Mini Muffin Quiches

We made some individual, pastryless quiches... mini sized ones which were 'perfect for picnic food'.  To do this, we decided to use some silicone muffin cases and our 'usual' quiche mix.

We used:-

4 eggs, beaten
3 onions, peeled and finely chopped
250ml yoghurt
Cheese, grated (we used mature farmhouse cheddar)

 These ingredients were enough to make 6 mini quiches and a large pastryless quiche.

 We used silicone muffin cases to line our muffin tin.

The eggs were lightly beaten...

... and then the yoghurt was added and whisked through.  Next the grated cheese was incorporated and the mix was stirred to make sure it was all combined.

Having chopped the red onions, they were lightly fried untill they started to cook through.

We added a dessertspoonful of the egg, yoghurt and cheese to the bottom of the cases then topped this with some of the lightly cooked onions.

Each case was then topped up with some more of the egg mix before having some sliced yellow cherry tomatoes added.

The quiches were then placed in a pre-heated oven (180ºC) for about 10 minutes after which time we checked them every few minutes and removed them when the tops were just beginning to brown.










The completed quiches looked really appetising and were easy to remove from the cases.

We served ours with spicy potato wedges, sweetcorn and peas.

They can be saved, in an airtight container, in the fridge (or frozen), and make a great picnic/packed lunch item.

Home Grown Tomato Salsa

We've had a fantastic crop of tomatoes in the garden this year which has resulted in a daily harvest of more than a handful of ripe fruits to 'deal with'.  As Sous Chef J is a big fan of salsa we decided to use our garden haul to make a try at our own salsa. 

Looking round the garden, we gathered a few salad onions, a small bunch of flat leaf parsley and a chilli... to go with the tomatoes.


The tomatoes were washed and chopped.




Having found a small lemon in the fridge, we used a reamer to juice it.


We also washed and chopped the onions before carefully removing the chilli seeds and finely chopping that.

The parsley was roughly chopped, added to the bowl with the other ingredients and the lemon juice was added and mixed through.

That was it - our version of salsa was ready for eating with gluten free tortilla chips.

Feta Salad

This is a really simple, tasty summertime salad.

The ingredients needed for two portions are - 

 

Feta cheese, about 100g, cubed

2 tomatoes, cubed
10cm cucumber, peeled and cubed
30ml (2Tbsp) oil (we used sunflower)
30ml (2Tbsp) cider vinegar

Peel and cube the cucumber and add to serving bowls...







Dice the tomatoes and add to the bowl.





Drain off the feta and dice...







... before adding to the bowls.



Finally, pour over the oil and vinegar and make sure the salad components are well coated.  Serve!

Fruit Juice Lollies

Trying to keep cool in 'heatwave' weather here in the UK, we were pleased to have bought some silicone ice lolly moulds from Sainsbury's.

We decided to make fruit juice lollies.  Sous Chef J decided he'd like orange (but you could make whatever flavour you like and perhaps add bits of fruit too?) So, having placed the moulds in a plastic pot to hold them sort-of-upright, we carefully filled the moulds to the line on the inside.  

Once the moulds were filled, we carefully put the lids on the moulds then placed the lollies in the freezer overnight.

The next day, it was time to try out the lollies and, as you can see from the picture at the top of this blog, they were very successful indeed.  A really simple, cooling treat. The moulds are washable and re-useable which is just as well in this weather!

Tuna, Walnut and Grape Salad

As the title suggests, this is a tuna salad with grapes and walnuts.  Added to the 'mix' is some mayonnaise to bind things together but, apart from a generous twist of freshly ground black pepper, it's a simple dish to make.

Ingredients gathered as follows - one 185g tin tuna (drained), a good handful of walnut bits (about 75g), a small bunch of seedless grapes (about 125g) and a large dollop of mayonnaise (we used 3 heaped dessert spoonsful)














The walnuts were roughly chopped and the grapes were halved (this not only makes them go further - a thrifty tip - but also makes Sous Chef J able to eat them more easily)


Having drained the tuna, the mayonnaise was mixed through and then the other ingredients were added and combined. 

Finally, seasoning with some freshly ground pepper and the salad was then ready to eat.  We served it with crisps and a green salad. 

It's a great dish for a packed lunch, goes well at a bbq and you can adjust the amounts/ratios of ingredients according to your taste or availability of ingredients.

Garlic Mushrooms

When the veg box arrived the other day with a paper bag of chestnut mushrooms, which Sous Chef J will not eat, a recipe was required to make use of them.  We chose another long standing family recipe as it's quick and easy with only five ingredients. 

Gathered with the mushrooms were a clove of garlic, an onion, a Tablespoon of oil and a Tablespoon of tomato puree.

The garlic was 'squashed and squished', then the onion was chopped fairly finely.  Next the oil was heated in a small pan before adding the garlic and onion, to sweat over a low heat for a few minutes. At this point, the tomato puree was added to the pan and left to cook through for about five minutes (again on a low heat). 


Whilst the garlic, onion and tomato puree was cooking, the mushrooms were cleaned, the stalks trimmed and they were quartered. 


Finally the mushrooms were added to the pan and left to cook, still on low, for a little over five minutes.  This allows the lovely mushroom juices to be released.

A quick mix round and the mushrooms are ready to serve... as a side dish with steak or on Gluten Free toast for a quick lunch.

Strawberry Smoothie

 Today the sun has been shining and there have also been clouds.  Sous Chef J decided he needed a summery drink to 'get into summer' so decided to make a smoothie.

As is good practice, he gathered the ingredients (but forgot the orange juice in this pic) then set about preparing his Vitamin C packed drink of delight.

It's a simple to make concoction.  He puts all the ingredients into a container then whizzes them with the Braun Hand Blender (although, after seeing a Vitamix demo at last week's Good Food Show, he keeps telling me one of their blenders would be better!!)

Using a handful of hulled strawberries, juice of one orange and a whole ripe banana as a base he added a squirt of lemon, a squeeze of runny honey, a splodge of natural (home made) yoghurt and a dash of vanilla extract.

Then WHIZZZZZZZ.  Pour out into "suitable receptacles" and enjoy!

Summer Dipping Sauce

We have been eating outdoors a lot in the hot weather we've had in the UK over the last week.  This has prompted a seasonal interest in dips and dippers.  Sous Chef J particularly likes such food as it means NO CUTLERY required!

So, having decided to look at our range of dip recipes, we went for a simple version of Marie Rose Sauce.

As ever, few ingredients are involved.  Sous Chef J found all the items we needed - mayonnaise, lemon, tomato puree and Tabasco (pepper sauce).







Placing a couple of tablespoons of mayo in a bowl together with about a heaped teaspoon of tomato puree, a good squeeze of lemon juice was added (the more lemon juice you add, the runnier the 'dip) and mixed well.  Then a healthy dash of Tabasco was added and stirred through.  Et voila.  Dip ready!

Next the dippers were prepared.  This time we had some spicy tortilla chips, chopped up peppers, cucumber, apple, tomatoes and cheese.  If you want you can also use prawns, crabsticks (although we don't these days as they aren't gluten free) and/or crisps.