Spinach, Asparagus & Tomato Tart

20190709_145235

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

 

  1. Pre heat oven to 190 deg on convection bake setting.
  2. Grease a 10-12 inch tart tin with the butter, roll out the pastry and line the tin, trimming of excess.
  3. 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.                                                                                                    20190709_133912
  4. Meanwhile, bend the asparagus spears until they snap and discard woody bases.
  5. 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.                                                              20190709_135328
  6. Mix the eggs, cream & garlic together in a bowl and season with salt & pepper.
  7. 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.
  8. Transfer to the oven and bake for about 35 minutes, remove and leave to cool to room temperature, serve.

 

20190709_145247

20190709_150117

20190709_150304

20190709_150314

 


Bacon & Vegetable Quiche

20180819_181857

Sometimes you want home cooked food without the hassle of trying to decided how to cook it and what temperatures etc to use, this was one of those days for me. Sundays are generally my lazy days, a day for recharging the batteries so to speak. I wanted a good home cooked quiche and decided to let my oven do the rest of the work and thinking. Hotpoint have designed a range of ovens with Automatic Recipe settings, the settings are already pre-programmed to control temperature, function and browning control……amazing, I know….right? Oven Range

I used the quiche setting and it was cooked and evenly browned perfectly due to the Multiflow Technology

I also used the Combination Oven with the Crisperplate to cook crispy potato wedges in just 12 minutes, perfect with a tasty quiche.

 

Makes 1 quiche

1 ready roll puff pastry

200g smoked bacon – diced

1 leek – sliced

handful of asparagus – chopped

200ml milk

200ml single cream

150g grated Gouda cheese

4 eggs

Salt, Pepper & Paprika to season

 

  1. Grease a quiche tin and lay pastry in covering base and edges.                                  20180819_171101
  2. Gently fry the smoked bacon until slightly browned, remove from pan. Add to the pan the leek and saute for a few minutes.
  3. Meanwhile blanch the asparagus in a pan of salted boiling water.
  4. In a bowl whisk the eggs with the milk and cream.
  5. Start to layer up the bacon and vegetables on pastry, then some of the cheese                   20180819_171204
  6. Then pour in the egg/milk mixture and rest of the cheese to top, generously season with salt, pepper and paprika                                                                 20180819_171534
  7. Place on shelf 3 in oven and select auto recipes, quiche setting. The oven comes up 43 minutes but will sense temerature and auto adjust if necessary.

    8. Serve….Yum!

20180819_182422


Vegetable Quiche

20170812_165229

I love quiche and with this little magic crisper plate of mine I just had to give it a try. Amazing results in just 16 minutes with a lovely crusty bottom. I also got my creativity on and designed little patterns with the vegetables…….I just love playing around with food…lol!

1 x roll of puff pastry  (shop bought)

2 eggs

2 large spoonfuls of ricotta cheese

1 large spoonful of parmesan cheese

1 tsp nutmeg

pinch salt

handful of grated Mozzarella cheese

1 tsp oregano

1 courgette

1 red pepper, green pepper

1 carrot

1 red onion

tsp olive oil

 

  1. Roll out pastry and place onto preheated crisper plate. (or tart tin)
  2. Mix together, eggs, all cheeses, nutmeg, salt, oregano in a bowl
  3. Slice courgette and carrot lengthways and wide, slice onion finely and peppers into circle shapes.
  4. Spoon cheese mixture into the pastry tin or plate evenly
  5. Sprinkle the red onion evenly over, place the pepper circles into mix.
  6. Roll up your courgettes and carrots and place into the cheese mix to decorate evenly.
  7. Glaze with olive oil on top of vegetables
  8.  Cook on Dynamic Crisp setting for 16 minutes or in an oven at 190 deg for 45 minutes
  9. Serve…..yummy!

 

20170812_165307


Crisperplate Cheese & Bacon Quiche

20170528_195545

I’m just loving my new oven from Hotpoint, it comes with a crisper plate which you preheat then cook directly on, great for crisping up food but also great for those crispy bottoms…..which means….no soggy bottoms!! lol!

I decided to try a quiche, normally you have to preheat your oven then blind bake your pastry, this little crisper plate eliminated all of that……..and in just 14 mins my quiche was baked to perfection with a crispy bottom. The plate is 12.5″ in diameter, so perfect family size too.

 

Makes 8 slices.

1 roll approx 250 g puff pastry
2-3 leeks – finely sliced
300 ml double cream
4 eggs
300 g grated Gouda cheese
8 slices of smoked bacon – chopped
Salt & pepper
1. Preheat  your crisper plate (2mins) or your oven to 180 deg.
2. Fry the bacon on crisper plate for 3 mins (no oil required) OR in a fry pan with a little oil until browned.
3. Remove then lightly fry the leeks on the crisper plate with a knob of butter for 4 mins OR in a fry pan until browned slightly. Remove and put to side with bacon.  20170528_184009
4. Beat together the cream and eggs then add in the cheese and mix
5. Lay the pastry over the crisper tray or basking dish if using the oven. (Blind bake pastry for about 10mins if using the oven)

6. Lay in the bacon and leeks evenly then pour in the cheese mixture evenly. Season with salt & pepper.

7. Trim off any ends for an even finish.
8. Cook on Dynamic Crisp setting for 14 mins. OR bake in oven for about 25-30 mins.
9. Serve….Yummy!
20170528_192409

Crustless Quiche

IMG_20150928_184135

My Homemade Crustless Quiche…great thing about this is you can add any ingredient you like. It is also lower in calories as there is no pastry, so you can make it as healthy as you like.

Serves 2

4 rashers of smoked bacon – chopped (I used morrisons 70% reduced fat bacon)

5 eggs

100ml milk or half fat cream (I used semi skimmed milk to help reduce calories)

handful spring onions – finely chopped

handful of cherry tomatoes – halved

Salt & Pepper

1 tbsp coriander

1 tbsp Nutmeg

 

  1. Add chopped bacon to a little spray oil in a hot pan and brown all over. Remove.
  2. Add bacon, tomatoes and spring onion to an oven dish (approx 15cm x 20cm x 2-3 cm deep) then sprinkle over the nutmeg and coriander.
  3. Whisk the eggs with the milk and season, pour over the dish mixture evenly.
  4. Finely grated some cheese of your choice over the top, I just used cheddar for this one.

20150928_162659

5. Place into a preheated oven at 180 deg and bake for approx 30-40 mins, checking that your cheese doesn’t burn too quickly, if it does cover with some foil loosely or leave cheese off until 10-15 mins before ready. (Depends what cheese you are using).

6. Serve with a lovely salad for lunch or some boiled potatoes for dinner. Yum!


Crust Free Bacon and Vegetable Quiche

20150228_173602_resized 20150228_173946_resized

A healthier version of your normal quiche. Even without the pastry this is delicious.

 

Serves 4 (big portions or 6 average portions) – big portion in pic is fish slice size.

6-8 smoked bacon (chopped)

5 eggs

1 red & green pepper  (chopped)

1 onion (chopped)

4 spring onions (chopped)

1 tsp dried garlic or 1/2 clove

1 tsp salt and pepper

100ml skimmed/semi-skimmed milk

50-75g grated cheddar cheese

Garnish with Ground Black pepper

 

1. Pre-heat oven to 200 deg.

2. Lightly fry bacon in a pan for a few mins, then add in onion and fry for further few mins until lightly browned.

3.Transfer to an lightly greased oven dish.

4. Lightly fry the peppers with garlic for few mins then add to oven dish with bacon and onions.

5. Whisk together eggs, milk, salt and pepper.

6. Grate cheese over oven dish mix then pour in the egg mixture evenly.

7. Top with the spring onions and ground black pepper

8. Bake for approx. 30-35 mins. Let cool for 5 mins then serve.  YUM!