[in the kitchen] Roasted Sweet Potato, Pumpkin & Feta Quiche

As I have said previously, I do love to cook. I enjoy both making meals and baking. Recently I discovered just how easy quiche is - for some reason I had not ever made an 'authentic' quiche, only savoury impossible pie (which is also good of course, but that's another post!).


A few weeks ago I wanted to make a light meal that used up the contents of our crisper and also used a some feta that I'd bought and managed not to use for it's 'intended' purpose. I also had some cream that had been purchased for another use that hadn't eventuated. After a quick google to find the basics for a quiche filling, a check of the freezer to confirm there was some shortcrust pastry laying in waiting and confirmation of sufficient supply of eggs I had whipped up: Roasted Sweet Potato, Pumpkin & Feta Quiche for a scrumptious Sunday dinner. It came out of the oven looking pretty special... and the first bite was bliss... one of those smug cooking moments where you just can't believe how delicious this 'invention' of yours is! Backed up by approval from the belly of B2, it was a hit!


Since that maiden quiche adventure we have now enjoyed many quiche meals over the past few weeks... deciding it will remain a regular fixture for enjoying with a salad on these hot summer nights. The leftovers are also fabulous for lunches either cold or reheated, so this one's a winner in our book.


What's in it...

• 100g sweet potato, cubed
• 100g pumpkin, cubed
• 1 1/2 sheets shortcrust pastry
• 3 eggs
• 250mL (1 cup) milk
• 330mL cream
• 2/3 cup (50g) grated cheese
• 2 tablespoons chopped chives or shallots
• 1/4 teaspoon nutmeg
• 50g feta, cubed

Put it together...

1. Preheat oven 220C
2. Place cubed sweet potato & pumpkin on a tray & roast in the oven for approx 25 minutes.
3. Grease pie dish and line with shortcrust pastry & 'blind bake' for approx 15 minutes - while vegetables are roasting.
4. Spread the roasted vegetables & feta over the shortcrust base & sprinkle with grated cheese & chives/shallots.
5. Whisk the eggs, add the milk, cream nutmeg & salt & pepper to taste & whisk until mixed.
6. Pour the egg mixture over the filling in the shortcrust base.
7. Place in the oven & bake for 35-40 minutes or until golden and cooked through.
8. Remove from oven & allow to cool slightly
   On first removing from oven the filling will be high in the base, the egg mixture will 'settle' back down into the base after a few minutes.
9. Serve with a fresh salad... YUM :)

Visuals....

Steps 1 - 3

Steps 4 - 8

Tips:

• I try to roast extra vegetables to freeze/store for our next quiche or for tossing over a salad later, saves a bit of time for the next meal
  AND saves energy as you don't need to turn the oven on for as long next time ;)
• Use alternative fillings (eg. whatever you have lurking in the fridge) with the same egg mixture ratio to make any variation of quiche!
• I keep a supply of long life cream & milk tetra packs (available in the 'grocery milk' aisle of the supermarket) in our pantry to use for quiche when I don't happen to have the fresh dairy in the fridge.

[in the kitchen] Baked Moroccan Chicken & Rice

This dish is a firm favourite on the regular rotation for the BE Hive. It came to us by a chance sighting on taste.com.au, and over time I have tweaked it into something a little different and perfected it to our preferences.

It works well for us to provide left overs for lunches the following day. It also freezes well to store a meal for those days that there are no left overs from the previous night for Mr BE to take to work. It is also a great dish to prepare when having guests over, it's easy to prepare, doesn't necessarily look too flash on the plate but the flavours are always a hit.

[Original Recipe Credit: Taste.com.au Baked Moroccan Chicken & Rice]

What's in it...

• 1 cup basmatti rice
• 1 onion, diced
• 1/2 green capsicum, diced
• 2 med tomatoes, diced
• juice of 1 lemon
• 1 1/4 cups chicken stock
• 500g chicken thighs, 2cm slices
• 1/2 cup apricot jam
• 2 tablespoons moroccan seasoning
• 1 generous teaspoon minced garlic
• 1 tablespoon olive oil

The original recipe included peas in the vegetable layer - the BEs hate peas... so I omit those... I have done versions that included beans, carrots & snow peas in the vegetable layer, this is handy for meals where you just want to serve the whole thing from one dish and forgo the steaming of veggies on the side.


Put it together...

1. Preheat oven to 220C.
2. Spread basmatti rice evenly in the base of a baking dish.
3. Spread diced onion, capsicum & tomatoes over the rice.
4. Combine the lemon juice & chicken stock, pour over the rice/vegetable mixture.
5. Combine the apricot jam, moroccan seasoning, garlic & olive oil in a bowl to make a glaze.
6. Coat the chicken strips with the glaze and lay on top of the rice/vegetable mixture in the baking dish. Spread any remaining glaze mixture on top of the chicken.
7. Place in the oven, uncovered for 35-40 mins or until chicken is cooked & rice has absorbed the liquid. Serve with steamed vegetables.

Visuals...

Putting it all together

Out of the oven & onto my plate... Mmmm

[in the kitchen] Madras Curry

I love to cook.  I get a great deal of pleasure out of filling the bellies of the BEs (including my own - I love to eat) with tasty, wholesome goodness!  I also love to share meals with friends and family.  I love to share recipes and to try new ones.  In light of these things, many of my posts will revolve around my kitchen...

I discovered this recipe a few years ago, after previously having only prepared curry using prepackaged sauces or curry pastes, I was delighted to discover not only just how easy it was to prepare the paste from the raw' spices, but also how exceptionally tasty it is!  I recommend giving it a go, it really isn't that much work...

Ever since the first time we had this Madras Curry it has remained a favourite on our 'regular rotation'.  The original recipe was made using beef, but in recent discussions with B2 (whilst eating a beef version) it was revealed that he wasn't a huge fan of the beef... so I decided to have a got at lamb instead... I think this will be a regular substitution, it was delish :)

(original recipe credit: Taste.com.au Madras Beef Curry)

What's in it...

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chilli powder (optional)
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• Juice of 1 lemon
• 1 tablespoons olive oil (approx)
• 1kg diced lamb
• 2 tablespoons tomato paste
• 1 cup beef stock
• steamed basmati rice,  steamed vegetables & poppadoms to serve

Put it together...

1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger & lemon juice in a bowl to form a paste, set aside.
2. Heat oil in saucepan over high heat.  Add half the lamb.  Cook, stirring, for 2 to 3 minutes, or until browned.  Transfer to a bowl.  Repeat with remaining lamb.
3. Reduce heat to medium.  Add spice paste.  Cook for 1 minute, to release the aroma of the spices.  Return lamb to saucepan.  Cook, stirring, until meat is coated with paste.  Add tomato paste & stock.  Bring to the boil.  Reduce heat to low.  Cover.  Cook for 1 hour 15 minutes, or until meat is tender.
4. Remove lid.  Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.  Serve with rice, vegetables & poppadoms.

Visuals...

Step 1

Steps 2 & 3

Step 4