Trave's brother Longcat, his girlfriend Gudrun and Trave's sister Felinity visited this weekend. We had a great time together. Obviously the main reason for the visit was to smuggle our kitten back to London. Despite this we thought our guests ought to be fed.
We decided to make a quiche, as this is fairly quick and easy and hassle-free when receiving guests. I used the same pastry recipe as for the hemp flour patry quiche, except I added 3 tablespoons of mixed seeds (sunflower, pumpkin, sesame, poppy, millet and crushed hemp seeds).
The filling was made of red & yellow peppers, courgettes, fresh rosemary, dice of mozzarella, and for the cream: 3 eggs, 150ml milk, 120g cheedar (grated), salt and pepper.
As you know I don't have much time for anything at the moment so I did not make a cake (how dare I? Visitors and no cake? This is outrageous, I say!). Instead, Trave bought a cake from the local delicatessen. It was a delicious mocha sponge cake baked by Judith. We will definitely go there again for cakes, they are really nice.
If you really want to know: they failed to kidnap the kitten, but for some reason, she has been sleeping all day today!
Showing posts with label Hemp flour. Show all posts
Showing posts with label Hemp flour. Show all posts
Monday, August 27, 2007
Tuesday, August 21, 2007
Hemp flour quiche
It was Trave's birthday on Saturday and his parents took us to Garden Organic Ryton, where they have a lovely restaurant with view on the flower garden and fabulous food! Shame the weather was bad: it would have been really nice spending the afternoon exploring their organic garden.
They have a shop where you can buy vegetables they grow and other organic stuff. I bought some rye flakes (current stock in the cupboard is close to nil), quinoa flakes (I have tried the grain but not the flakes yet) and also some hemp flour, which I used the following day to make a creamy potato and carrot quiche.
Pastry:
170g plain white flour
15g hemp flour
80g butter
pinch of salt
3 TBSP cold water
Filling:
500g potatoes, diced
5 carrots, sliced
60 ml double cream
3 eggs
150ml milk
150+ g mature cheddar cheese (I usually put at least 200g but I'm greedy!)
parsley (from the garden)
freshly cracked black pepper
1. To make the pastry, mix the flour and butter and salt until it ressembles breadcrumbs. Add the water and knead until soft and smooth. Roll and fill a greased quiche dish. Prick the case with a fork and cover with baking beans. Bake in a preheated oven (180 degrees) for 10 min. Remove the beans and return to the oven for 5 min.
2. Meanwhile, boil the potatoes and carrots until cooked but firm. Drain thoroughly then add the double cream and some pepper onto the vegetables and heat through. Add 1/3 of the cheese.
3. Once the cheese is melted, pour the creamy vegetable mixture into the pastry case.
4. Top with the remaining cheese and sprinkle with parsley.
5. Mix the eggs and milk and season with pepper. Pour over the cheese.
6. Place in the oven for about 20 minutes and eat hot with a green salad or vegetables.
They have a shop where you can buy vegetables they grow and other organic stuff. I bought some rye flakes (current stock in the cupboard is close to nil), quinoa flakes (I have tried the grain but not the flakes yet) and also some hemp flour, which I used the following day to make a creamy potato and carrot quiche.
Pastry:
170g plain white flour
15g hemp flour
80g butter
pinch of salt
3 TBSP cold water
Filling:
500g potatoes, diced
5 carrots, sliced
60 ml double cream
3 eggs
150ml milk
150+ g mature cheddar cheese (I usually put at least 200g but I'm greedy!)
parsley (from the garden)
freshly cracked black pepper
1. To make the pastry, mix the flour and butter and salt until it ressembles breadcrumbs. Add the water and knead until soft and smooth. Roll and fill a greased quiche dish. Prick the case with a fork and cover with baking beans. Bake in a preheated oven (180 degrees) for 10 min. Remove the beans and return to the oven for 5 min.
2. Meanwhile, boil the potatoes and carrots until cooked but firm. Drain thoroughly then add the double cream and some pepper onto the vegetables and heat through. Add 1/3 of the cheese.
3. Once the cheese is melted, pour the creamy vegetable mixture into the pastry case.
4. Top with the remaining cheese and sprinkle with parsley.
5. Mix the eggs and milk and season with pepper. Pour over the cheese.
6. Place in the oven for about 20 minutes and eat hot with a green salad or vegetables.
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