold cuts, you name it. In fact it’s a great way to use up your leftovers. But for now, this is one of our favourite combos. Try it, you’ll see why.
1 Sheet ready made puff pastry 2 cups broccoli florets 4 oz/ 100 gr. cooked ham 4 oz./100 gr. grated cheese 2 medium onions Some olive oil or butter 2 tsp. honey Salt and pepper A handful of fresh Basil 1 cup light cream 4 eggs
Begin by defrosting your puff pastry if it is frozen. Pre heat oven to 180C/350F. Next, peel the onions, slice in half and cut into half rings. Heat a frying pan to medium heat, add the butter or oil. Add the onions and cook for 5 minutes, add the honey and cook for a few more minutes or until golden brown. Remove from heat and set aside. Meanwhile cut broccoli into florets and steam in microwave for 3 minutes or in a pan of boiling water, make sure to drain very well after so that there is no extra water. Cut ham into cubes,or slice thinly. Line a baking tin, about 8×8 inch/ 20×20 cm or 9×9 inch/22x22cm. with parchment paper. Place the puff pastry in the tin making sure you go up the sides as well. Divide onions, ham, broccoli and basil (reserve some for decorating) over the crust. In a bowl beat the eggs with the cream, season generously and pour over the filling. Sprinkle the cheese over the top. Bake in the middle of the oven for 30 -35 minutes or until set when you tap the side of the tin. It should wiggle just a tiny bit in the middle. Serve immediately. Enjoy!
Mini tarts filled with dulce de leche and chocolate Ganache, some caramelized nuts add a bit of crunch making this little dessert fit for a king. So simple to make and yet very big on flavour. There’s just something so cute and fun about having your own little cake or in this case mini tart. Perfect with some coffee or tea in the afternoon or as a dessert.
The pastry crust is a no-brainer and you can find the recipe here. I like to make pastry dough when I have some time to kill and pop it in the freezer so that I can make a pie at a moments notice, you should try it, it’s a game-changer.
1/2 cup dark or semi sweet chocolate, chopped into pieces or chocolate chips
1/2 cup double cream
1/2 cup dulce de leche (use any leftovers for the most amazing fancy coffee with whipped cream)
1/2 cup nuts of choice (pecans, hazelnuts or walnuts are good…)
2 tablespoons sugar or maple syrup.
Start by making the crunchy nuts.
Heat a small frying pan on the stove to medium, toast the nuts stirring constantly for about 5 minutes util golden and toasted, add the sugar and do not stir any more. You can gently swirl the pan, as soon as the sugar has dissolved and coated the nuts pour them onto a piece of parchment paper and let them cool completely before chopping up.
Heat the double cream in a small sauce pan until small bubbles start to appear, remove from heat immediately. Add the chopped chocolate and let it melt for about 5 minutes, stir to combine.
Dived the dulce de leche over the tart shells, gently top with the chocolate ganache. Place the tarts in the refrigerator to firm up and ready to serve. Just before serving, chop up the nut brittle and sprinkle over the tarts.
And when I say simple, I mean really simple and pretty much fool proof and no fail. This flaky pastry dough keeps amazing in the fridge for a few days and also in the freezer for about a month. We always have some in the freezer. Sometimes I prepare various tins filled with dough, pop them in the freezer so I can make a pie or mini tarts at a moments notice. What I love about this recipe is that you can use it for both sweet or savoury pies. The most important thing with pastry is that it has to be, and stay as cold as possible at all times until it goes into the oven. When using ice water use as little as possible, a high fat content is essential in the butter you use, 80% preferably. Cut the butter in small cubes and place it in the freezer for 5 minutes while you set up your food processor and get everything ready. After that it’s five minutes work and your done.
– 200 gr / 7 oz. cold butter – 300 gr / 10 1/2 oz all purpose flour – a pinch of salt – about two tablespoon of ice cold water (maybe three)
1. Fill a glas with ice cubes and add water. 2. Cut your butter into small cubes, place them in a bowl a place this in the freezer while you get out your flour and food processor. Measure the flour and place in the bowl of the food processor. Add all the butter, divided evenly over the flour. You want to process as little as possible and as quickly as possible. Add the pinch of salt. Pulse the food processor a few times until the mixture resembles sand, add the ice water one tablespoon at a time. Pulse again. To test, grab some pastry between your fingers and press together, as soon as it holds , it’s ready. Tip out on to a work surface and shape into a ball. Wrap in cling film and place in the refrigerator for at least 30 minutes before shaping. When ready to use, roll out the pastry to desired shape, place in tin that has been oiled slightly, pierce the pastry with a fork and place a piece of parchment paper on top. Add some baking beans. Return to the refrigerator for another 30 minutes to cool completely before baking. Bake for 15 minutes, then remove the parchment paper and baking beans and bake for for 5 more minutes. Now they are ready to be filled with your favourite filling, sweet or savoury. Enjoy!
Now that summer is here I can’t wait to get the Bbq on, and these Steak Souvlaki skewers are perfect for grilling. Tender pieces of Beef are marinated for a few hours with Greek herbs and spices. The marinade is so amazing that you can use it on any kind of meat. The red wine vinegar is a key ingredient as it tenderizes the meat and gives the dish that typical Greek flavour. The smell when the beef is grilling is insane – you can really smell the oregano and it’s almost as if your in a Greek Tavern, (with a bit of imagination and perhaps a glass of Retsina in your hand). If you ever go to Greece make sure to bring back some Oregano, they sell it dried in bushes and it’s the best you’ll ever find.
Serves: 4 – 6
• 2 lb / 1 kg beef (steak), thinly sliced Marinade • 2 large garlic cloves, peeled and grated • 1 tbsp red wine vinegar • 1 tbsp extra virgin olive oil • 1 tbsp. chopped parsley • 1 tsp. smoked paprika • 1½ tbsp dried oregano • a pinch of cinnamon • a pinch of ground cloves • a pinch of dry mint • 1/2 tsp dry chili flakes • salt and pepper
Cucumber Pomegranate Salsa: • 1 large beef tomato, de-seeded and diced • 1 cucumber, peeled, de=seeded and diced • 1/2 cup pomegranate arils • 1/2 red spanish onion, peeled and finely chopped • a pinch of sugar • salt and pepper • a drizzle of olive oil • a little squeeze of lemon juice • 1/4 cup fresh parsley leaves • 1/2 tsp.dry mint • 1/2 tsp. dry oregano
To serve: • 4 – 6 Pitas or baguette • extra lettuce • more Feta to crumble on top
1. Place the Marinade ingredients and the beef in a ziplock bag and massage to mix. Marinate for at least 2 hours or up to 6. Remove from marinade and skewer on to wooden or metal pins alternating with pepper and onion pieces. Salsa 1. Combine ingredients in a bowl. Cook Beef 1. Heat a griddle pan over high heat. 2. Cook the skewers on high for a few minutes until crispy and brown then turn them over and cook for an other two minutes. 3. Remove and serve straight away. Serve with lots of Pita or Baguette
With Summer on its way, it’s great to have lots of salad recipes on hand. This Broccoli salad is so colorful and fun to make, and obviously fantastic to eat. The great thing about this particular salad is that you can even make it a day in advance, it holds up really well, making it perfect for Bbq’s and Picnics.
It’s very simple to make, start by soaking the cranberries in warm water. Then you caramelize the pecan nuts with the butter and sugar. As these cool, you steam the broccoli florets for just 3 minutes in the microwave. You rinse them under cold water and drain. The rest of the ingredients are then added and tossed with the delicious simple dressing.
⏰ Prep time : 15 minutes 🍝 Cooking time : 15 minutes 🍴 Serves : 4 as a side dish or 2 as a main course
• 1 large head of Broccoli, cut into florets • 1/2 cup of pecans • 1 tablespoon sugar • 1 tablespoon butter • pinch of salt • 1/3 cup dried cranberries • 1/3 cup pomegranate arils, reserve some to scatter on top before serving • 4 oz. chopped cooked ham • 4 oz. grated aged cheddar, coarsely grated or finely chopped • 2 tbsp. chopped chives • 2 tbsp. chopped parsley, (1 tbsp. goes in and the other on top) • 1/2 cup sour cream • 1/2 cup mayonnaise • a good squeeze of lime juice • 2-3 tbsp. milk • 1 teaspoon sugar • salt and pepper
1. Start by soaking the cranberries in warm water. 2. Then heat a small pan on medium heat and melt the butter. Add the Pecans, salt and the tablespoon of sugar. 3. Keep stirring until sugar is caramelizing and the nuts are golden. 4. Transfer to a plate lined with a piece of parchment paper and make sure to separate the nuts or they will form clusters. 5. Steam the broccoli florets for three minutes, rinse under cold water and drain very well. 6. For the dressing mix the sour cream, mayonnaise, milk, lime juice, sugar and season with salt and pepper. 7. Drain the cranberries and pat dry with kitchen paper. 8. Toss all the remaining ingredients over the broccoli and mix carefully. 9. Add the dressing and toss again. 10. Place all on top of some salad leafs on a big platter to serve. 11. Sprinkle with the pomegranate arils and some parsley.
Cutting down on carbs doesn’t mean cutting down on flavour or delicious food. Yes, you can have it all. This Broccoli based pizza is proof!
It’s actually pure heaven, full of cheesy goodness and you’re eating a lot of veggies at the same time.
This Broccoli Pizza base is very easy to make and will satisfy all your Pizza cravings.
Makes 1 large base or two small ones
• 1 small head of broccoli cut into florets (about 2-3 cups riced)
• 2 eggs
• ¼ cup parmesan cheese
• ¼ cup mozzarella cheese
• Salt and pepper
• ½ teaspoon Italian seasoning
• ¼ cup pizza sauce
• 4 ounces mozzarella — sliced or shredded
• Pizza toppings of choice, onion, tuna, ham, salami etc…
Preheat the oven to 200 C / 400 F degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat, do not skip this step or your crust will stick to the pan.
Place half of the broccoli florets in a food processor fitted with a steel blade. Pulse in 5-second bursts until the broccoli is in fine crumbs, place in a large microwave safe bowl. Repeat with the remaining broccoli florets.
Cover the bowl (I cover with a plate) and microwave on high for 2 minutes or until it is steamed. Remove plate and let cool for two minutes then pour broccoli onto a clean kitchen towel and squeeze out as much liquid as you can until you are left with dry rice.
In a large bowl, combine the broccoli rice, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture onto the pre-lined baking sheet and shape into a pizza crust, about 1/2 inch thick.
Bake for 10-12 minutes or until crust is lightly browned. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat). Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Let sit for a few minutes before cutting. Sprinkle with some fresh Basil.