Monthly Archives: June 2016

Taste-Bud Dazzling Quick Thai Curry Feast

 

Fiery hot but oh-so flavoursome, these curries and the accompanying noodles dazzle the taste buds with the different flavours that rocket about but the heat of the chillies is perfectly counter-balanced by the cooling, soothing coconut milk and coriander so that you can enjoy this lovely supper without feeling like your mouth is on fire. A definite favourite which uses lots of store-cupboard ingredients, is really quick and can mostly be prepared in advance – what’s not to like?!

What you need…

Red Chicken Curry

Splash of rapeseed oil

2 garlic cloves, chopped

1 x 90g jar red Thai curry paste (I prefer Bart Infusions)

1 x 400ml can coconut milk

4 chicken breasts, skinned and cut into bite-sized pieces

125ml chicken stock

2 tablespoons fish sauce

4 dried kaffir lime leaves

A large handful of coriander, chopped and red chilli, deseeded and sliced, to garnish

Green Beef Curry

1 aubergine, peeled and cubed

2 onions, peeled and sliced

Splash of rapeseed oil

1 x 90g jar green Thai curry paste (as above, I prefer Bart Infusions)

500g lean beef (fillet if you’re feeling flush) cut into thin strips

1 x 400g can coconut milk

2 tablespoons fish sauce

1 tablespoon brown sugar

2 dried red chillies, finely sliced

2.5cm ginger root, grated

4 dried kaffir lime leaves

A large handful of basil leaves, torn up, to garnish

Sesame Hot Noodles

2 tablespoons rapeseed oil

1 tablespoon sesame seed oil

2 garlic cloves, chopped

1 tablespoon smooth peanut butter

1 dried red chilli, finely sliced

2 tablespoons sesame seeds

3 tablespoons light soy sauce

Juice of 1 large lime

Sea salt and black pepper, to taste

1 large handful coriander, chopped

400g medium egg noodles

What to do…

Curry 1: Red Chicken

Heat the oil to moderate in a large pan or wok. Add the garlic and cook for 1 minute. Tip in the curry paste and cook for 10-15 seconds, then gradually add the coconut milk, stirring the whole time. Add the chicken pieces and cook over a gentle heat for 5 minutes.

Stir in the stock, fish sauce and kaffir lime leaves. Cook for a further 2 minutes. Check the chicken is cooked all the way through. Turn off the heat, pop on a lid and set aside until you’re nearly ready to eat. Reheat and garnish with the coriander and chilli – fabulous.

Curry 2: Green Beef

Blanch the aubergine cubes and onion slices in boiling water for 2 minutes to soften. Drain.

Heat the oil to moderate in a large pan or wok, add the curry paste and cook for 1 minute, stirring continuously.

Whop up the heat to high, tip in the beef and stir-fry for 1 minute. Add the coconut milk, fish sauce and sugar and bring to the boil, stirring the whole time.

Add the aubergine, onion, chillies, ginger and lime leaves and cook for a further 2 minutes. Turn off the heat, pop on a lid and set aside until you’re nearly ready to eat. Reheat and garnish with basil – yummy!

Noodle Time

In a large screw-top jar, chuck in the oils, garlic and peanut butter. Pop the lid on and shake like mad to fully mix together. Add everything else except the noodles and coriander. Pop the lid back on and shake like mad again. Set aside until you’re about ready to serve.

Cook the noodles according to the packet (mine take 4 minutes in boiling, salted water). Drain and tip them into a warmed serving dish. Shake the ‘dressing’ one more time and pour over the noodles. Toss together like you would a salad to make sure that all the noodles are amply covered with the lovely dressing. Garnish with coriander and serve with your piping hot curries. Such a joy!

Tip…

Once the curries are cooked, you can keep them in the fridge for up to 24 hours before reheating them to serve. Doing so encourages the flavours to develop and also means less work in the kitchen whilst your friends are around if this is a supper you are sharing. Always a good shout: cook ahead, eat relaxed!

Inspired by…

Carol Bowen (from a very old book)

How easy…

Dead easy, you can cook ahead and this supper is absolutely fabulous!

Espresso and Cardamom Cake with Pistachios

 

What can I tell you? The combination of coffee and cardamom is a blessed one -utterly sublime. The sponge for this cake also manages to combine being unbelievably light with gorgeously luscious; and then there’s the topping, which is nothing short of luxurious. There’s a warm, very, very gentle spice to this cake which adds a touch of something richly exotic but ultimately…..it’s a great cake and dead easy to make!

What you need…

1 large baking sheet

1 x 20cm round baking tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper

50g shelled unsalted pistachios

Seeds from 10 green cardamom pods, ground to a fine powder (see tip)

115g self-raising flour

1 teaspoon baking powder

115g butter, room temperature

2 large eggs

115g golden caster sugar

1 espresso coffee, cooled

for the syrup

1 espresso coffee, freshly made and still hot

Seeds from 10 green cardamom pods, ground to a fine powder

1 tablespoon Demerara sugar

for the topping

250g mascarpone

1 espresso coffee, cooled

1 tablespoon golden caster sugar

1 tablespoon milk

50g shelled pistachios

What to do…

Preheat your oven to 170°c / 325°f / gas 3.

Lay out all the pistachios onto your baking sheet and pop into the oven for 8 minutes to roast. Remove and divide into 2 halves of 50g each. Chop 50g finely. Leave the other half of nuts whole to decorate the top of the cake.

Into your food processor tip the flour and baking powder. Whizz to mix together. Add the butter, eggs, caster sugar, espresso and seeds from 10 cardamom pods. Whizz until smooth and creamy.

Fold in the 50g chopped nuts and when evenly incorporated, tip the mixture into your baking tin. Pop into the oven and bake for 25 minutes. To test if the sponge is cooked, press the centre lightly with your little finger – it should spring back.

Whilst the cake is cooking, make the syrup by putting all the ingredients into a jug and use a balloon whisk to beat until the sugar is dissolved. Set aside to cool.

To make the topping, put all the ingredients except the nuts, into a bowl and use a handheld electric whisk to beat together until a fluffy consistency that will be easy to spread. Cover with cling film and keep in the fridge until needed.

Once the cake is out of the oven, prick all over with a skewer and then sprinkle the syrup evenly over the top. Leave in the tin to cool completely.

When you’re ready to serve, transfer the cake from the baking tin onto a pretty serving plate. Pile on the topping spread evenly. Take a palette knife around the edge if you want a neat finish. Sprinkle the pistachios over the top. Voila! It’s done. Serve with a freshly made espresso and perhaps a little coffee liqueur on the side. Absolutely delightful and delectably different from your usual sponge cake!

Tip…

To extract the seeds from cardamom pods, bash them a bit using a pestle in a mortar (or in a small zip-lock bag and a rolling pin). Open up the pods and push out the seeds with a teaspoon.

Inspired by…

Delia Smith

How easy…

Really easy – just the way I like ‘em!

 

 

 

Prawn, Chilli and Lemon Spaghetti

We do eat rather a lot of pasta and it was lovely to try this new recipe. It’s a hearty affair but not heavy: zesty lemon juice and plump prawns combine beautifully and are splendidly complemented by lots of lovely garlic and the gentle kick of chilli. A great family supper dish – we will be adding this to our ‘regulars’ list. Just yummy!

Serves 4

What you need…

Pasta of your choice: I prefer gluten-free, just because it’s lighter on the old tummy and doesn’t cause bloating

300g raw king prawns, shelled

80ml virgin olive oil

1 dried chilli, finely sliced

4 garlic cloves, chopped

Zest of 2 lemons, grated

Juice of 1 lemon

Large handful of parsley, chopped

(The image also shows scallops – there were a few left in the freezer so I just chucked them in – worked really well, but not necessary)

What to do…

Bring to the boil a large saucepan of salted water and then add your pasta and cook according to the packet instructions. Mine takes about 12 minutes, which was about perfect to cook the delicious sauce.

In a deep frying pan, heat a glug out of the 80ml olive oil and chuck in the prawns, stirring for a couple for a minutes or so or until they are just starting to turn pink.

Tip in the rest of the oil, chilli, garlic, lemon zest and juice, stirring to ensure that the prawns are all drenched in the lemony oil.

Drain the pasta and then add to the prawn and lemon sauce. Toss so that the sauce evenly coats all the pasta. Serve in pasta bowls and sprinkle lavishly with parsley, a good grind of black pepper and accompany with a lovely glass of wine – red for me!

Inspired by…

Delicious magazine

How easy…

Really easy and quick

Smoked Salmon, Prawn and Cucumber Mousse

I was told about this recipe over supper one night (thanks Julie) and immediately looked it up. It is, without a shred of doubt, ridiculously 1970s in appearance but I tell you what, as a centrepiece at a party or as a shared starter with some warmed, fresh bread on the side, it’s absolutely sensational. It also has the added benefits of being ridiculously easy and very quick. Another accolades is that it quite clearly proves that not everything about the 1970s was cringe-worthy!!!! Give this one a go – they’ll laugh, it’ll be a talking point and then they’ll absolutely love it!

Serves 6 – 8

What you need…

1 x 22cm diametre, 4.5cm-deep savarin mould/baking dish, very lightly oiled with rapeseed oil

1 large cucumber, peeled and thinly sliced

400g unsliced smoked salmon, roughly chopped

Juice of 1 lemon, plus extra according to personal taste

200g full-fat cream cheese

450g double cream

Sea salt and black pepper

400g cooked jumbo king prawns, shelled

50g watercress or rocket

6 cooked tiger prawns or large crevettes to garnish (optional)

What to do…

Layer half of the cucumber into the mould, overlapping the slices as you go, until they cover the bottom of the mould. Set aside.

Into your food processor, tip the smoked salmon and the juice of 1 lemon. Whizz until smooth. Add the cream cheese and whizz again to thoroughly incorporate. Whilst the processor is running, slowly add the cream until the mixture is thickened and smooth. Season with salt and pepper. Whizz. Taste. Add more seasoning and lemon juice to taste. Whizz again.

Carefully spoon half the mixture over the cucumber slices. Then arrange half the prawns, slightly overlapping as you go in a circle all the way around the middle of the mould. Cover with the remaining mousse and then arrange the left over cucumber over the top, in the same way as you did the first layer.

Cover with cling film and pop in the fridge for at least 30 minutes or until you are ready to serve.

To serve, run a small palette knife around the edge of the mould just to loosen it a little and then invert the mould onto a serving plate. You may need to gently tap the sides and top (I use a steak mallet!)

Once it’s delightfully plopped onto the plate, pile the watercress into the centre and top with the remaining prawns. Decorate with tiger prawns/crevettes if you are using and serve with wedges of lemon, warm fresh bread and chilled white wine. Simply lovely!

Salmon, Prawn & cuc mousse close up w

Inspired by…

James Martin

How easy…

Really easy and quite the centrepiece of the table

 

 

 

 

Light and Lovely Lemon Mousse

What can I tell you – light, fresh, yummy, yummy, yummy, zesty, sweet, heavenly springs to mind. This is just a lovely, lovely lemon mousse that takes a bit of effort but is soooooo worth it. Try it and I guarantee you’ll add it to your favourites list!

Serves 4

What you need…

1 x 1 pint mould, filled with cold water

1½ dessertspoons gelatine powder

45ml cold water

1½ eggs (I know! See tip!)

1 egg yolk

50g caster sugar

65ml lemon juice

Grated zest of 1½ lemons

125ml double cream, lightly whisked to soft peaks

What to do…

Take a large bowl (bigger than the one that you are going to whisk the eggs and sugar in), tip in a load of ice, top up with water and set aside.

Put a large saucepan over the heat with a steamer and bring to a simmer.

Tip the gelatine into the water to soften. Set aside.

Put the eggs and yolk with the sugar into a large heatproof bowl and pop into the steamer. Use a handheld electric whisk and beat for between 5 and 10 minutes until the mixture is pale and fluffy and the whisk leaves a distinct trail.

Remove from the heat, setting onto a tea towel on your worktop to prevent slipping. Add the lemon juice and zest and continue to whisk until the mixture is cool.

Stick the gelatine into a microwave for a few seconds to melt and then tip into the mixture. Whisk to incorporate.

Put your mixture bowl into the iced water bowl and pop in a balloon whisk. For 15 – 20 minutes (whilst you clear up) keep coming back to the mixture and give it a gentle little whisk, also scraping down the side of the bowl until the mixture is just starting to set. Fold in the cream so that it is evenly incorporated.

Empty the water from your mould and then tip your mixture in. Cover and chill for at least 2 hours. To unmould, fill your sink with hot water to a height just below that of your mould. Pop the mould into the water and remove when you see the sides of the mousse just coming away from the mould. Invert onto a pretty plate (remember to breathe – it will plop out – I promise!!!) and serve to a very appreciative audience! Enjoy – it is simply heavenly!

Tip…

This is half the original recipe – works perfectly for us when we’re on our own but obviously, you can’t really have half an egg. For the half, chuck an egg in a measuring jug, beat it with a fork just to mix it all together, see how much liquid there is and the chuck half down the sink. Sorry, but there it is: either this or double up and invite friends around or eat a lot of lemon mousse (not necessarily a problem!!!)

Inspired by…

No idea! Another once clipped from a magazine years ago that I have made and enjoyed successfully over at least 2 decades!

How easy…

It is easy, but it does take time and there’s quite a lot of clearing up. That said, it can be prepared 24 hours in advance so hey, job done if you have friends coming around!

 

 

 

 

 

 

 

Chocolate Rice Krispie Squares

Such a great one to do with kids – easy to make, little danger of too much mess and best of all, they taste great! Lovely milk chocolate enhanced by sweet, rich golden syrup and the crunch of rice krispies – an absolute, all-round delight. Try them – you don’t necessarily need an available child but it does bring an extra dimension of joy to the proceedings!

Makes 16 – 24 squares

What you need…

1 x 30cm x 20cm Swiss roll baking tin, lined with foil

200g good quality milk chocolate (150g for the recipe and 50g for chef’s privileges)

50g unsalted butter

60ml golden syrup

135g rice krispies or a gluten-free puffed rice cereal if gluten is a concern

At least 1 x small child (optional)

What to do…

Ask small child to break up the chocolate into chunks, explain about chef’s privileges and indulge in the naughty extra chunks yourselves. Keeping small child at bay, tip the remaining 150g chunked chocolate into an ovenproof bowl and set in a steamer over a pan of simmering water (bain-marie) and gently melt the chocolate. Don’t stir.

Turn off the heat but leave the bowl in the steamer. Add the butter and syrup and leave to stand for 2 minutes, then gently fold them in until evenly incorporated. Remove the bowl from the pan.

Stand the bowl on a tea towel so that it doesn’t slip. Explain to small child that the bowl is hot and that you will hold onto it whilst he or she tips in the rice krispies. Rescue those that didn’t make it into the bowl and add them! Explain to small child to fold the krispies in quickly but gently (so they won’t go everywhere) – oops – too late – they’re all over the worktop! Rescue flung krispies and help fold them in until they’re all covered in the lovely chocolate mixture.

Tip into prepared tin and ask small child to use a spatula to spread out evenly and then flatten down so that the krispies are tightly packed. Do a quick quality-control check before popping the tray in the fridge to set for 2 hours. Distract small child.

Use a sharp knife to cut into squares. Keep whatever you can in an airtight container, but let’s face it, they’re not going to last long! Have wipes ready for sticky fingers and faces! Enjoy! Sometimes, it’s just great being a kid again!

Inspired by…

Nigella Lawson and Laura Holborrow!

How easy…

Child’s Play!

Rich and Creamy Hummus

 

I eat loads of hummus – fancy a quick snack – pop some pitta in the toaster and then dig into the hummus – our fridge is never without. So, I’ve been experimenting with different recipes for a while and then tried this one – it’s bang on! But I guess it should be – coming from a book that is all about modern flavours of Arabia. (Whilst the origins of hummus aren’t totally clear, it’s believed to originate from the Middle East and the word actually means chickpea in Arabic). This hummus is rich and creamy but also fresh-tasting because of the lemon juice and the combined flavours of the garlic, dark tahini and chick peas really come through beautifully – the recipe is also really cheap, quick and easy to do. If you like hummus, give this a go. I have also been reliably informed that it is really ‘authentic’!

Makes 2 large dishes of hummus for sharing as part of picnic lunch/mezze.

What you need…

400g can chickpeas in salted water, drained

100ml ice-cold water

4 tablespoons tahini – a particularly good mix is half dark and half ‘traditional’ tahini but the dark version is hard to get hold of

2 cloves garlic, chopped

125g plain yogurt

3 tablespoons freshly squeezed lemon juice

Sea salt

Splash olive oil

What to do…

Into your food processor, chuck the lot, excluding just the salt and olive oil. Whizz until smooth. Taste. Season with salt. Whizz. Taste again and adjust the seasoning if necessary.

Pour into shallow serving bowls and pop in the fridge (where it will thicken) until you are ready to serve.

To serve, use a spoon to make a groove in the centre of the hummus and pour in a little olive oil. Arm yourself with crudités, warmed pitta bread, bread sticks, crackers, whatever you fancy and dip, dip away!

Inspired by…

Suzanne Husseini (thanks Denise)

How easy…

Assemble ingredients and whizz – that’s it!

In the Thermomix…

If you’re luck enough to have one of these wonderful machines, just stick all the ingredients into the bowl and then set the timer for 10 seconds at speed 6. Taste, scrape down from the edges, perhaps add a touch more salt and the set the timer for 3 seconds and the speed at 6. Job done!

 

Green Salad with Halloumi, Grapes and Pomegranate Dressing

This is a really unusual and very lovely salad: fresh and tangy and with a combination of distinct flavours that almost unexpectedly, work really well together (halloumi with pomegranate or olives and grapes, for instance). And the dressing is a lovely piquant blend of tart and sweet – finishes the salad off beautifully. You could eat this salad on its own for lunch or serve it alongside barbecued meats or fish. Really loved it and will definitely be doing this one again. Yummy!

Serves 4 as a side salad

What you need…

3 large handfuls of your favourite salad leaves

1 handful fresh thyme, leaves stripped and stems discarded

1 handful green seedless grapes, halved

1 handful red seedless grapes, halved

10 pitted green olives, sliced

250g halloumi cheese, cut into bite-sized cubes

Knob of butter

80g pomegranate seeds

for the dressing

3 cloves of garlic, chopped

Juice and zest of 1 lemon

1 tablespoon sugar

2 tablespoons pomegranate molasses

60ml olive oil

What to do…

Tip all the dressing ingredients into a screw top jar. Pop the lid on tightly and shake like mad. Set aside.

Place the salad leaves into a pretty serving bowl and then scatter over the thyme, grapes and olives.

Melt the butter in a frying pan over a moderate heat and fry the halloumi until golden all over. Remove and scatter over the salad. Drizzle over the dressing and toss the salad gently. Garnish with the pomegranate seeds and enjoy being pleasantly surprised by this unusual salad before you reach for a second helping!

Inspired by…

Suzanne Husseini

How easy…

Well it’s salad so it’s not hard but very rewarding.

Gluten-Free Chocolate Lime Cake with Margarita Cream

So easy and so lovely and if you have gluten-intolerant friends coming to stay, it’s ideal. This cake is luscious and moist, really chocolatey with a cheeky little kick of lime. But…when it served with the naughty and rather delicious Margarita Cream (which tastes like the cocktail it is), it goes from being a thing of loveliness to something that definitely has wow-factor! (The cream can also be served on it’s own as a syllabub – see picture at end of blog recipe). Give it a go – you won’t be disappointed!

Serves 8-10

What you need…

1 x 23cm spring-form cake tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper

1 large baking sheet

150g dark chocolate, broken into chunks

150g unsalted butter

6 eggs

250g caster sugar

100g ground almonds

4 teaspoons cocoa powder, sifted

Zest and juice of 1 lime

Icing sugar, to dust

for the Margarita Cream

Juice from 2 large limes

1 tablespoon tequila

1 tablespoon triple sec

75g icing sugar

250ml double cream

What you do…

Preheat your oven to 180°c / 350°f/ gas 4.

Melt the chocolate and butter together in a heatproof bowl in a steamer over a pan of simmering water (bain-marie) and then set aside to cool slightly.

Whilst the chocolate and butter are gently melting, use either a freestanding mixer to handheld electric whisk to beat together the eggs and sugar until the mixture has tripled in volume and is pale and moussy.

Mix together the almonds and cocoa and then use a balloon whisk to gently but thoroughly fold into the egg and sugar mixture. Then fold in the melted chocolate and butter and finally, the lime zest and juice.

Tip the lot into your cake tin and put the tin onto the baking sheet (I do this in the unlikely event that the cake tin leaks a bit). Pop into the oven and bake for 40-45 minutes or until the cake is firm on the top, but a little wobbly underneath!

Remove from the oven and cool on a cooling rack, but cover with a clean tea towel after 15 minutes to stop the top of the cake from getting crusty.

Whilst the cake is cooling, prepare the Margarita Cream. In a large bowl, stir together the lime juice, tequila, triple sec and sugar until the sugar dissolves. Using your handheld electric whisk, slowly beat in the double cream and keep whisking until you have a light, floaty aerated mixture. Taste (chef’s privileges) and wonder why no-one has introduced you to this before and how many other desserts you can imagine pairing it up with!

When the cake is cold, release from its tin, dust with icing sugar and transfer to a pretty serving plate. Cut lovely moist slices and serve with a generous dollop of the rather delicious Margarita Cream. Yummy!

Margarita Cream w

Inspired by…

Nigella Lawson

How easy…

Dead easy and I knocked it up in no time at all.

 

 

 

Salmon and Watercress Quiche

This quiche, for my sins, will always be known in our house as ‘on the floor quiche’. My first ever attempt at making a quiche – this recipe – was one week ago when, on completion, I took it outside to photograph it in the gorgeous dappled sunlight, and promptly dropped it all over patio floor! Bad language and wine ensued. Anyway, one week later, I tried again and this time successfully!

Why the reluctance until now to even give it a go? When I was growing up, quiche got really bad PR. I have no idea where the expression, “real men don’t each quiche” came from but it’s always been in the back of my mind. I also had a clear (but totally inaccurate) perception that quiche was bland, heavy, boring and frankly, tasteless, so why would I want to make that?! Turns out, that concept couldn’t be further from the truth. This quiche is light, the pastry is crisp and the filling is nothing short of delightful. I would definitely urge you to throw away any preconceptions you have on the quiche front and give this one a go!

Serves 6

What you need…

1 x 30 x 20cm rectangular tart tin or 1 x 25cm flan tin, either way, spring-form and lightly buttered with bottom lined with Bake O Glide or parchment paper.

1 x large baking sheet

for the pastry

200g plain flour, plus extra for dusting

A pinch of salt

100g chilled butter, cut into cubes

1 egg yolk, beaten

3 tablespoons ice-cold water

for the filling

A little rapeseed oil

3 salmon fillets

Juice of ½ a lemon

A good knob of butter

1 medium onion, finely sliced

200g new potatoes, cut into small cubes and parboiled

50g watercress, leaves picked and tough stalks discarded

2 tablespoons fresh dill, chopped

3 medium eggs, whisked

300ml double cream

Sea salt and black pepper

What to do…

Tip the flour, salt and butter into your food processor (fitted with the plastic blender) and whizz until the mixture resembles breadcrumbs. Add the egg yolk and water and pulse until the mixture comes together to form a dough. Tip out onto cling film, wrap it up and pop it in the fridge for 30 minutes.

Whilst your pastry is resting you can prepare the salmon and onions. Preheat your oven to 200°c / 400°f / gas 6 and pop in a baking sheet to warm up.

Grease a large piece of foil using the oil and place your salmon in the middle. Squeeze over the lemon juice, season with salt and pepper and scrunch the foil together to seal. Pop your salmon parcel onto the baking sheet in the oven and cook for 12 minutes. Remove and set aside to cool.

Melt the butter in a frying pan over a moderate heat, add the onion and cook to soften for 8 minutes. Remove from heat and set aside to cool.

Returning to your pastry: on a lightly floured surface, roll out the dough to about 3mm thick and line your tin with it. Trim off the rough edges, prick the base with a fork and pop back in the fridge for another 30 minutes (this will prevent shrinkage during the cooking process).

Take your pastry case out of the fridge, line with parchment paper and fill with baking beans. Pop it onto your hot baking sheet and bake in the oven for 20 minutes. Remove the paper and beans and return the case to the oven for a further 5 minutes – this will allow the pastry to dry out and prevent a soggy bottom!

Reduce the oven to 180°c / 350°f/ gas 4 and now it’s assembly time.

In a large jug, whisk together the cream and eggs. Season with salt and pepper and add the watercress and dill. Set aside for a mo.

In your pastry case, arrange onions so that they are evenly spread and top with the salmon and potatoes. Pour over the cream and egg mixture and pop into the oven on your hot baking sheet for 30 minutes or until the filling is just set and the top is turning golden brown.

Remove from oven and serve immediately, when it’s room temperature or cold – whichever is your preference – it’s just lovely! Great for a picnic or light lunch with salad.

Salmon & Watercress Quiche close up w

Inspired by…

Camilla Stephens, Higgidy

How easy…

Very easy, very relaxing. Just don’t drop it!