As we're getting at least 3 eggs a day from the new hens I have spent some time working out how to try and keep at least only slightly behind the supply without resorting to cakes.
This recipe is perfect for lunch either at home or in the office as it is lovely eaten at room temperature with a green salad.
Having been making this every other week for the last couple of months, refining as I go along, am now ready to record/share!
Heat oven to 180C
8 eggs whisked until lightly frothy
100ml milk
- Add milk to eggs with seasoning depending on filling (eg less salt when using home cooked gammon)
- put other filling ingredients (see below) into dish aiming to fill two thirds of the dish loosely.
- Pour over milk and egg mixture
- cook in preheated oven for about 25 minutes or when egg mixture is set
Size of dish: the above is for 12" quiche dish. For 9" quiche dish use 6 eggs with 75ml milk. 10 eggs etc if large lasagne dish. The egg mixture should not quite cover the other ingredients. If unsure on how many eggs needed it is easy to quickly whisk up more eggs to get to the right level in the dish. Adjust time of cooking accordingly.
So far I have included new potatoes in all fillings, well they are in season, about 250g scrubbed, sliced into about 1cm pieces then cooked.
Unless otherwise indicated, another common ingredient is at least one onion chopped and fried in oil until soft.
Successful fillings to date
New potatoes, sliced chorizo, halved cherry tomatoes, fresh marjoram, cubed feta (no onion)
New potatoes, asparagus spears (cooked), grated cheddar
New potatoes, cubed home cooked gammon/bacon joint, extra fried onion, parsley, grated cheddar [Frittata Lorraine?!]
New potatoes, broccoli and blue cheese (stilton or danish blue and quite a bit of it to get the bite of the 'blue' coming through)
As the vegetable patch starts to produce then bulk of potatoes is likely to be replaced by courgette etc
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, 8 June 2009
Sunday, 15 March 2009
Recipe: Sage and Onion Stuffing
Mince 1 onion in food processor
Heat 1 tbsp oil in frying pan and gently cook onion until soft
Put 3oz white bread and 1 tbsp of fresh sage leaves into food processor and process to get breadcrumbs
Add to onion with a lightly beaten egg and mix all together. Make into stuffing balls and cook for 30 minutes alongside roast/potatoes.
Heat 1 tbsp oil in frying pan and gently cook onion until soft
Put 3oz white bread and 1 tbsp of fresh sage leaves into food processor and process to get breadcrumbs
Add to onion with a lightly beaten egg and mix all together. Make into stuffing balls and cook for 30 minutes alongside roast/potatoes.
Saturday, 14 March 2009
Recipe Collection: Lamb - roast leftover
This collection is to use up anything left over from a roasted lamb joint
Lamb Meatloaf
Potato Boulangere with minced cooked meat
Lamb Meatloaf
Potato Boulangere with minced cooked meat
Recipe Collection: Beef (cooked)
This collection is to use up anything left over from a roasted beef joint
Cheesy Beef Pie
Potato Boulangere with minced cooked meat
Cheesy Beef Pie
Potato Boulangere with minced cooked meat
Recipe collection: Pork - cooked
This collection is for using anything that might be left from a roasted pork joint
Pork Shepherd's Pie
Pork in a piquant sauce
Pork and Apple Bake
Pork in sweet and sour sauce
Pork Shepherd's Pie
Pork in a piquant sauce
Pork and Apple Bake
Pork in sweet and sour sauce
Recipe collection: bread
Bread past its freshness can be used in numerous recipes. If none take your fancy immediately, create breadcrumbs (process slices torn into chunks in a food processor) and freeze them.
Cheese Pudding
Monmouth Pudding
Meat Rissoles
Oven baked Potato Croquettes
Sage and Onion Stuffing
Schnitzels
Cheese Pudding
Monmouth Pudding
Meat Rissoles
Oven baked Potato Croquettes
Sage and Onion Stuffing
Schnitzels
Wednesday, 11 March 2009
Recipe: Cheesy Beef Pie
10 oz Cooked beef
8oz cooked potatoes
Process the above so minced together.
Stir in
2 oz grated cheese, 2 egg yolks and salt and plenty of pepper.
Whisk the 2 egg whites until stiff. Stir in 1tbsp into the meat mixture then fold in the rest.
Put into a greased baking dish and scatter a further 2oz of grated cheese on the top. Bake in oven preheated to 180C for 30 minutes until cheese on top has browned.
Serve with green veg (and tomato ketchup!)
8oz cooked potatoes
Process the above so minced together.
Stir in
2 oz grated cheese, 2 egg yolks and salt and plenty of pepper.
Whisk the 2 egg whites until stiff. Stir in 1tbsp into the meat mixture then fold in the rest.
Put into a greased baking dish and scatter a further 2oz of grated cheese on the top. Bake in oven preheated to 180C for 30 minutes until cheese on top has browned.
Serve with green veg (and tomato ketchup!)
Tuesday, 24 February 2009
Recipe: Root Vegetable Bake
Selection of root vegetables (parsnips, carrot, turnips, potatoes etc) - cooked and mashed
Leeks - sliced and cooked
Cheddar Cheese
Stir cooked leeks into the mashed root vegetables and put into oven proof dish. Cover with grated cheddar cheese and bake in oven preheated to 180C until cheese is bubbling. Serve with a green veg and chutney.
For the carnivores this also goes well with cold ham.
Leeks - sliced and cooked
Cheddar Cheese
Stir cooked leeks into the mashed root vegetables and put into oven proof dish. Cover with grated cheddar cheese and bake in oven preheated to 180C until cheese is bubbling. Serve with a green veg and chutney.
For the carnivores this also goes well with cold ham.
Thursday, 19 February 2009
Recipe: Monmouth Pudding
My variant of an easy, and cheap, pudding
450ml milk
35g sugar
35g butter
Zest of lemon
175g fresh breadcrumbs
2 eggs lightly beaten
5 tbsp strawberry jam
Put milk, sugar, butter and zest into a saucepan, bring to boiling point. Take off the heat and stir in breadcrumbs. Leave to cool slightly before stirring in eggs. Whilst this is happening melt the jam either in microwave or in small saucepan.
Place half the mixture in the bottom of a greased 2pint oven proof dish. Spread over half the jam then repeat with remaining mixture and remaining jam.
Cook in oven preheated to 170C for 40 minutes or until a knide inserted into the centre comes away clean.
Serve with ice cream
450ml milk
35g sugar
35g butter
Zest of lemon
175g fresh breadcrumbs
2 eggs lightly beaten
5 tbsp strawberry jam
Put milk, sugar, butter and zest into a saucepan, bring to boiling point. Take off the heat and stir in breadcrumbs. Leave to cool slightly before stirring in eggs. Whilst this is happening melt the jam either in microwave or in small saucepan.
Place half the mixture in the bottom of a greased 2pint oven proof dish. Spread over half the jam then repeat with remaining mixture and remaining jam.
Cook in oven preheated to 170C for 40 minutes or until a knide inserted into the centre comes away clean.
Serve with ice cream
Friday, 13 February 2009
Recipe: Soups
Soups are SOOO simple to make. We always have pots of soup in the freezer ready for lunches at work/weekend or starters for when we have people round for supper. I still have the hand-blender that I bought to create weaning food for first child - ie it is approximately 17 years old and still going strong. Here are some recipes. I am sure I will add more later!
Carrot and Coriander
Based on one from BBC Recipes online . If you have cooked carrots and/or swede leftover from Sunday lunch, or other meal, add just before the ground coriander. If making day after a Sunday lunch then the vegetable cooking water can make up some of the stock.
Roughly chop a large onion and 1lb of peeled carrots
Fry in 1 tbsp rapeseed/sunflower oil for 5 minutes on medium heat
Add 1 tsp ground coriander and cook for a further minute
Add 2 pints vegetable stock and cook for about 15 minutes until carrots are tender
Add bunch fresh coriander, roughly torn or chopped
Blend using handblender
Taste and season with s&p if necessary
Curried Parsnip soup
Will soon be making a large batch of this for the freezer as I need to clear the part of the vegetable patch that the parsnips are in.
1 large onion chopped
1lb parsnips washed, peeled and chopped
1tsp curry powder
2pts vegetable stock
Fry onion and parsnips in oil for a few minutes. Add curry powder and cook for further minute. Add stock and cook until parsnips are tender. Blend with hand-blender. Season to taste with salt and pepper.
Spot the similarity as we move onto...
Mushroom soup
1 large onion chopped
10oz - 1lb mushrooms roughly chopped
1pt vegetable stock
Half pint (max) milk
Fry onion until softened. Add mushrooms and fry gently for a further 2 minutes (until juices beginning to flow from mushrooms). Add vegetable stock and simmer for 10 minutes. Blend and add milk to required consistency. Taste and season with salt and pepper.
Left over soup my take on 'refrigerator soup', as my mother in law would call it
Take all the left over vegetables from Sunday Lunch (cook extra if you are planning on doing this soup)
Left over Gravy
Bring to simmer with enough
Water the vegetables were initially cooked in
Blend with hand-blender adding more of the aforementioned water to get desired consistency.
Taste and season with one of the following:
Carrot and Coriander
Based on one from BBC Recipes online . If you have cooked carrots and/or swede leftover from Sunday lunch, or other meal, add just before the ground coriander. If making day after a Sunday lunch then the vegetable cooking water can make up some of the stock.
Roughly chop a large onion and 1lb of peeled carrots
Fry in 1 tbsp rapeseed/sunflower oil for 5 minutes on medium heat
Add 1 tsp ground coriander and cook for a further minute
Add 2 pints vegetable stock and cook for about 15 minutes until carrots are tender
Add bunch fresh coriander, roughly torn or chopped
Blend using handblender
Taste and season with s&p if necessary
Curried Parsnip soup
Will soon be making a large batch of this for the freezer as I need to clear the part of the vegetable patch that the parsnips are in.
1 large onion chopped
1lb parsnips washed, peeled and chopped
1tsp curry powder
2pts vegetable stock
Fry onion and parsnips in oil for a few minutes. Add curry powder and cook for further minute. Add stock and cook until parsnips are tender. Blend with hand-blender. Season to taste with salt and pepper.
Spot the similarity as we move onto...
Mushroom soup
1 large onion chopped
10oz - 1lb mushrooms roughly chopped
1pt vegetable stock
Half pint (max) milk
Fry onion until softened. Add mushrooms and fry gently for a further 2 minutes (until juices beginning to flow from mushrooms). Add vegetable stock and simmer for 10 minutes. Blend and add milk to required consistency. Taste and season with salt and pepper.
Left over soup my take on 'refrigerator soup', as my mother in law would call it
Take all the left over vegetables from Sunday Lunch (cook extra if you are planning on doing this soup)
Left over Gravy
Bring to simmer with enough
Water the vegetables were initially cooked in
Blend with hand-blender adding more of the aforementioned water to get desired consistency.
Taste and season with one of the following:
- Salt and Pepper
- Mushroom Ketchup
- Soy Sauce
Recipe: Pork in a piquant sauce
Left over gravy as well as roast pork? Either use the gravy as a base for soup or in this recipe.
Half pint of gravy
1 small onion finely chopped
1tbsp oil
2 tsp capers chopped
1tsp mustard (Dijon or whole grain)
2 tbsp redcurrant, or similar, jelly
2tbsp red wine
Sliced cooked pork (enough for 4 people)
Gently fry onion in oil until beginning to brown. Add all other ingredients (apart from the meat) and cook gently until the jelly has melted. Put the slices of meat in the base of a shallow oven-proof dish (single layer or slightly overlapping) and pour over the sauce. Heat through in oven preheated to 180C for 15 minutes.
Server with boiled small potatoes and seasonal vegetables.
Half pint of gravy
1 small onion finely chopped
1tbsp oil
2 tsp capers chopped
1tsp mustard (Dijon or whole grain)
2 tbsp redcurrant, or similar, jelly
2tbsp red wine
Sliced cooked pork (enough for 4 people)
Gently fry onion in oil until beginning to brown. Add all other ingredients (apart from the meat) and cook gently until the jelly has melted. Put the slices of meat in the base of a shallow oven-proof dish (single layer or slightly overlapping) and pour over the sauce. Heat through in oven preheated to 180C for 15 minutes.
Server with boiled small potatoes and seasonal vegetables.
Recipe: Pork Shepherd's Pie
Good use of leftover from Sunday roast pork
1 large onion - minced in food processor
10oz cooked pork - minced in food processor with
- a large fresh sage leaf and
- half tsp of fresh rosemary leaves (if using dried herbs use quarter tsp of each)
1 tbsp oil
8oz tin tomatoes
1lb potatoes cooked and mashed
Gently fry onions in the oil until beginning to brown. Add meat mixture and cook for a further couple of minutes over high heat. Add tin of tomatoes, salt and pepper and cook, breaking up the tomatoes if not pre chopped, until most of the tomato juice has been absorbed/cooked off.
Put into an oven proof dish and top with the mashed potato. Cook in oven (pre-heated to 180 C or 170C for Fan oven) for 40 minutes.
Serve with green vegetable (and tomato ketchup of course)
1 large onion - minced in food processor
10oz cooked pork - minced in food processor with
- a large fresh sage leaf and
- half tsp of fresh rosemary leaves (if using dried herbs use quarter tsp of each)
1 tbsp oil
8oz tin tomatoes
1lb potatoes cooked and mashed
Gently fry onions in the oil until beginning to brown. Add meat mixture and cook for a further couple of minutes over high heat. Add tin of tomatoes, salt and pepper and cook, breaking up the tomatoes if not pre chopped, until most of the tomato juice has been absorbed/cooked off.
Put into an oven proof dish and top with the mashed potato. Cook in oven (pre-heated to 180 C or 170C for Fan oven) for 40 minutes.
Serve with green vegetable (and tomato ketchup of course)
Wednesday, 11 February 2009
Menu for w/c 9th Feb
Slight change in plans due to adverse (for UK) weather means I only need half a week of lunch and supper menus.
Supper
W Pork Shepherds Pie (a 'left over' recipe)
T Jacket potatoes with sausages and coleslaw
F Cassoulet or Coq au Vin (both pre-cooked and in the freezer)
S Turkey Curry (M is out and he doesn't 'do' curry. Turkey because have some turkey breast 'steaks' in the freezer)
Salads
Beansprouts and carrot x2:
Basic components - 'sprout' a batch of beans (I use the bean sprouter I got from Lakeland . Have sprouted mung beans this time but aduki beans are also very good), add grated carrot (about half the volume of the sprouted beans)
Version 1: add chopped celery, a scattering of pumpkin seeds, a small amount of finely sliced lettuce and serve with salad cream (or other dressing)
Version 2: as above but also add chopped green or red peppers.
Planning on the 2 variants works better if there is a requirement for a full week of salad lunches rather than just 3 days.
BBQ Pork and Coleslaw
Inspired by a barbeque party we held last summer (will have to wait until barbeque season hits before I refine the hot version of this) and another good use of cold roast pork
Fine strips of cooked pork (ensure all fat removed) mixed with bbq sauce (out of a bottle from shop) to coat.
Combine with salad leaves and finally chopped cucumber. Top with a good dollop of coleslaw
Supper
W Pork Shepherds Pie (a 'left over' recipe)
T Jacket potatoes with sausages and coleslaw
F Cassoulet or Coq au Vin (both pre-cooked and in the freezer)
S Turkey Curry (M is out and he doesn't 'do' curry. Turkey because have some turkey breast 'steaks' in the freezer)
Salads
Beansprouts and carrot x2:
Basic components - 'sprout' a batch of beans (I use the bean sprouter I got from Lakeland . Have sprouted mung beans this time but aduki beans are also very good), add grated carrot (about half the volume of the sprouted beans)
Version 1: add chopped celery, a scattering of pumpkin seeds, a small amount of finely sliced lettuce and serve with salad cream (or other dressing)
Version 2: as above but also add chopped green or red peppers.
Planning on the 2 variants works better if there is a requirement for a full week of salad lunches rather than just 3 days.
BBQ Pork and Coleslaw
Inspired by a barbeque party we held last summer (will have to wait until barbeque season hits before I refine the hot version of this) and another good use of cold roast pork
Fine strips of cooked pork (ensure all fat removed) mixed with bbq sauce (out of a bottle from shop) to coat.
Combine with salad leaves and finally chopped cucumber. Top with a good dollop of coleslaw
Saturday, 7 February 2009
Recipe: Chocolate Brownies
I was away last week so just spending some mother - son time making chocolate brownies. I scrabble around for a recipe without nuts every time we make brownies as not all the family enjoy nuts. I might add to this post later as we try out differing ones. Todays are from Nigel Slater
Post cooking and tasting: we used basic cocoa powder and chocolate with 70% cocoa solids. Tasted great! In our oven (a fan oven that has fan element broken so acts as a tempremental 'conventional' oven) 25 minutes was a touch over the time needed so will go for 22 minutes as first time check when we cook these again.
Post cooking and tasting: we used basic cocoa powder and chocolate with 70% cocoa solids. Tasted great! In our oven (a fan oven that has fan element broken so acts as a tempremental 'conventional' oven) 25 minutes was a touch over the time needed so will go for 22 minutes as first time check when we cook these again.
Sunday, 25 January 2009
Recipe: Lamb Meatloaf
10 oz cooked lamb
3 oz bacon (depends on how lean the lamb is to whether I use streaky or back bacon)
1 large onion
1 tbsp parsley
2 fresh sage leaves
2 eggs
2 tbsp tomato juice (from a tin of tomatoes if making tomato and onion sauce to accompany)
salt and pepper.
Mince the lamb, bacon, onion and herbs together in a food processor.
Beat the eggs, tomato juice, salt and pepper together in a separate bowl and then mix into the meat mixture.
Grease a 2lb loaf tin and line the bottom with greaseproof paper.
Cook in oven preheated to 200C for 35 minutes (it is cooked if a knife put into the middle of the loaf comes away clean)
Serve with a tomato and onion sauce made from the rest of the tin of tomatoes, new potatoes and a seasonal green vegetable.
3 oz bacon (depends on how lean the lamb is to whether I use streaky or back bacon)
1 large onion
1 tbsp parsley
2 fresh sage leaves
2 eggs
2 tbsp tomato juice (from a tin of tomatoes if making tomato and onion sauce to accompany)
salt and pepper.
Mince the lamb, bacon, onion and herbs together in a food processor.
Beat the eggs, tomato juice, salt and pepper together in a separate bowl and then mix into the meat mixture.
Grease a 2lb loaf tin and line the bottom with greaseproof paper.
Cook in oven preheated to 200C for 35 minutes (it is cooked if a knife put into the middle of the loaf comes away clean)
Serve with a tomato and onion sauce made from the rest of the tin of tomatoes, new potatoes and a seasonal green vegetable.
Friday, 9 January 2009
Recipe: Cheese Pudding
I am ending the week on a cheap classic (as in I remember it being made by my mother on a regular basis). Definatley one for the kids when they get to college.
Preheat oven to 200C
Half pint of milk - heat to boiling point.
Add 4oz fresh breadcrumbs (small cubes of white bread do just as well) and 1oz of butter.
Stand for 5 mins
Add 4 oz grated cheddar cheese and season
Mix in 1-2 eggs (I normally use 2 medium)
Pour into greased 1 pint dish and cook until risen and brown on top (25-35mins depending on depth of dish - insert a skewer and it will come out clean if it is cooked)
In summer server with new potatoes and a green veg
In winter serve with baked potatoes and a green veg
Probably worth noting at this point that I have 3 chickens who between them produce an egg a day in the depths of winter (2 or 3 per day during the summer). Free range eggs are therefore readily available in this household. With teenage son still in rapid growth mode, we also have numerous ends of bread loaves. These ends only get fed to chickens as a very last resort. You'll spot the theme!
Preheat oven to 200C
Half pint of milk - heat to boiling point.
Add 4oz fresh breadcrumbs (small cubes of white bread do just as well) and 1oz of butter.
Stand for 5 mins
Add 4 oz grated cheddar cheese and season
Mix in 1-2 eggs (I normally use 2 medium)
Pour into greased 1 pint dish and cook until risen and brown on top (25-35mins depending on depth of dish - insert a skewer and it will come out clean if it is cooked)
In summer server with new potatoes and a green veg
In winter serve with baked potatoes and a green veg
Probably worth noting at this point that I have 3 chickens who between them produce an egg a day in the depths of winter (2 or 3 per day during the summer). Free range eggs are therefore readily available in this household. With teenage son still in rapid growth mode, we also have numerous ends of bread loaves. These ends only get fed to chickens as a very last resort. You'll spot the theme!
What we ate this week
The aim is to have the menu set up at the start of the week rather than reporting on what it was! However, prior to me throwing away the piece of paper with the menu on for this week just gone...
Monday: Red Onion and Goats Cheese Tart (brilliantly simple, loved by the whole family and they even eat salad with it! Recipe to follow in future weeks)
Tuesday: Meatballs in tomato sauce on pasta. I made the meatballs prior to Christmas and froze so another relatively simple meal. Well we are all just back to work/school.
Wednesday: Pork Shepherds Pie (Using up rest of roast pork from Sunday - again recipe will follow as this is a family favourite)
Thursday: Turkey curry aka freezer meal. Home made curry sauce with left over white meat from the christmas turkey. Doubt if I will ever get round to typing up all my left over turkey meals - making them is a day after Boxing Day task.
Friday: Cheese Pudding - see next post for the recipe.
An aside (and note to self for next year): great leftover recipe for the dark meat from the remains of the turkey inspired by the Jamie Oliver recipe (OK so I didn't have anywhere near the right ingredients to do Jamie's recipe so had to adapt.... considerably)
Shred, using your fingers, the remainder of the dark meat from cold turkey
For each 'handful' (will weigh out what a 'handful' is next year) add a teaspoon of five spice powder and dry fry (aka cook in frying pan on medium heat with no oil). Stir or shake every now and then until it resembles crispy duck shreds
Serve as if the turkey is crispy duck, in wraps with hoi-sin sauce, shredded cucumber and spring onions.
Monday: Red Onion and Goats Cheese Tart (brilliantly simple, loved by the whole family and they even eat salad with it! Recipe to follow in future weeks)
Tuesday: Meatballs in tomato sauce on pasta. I made the meatballs prior to Christmas and froze so another relatively simple meal. Well we are all just back to work/school.
Wednesday: Pork Shepherds Pie (Using up rest of roast pork from Sunday - again recipe will follow as this is a family favourite)
Thursday: Turkey curry aka freezer meal. Home made curry sauce with left over white meat from the christmas turkey. Doubt if I will ever get round to typing up all my left over turkey meals - making them is a day after Boxing Day task.
Friday: Cheese Pudding - see next post for the recipe.
An aside (and note to self for next year): great leftover recipe for the dark meat from the remains of the turkey inspired by the Jamie Oliver recipe (OK so I didn't have anywhere near the right ingredients to do Jamie's recipe so had to adapt.... considerably)
Shred, using your fingers, the remainder of the dark meat from cold turkey
For each 'handful' (will weigh out what a 'handful' is next year) add a teaspoon of five spice powder and dry fry (aka cook in frying pan on medium heat with no oil). Stir or shake every now and then until it resembles crispy duck shreds
Serve as if the turkey is crispy duck, in wraps with hoi-sin sauce, shredded cucumber and spring onions.
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