Tag: fitness

Posted on

Odlums Classic Quiche

CategoryMain Dishes

Cook Time30 mins

What you need:

Pastry

  • 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Butter or Margarine
  • About 4 tablespoons Cold Water

Filling

  • 2 Rashers, chopped
  • 1 small Onion, thinly sliced
  • 50g/2oz Cheddar Cheese, grated
  • 1 Tomato, sliced
  • 2 Eggs
  • 150ml/¼pt Milk
  • Freshly Ground Pepper

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 24cm/9″ flan dish.
  2. Sieve flour into a bowl. Coarsely rub in the butter/margarine. Add sufficient water to give a soft but not sticky dough.
  3. Lightly roll the pastry on a floured board, then roll it out and use to line the flan dish.
  4. Spread the rashers, onion and cheese on the base and arrange the tomato slices on top.
  5. Beat the eggs, milk and pepper together and pour over the filling in the flan dish.
  6. Bake for about 30 minutes until filling is golden brown and set.

Note

  • Delicious served with a simple green salad

Quiche

Posted on

Flahavan’s Mushroom & Spinach Quiche

Serves 4-6
Ingredients:
Crust
  • 1 cup Flahavan’s Progress Oatlets
  • 1/3 cup Flahavan’s Oat Bran
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 3 tbspn cold water
  • Cooking oil
Filling
  • 1 cup chopped leek
  • 1 ¼ cups sliced mushrooms
  • 1 cup evaporated fat-free milk
  • ¼ cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp dried dill
  • ¼ tsp dried thyme
  • ¼ tsp black pepper
  • 3 large egg whites
  • 2 large eggs
  • 1 pack frozen chopped spinach, thawed drained and squeezed dry
  • ¼ cup finely shredded Gruyère or Swiss cheese
Method:
  1. Preheat oven to 375°.
  2. To prepare crust, combine oats and oat bran, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Add water, stir until just moist.
  4. Press mixture gently into a ball on wax paper.
  5. Roll dough, still covered into a 10-inch circle.
  6. Remove one sheet of wax paperand fit dough into a9-inch pie plate coated with cooking oil.
  7. Remove top sheet of wax paper.
  8. Bake at 375° for 7 minutes.
  9. Cool on a wire rack.
  10. To prepare the filling, place a medium nonstick skillet coated with cooking oil over medium-high heat until hot.
  11. Add leek, sauté for 2 minutes.
  12. Add mushrooms, sauté for 5 minutes.
  13. Remove from heat, spoon into a bowl.
  14. Combine milk and next 8 ingredients (milk through spinach) in a blender and process until smooth.
  15. Add to mushroom mixture and stir well.
  16. Pour into prepared crust and sprinkle with Gruyère cheese.
  17. Bake at 375° for approximately 35 minutes.
  18. Let stand for 5 minutes.

http://www.flahavans.ie/recipes/mushroom-and-spinach-quiche-/228

Posted on

Debbie’s Red Quinoa Tabbouleh with Toasted Pinenuts and Pomegranates

quinoa-salad-recipe_0

Serves 8.
You will need:
  • 225g (8oz) red or black quinoa
  • 350ml (12fl oz) of cold water
  • Pinch of salt
  • 25g (1oz) fresh parsley, chopped
  • 25g (1oz) fresh mint, chopped
  • 110g (4oz) spring onions, white and green parts, chopped
  • 50g (1¾oz) dried cranberries
  • 2 medium carrots, peeled and grated
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • salt and freshly ground black pepper
  • 1 pomegranate, cut in half, seeds removed
  • 75g (3oz) toasted pine nuts (toasted in a dry frying pan over a high heat)
  • For the olive oil dressing, you will need:
  • 50ml (1¾fl oz) extra-virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon honey

Rinse the red or black quinoa, whichever you are using, in a sieve under cold water for two to three minutes to remove the bitter coating. Put the quinoa in a saucepan with the cold water and the salt and add a tight-fitting lid. Bring to the boil, then reduce the heat to very low and cook, covered, for 12 minutes until the quinoa is tender. Turn off the heat, but leave the lid on for 10 more minutes.

To make the dressing, mix the extra-virgin olive oil, the lemon juice and the honey. Add the dressing to the warm quinoa and allow it to cool. Then add in the chopped parsley, the chopped mint, the chopped spring onions, the dried cranberries, the grated carrots, the ground cinnamon and the ground allspice to the cooled quinoa. Mix well and season with the salt and freshly ground black pepper. Tip into a serving bowl and scatter the pomegranate seeds and the toasted pine nuts over the top.

http://www.rachelallen.com/post/debbies-red-quinoa-tabbouleh-toasted-pinenuts-and-pomegranate