Salmon, Beetroot & Caramelised Onion Quiche

Image Leave a comment 26/08/2021 the wee caledonian cook

I was inspired to make this by a recipe posted to Instagram from @theweelarder https://www.instagram.com/theweelarder/?hl=en. As I didn’t have the Tomato Chutney, I decided to use caramelised red onions as I just made a batch from my garden, this dish was so delicious and the sweet flavour from the onions went perfectly with the salmon.

This dish is perfect for these long summer days especially when served with a fresh salad. Can be eaten warm or cold.

Serves 4-6

For the Pastry:-

250g Plain Flour

Pinch Salt

100g Cold Butter

2Tbsps water

For the Filling:-

2 pieces of Fresh Salmon or 250g Pre-packed Smoked Salmon, flaked

4 Tbsp of Caramelised Onion (see here for my homemade recipe https://cookingwithluce.wordpress.com/?p=9446 )

1 large Cooked Beetroot, chopped into small bite size pieces

Handful of finely chopped Spinach (uncooked)

4 Large Eggs

80ml of Single Cream

100ml Milk

2 Tbsp Chopped Dill

Seasoning, Salt & Pepper

To make the Pastry, Sift the plain flour into a bowl and add the butter cubes and salt, with your fingers rub butter into flour to form breadcrumbs. Add 2 tbsp water and bring to together to make a stiff dough. Cover in cling film and refrigerate for at least 1 hour, or overnight.
Once pastry is ready, bring to room temperature and roll out onto a floured surface and lay over your quiche tin pressing the pastry to the sides, trim off any excess. Place a piece of greaseproof paper over the pastry and pour in some baking beads to weigh down.
Preheat your oven to 180 deg fan and place pastry in oven for about 15 minutes. Remove the beads and paper, brush the pastry with some egg wash then return the pastry to the oven and bake for a further 5 minutes. Remove and allow to cool.
Whisk up the eggs with the cream & the milk.
Sprinkle some flaked salmon into your pastry case then some spinach then another layer of salmon then spinach and finally the caramelised onion, pour over the egg mixture evenly, season with salt, pepper & dill then dot pieces of the beetroot over.
Place into a preheated oven at 170 deg fan for 30 minutes.
Slice & serve….Yummy!

Easy Sweet Pastry

Image Leave a comment 11/07/2019 the wee caledonian cook

This was my first attempt at sweet pastry, it was actually quite simple and tasted amazing. I was making a bakewell tart. (recipe to follow)

250g plain flour

50g icing sugar

125g unsalted butter, cool

1 tsp vanilla essence

1 large egg

Splash of milk

Sieve the flour and icing sugar into a bowl
Chop the butter into cubes and gently work it through the four mixture so that it resembles breadcrumbs
Beat the egg with the milk and vanilla essence, add to the flour mixture and bring together to create a ball of pastry. Do not over work.
Sprinkle a little flour onto a work surface and flatten pastry to about 2.5cm thick, wrap in cling film and refrigerate for at least 30 minutes.
Using a 25cm spring form tart tin, lightly oil all over.
Dust a work surface with flour and roll out the pastry to about 1/2 cm thick. Using the rolling pin wrap pastry around and unroll over the tart tin. Ease the pastry into the tin pushing to the sides. Trim of any excess pastry.
Prick the base with a fork and put in freezer for 30 minutes.
Remove and line baking paper over the pastry, fill with baking beans and blind bake for 10 minutes at 180 deg. Remove the paper and beans and continue to bake for a further 10 minutes. Remove from oven and allow to fully cool.

Spinach, Asparagus & Tomato Tart

Image Leave a comment 09/07/2019 the wee caledonian cook

Another home comfort food dish, delicious for lunch or dinner, hot or cold.

Serves 4

Butter for greasing tin

1 Roll ready made shortcrust pastry

1 bunch of asparagus spears

250g Spinach leaves

3 large eggs

150ml double cream

1 garlic clove, crushed

10 small cherry tomatoes

handful fresh basil, chopped

40g grated cheddar cheese (or you could use parmesan)

Salt & pepper

Pre heat oven to 190 deg on convection bake setting.
Grease a 10-12 inch tart tin with the butter, roll out the pastry and line the tin, trimming of excess.
Cover the pastry with greaseproof paper and fill with baking beans. Blind bake for about 20 minutes until lightly browned. Remove and allow to cool slightly. Reduce oven to 180 deg.
Meanwhile, bend the asparagus spears until they snap and discard woody bases.
Bring a large pan of slightly salted water to the boil and blanch the asparagus for 1 minute, remove. Using the same water put the spinach in then remove immediately. Drain well and squeeze excess moisture out.
Mix the eggs, cream & garlic together in a bowl and season with salt & pepper.
Lay the spinach into the pastry case, then the asparagus and tomatoes cut side up, sprinkle with the basil. Pour the egg mixture into the case and sprinkle the grated cheese over evenly.
Transfer to the oven and bake for about 35 minutes, remove and leave to cool to room temperature, serve.

Puff Pizza

Image Leave a comment 17/11/2018 the wee caledonian cook

I know, I’m going to tell you all about my Crisperplate again….lol! Just 7 minutes bake time for these quick and easy puff pastry pizzas, compared to an oven bake (20 mins), the Crisper does it in more than half the time with the same results.

One my own this afternoon I just wanted a quick lunch, so this was perfect. I decided to use up things in my fridge, so I went for this combo, but you can make any combination you like. (times may vary)

Makes 2

1 roll puff pastry (use half if making 2) – cut in half or quarter if making 4

2 tbsp tomato paste

Seasoning

Grated Mozzarella

Mushrooms – I used Chestnut

Little olive oil

Pre heat your crisper plate for 2 minutes
Roll out pastry and with each half, score a 1cm border all the way around.
Score a couple of diagonal lines in the middle (do not go right through) then place onto crisper plate.
Place grated mozzarella into the middle, evenly but not too thick. Season.
Then place the mushrooms in a layer evenly and drizzle a little oil over. Season
Cook on Crisper setting for 7-8 minutes or until your desired brownness level.
Yummy!

Pastry Cinnamon Swirls

Image Leave a comment 05/08/2018 the wee caledonian cook

I had some pastry left over and decided to give these quick little bites a try, the flavour was amazing so sweet. I drizzled with a little Maple Syrup and I have to say it went really well, but so would chocolate…Mmmmmmm!

I used my little Crisper plate to bake and it only took 5 minutes……..what could be better? 5 minute bites!

1 sheet puff pastry

5 tbsp Golden Caster Sugar

3 tbsp cinnamon

1 egg for wash

Mix the caster sugar & cinnamon together in a bowl (you can use quantities to your own taste)
Lay out the pastry and sprinkle the sugar mix all over, then fold in half lengthways, seal with a little water
Cut the pastry with a sharp knife or pizza cutter into long strips about 1cm wide
Take both ends of strip and slowly start to twist, not too tightly or the pastry won’t puff up.
Then gently wrap around into a swirl shape and seal the end underneath to the centre. Make sure to seal tightly or they will unravel as some of mine did while cooking. Brush with the egg wash and place onto the preheated crisper plate. Cook onto Dynamic crisp for 5-6 minutes or until puffed and golden brown.
Serve with our favourite topping.

Choux Bun Doughnuts

Image 2 Comments 27/05/2018 the wee caledonian cook

Looking for something nice to have with a coffee this afternoon, I decided to have a go at Choux Pastry again. The first time I tried they didn’t puff up, so I was so pleased when these came out lovely and airy. Thought I would try doughnut shape instead of the traditional way. Very tricky to eat this way but then again I did make extra large man size ones……lol! They were absolutely delicious. Perfect for our afternoon coffee.

Makes 4

115g Strong Flour

4 tbsp milk

80ml water

Pinch of salt

Pinch of caster sugar

55g unsalted butter

3 medium eggs

Filling

300ml double cream

100g icing sugar

1 tsp vanilla extract (or any other flavouring you wish)

100g Chocolate (if using on top)

Preheat your oven to 200 deg.
Line a baking tray with parchment paper and flour
Put the water, milk, salt, sugar and butter into a pan and bring to the boil on a medium heat until the butter is melted.
Remove from the heat and sieve in the flour and beat vigorously until it forms a dough then cook on a very low heat for 5 minutes.
Leave to cool slightly. Beat the eggs then add in little at a time beating well between each egg. You want a smooth glossy finished dough.
Spoon the dough into a piping bag with a star nozzle and pipe 4 rings, approx 4 inch diameter onto the baking tray.
Bake for 15 minutes at 200 deg then turn down to 170 deg for 10 minutes or until they have risen well and golden brown. Remove and allow to cool on a wire rack.
Meanwhile, pour the cream and vanilla into a bowl and whisk until just slightly thickened, then add the icing sugar and continue to whisk until desired thickness. Spoon into a piping bag with the star nozzle.
Cut the cooked Choux in half and pipe the cream into the middle then place the top on. Dust with some icing sugar. If using chocolate, melt chocolate in a microwave for 2 minutes then spoon on top and refrigerate to harden (about 10 minutes). Serve.

Breakfast Tartlets

Image Leave a comment 13/05/2018 the wee caledonian cook

This was a quick throw together breakfast this morning. Being out the night before, we woke quite hungry and a simple bowl of cereal or toast was not going to cut it….lol! It’s amazing sometimes what you can put together when you just take 2 minutes to look in your fridge and cupboards! Using my crisper plate these little tartlets baked in just 8 minutes.

Makes 4

1 Roll of Puff Pastry

4 Chipolata Sausages or Wee willy winkies (cocktails sausages!)

4 tsp tomato pasta with Chilli

4 medium eggs

handful of tomatoes (small) halved

8 rashers of smoked bacon

Salt & pepper to season

Preheat the crisper plate for 2 minutes.
Place bacon and sausages onto plate and cook for about 3 minutes
Meanwhile, cut the pastry into squares and with a sharp knife score a 1cm border around the pastry, like a picture frame. Do not cut all the way through.
Remove the bacon and sausages to a plate and wipe dry the crisper plate
Spoon 1 tsp of tomato paste over the centre of the pastry.
Chop the cooked bacon and sausages into small pieces and place onto the tomato paste, leave room in the middle for the egg later.
Place onto crisper plate and bake for 6 minutes, the edges will start to puff up.
Remove plate and crack the egg into the middle of the pastry, add the tomatoes and season. Bake for a further 2m 30 secs. or until desired egg setting.
Remove and devour! Yummy!

Apple Strudel on Crisper

Image 2 Comments 01/11/2017 the wee caledonian cook

Oh yes, its that time of year when the apple, cinnamon and warm comfort food come out. Thought I’d try a warming pastry using my little crisper, amazing, this would normally take about 40 minutes in an traditional oven, but on the crisper……just 16 minutes…YES! 16 minutes. Amazing.

Makes 6-8 servings

1 pre rolled puff pastry (all butter)

3-4 apples

1 orange (peel only)

50g walnuts – chopped

50g pine nuts – chopped

1 tsp cinnamon powder

50g sultanas

50ml dark rum

50g light brown sugar

100g breadcrumbs

1 egg and 50ml milk for brushing

Icing sugar for decoration

Soak the sultanas in the rum (preferably overnight or at least 4 hours)
Peel and slice the apple, then mix them with the walnuts, pine nuts, sugar, cinnamon and orange peel, mix well.
Add in the sultanas and breadcrumbs to the apple mixture and mix
Roll out the pastry
Pour the apple mixture onto the pastry then roll up lengthwise. Seal with egg and milk and press with either finger or fork to seal.
Preheat the Crisper Plate for 3 minutes on Dynamic Crisp setting, remove from oven and gently place the apple roll onto he plate. Brush the roll with Egg wash mixture and make a few small cuts on top of pastry to allow steam out.
Bake on the Crisper setting for about 16 mins, if you feel it is browning too quickly cover the top with some baking sheet.

Cinnamon Swirls

Image 4 Comments 20/11/2016 the wee caledonian cook

Oh it’s that time of the year where cinnamon is a staple ingredient in your household and no better way to use it than to make cinnamon glazed swirls……oh so yummy!

For the swirls:-

1 puff pastry sheet

spoonful of butter melted

3 tbsp caster sugar

3 tbsp brown sugar

1 tbsp cinnamon

For the Glaze:-

1/2 cup icing sugar

1/2 tsp vanilla essence

10ml milk

Pre-heat oven to 190deg
Roll out pastry sheet, brush with butter then sprinkle sugars and cinnamon evenly over pastry sheet
Carefully start to roll the pastry up not too tight but not too loose
Using a sharp knife, slice the roll into 6 or 7 sections evenly.
Grease a baking tin or tray and place the swirls upright leaving a little space between each to allow for expansion of pastry.
Bake for approx 20-25 mins until golden brown
Meanwhile to make the glaze, mix the milk and vanilla essence with the icing sugar until you have a thick but not too thick consistencey, if too runny just keep adding more icing sugar. Using a spoon drizzle over swirls once removed from oven, allow to harden and serve……oh so yummy!

Spinach, Tomato and Egg Pastry Breakfast Square

Image Leave a comment 20/11/2016 the wee caledonian cook

With some puff pastry left in the fridge and looking for a tasty Sunday brunch thought I’d have a go at a puff pastry tart. Such a simple and easy yet tasty delight. The fillings are endless too, I now have so many ideas going on in my head for next time…….goats cheese being one of my favourites.

1 sheet of puff pastry

1 egg whisked for the wash

2 egg yolks

handful cherry tomatoes – halved

handful of spinach

salt & pepper to taste

Firstly cut your pastry into a square, about 5″ x 5″, using a sharp knife draw a square around the pastry about 1 cm in, be careful not to cut right through.
Brush the pastry with the egg wash.
Place the spinach in the square then the cherry tomatoes around the edge.
Place into a preheated oven at 190 deg for approx 10 minutes.
After 10 minutes, pour the remaining egg wash into the centre and then place the egg yolks in the middle, put back in oven and continue to cook for approx 10-15mins.
Remove and serve……Yum!

Empanadas with Soffritto Filling

Image 1 Comment 06/08/2016 the wee caledonian cook

So Rio 2016 is upon us, to help celebrate I decided to try my hand at a Brazilian themed dinner. I was so pleased with my results, so tasty! Here you are, my recipes:-

Empanadas are little pockets of leftovers, I filled mine with Soffritto, Mince and Black beans filling.

Traditional Empanada dough is made a bit like an unsweetened tart crust: flour, salt (and any other seasonings), and butter are mixed to combine, then eggs and water are added until the dough comes together. However, I cheated for quickness and used shop bought ready rolled shortcrust pastry.

For the Soffritto:-

1 carrot

3 celery sticks

1 large white onion

1 tbsp olive oil

Chop all the ingredients into very fine pieces (cubes).
Heat the oil in a pan and add the onion, cook until translucent and slightly browned. Then add in the carrot and celery, reduce to a low heat and cook for approx 1 hour until its all browned. The flavour that comes from the vegetables is amazing and almost caramelised like.
At this stage you can eat it on its own or add any other meats or flavourings.

For my filling for the Empanada’s I added to the Soffritto mix:-

200g Browned mince

200g Black beans

2 tbsp Chopped Chilli

1 tsp salt & pepper to season

When the filling is ready, you are now ready to make your Empanadas

Roll out your pasty into circular shapes, I used a 4″ pastry cutter.
Take a dessert spoonful of the filling and put onto pastry
Wet you finger and wet the edges of the pastry, fold over the pastry into a half moon shape and seal with your finger or a fork.
Place on a greaseproof paper baking tray and brush with either milk or egg wash.
Bake in a preheated oven at 200 deg for 25 minutes.

Also check out my Brazilian Cheesy Bread here:- https://atomic-temporary-46532287.wpcomstaging.com/2016/08/06/brazilian-cheesy-bread/

Toffee Apple Custard Tarts

Image Leave a comment 17/04/2016 the wee caledonian cook

I was inspired to try these by a local baker I met this week, I have to say I didn’t quite get the custard as I would have liked but they did taste absolutely divine.

Makes 6-8

For the filling:
3 large free range eggs, plus 2 large free range egg yolks, lightly beaten
1 pint of single cream (2 cups)
2 ounces caster sugar (a scant 1/4 cup)
1/2 tsp vanilla extract
1 1/2 whole nutmegs, grated
1 tsp of softened butter

For the toffee sauce:

150g caster sugar

75ml pot double cream

25g butter

Base:-

3-4 sheets Filo Pastry

1/2 Lady Red Apple – sliced very thinly

Place the cream and vanilla into a saucepan and bring it up to a simmer.
Whisk the beaten eggs and sugar together in a large heatproof jug.
Slowly pour the hot cream over the beaten eggs, whisking continuously.
Whisk in half of the nutmeg.
Carefully pour the whisked mixture into the pastry case and scatter the rest of the nutmeg over top.
Bake for 10 minutes, then place the sliced apple on top carefully, place back in the oven for a further 20 mins or until the filling is golden brown, firm in the centre and slightly puffed.
Meanwhile, cut the filo pastry into squares, size to fit your muffin tin. Lightly grease your tin.
Brush the filo with melted butter and place 3 squares on top of each other to form a star shape, carefully press into muffin tin.
Now to make the toffee, tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
Turn up the heat and bubble for 4-5 mins until you have caramel.
Take off the heat, then carefully stir in the cream and butter.
Once oven has finished, remove and spread the toffee over the top and allow to cool for about 1 hour. Serve! Yummy!

Delicious Creamy Cheese Puff Twists!

Image Leave a comment 07/02/2016 the wee caledonian cook

I had some left over Pastry and creme Fraiche……….oh what to do………Creamy Cheese Puffs….oh yes that is the answer….these are absolutely delicious! Perfect for my lazy comfort Sunday afternoon.

1 Roll of lighter Puff Pastry

1 tub of creme fraiche (I only used half a tub)

Grated Chedder Cheese

1 egg beaten for glazing.

Roll out pastry sheet and brush with egg, cover half with the creme fraiche (you could of course use cream cheese too) Make sure not to put too much in or it will run out, just a light covering. Use back of a spoon to even out.
Sprinkle grated cheese on top of creme fraiche evenly.
Fold over the pastry to make a parcel, press down around all the edges. The cut into strips about 2.5cm wide.
Place a baking sheet onto a baking tray and preheat oven to 180 deg.
Holding both ends of the strips gently twist in opposite direction to create your twist. Lay onto baking sheet and glaze with remaining egg mixture. Place into warm oven and bake for approx 25 minutes.
Make yourself a cuppa and watch the magic happen!
Remove, allow to cool for a few minutes as they will be roasting hot in the middle. Simply Enjoy! Yummy!

My Nutella French Patisserie Delight

Image 2 Comments 04/05/2015 the wee caledonian cook

Makes 8 portions

I cheated a bit with this one and bought shop bought pastry. (Jus-~Rol) 1 x box

1 Jar Nutella

1 egg for glazing

a little flour for rolling.

1. Take out pastry from packet and split into 4 or 5 sections, Roll each section out to desired size using a little flour on surface to prevent sticking, you don’t want the pastry too thick or too thin.

2. Take one section of the pastry and spread nutella evenly over top, take next section of pastry and lay on top, then again spread with nutella etc, etc, keep on layering and spreading until you come to your last pastry layer and just lay that on top.

3. Take a large cutter or something circular like a cake tin lid to cut around pastry stack and make nice and neat all the way around.

4. Now come the tricky bit, take a small glass and position in the middle, the cut out your sections evenly.

5. Now take each section pull towards you slightly and twist about 3 times and seal the end.

6. Once all sections have been done, brush with some egg wash for the glaze.

7. Bake in a preheated oven for about 15-20 mins or until golden brown. (or as per packet instructions)

8. Break up sections and serve once cooled….oh so yummy!!!!

Chicken and Leek Pie

Image Leave a comment 03/03/2013 the wee caledonian cook

I do love a good pie, well we are known for our pies up here in Scotland, especially our Scotch Pies.

SHORTCRUST CHICKEN AND LEEK PIE

2 chicken breasts – cut into chunks

1 Leek, finely chopped

300ml Milk

1 Chicken Stock Cube (Mix with milk)

Salt and pepper to season

2 tablespoons of plain flour

1 teaspoon of nutmeg

15g butter

1 roll of ready rolled pastry

1.Roll out and place pastry into tart tin.

2. Prick the base with a fork and lay greaseproof paper on top of pastry

3. Tip in the baking beans

4. Place in oven at 190 deg for 15 mins

5. While pastry in oven, gently fry off chicken until lightly browned then remove from pan

6. Saute the leeks for about 5 mins and remove from pan

7. Melt butter in a pan gently, stir in the flour until a smooth paste

8. Add stock cube to milk and add to pan little at a time until it thickens slightly

9. Add back the chicken and leeks

10. Add seasoning and nutmeg, stir and gently simmer covered for about 15 mins

11. Remove greaseproof paper and baking beans from pastry and add in the chicken, leek mix

12.Cover with pastry or lattice, brush with little milk

13. Select Shortcrust Pastry setting and cook or convection bake for about 40 mins.

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