Jon’s Quiche.

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Jon has changed his mind about quiche from when he insisted it was “an omelet for gay French people”. Apparently when they are homemade they taste better and are now suitable food for a straight English man. 😛

Anyway, here is a quiche made according to what Jon preferred, so maybe it will work for other pickier eaters who normally turn away from fancy food.

Ingredients:

Makes 2 quiches.

Pastry:

  • 500g flour
  • 300g butter
  • 2 eggs
  • 50g cheddar cheese
  • 1tsp smoked paprika
  • 2tsp crushed black pepper
  • 1tsp salt

Filling:

  • 6 eggs
  • 1 cup whole milk
  • 4 rashers of smoked bacon or ham
  • 2 sweet onions
  • 1 green pepper
  • 2tsp salt
  • 2tsp crushed black pepper

Utensils:

  • chopping board and knife
  • frying pan
  • 2 greased or nonstick baking trays

Recipe:

  1. Mix together the pastry ingredients, crumbling in the cheese nearer the end.
  2. Mash half the mix into each pan and shape it to the pan, ensuring a robust crust at the corners. Put in the fridge and leave to chill.
  3. Chop the bacon, onions and green pepper and fry lightly. Stir in the salt and black pepper and leave to chill in the fridge.
  4. Preheat the oven at 180C.
  5. Once the pastry is set and the bacon is cold, whisk the milk and eggs together thoroughly. Stir in the bacon mix and pour evenly into both pans. Scooping with a spoon may work better for even distribution.
  6. Place in the oven and cook until the top of the quiche is puffed high and no longer jiggles when shaken.
  7. Leave aside to cool. The top will deflate a bit, but this is normal. It is cooking in its own heat and slowly setting into shape.
  8. Serve cold or hot.

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For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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Wine Sauce For Braising Steak (or anything, really] in.

Just a simple recipe for a red wine sauce. We used it on steak, but you can probably use it on anything.

Ingredients:

  • 2 glasses red wine
  • 1/2 glass vegetable stock
  • 2tbsp black pepper
  • 2tbsp sage chopped
  • 1tbsp chives chopped
  • 1tbsp soy sauce
  • 3 cups of mixed vegetables, shredded (peppers, onion, beansprouts are a must, go wild with the others]

Utensils:

  • 1 small pot and wooden spoon

Recipe:

  1. Put the wine on to simmer. Slowly incorporate the stock, herbs and seasonings.
  2. Simmer until much reduced.
  3. Fry up the vegetables. Seal the meat in the same grease used on the vegetables.
  4. Add the wine sauce.
  5. Add whatever meat you plan on braising.
  6. Slow cook.
For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

Ugly Turkey Stew.

It’s ugly. The stew, not the turkey. Turkey mince is ugly and tomato based stew is ugly and cabbage is ugly. But it’s delicious and it’s high protein and low carb, so no complaints. Well, at least not since I managed to get Jon to put on surplus fat with a bulking diet (I knew he wasn’t an alien!) and he wants to lose it.

So here’s our current staple, with herbs and spices as needed.

Ingredients:

  • 500g minced turkey
  • 800g chopped or pureed tomatoes
  • 400g cabbage
  • 400g peppers, aubergine and courgette
  • 2 large onions
  • 100ml chili sauce (10% chili, so around 10ml concentrate or paste)
  • 10 large leaves of sage
  • 1tbsp smoked paprika
  • salt and pepper to taste

Utensils:

  • chopping board and knife
  • pot and wooden spoon

Recipe:

  1. Rinse and chop the vegetables very finely.
  2. Tear the sage leaves.
  3. Mix the tomato, chili, paprika, sage, salt and pepper together and bring to a boil.
  4. Add the vegetables and turkey mince.
  5. Keep simmering until everything is cooked through.
  6. Serve up with baked garlic, jalapeno sauce, mustard or all three.

Not very pretty, so no pictures, but it’s yummy, warming, filling and low carb, so it wins all round.

TTFN and Happy Hunting!

WWW. Spring Lamb, Nutty Bread, Ice-Cream.

Apologies for not being around as much! Due to exam-panic among GCSE students, I’ve been very busy so non-scheduled posts and comments sat on the back burner for a while.

I have now scheduled Wednesday and Friday afternoons as blog time, for working on the Wok, FitFriday, processing comments and working out next week’s posts.

This week, making the most of the good weather, the best meals were a light lamb stir-fry with fresh spring veggies, some nutty bread I made for Jon to have burgers in and apple and rhubarb ice-cream! Bonus recipe: Summer Fruit Punch.

Recipe 1. Apple and Rhubarb Ice-Cream.

Ice Cream-Apple And Rhubarb, Peach, Elderberry

Ingredients:

(Makes 1L.)

-500ml double cream

-1 large cooking apple

-1 small sweet apple

-2 cups rhubarb stems

-2 cups sugar

Utensils:

-chopping board and knife

-large pot and spoon

-heat-resistant and freezer-safe mold

Apple and Rhubarb Ice Cream Recipe2

Recipe:

1: Finely chop the apple flesh, removing the core and stem.

2: Peel the rhubarb.

3: Finely chop the rhubarb, careful to remove the leaves and, where no leaf is visible, the top of the stem.

4: Place in a pot without water at a low heat until they secrete fluid. Turn the heat up to medium.

5: Once the fruit is soft and losing shape, add the sugar. Stir continually from now.

Apple and Rhubarb Ice Cream Recipe

6: Cook until the fruit is a paste like applesauce.

7: Pour the mix into the mold. Add the cream and stir until combined. Freeze.

Recipe 2. Nutty Burger Buns.

Walnut Burger Bun Recipe

Ingredients:

(Makes 4.)

-300g flour and raising agents

-1 cup sunflower seeds, flax seeds and walnuts

-warm water

-1tsp salt

-1tsp pepper

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the dry ingredients well.

2: Slowly incorporate the water until the mix feels a bit too dry. Look for a single mass with some flour falling off and slight crustiness.

3: Work the dough until it feels smooth and elastic.

4: Form 4 flat, 1″ high discs. Leave to rise on the baking tray.

5: Bake at 140C until they bounce back when you poke them.

6: Turn upside down to cool.

Recipe 3. Spring Lamb Stir-Fry.

Spring Lamb Stir-Fry Recipe

Ingredients:

(Serves 3-5.)

-500g lamb mince

-2 cups cauliflower leaves

-1 yellow or red bell pepper

-400g bean sprouts

-200g cannelini beans

Utensils:

-chopping board and knife

-frying pan or wok and spatula

Recipe:

1: Pan-fry the lamb until browned. Its own fat should suffice.

2: Chop the peppers and leaves. Add, alongside the bean sprouts.

3: When the leaves start to wilt, add the beans and heat through.

Recipe 4. Summer Fruit Punch.

Ingredients:

-double shot of gin or brandy

-frozen fruit (do not defrost)

-lemonade

Recipe:

1: Place everything in the glass. The lemonade and alcohol will bring out the berry taste and the frozen berries will chill the drink.

2: Enjoy.

And those are our favourite recipes of the week!

What’s been cooking at your place?

WWW. Lentil Chicken and Protein Cookies.

This week’s recipes are lentil chicken and some protein cookies.

I made the lentil chicken firstly to test whether I can digest red lentils efficiently and secondly because both of us are eating lower carb meals and more stir-fries at the moment, so rice was out of the question and plain veg was getting a little dull. Lentils are a good middle ground.

I made the protein cookies because Jon’s been having a few sugary snacks on the job and he wanted to replace them with something more wholesome.

Lentil Chicken Stir-Fry.

stir fry

Actually made in a wok, though not essential.

wok

Ingredients:

-1 cup dried lentils

-1.5kg assorted veg (cabbage, carrots, onions, bean sprouts in any combination)

-the meat from 1/2 a chicken

-spring onions, some cucumber and sweet peppers for garnish

-1/2 a habanero chili

-2tbsp salt

-1tbsp pepper

-2tbsp onion powder

-olive oil

Utensils:

-chopping board and knife

-a large (1l) jar or pot

-a large wok or frying pan

Lentil prep:

1: Rinse in boiling water.

2: Soak in th jar for 24h.

Recipe:

1: Chop the chicken and all vegetables besides the spring onion and sweet pepper.

2: Coat the base of the wok with olive oil. Add the vegetables, chicken and lentils.

3: Sear the mix at a high temperature. Keep stirring.

4: Turn the temperature down and add the seasonings.

5: Cook until all combined.

6: Serve with diced sweet pepper, cucumber and spring onion.

Protein Cookies.

Ingredients:

-4 small bananas

-1 heaped tbsp peanut butter

-1 heaped tbsp almond butter

-2 eggs

-1.5 cups oats

Utensils:

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Mash the bananas and eggs together.

2: Slowly combine the nut butters.

3: Once smooth, add the oats.

4: Pour out onto the tray as a single lump or as separate cookie pieces.

5: Bake at 150C for 20min.