Onion Chutney & Cheese Swirl Bread

Onion Chutney & Cheese Swirl Bread

I am a cheese addict, I probably eat it every day in one form or another. One of my favourite ways to enjoy cheese is in a sandwich with pickle; the creamy cheese against the sour pickle creates an explosion of flavour that I just can’t resist! A friend of mine gifted me some homemade onion chutney at Christmas and I’ve had the idea to combine it with cheese in a bread for ages, and I finally found the time to make it. Of course you can use shop bought chutney, but if you would like to make your own the recipe she used is this red onion chutney.

To make the dough I stirred together the flour, yeast and salt. I added the water and oil and brought it together into a dough, then I kneaded it for 5 minutes in my stand mixer with the dough hook attachment.

I left it to rise for 1 hour in a warm place.

I rolled the dough out onto a floured surface into a rectangle shape.

I spread the whole jar of onion chutney out all over the dough.

Then I sprinkled over the cheese – I used mature cheddar.

I rolled the doll up into a sausage shape, then sliced it into rolls and arranged them in a lined traybake tin.

I left them to rise again in a warm place for 30 minutes.

Then I brushed them with olive oil and sprinkled over the remaining cheese.

I baked them for 25 minutes until golden all over. As the chutney has sugar in it, it did darken quite a lot, but it didn’t affect the taste at all.

This bread was so delicious! The tangyness of the onion chutney comes out strongly and every bite is packed with flavour. The bread baked beautifully and was really soft and springy.

We really enjoyed eating this bread with soup, and also as a cheeky snack!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Cooking With Aunt Juju and Herbs, Spices & Traditions.

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5 from 2 votes
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Onion Chutney & Cheese Swirl Bread

Ingredients

  • 500 g Strong white flour plus more for dusting
  • 1 tsp Salt
  • 7 g Sachet fast action yeast
  • 1 tbsp Olive oil plus more for glazing
  • 300 ml Luke warm water
  • 200 g Jar of onion chutney
  • 100 g Mature cheddar grated

Instructions

  1. To make the dough put the flour, yeast and salt into a mixing bowl - make sure to put the salt and yeast on seperate sides of the bowl

  2. Add the water and oil and bring it together into a dough, then knead it for 5 minutes in a stand mixer with the dough hook attachment, or for 10 minutes by hand

  3. Put the dough into an oiled bowl and cover with cling film. Leave it to rise for 1 hour in a warm place

  4. Roll the dough out onto a floured surface into a rectangle shape approx 40cm long by 30cm wide

  5. Spread the whole jar of onion chutney out all over the dough

  6. Sprinkled over the cheese - leave about a quarter in the bowl for later

  7. Roll the doll up into a sausage shape, then sliced it into rolls and arrange them in a lined traybake tin

  8. Leave them to rise again in a warm place for 30 minutes, meanwhile pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7

  9. Brush them with olive oil and sprinkle over the remaining cheese

  10. Bake them for 25 minutes until golden all over. As the chutney has sugar in it, it will darken, but don't worry it's not burnt!

  11. Enjoy warm from the oven, or leave to cool. Serve with salad or soup

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Mini ‘Chicken’ & Leek Pies (Vegetarian)

Mini ‘Chicken’ & Leek Pies (Vegetarian)

Since I stopped eating meat I’ve become a huge fan of Quorn, it’s so versatile and really delicious. I’ve made these vegetarian friendly pies three times now, and I can’t get enough! The pastry is so simple to make, with no blind baking needed, and bakes to a gorgeously golden and crispy finish. The filling is creamy and indulgent, and full of flavour from the herbs. They can be served hot or cold, I’ve enjoyed them hot with mash and gravy and I’ve also served them cold at parties where they haven’t lasted long!

To make the pastry I rubbed together the plain flour and butter with my fingers until it looked like breadcrumbs.

I added the eggs and formed it into a dough and wrapped it in cling film, I put it in the fridge to chill for 1 hour

To make the filling I heated up 1 tsp vegetable oil in a pan and fried the leek until it had softened. I added the Quorn chicken pieces, and let them cook for a 2-3 minutes. Then I poured in the double cream, dried thyme, dried rosemary and salt. I mixed it together and let it cook for 5 minutes. Then I took it off the heat, transferred it to a bowl and let it cool down fully.

I rolled the pastry out onto a floured surface and cut out the pie bases using a 10cm round cutter.

Then I re-rolled the dough out and cut out the pid lids using a 7.5cm round cutter. I also used a round fondant plunger to cut out little circles in the middle.

To make sure the pies didn’t stick, I greased a muffin tin and lined each hole with strips of baking paper, and I filled it with the pastry bases.

Then I filled each base with the filling, then brushed some beaten egg around the edge and stuck the lids on. I brushed more beaten egg over the tops.

I baked them for 25 minutes until they were golden and bubbling. I removed them from the tray and let them cool as I served them cold.

I got 14 pies out of this batch, although there was some filling leftover. It’s always a bit hit and miss with pastry as it depends how thin you roll it, but you’ll get at least 12 mini pies out of this recipe. You could push it to 16 if you roll the pastry out thin enough every time and use every last bit. If you have any leftover filling, it will keep in the fridge for a couple of days and it’s yummy with rice and green veg!

They have quite a rustic appearance but I think pies like this should! Their golden colour and tempting filling oozing out of the centre make me want to eat them all up! The Quorn chicken pieces make these pies really hearty and filling, I honestly don’t think you could tell the difference between them and real chicken! I’ve served these to many meat eaters and had fantastic feedback!

           

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, and Cook Once Eat Twice by Searching For Spice.

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5 from 1 vote
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Mini Chicken & Leek Pies (Vegetarian)

Ingredients

For the pastry

  • 2 Eggs
  • 350 g Plain flour
  • 170 g Butter

For the filling

  • 2 Leeks medium sized
  • 350 g Quorn chicken style pieces
  • 250 ml Double cream
  • 1 tsp Vegetable oil
  • 1 tbsp Dried thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Salt

Other

  • 1 Egg beaten, for glazing
  • Butter for greasing

Instructions

  1. Pre-heat your oven to 220C/200C Fan/425F/Gas Mark 7, grease a muffin tin with butter and strips of baking paper

  2. To make the pastry, in a large bowl rub together the plain flour and butter with your fingers until it looks like breadcrumbs

  3. Add the eggs and form it into a dough,  be careful not to knead it or over work it, then wrap it in cling film and put it in the fridge to chill for 1 hour

  4. To make the filling heated up the vegetable oil in a pan on a low-medium heat, fry the leeks until soft

  5. Add the Quorn chicken pieces, and let them cook for a 2-3 minutes

  6. Pour in the double cream, dried thyme, dried rosemary and salt, mix it together and let it cook for 5 minutes

  7. Take the mixture off the heat, transfer it to a bowl and let it cool down fully

  8. Roll the pastry out onto a floured surface to a thickness of around 3mm, and cut out the pie bases using a 10cm round cutter. Cut out 12 to start with, then more if you have any remaining pastry after cutting out the lids

  9. Re-rolled the dough out and cut out the pid lids using a 7.5cm round cutter. Use a round fondant plunger, or a round piping nozzle, or a knife to cut out little circles in the middle

  10. Place the pastry bases into the muffin tray, use your fingers to press them against the bottom and sides

  11. Fill one with the filling, then brush the beaten egg around the edge and stick the lids on, pressing them around the sides to seal the edges. Brush more beaten egg over the tops

  12. Bake them for 20-25 minutes until they are golden and bubbling. Remove them from the tray and either serve immediately or let them cool and serve them cold (refridgerate once cool)

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Treat Petite May 2016 – Round Up

Treat Petite May 2016 – Round Up
I hope you’ve all been enjoying the weather recently, it certainly has been picnic weather! This
month’s Treat Petite theme was ‘Picnic Treats’ and we’ve had a fabulous selection of sweet and savoury treats that are all bound to make your picnic special. Do check out the blogs below if you like the look of their
recipes! Head on over to Cakeyboi for June’s theme which is now open.

Cinnamon Donuts – Baked Not Fried by Coffee & Vanilla, a healthier version of these tasty treats.

Asparagus Tarts with a Pesto Surprise by Tin & Thyme, they are made with wholemeal pastry and goose eggs.

Nutella Stuffed Chocolate Strawberry Cupcakes by Kerry Cooks, a decadent diet-breaking treat!

Chocolate & Vanilla Cupcakes by Elizabeth’s Kitchen Diary, she made these for her husband after he collected her from a gin tasting session!

Ferrero Rocher Cupcakes by Caroline Makes…, each cupcake has a Ferrero Rocher baked inside it as well as one on top!

Mexican Cheese Twists by Charlotte’s Lively Kitchen, they are made with Old El Paso sauce and look perfect for dipping!

Amazing Jaffa Cake Cupcakes by Caroline Makes…, improving cupcakes once again Caroline adds a jaffa cake both inside and on top of these stunning treats!

Mini Chicken, Leek and Mushroom Pies by From Plate To Pen, Sarah loves picnics and says that these pies are delicious hot or cold.

Crunchie Rocky Road Bars by Maison Cupcake, are an easy bake recipe perfect for baking with kids, although I’m sure adults will equally enjoy them too!

Chocolate Oat & Banana Nut Muffins by Farmersgirl Kitchen, the muffins are packed with healthy ingredients like oats, coconut oil, bananas and nuts.

Cheese, Sundried Tomato & Pesto Scones by The Baking Explorer, aka me! I loved these savoury scones, they were incredibly moreish and full of flavour.

Ava’s Mint Choc-Chip Daisy Cupcakes by Only Crumbs Remain are beautifully decorated to represent pink daisies nestled in green grass.

Croque Madame Muffins with Asparagus by Only Crumbs Remain are great for picnics and packed lunches, I think they sound delicious!

Homity Pies by Green Gourmet Giraffe are a classic vegetarian recipe from the ’70s, and they have definitely stood the test of time.

Chocolate Chocolate-Chip Scones with Nutella Mascarpone Cream and Roasted Caramalised Hazelnut Crumbs (Gluten Free) by The Gluten Free Alchemist, excuse me while I drool for a moment! Kate made these as a comfort bake and I think they would lift anyone’s spirits.

Mini Frittatas by Searching For Spice are a healthy snack filled with mushrooms, asparagus and goats cheese.

Mini Victoria Sandwiches by Cakeyboi my Treat Petite co-host sent over a past bake from his blog that is perfect for picnics, tiny cake sandwiches! I could easily inhale a few of these!

Blackberry Mini Bundts by Baking Queen 74 are made with fresh blackberries picked from a local farm.

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Cheese, Sundried Tomato & Pesto Scones

Cheese, Sundried Tomato & Pesto Scones
We had a bit of sunshine in Manchester last week. As we don’t get it very often I always feel a social pressure to get out there and spend time in the sun, sit in a beer garden, enjoy it while it lasts etc. Well folks, I don’t like being out in the sun. That’s right! I’m ginger and pale, and sunshine is not my friend. Don’t get me wrong, sunshine is beautiful! It makes the world look so pretty, and I’ll quite happily gaze at the beautiful sunlit world… (through sunglasses while sitting in the shade). I always feel like a minority when I dare to voice this opinion, and I probably am, but I enjoy sunny days in my own way and I’m happy with that. Sometimes you just have to go with how you feel and what makes you comfortable, no matter what everyone else is doing. Making these Cheese, Sundried Tomato & Pesto Scones and drinking cold cider in my flat with the windows open is how I chose to enjoy a sunny day recently. They are a combination of some of my favourite savoury flavours and to me they scream summer. They would be great at a picnic out in the sunshine…if you enjoy that kind of thing!

In a bowl I whisked together 100ml milk, 70g pesto and 1 egg.

In a second bowl I mixed together 250g self raising flour, 1 1/2 tsp baking powder and a pinch of salt.

I added 150g grated mature cheddar and 60g sundried tomatoes. I used kitchen towel to soak the oil from the tomatoes first then cut them up using scissors.

I poured the pesto mixture into the flour and made a dough. I patted it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it’s all used up.

I placed the rounds onto a lined baking tray and brushed them on top with beaten egg.

I baked them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they were golden brown.

The scones are extremely moreish and perfect warm with butter! They also pack up great for on the move, lunches and picnics. The pesto really comes through and is a perfect match for the cheese, and the sundried tomatoes add extra fruity flavour. I’d love to try these with chutney on and even more cheese!

I’m entering these into myself and Cakeyboi’s blogging challenge Treat Petite, this month’s theme is Picnic Treats.

And into Food Year Link Up hosted by Charlotte’s Lively Kitchen, for National Vegetarian Week.

And into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

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Cheese, Sundried Tomato & Pesto Scones

Ingredients

  • 100 ml Milk
  • 70 ml Pesto
  • 2 Eggs
  • 250 g Self raising flour
  • 1 1/2 tsp Baking Powder
  • A pinch of Salt
  • 150 g Mature cheddar grated
  • 60 g Sundried tomatoes

Instructions

  1. In a bowl whisk together the milk, pesto and 1 of the eggs
  2. In a second bowl mix together the self raising flour, baking powder and salt
  3. Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Add them along with the mature cheddar to the flour and mix
  4. Pour the pesto mixture into the flour and make a quick dough. Pat it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it's all used up
  5. Place the rounds onto a lined baking tray and brush them on top with beaten egg
  6. Bake them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they are golden brown
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Butternut Squash, Leek & Ricotta Lattice Pie

Butternut Squash, Leek & Ricotta Lattice Pie
Did you know that 75% of people eat pie once a month? You can’t beat a good pie, and I’m certainly a fan. Pastry is made with such basic ingredients, but when cooked it becomes so crispy and delicious. This week is British Pie Week and the only way to celebrate is to make yourself some pie! I chose this vegetarian Butternut Squash, Leek & Ricotta Lattice Pie option from the Jus Rol website, and they kindly supplied me with the pastry. It was a tough decision as their website is filled some seriously drool worthy pies, tarts, and other pastry goodness! There is a lot of debate over what makes a pie – is a pastry lid acceptable, or does it have to have a bottom and sides too? I personally think it needs to be encased in pastry! Let me know your thoughts!

I started by chopping up 2 small butternut squash into chunks and putting in a roasting tray with a good drizzle of oil. I cooked them on 180C/350F/Gas Mark 4 for 15 minutes.

I then added 3 chopped leeks, a little more oil, and cooked for 20 minutes. Once done, I put them in a bowl and left them to cool down completely.

I used a 500g block of Jus Rol shortcrust pastry for this pie. I also picked up a couple of the ready rolled puff pastry sheets as I like to make quick and simple tarts with them – they make a very tasty weeknight dinner.

I rolled out 350g of the pastry on some cling film.

I placed the pastry in a pie tin, and trimmed the edges, leaving a little overhang. The recipe did not say to blind bake the pastry, so I didn’t, but I would personally recommend blinding baking it as I did have trouble with the dreaded ‘soggy bottom’! Blind bake it for 15 minutes with baking beans, then a further 10 minutes without at 180C/350F/Gas Mark 4.

To the cooled squash and leek I added 500g ricotta, 100g parmesan, 3 tsp dried sage and a pinch of nutmeg.

I filled the pastry base with the filling – I did have some leftover filling.

I rolled out the rest of the pastry and cut out strips. I made a lattice top by weaving them together.

I brushed all around the edge of the pastry with beaten egg, then put the lattice on top and trimmed the edges. I pressed the lattice down to the edge of the pie, then brushed more beaten egg all over the pastry top.

I baked it on 180C/350F/Gas Mark 4 for about 35 minutes until it was golden brown. The pie was the perfect beginning to British Pie Week. Myself and my boyfriend really enjoyed the crisp buttery pastry, and the hearty filling. I’ll definitely make this pie again!

I’m linking this up to Food Year Link Up hosted by Charlotte’s Lively Kitchen, for British Pie Week.

And to Tea Time Treats hosted by Hedgecombers, as this pie would be a great picnic treat!

And to Meat Free Mondays hosted by Tinned Tomatoes.

And to Cooking With Herbs, hosted by Lavendar & Lovage, as this dish contains one of my favourite herbs – sage!

And finally to Cook Once Eat Twice hosted by Searching For Spice, as we enjoyed this pie for a couple of days. It easily re-heats in the oven.


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Butternut Squash, Leek & Ricotta Lattice Pie

Ingredients

  • 2 Butternut squash small-medium sized
  • 3 Leeks
  • 2 tbsp Oil
  • 500 g Ricotta
  • 100 g Parmesan
  • 500 g Jus Rol shortcrust pastry
  • 3 tsp Dried sage
  • 1 Egg , beaten
  • A pinch of Nutmeg

Instructions

  1. Chop up the butternut squash into chunks and put in a roasting tray, toss them in 1 tbsp of the oil. Cook them on 180C/350F/Gas Mark 4 for 15 minutes
  2. Then add the chopped leeks, and the rest of the oil to the tray, and cook for 20 minutes. Once done, put them in a bowl and leave them to cool down completely
  3. Roll out 350g of the pastry on some cling film
  4. Line the tin with the pastry and trim the edges, leaving a little overhang. Line with baking paper and add baking beans, bake for 15 minutes on 180C/350F/Gas Mark 4, then remove the paper and baking beans, and bake for a further 10 minutes
  5. To the cooled squash and leek add the ricotta, parmesan, dried sage and nutmeg. Fill the pastry base with the filling
  6. Roll out the rest of the pastry and cut out strips. Make a lattice top by weaving them together. Brush all around the edge of the pie with beaten egg, then put the lattice on top and trimm the edges. Press the lattice down to the edge of the pie, then brush more beaten egg all over the pastry
  7. Bake the pie on 180C/350F/Gas Mark 4 for about 35 minutes until it is golden brown

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Leftovers Savoury Bread Bake

Leftovers Savoury Bread Bake
I am always looking for ways to use up leftovers as food waste is something I really can’t stand. Did you know that we throw away 7 million tonnes of food every year? Reducing food waste not only helps the environment, but it helps your bank account too! We’re so lucky to have access to food whenever we need it that most people forget it isn’t like that everywhere in the world. So, I think it’s really important to try not to waste any of it. Joseph Joseph and Love Food Hate Waste have joined forces against food waste this month and in order to help with their campaign I’ve created this Leftovers Savoury Bread Bake, which you can fill and flavour with a variety of leftovers. It will also easily feed a family of four.

I love Joseph Joseph’s Nest Storage Set for storing leftovers in. They are space saving in your cupboard when they are not filled with leftovers as they all stack into each other. They come in sizes perfect for taking your lunch into work, storing cupcakes and biscuits or of course any leftovers in the fridge! Plus they’re colour coded so you can quickly match up the tubs to their lids.

The leftovers I had in my fridge were half an onion, a red pepper and about 8 cherry tomatoes. You could also put other veg in this like mushrooms, leeks, courgettes or aubergine. And if you’re a meat eater, any leftover meat like chicken, chorizo or ham would work well. I pre-cooked my onion and pepper in some olive oil and garlic. I’d advise pre-cooking any veg you decide to use.

I sliced 5 slices of bread into diagonals, buttered each one, and arranged them neatly in my dish. I used my Berndes 27x18cm dish. The crust of the loaf is perfect for this recipe and often gets leftover.

 

I whisked up 4 eggs, 500ml semi skimmed milk and 50ml double cream. If you don’t want to add the cream, just replace it with more milk. I also added 1 tsp mixed herbs and 1 tsp salt. You can add your favourite spices or herbs to flavour this to your taste.

I spooned the cooked veg in between and around the slices of bread, I then added the cherry tomatoes which I sliced in half.

I poured the egg mixture into the dish and left it to soak into the bread for 5 minutes.

Finally I sprinkled over 75g mature cheddar, and popped it into the oven on 180C/160C Fan/350F/ Gas Mark for 40 minutes.

I left it for 10 minutes or so, as it sets better together, a bit like a lasagne. Then I dug in! This bake is great served with salad, fresh spinach or any green veg like broccoli.

It was so yummy! I loved the soft eggy bread and vegetables, but then the crispy cheesey topping was equally as satisfying. This is a fabulous way to use up lots of different types of leftovers and feed hungry family and friends!

I’m entering this bake into Simply Eggcellent, hosted by Belleau Kitchen. This month’s theme is anything goes!

And into the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary.

And this month’s Credit Crunch Munch hosted by Fuss Free Flavours and Fab Food 4 All.

 

And Extra Veg hosted by Utterly Scrummy and Fuss Free Flavours.

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Leftovers Savoury Bread Bake

Ingredients

  • 1/2 an Onion
  • 8 Cherry tomatos
  • 1 tbsp Olive oil
  • 2 cloves of Garlic
  • 1 Red pepper
  • 5 slices of Bread
  • Butter
  • 4 Eggs
  • 500 ml Semi skimmed milk
  • 50 ml Double cream
  • 1 tsp Mixed herbs
  • 1 tsp Salt
  • 75 g Mature cheddar

Instructions

  1. Dice up then fry the onion, garlic and pepper in the olive oil
  2. Slice the into diagonals, butter each piece, and arrange them neatly in a 27x18cm dish
  3. Whisk up the eggs, milk and double cream. Add the mixed herbs and salt
  4. Spoon the cooked veg in between and around the slices of bread, then slice the cherry tomatoes in half and add them too
  5. Pour the egg mixture into the dish and leave it to soak into the bread for 5 minutes
  6. Sprinkle over the mature cheddar, and pop it into the oven on 180C/160C Fan/350F/ Gas Mark for 40 minutes
 
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Brie, Leek & Onion Quiche

Brie, Leek & Onion Quiche
Ever since I saw Nancy Birtwhistle at the BBC Good Food Show I’ve wanted to try out her recipe for a Sage & Onion Tart. As luck would have it, Christmas left me with some onions that needed using up. It also left me with leeks and brie, so I decided to add those in too because yum! This is a great recipe because it’s easy to make, it’s low cost, a vegetarian friendly dish, and it makes a delicious lunch or dinner. I ate it cold with salad and sweet potato fries, but you could also serve it hot, either way you’re going to enjoy a tasty meal!

I recently got sent this quiche tin from Boswells & Co, who are a large department store in Oxford. The tin is the 20cm Masterclass Crusty Bake Quiche Tin, which has holes all over it to allow moisture to escape and ultimately aid you in avoiding the dreaded soggy bottom! It’s also non stick and comes with a 20 year guarantee, so they must be pretty confident about it’s long lasting ability.

I started by making the pastry. I didn’t follow Nancy’s recipe as I have my own pastry recipe that always works for me. I rubbed 85g butter into 175g plain flour, then added 1 egg.

I combined the mixture until it came together into a dough. I wrapped it in cling film and chilled it in the fridge while I got on with preparing the filling.

I made less filling than Nancy too as the Masterclass tin is 20cm and Nancy’s recipe was for a 22cm tin. I cooked a 525g mixture of leek and onion (use whatever you have, I had 2 onions and 1 leek) in a pan on a medium heat along with 2 tbsp of butter, 1/4 tsp allspice and a pinch of salt. Once the onions and leeks were soft I took them off the heat to cool slightly.

In a bowl I whisked up 3 eggs, 1 tbsp parmesan and 95ml single cream.

In a food processor I whizzed up the cooked onions and leeks along with 100ml single cream.

I added the onion mixture to the egg mixture, and then added 1 tbsp freshly chopped sage leaves.

 

I set the filling aside while I rolled out the pastry between two sheets of cling film. This stops your pastry from drying out, and saves on cleaning up all that flour from the work surface!

I lined the tin and trimmed the edges.

I baked the pastry case for 10 minutes on 200C/400F/Gas Mark 6 with baking beans. Nancy had a great tip about screwing the baking paper into a ball then flattening it out first, as it’s easier to line the tin with it once it’s been wrinkled.

I removed the baking paper and beans and baked the pastry case again for 7 minutes at the same temperature.

I filled the pastry case with the filling, then arranged slices of brie on top and sprinkled with some more fresh sage. I baked this on 180C350F/Gas Mark 4 for 35 minutes until golden brown.

The quiche came out of the tin extremely easily, and the pastry had a lovely golden colour.

The quiche was very tasty, with a milder onion flavour than I expected, but I was pleasantly surprised. The melted brie on top was my favourite bit, and the crisp pastry came a close second! This is a very economical recipe due to the cheap ingredients used, and this quiche would feed 4 people. If you’re not a brie fan you could top it with cheddar, or some parmesan.

I’m entering this into Tea Time Treats hosted by Lavender & Lovage and Hedgecombers, as this recipe would work great on a picnic and is a budget meal.

I’m also entering into Credit Crunch Munch, hosted by Fab Food 4 All and Fuss Free Flavours, as this is an economical recipe and I used up leftovers.

I am also entering into The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary for the same reason.

And into Cook Once Eat Twice hosted by Searching For Spice as the quiche kept great in the fridge and I ate it for two evening meals.

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Brie, Leek & Onion Quiche

Ingredients

  • 85 g Butter
  • 175 g Plain flour
  • 1 Egg
  • 525 g Leeks and/or onions
  • 2 tbsp Butter
  • 1/4 tsp Allspice
  • A pinch Salt
  • 3 Eggs
  • 1 tbsp Parmesan
  • 195 ml Single cream
  • 1 tbsp Fresh sage
  • 6 slices Brie

Instructions

  1. Rub the butter into the flour, then add 1 egg. Combine the mixture until it comes together into a dough. Wrap it in cling film and chill it in the fridge
  2. Cook the leeks and onion in a pan on a medium heat along with the butter, allspice and salt. Once the onions and leeks are soft, take them off the heat to cool slightly
  3. In a bowl whisk up 3 eggs, the parmesan and 95ml of the single cream
  4. In a food processor whizz up the cooked onions and leeks along with 100ml of the single cream
  5. Add the onion mixture to the egg mixture, and then add the sage leaves. Set the filling aside
  6. Roll out the pastry between two sheets of cling film. Line 20cm tin and trim the edges
  7. Blind bake the pastry case for 10 minutes on 200C/400F/Gas Mark 6Remove the baking paper and beans and bake the pastry case again for 7 minutes at the same temperature
  8. Fill the pastry case with the filling, arrange slices of the brie on top and sprinkle with some more fresh sage. Bake on 180C/350F/Gas Mark 4 for 35 minutes until golden brown
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Prosciutto, Manchego and Balsamic Onion Soda Bread: GBBO Week #3

Prosciutto, Manchego and Balsamic Onion Soda Bread: GBBO Week #3

I have to say, bread week on The Great British Bake Off was absolutely phenomenal! The contestants started by making a quick bread, also called soda bread. This is a bread that is made without yeast, therefore requires no kneading or proving. Instead the rising agents used are baking powder or bicarbonate of soda. Mary and Paul warned against using too much raising agent as this would affect the taste of the bread.

There were a mixture of sweet and savoury flavours from the bakers. Both Mat and Nadiya made a Mexican style bread, Ian picked wild garlic from some nearby woods for his bread, and Sandy used a family recipe containing bacon that she often makes on trips to Ireland. Ugne went for the sweetest flavour with a chocolate quick bread topped with salted caramel sauce, and Paul made a cranberry and orange quick bread – which he got a Paul Hollywood handshake for!

Cheese featured in both Tamal, Alvin and Dorret’s breads. Tamal used goats cheese, Dorret went for Stilton and Alvin chose Manchego. Paul called Alvin’s bread a ‘thing of beauty’. They loved Tamal’s bread too, but weren’t overly positive about Dorret’s. Overall, everyone did fairly well, with only a few disparaging comments.

This week’s technical challenge was to make 4 identical crusty baguettes. Of course Paul left out major parts of the recipe, for example how long to prove the dough, and to put water in the oven to create steam when baking. A few of the bakers figured this out and added water, but the rest did not. They all left the dough to prove for an hour, whenever I watch them waiting for things to prove I always wonder why they are not allowed to take a book with them!

The bakers weren’t sure where to put the dough during proving, or how to score the top of the bread before baking. I love how such a simple thing, like a baguette, can lead to so much over thinking and confusion! Paul was very brutal during judging and Mary really had to push him to say something nice. Paul, Mat and Nadiya were the bottom three, Tamal came third, Flora came second and Ian came first. Although Paul still wasn’t 100% happy even with the better baguettes!

The showstopper challenge was to make a 3D bread sculpture using up to three types of dough, and one of the type had to be a filled bread. A very tricky challenge! Paul Hollywood noted that as dough grows it can loose definition so this was a particularly difficult remit for the bakers. This however, did not affect most of the bakers as they produced some fabulous results! Paul stood out with his brilliant bread sculpture of a lion. I was blown away by how good it was! Paul Hollywood said it was exceptional and the best thing he had seen made in bread ever.

I also loved Ian’s flower pot sculpture, it was so clever. He brought another home made baking tin with him to make it, such a talented guy! Alvin also made an absolute ton of bread, and he made it all beautifully for his cornucopia sculpture. Paul Hollywood said his bread baking skills were perfect.

 

Tamal made a very impressive bicycle sculpture, which was even more amazing because it stood up. Paul Hollywood called it spectacular and loved his range of techniques. And Nadiya made a fabulous snake coming out of a woven basket. The level of creativity and skill was stunning.

Dorret and Sandy didn’t do too well. Dorret’s unmade bed sculpture was not baked through, and Paul Hollywood did not think it looked like 5 hours worth of work. Sandy’s bread sculpture looked messy and was told her pitta bread poppies tasted like cardboard.

Dorret left us this week, to be honest I have thought she was lagging behind everyone else since the first episode, but she had managed to stay under the radar. With this week’s amazing bakes, hers just could not compete. Ian was awarded star baker for a second week running, deservedly so! Paul also got a special mention for his lion sculpture as even Paul Hollywood said he would never have attempted something like that. Next episode: desserts!

I absolutely loved the sound of Alvin’s quick bread and I found the recipe for it on the BBC website, so I decided to give it a go myself. As it includes meat, I made two of them, one without any prosciutto for my vegetarian boyfriend. I’ll detail the ingredients for just one loaf below, so if you want to make two, double the ingredients. Or if you want to make a vegetarian version, just omit the prosciutto.

I started by cooking 1 finely sliced red onion in 1 tbsp olive oil. When it was soft I added 1 1/2 tbsp balsamic vinegar and 1 1/2 tbsp soft light brown sugar. I let them simmer for around 15 minutes. The recipe suggested more balsamic vinegar, but when I added half it looked more than enough.

I diced up 200g manchego cheese. I’ve never tried manchego before, it’s pretty expensive! But it is very tasty so for a one off recipe I felt it was ok. I also cut up 80g prosciutto.

In a bowl I sieved out 450g plain flour, 1 tsp bicarbonate of soda and 1 tsp table salt. I rubbed 30g cold diced butter into the flour until it resembled breadcrumbs.

I mixed the cheese, prosciutto and onion into the flour along with a squeeze of basil puree, I reserved a small amount of the fillings for topping the bread.

In a jug I mixed 300ml buttermilk with 25ml water.

I added the buttermilk to the flour and brought it together to make a dough. I worked it as little as needed. I shaped it on a lined baking tray, dusted with flour and scored it with a cross down the middle.

I topped it with the reserved cheese, onion and prosciutto.

I baked the loaf on 180C/350F/Gas Mark 4 for an hour. It took a bit longer than the recipe suggested. I covered it with foil after the first 40 minutes as it was browning enough. I waited until it sounded hollow when tapped on the bottom to take it out. The kitchen certainly smelled good! I brushed it with melted butter and left it to cool.

Well my bread certainly didn’t look as good as Alvin’s! But for a first attempt I was pleased, it was cooked all the way through and it tasted really delicious. My boyfriend loved his vegetarian version too and we both gobbled up a chunk of the bread with some soup.

I’m linking this bread up to Bready Steady Go, hosted by Jen’s Food and Utterly Scrummy Food for Families.

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Prosciutto, Manchego and Balsamic Onion Soda Bread

Ingredients

  • 1 Red onion finely sliced
  • 1 tbsp Olive oil
  • 1 1/2 tbsp Balsamic Vinegar
  • 1 1/2 tbsp Light brown sugar
  • 200 g Manchego cheese
  • 80 g Prosciutto
  • 450 g Plain flour
  • 1 tsp Bicarbonate of soda
  • 30 g Butter cold and diced
  • 1 tsp Salt
  • 300 ml Buttermilk
  • 25 ml Water
  • Basil puree

Instructions

  1. Cook the red onion in the olive oil. When it is soft add the balsamic vinegar and light brown sugar. Let it simmer for around 15 minutes
  2. Dice up the manchego cheese and cut up the prosciutto
  3. Sieve the plain flour into a bowl and add the bicarbonate of soda and salt. Rub the butter into the flour until it resembles breadcrumbs
  4. Mix the cheese, prosciutto and onion into the flour along with a squeeze of the basil puree, reserve a small amount of the fillings for topping the bread
  5. In a jug mix the buttermilk with the water
  6. Add the buttermilk to the flour and bring it together to make a dough. Work it as little as needed. Shape it onto a lined baking tray, dust it with flour and score it with a cross down the middle and top it with the reserved cheese, onion and prosciutto
  7. Bake the loaf on 180C/350F/Gas Mark 4 for an hour. Cover it with foil if it gets too dark. When it sounds hollow when tapped on the bottom it's done. Brush with melted butter and leave it to cool
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Baked Vegetable Omelette

Baked Vegetable Omelette
As an office worker I’m always on the lookout for healthy and nutritious lunch ideas. I like things that are easy to make, can be frozen and are transported easily. This baked vegetable omelette fits all those requirements perfectly! Plus it’s also delicious, low calorie, packed with protein and can be adapted to suit different tastes. Simply Health are a company that help businesses to support the health of their employees and they are currently focusing on promoting healthy lunches at work. It’s proven that eating a healthy lunch improves your performance at work, which is the perfect information you need when convincing your boss to get a fruit bowl in the office or to arrange cooking classes for staff! You can read more tips from Simply Health on their website.

I started by pre-cooking the vegetables in a pan with a little oil. The spray oil in a can is the best kind if you are watching your calories. I used a bunch of spring onions, 1 red pepper, half a white onion and a squeeze of garlic puree. I fried them until they were soft.

I used a rectangular dish to bake my omelette in and I brushed it with oil first to ensure the omelette didn’t stick. I find a rectangular dish better as square pieces of baked omelette are easier to portion.

I whisked together 3 eggs, 3 egg whites (for recipe to use up the egg yolks click here) and 185ml semi-skimmed milk. You can season with salt and pepper at this point to your liking.

 

I tipped the vegetables into the dish, then poured in the egg mixture. I sprinkled 65g parmesan cheese over the top.

I baked the omelette on 180C/350F/Gas Mark 4 for 35 minutes until the omelette was golden and didn’t have a wobble to it anymore.

I like to eat this omelette with salad and cous cous. When it’s fully cooled you can cut the baked omelette into squares and you will get 6 good sized portions from it. It can be frozen too and defrosted overnight – perfect to grab and go for lunchtime!

I’m entering this into Belleau Kitchen’s challenge Simply Eggcellent. This month’s theme is Anything Goes.

I am also entering this into Fuss Free Flavours and Utterly Scrummy‘s challenge Extra Veg. This month’s challenge is hosted by Jen’s Food. This vegetable filled omelette gives you an extra portion of veg when served with salad or cooked vegetables.

 

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Baked Vegetable Omelette

Servings 6

Ingredients

  • 1 Red pepper
  • Half an Onion
  • Garlic puree
  • Bunch of Spring onions
  • 1 tsp Olive oil
  • 3 Eggs
  • 3 Egg whites
  • 185 ml Semi skimmed milk
  • 65 g Parmesan , grated

Instructions

  1. Pre-cook the vegetables in a pan with a little oil. Fry them until they are soft
  2. Brush a 27x18cm rectangular dish with oil
  3. Whisk together the eggs, egg whites and semi-skimmed milk. You can season with salt and pepper at this point to your liking
  4. Tip the vegetables into the dish, then pour in the egg mixture. Sprinkle the parmesan cheese over the top
  5. Bake the omelette on 180C/350F/Gas Mark 4 for 35 minutes until it is golden and doesn't have a wobble to it anymore
  6. Slice into portions and eat hot or cold
 
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Pepperoni Pizza Muffins

Pepperoni Pizza Muffins
I don’t know about you, but I always have food in my fridge that needs using and I always try and use it as I hate throwing it out. This week at work we had a bake sale for the Cystic Fibrosis Trust and the night before I was deciding what to bake. I had pepperoni and a red pepper in the fridge that needed using up so I thought a savoury bake would be a perfect way of using them and would go down really well in a bake sale, as they are usually sugar overloads (not that that’s a bad thing!)

I started by mixing 300g plain flour, 135g wholemeal flour, 1 1/4 tsp baking powder, 1 tsp dried mixed herbs and 1/2 tsp salt in a bowl.

In a separate bowl I whisked together 215ml oil, 230ml milk and 4 eggs. (I then forgot to take a photo of it.) I added the wet ingredient to the dry ingredients and mixed in. I then added 1 diced red pepper, 75g pre-sliced pepperoni that I cut up and 100g grated extra mature cheddar and mixed until combined.

I put it into muffin cases in a baking tray, it filled 18 cases.

I pushed half a cherry tomato into the top of each one and sprinkled some grated cheese on top. I baked the muffins on 175C for 25 minutes until they were risen, golden and smelling good.

Not to toot my own horn too much, but damn these were tasty! And thankfully everyone else agreed. Even those who looked a little puzzled at the idea, soon changed their facial expressions to that of enlightment and joy when they took a bite. I even got a profession of love (not sure if it was towards me or the muffins…!) I’m pleased to say they all sold quickly at the bake sale. You can adapt them for a vegetarian diet by adding onion, sweetcorn or quorn instead of pepperoni.

     

I am entering this into Elizabeth’s Kitchen Diary’s challenge – No Waste Food Challenge. As I made these with ingredients in my fridge that needed using. And Credit Crunch Munch, ran by Fuss Free Flavours and Fab Food 4 All, this month hosted by Jo’s Kitchen for the same reason.

 
 
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Ingredients

  • 300 g Plain flour
  • 135 g Wholemeal flour
  • 1/4 tsp Baking powder
  • 1 tsp Mixed herbs
  • 1/2 tsp Salt
  • 215 ml Vegetable oil
  • 230 ml Milk
  • 4 Eggs
  • 1 Red pepper diced
  • 120 g Mature cheddar
  • 75 g Sliced pepperoni
  • 9 Cherry tomatoes

Instructions

  1. Mix the plain flour, wholemeal flour, baking powder, mixed herbs and salt in a bowl

  2. In a separate bowl whisk together the oil, milk and eggs
  3. Add the wet ingredient to the dry ingredients and mix in. Then add the red pepper, pepperoni and 100g of the mature cheddar and mixed until combined
  4. Put the batter into muffin cases in a baking tray
  5. Push half a cherry tomato into the top of each one and sprinkle the remaining grated cheese on top. Bake the muffins on 175C for 25 minutes until they are risen and golden

Recipe slightly adapted from Canada Living.

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