Two Bean Quiche

One of my favourite holiday destinations is Hastings on the south coast. In the historic old town there are so many little independent retailers, my favourites being 'Made in Hastings' and 'Penbuckles Ltd' - a traditional English Cheesemongers & Vintners. Penbuckles sell a lovely selection of home made vegetarian quiches, pasties, falafel savouries, biscuits and a range of locally produced ground flour.

After a visit to Hastings earlier this year I tried to recreate one of my favourite products from the shop, a mini quiche packed with a variety of pulses with a strongly flavoured cheesy topping. One member of my family doesn't eat eggs so I have created my own egg-free take on the recipe. The quiche works well as a hot dish to be served with seasonal vegetables but also tastes great and has a firm texture if served cold with salad.

I have detailed a couple of variations to the recipe below which would convert the quiche into a vegan dish.

Ingredients:

Makes x2  5” quiches

For the pastry:

120g plain flour

60g margarine (I find ‘Pure’ vegan margarine makes great pastry)

Pinch of salt

For the filling:

1 small red onion

Knob of butter or vegan margarine

50g well flavoured cheddar cheese

180g cooked borlotti beans

180g cooked chick peas

1tbsp fresh coarsely chopped flat leaf parsley

1tsp yeast extract dissolved in 1tbsp boiling water

Salt and pepper to taste

Method:

-     First make the filling. If using fresh pulses, soak overnight and then boil in a large pan of water until soft. If using canned pulses, rinse in a sieve and drain before using.

-     Fry onions in a knob of butter until soft and beginning to brown. It is important to use butter or margarine as this helps to bind the filling.

-     Remove pan from heat and add cooked pulses, parsley, yeast extract and salt/pepper to taste.

-     Using a fork or potato masher, roughly mash around 2/3 of the mixture and then incorporate the remaining whole pulses.

-     Whilst the filling is cooling slightly, make your pastry cases. Sift flour and salt into mixing bowl.

-     Rub in the margarine until mixture resembles fine bread crumbs

-     Add just enough cold water to form a dough, approximately 1-2tbsp. If your dough is too wet the pastry will be hard.

-     Rest the dough for around 10 minutes in a cool place.

-     Divide the pastry in 2 and roll out each piece into a rough circle to fill the flan case. Trim edges and prick base with a fork.

-     Spoon filling into cases.

-     Top filling with a layer of coarsely grated cheddar. For vegans use a suitable alternative, we like Parmazano

-     Bake in middle of oven at Gas mark 6/400oF/200oC for approximately 25-30 minutes until pastry is golden brown.

Tip of the Week: Vegetable Seed Saving

At this time of year remember to leave a few parsnips, carrots, onions and leeks in the ground over winter. The plants will flower next summer and provide a plentiful supply of seed.

Tried and tested: Water Mint Tea

As a self confessed mint lover I couldn't resist the opportunity to forage some water mint recently whilst visiting a historic water mill. Thankfully I didn't even get my feet wet in the process as I volunteered my Dad for the job!

Water mint is the UK's commonest waterside mint and is widespread by the edges of streams, in woods and damp meadows, flowering between July-September. It is a vigorous perennial that grows in the water itself and the plant rises above the surface of the water. It can be grown very successfully in garden ponds but it would be best to grow it contained within a pot as it will spread like other mints! Water mint is a great 'butterfly friendly' plant, with peacocks and small tortoiseshell butterflies particularly being attracted to its flowers.

If you want to forage for water mint it is important to remember one key rule - check the water quality first! This means making a simple visual check that the water is moving fairly rapidly and the plant life appears healthy. Never forage water mint in stagnant water or next to a road. It would also be best to avoid any streams directly next to grazing pasture.

The picture below shows the fast moving current where we picked the mint:

It is best to pick mint when it is just starting to flower. Pick the healthy green growth and discard any damaged or mottled leaves. The picture below shows healthy water mint surrounded by wild growing watercress.

Water mint can be used in the same ways as any other mint. It has a peppermint flavour and makes a pleasant mild tea. The leaves should be steeped in hot (but not boiling) water for around 5 minutes. The picture below shows the final brew. I certainly wouldn't recommend water mint above the best cultivated mints but it is fun to try something different and completely natural. Personally, my favourite mint for tea is the wonderfully crisp and delicious flavour of Chocolate Peppermint, which I drink regularly throughout the summer months.  



Master Composting for Recycle for Bucks

This was filmed at the Bucks County Show on 1st September 2011. Slightly embarrassing but good fun all the same!

Rosemary’s Layered Tuscan Polenta

This is an entry which I recently submitted into a competition run by 'To Tuscany Villas' and was so pleased to receive one of the runner up prizes of a bottle of authentic Tuscan olive oil and a beautiful recipe book. I will be trying out some of the recipes in the coming weeks and will be sure to review them on this blog. The picture below shows the bottle of olive oil I received:

"I want to win a week in a Tuscany villa!" so I have entered one of our favourite family recipes. The dish looks impressive but in reality is simple to prepare and has a great robust flavour. Both the mushroom and tomato/pepper based layers have an intense taste which compliments perfectly the creamy polenta and the crisp ciabatta slices. As a variation of the dish we sometimes add chopped olives or use more exotic mushrooms. A little parmesan can also be added to the polenta or try adding a different combination of herbs.

Serves 2

Ingredients:

For the polenta discs:

375ml water

375ml milk

140g polenta

25g walnuts finely chopped

1 tbs fresh rosemary coarsely chopped

½ tsp salt

For the mushroom layer:

150g flat mushrooms thinly sliced

1 clove garlic finely chopped

2 shallots, sliced

Salt

Freshly ground black pepper

1tbs olive oil

For the pepper layer:

1 small red pepper thinly sliced

1 red onion thinly sliced

2 large plum tomatoes roughly chopped

1 generous tbs fresh chopped oregano

Salt

Freshly ground black pepper

1tbs olive oil

1tsp sun dried tomato paste

Other ingredients:

6-8 cherry tomatoes

Fresh baby basil leaves for garnish

25g Parmesan finely shaved

Small ciabatta loaf

Method

In a large saucepan bring water and milk to the boil, stir in the salt.

While stirring with a wooden spoon, trickle the polenta into the boiling liquid in a steady stream and continue stirring until the mixture has thickened.

Lower the heat and simmer for about 20 minutes, stirring frequently.

While polenta is simmering, lightly sauté rosemary and walnuts in 2 teaspoons of olive oil.

When polenta has simmered for 20 minutes, stir in the rosemary and walnuts and pour the mixture into a lightly greased shallow roasting pan. Cool and then chill for approximately 1 hour until set.

While polenta is cooling, prepare fillings:

Heat olive oil in a small pan and add garlic and shallots. Cook gently over a low heat for 15 minutes until shallots are soft and nicely browned.

Add the sliced mushrooms and continue to cook over a low heat for another 10 minutes. Add salt and freshly ground black pepper to taste.

Whilst the mushroom mix is cooking heat olive oil in a separate small saucepan and add the sliced red onion. Cook over a gentle heat until beginning to soften. Next add the peppers, sun dried tomato paste, plum tomatoes, oregano, salt and black pepper to taste. Simmer the mix gently for approximately 15 minutes until mixture is reduced and intensely flavoured.

Whilst both fillings are simmering drizzle cherry tomatoes with good quality olive oil and place under a low grill until soft but not brown.

Using a 2½- 3 inch cutter press out 6 polenta circles. Lightly toast the polenta circles on both sides under grill until golden brown.

Place a polenta circle on each serving plate. Add a layer of the tomato and pepper mix to each circle. Then add another polenta layer and top with the mushroom mix. Finally add the third polenta circle and top with the grilled cherry tomatoes. Garnish the cherry tomatoes with shaved parmesan and basil leaves. Drizzle a little olive oil across the polenta dish and around the plate.

Serve this dish with freshly cut ciabatta slices. First rub the slices with a garlic clove, lightly toast and drizzle with a little olive oil.

Quickest Ever Chocolate Chunk Biscuits!

This quick and easy recipe is great when you realise there are no biscuits in the cupboard! The method takes less than 10 minutes and the biscuits are deliciously crisp. The recipe is also good if adapted to include sultanas and a little mixed spice in place of the chocolate pieces.

Makes 12

Ingredients:

75g butter or good quality margarine (Flora Buttery works well)  

50g golden castor sugar

125g self raising flour

60g milk chocolate, roughly chopped

Method:

1.      Cream the butter and sugar together until fluffy.

2.      Fold in the flour and the chocolate pieces

3.      Roll dough into 12 small balls
4.      Place well apart on greased baking sheet, flattening slightly

5.      Cook in the oven (180 oC/350 oF/Gas Mark 4) for approximately 15 minutes or until lightly browned

6.      Cool on wire rack

Tip of the Week: Fresh Yeast

To make great home made bread I find that there is no comparison between fresh yeast and the dried yeast granules. Fresh yeast produces a lighter dough which rises quickly and slices well.

I get my supply of fresh yeast from my local Tesco. It is completely free - just ask at the bakery. If you don't have a large Tesco it is also possible to buy fresh yeast in health stores.

You will probably be given a large lump (3-4 ounces) of fresh yeast. You can freeze any yeast you do not immediately require. My advice would be to cut the yeast into ready portions, each one enough for a regular loaf. When using allow the portion of yeast to defrost at room temperature and proceed in the usual way. The dough may take a little longer to rise but it still produces a good quality loaf.

Foraging Diary: Wild Marjoram & Sage Flat Bread

Marjoram is one of our most pleasantly fragrant wild herbs. It is easy to spot, growing up to 3ft tall with striking pinkisk-purple flowers. It can be used fresh but does become a little sweeter if dried.


Wild marjoram is common on grasslands, hedge banks, road verges and scrubland but remember to forage it responsibly. The plant strongly relies on its seeds for reproduction so never take all of the plant, just pick fresh looking sprigs from some of the plants.


Look out for plants like the ones below:

Ingredients:

25g fresh yeast

1tsp sugar

250-300ml warm water

2tbsp olive oil

500g strong white flour

1/4 tsp salt

15 fresh sage leaves

5 sprigs of marjoram

For topping:

1tbsp olive oil

Coarse sea salt to taste

Method:

-     Put yeast into a small bowl. Add the sugar and cream together. Stir in half of the warmed water until thoroughly mixed. Set aside for approximately 15 minutes somewhere warm.

-     Put the flour into a large bowl, sprinkle on ¼ tsp salt.

-     Make a hollow in the centre and pour in the yeast mixture, the olive oil, the coarsely chopped herbs and the remaining water.

-     Stir quickly until the liquid is incorporated into the flour.

-     Form the mixture into a ball. If the dough appears too dry, add a little extra warm water as required. The dough should be soft and pliable but not sticky.

-     Sprinkle flour onto the work surface and knead the dough for 8-10 minutes. The dough should be smooth and elastic and spring back if you flatten it with your palm.

-     Place dough in a lightly oiled bowl and cover the bowl with oiled cling film. Leave to rise in a warm place for approximately 1 hour or until dough has doubled in size.

-     Uncover the bowl and push your fist into the risen dough to knock out the air.

-     Remove the dough from the bowl and knead gently for 10-20 seconds.

-     Oil a baking sheet and press the dough out into a rectangle approximately 30cm x 20cm.

-     Using your little finger press small dimples across the surface of the dough

-     Brush 1tsbp of olive oil across the surface of the bread and sprinkle sea salt to taste.

-     Bake for 30 minutes, or until golden brown, at gas mark 7/450oF/220oC.

The finished product!

Cheesy Rosemary Potatoes

What can be more exciting than lifting potatoes?! It's hard work but so rewarding to finally see what a whole year of growing has amounted to. This year I have grown several different varieties but my favourite variety is always Valor - they have good blight resistance and produce a high yield of white skinned potatoes which can be used for boiling, mashing, baking, roasting and frying. Of all the varieties I grow they are most reliable and versatile.


The recipe below is one I use when I have a surplus of potatoes. It is richly flavoured and wonderfully filling on a cold autumn evening.


Ingredients:
Serves 4

5-6 large potatoes

100g mature cheddar cheese

1 large onion

150ml milk

2tbsp single cream

3 large sprigs of fresh rosemary

Salt/Pepper to taste

Method:

-        Grease a large oven dish or slow cooker with butter or butter-like margarine.

-        Peel potatoes and cut into large chunks.

-        Place potatoes in dish. Drizzle with milk and single cream.

-        Cover evenly with sliced onions and roughly chopped rosemary.

-        Sprinkle the dish with the grated cheddar, salt and ground pepper to taste. Add small knobs of butter.

-        Now cook the dish

o   If using oven dish, cover loosely with a sheet of tin foil. Cook for 30 minutes at Gas mark 6 then reduce to Gas Mark 3 and leave to cook slowly until potatoes are soft and brown.

o   If using a slow cooker, first cook for 30 minutes on a high setting and then reduce to a lower heat and leave until potatoes are soft and brown.

Cooking Tip – For this dish to be really tasty, it needs to be cooked long and slow.

The finished dish:



Tip of the Week: Egg Replacement

For those vegetarians who also don't eat eggs, the best way to replace eggs in home made cake recipes is to use soya flour (available in most health shops). Use a teaspoon of soya flour per egg and add 2 tablespoons of milk per egg. It also helps to add a little extra baking powder to make the cakes lighter.

This works for recipes with 1-2 eggs and is ideal for fairy cakes but I don't think it would work for something like a gateau using 6 eggs!

I will soon be posting my favourite eggless cake recipes including a lovely carrot cake :)

Foraging in Norfolk - A photographic diary

We have just enjoyed the last bank holiday of summer 2011 and we certainly made the most of our long weekend holidaying at Diglea Caravan Park. We spent a lovely morning at Norfolk Lavender and also relaxed amongst the birds at the Snettisham Nature Reserve. The most exciting birds we spotted were a pair of barn owls hunting on the grassland and we also saw a pair of Little Egrets near the saltings. The pace of life somehow seems slower in Norfolk and at this time of year there is plenty to forage.

The pictures below show the highlights of our long weekend. Also ... scroll down for a great recipe for Wild Apple Jelly ...

Outside our retro caravan - the weather was bright but breezy!

We found these amazingly sweet 'eaters' on wasteland near the sea

A small lizard sited on brambles at the nature reserve

Trying samphire foraged from the coast - not too sure about this one!

There must be something about the Norfolk air which grows pears so big! We managed to find a few wild pears ready for picking.

Wild Apple Jelly

During our stay in Norfolk we came across an intriguing tree covered with small red, pear shaped apples. These were edible although a little sharp for eating raw, but certainly more tasty than crab apples. We brought a large bag home and couldn't wait to make some jelly. The juice stewed from the apples was a hot pink and the sweet jelly is great on toast.

What to look out for:

Small red fruits covered the tree

Nature's bounty

The small wild apple next to a larger foraged 'eater'

Ingredients:

Apples - for this batch we collected 3 pounds of fruit which makes 7 jars

Sugar - 3lbs

Method:

1. Wash fruit, removing stalks and cut the apples into small chunks

2. Place apples into preserving pan or large saucepan. Add just enough water to cover the fruit. I used 2 1/2 pints of water.

3. Stew the apples over a low heat until soft and pulpy.

4. Pour mixture into a jelly bag, suspended above a large bowl. Allow to drain for several hours or overnight. For a clear jelly do not squeeze the bag. To maximise our yield we decided to squeeze the bag anyway!

5. Measure the juice and pour into preserving pan or large saucepan.
6. Add sugar to the pan - for each pint of juice add a pound of sugar

7. Heat gently, stirring constantly, until sugar is fully disolved (if this step is not completed the jam will contain sugar crystals).

8. Once the sugar has disolved, turn up the heat to bring the mixture to a rapid rolling boil.

9. Regularly test for the setting point. Pour a teaspoon onto a cold plate and place in the fridge for 1-2 minutes. Push your finger onto the mixture, if the surface clearly wrinkles the jelly is ready to bottle.

10. Use a funnel to pour the mixture into warmed clean jars. If you are making several jars which you wish to store, it is important to use waxed circles and transparent covers to seal the jars.

The finished product!