Creamy Cheese & Onion Quiche

I love pastry and a good cheese and onion quiche is just a perfect light snack or serve with a salad and baked potato as your main meal. Now, some quiches can be a let down, especially those supermarket pre-made ones. They are soggy, stodgy and just don't taste very fresh or nice. This cheesy and really creamy cheese and onion quiche is worth the little effort it takes to make it. Once you have made this quiche you will never buy another supermarket one again! Go on, it's east and delicious so give it a go.

Ingredients:

1 ready made shortcrust pastry
knob of  butter
1 large onion, peeled and finely sliced
3 eggs
280ml double cream
140g mature cheddar cheese, grated

Directions:

1. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides.
2. Gently push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins.
3. Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 5 mins, stirring occasionally, until they soften. Remove from the heat.
4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans or do what I do and use coins, they distribute the heat fantastically. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
5. Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve.

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The Fabulous Baker Brothers Recipe For Sticky Sticks With Chocolate Sauce

Hot, sticky doughnut fingers with hot chocolate sauce fresh from The Fabulous Baker Brothers' kitchen          Makes 10

I love food programmes and I have a new favourite. Channel 4 have two new cooking stars with the new programme called The Fabulous Baker Brothers. 

The Fabulous Baker Brothers stars brothers Tom, a baker, and Henry, a chef who runs the local butcher's shop next door. With five generations of baking tradition behind them, Tom and Henry take viewers into the heat of the artisan kitchen and unlock the trade secrets of baking, which have been honed through years of practice and passion.
The series is packed with hearty recipes and interesting twists as each episode the boys roll up their sleeves and take viewers through their delicious recipes. But it's not just about bread and pastry, as each dish has hearty fillings, tempting toppings and tasty accompaniments that bring in stacks of delicious flavours.

Here is the recipe for Sticky Sticks With Chocolate Sauce  from the very first episode which can be watched on 4od. Click HERE to view it ( opens in a new window)

Now for the recipe which is so simple and so delicious that your kids (and the rest of your family and friends) will love and ask for again and again.

Ingredients

• 400g water
• 2 tbsp oil
• 130g self-raising flour
• 130g plain flour
• Pinch of salt
• 20g granulated sugar
• Vegetable oil, for deep-frying
• Zest of 1 orange
• Plenty of caster sugar, for rolling

For the chocolate and stout dunking sauce

• 100g dark chocolate
• 2 tsp sugar
• 50ml double cream
• 50ml stout
• Small knob butter
• Pinch of salt

Method

1. In a pan, bring the water and oil to the boil. Mix the flours, salt and 20g sugar in a bowl, then slowly pour in the hot water mixture. Using a fork quickly mix the water in. You should have a stiff sticky dough, but don't overwork it.
   
2. Heat the vegetable oil to 170°C in a fryer or heavy-based saucepan. Quickly with light hands roll the dough into longish sticks. Place a few at a time into the fryer. They should take about 3-5 minutes to cook until they are golden and crispy on the outside and fluffy in the middle.
   
3. Lift out of the oil, drain on kitchen paper. In a tray mix the orange zest with a good amount of caster sugar, then toss with the hot doughnuts to coat.
   
4. For the sauce, place the ingredients in a small pan and heat gently. Stir until the butter and chocolate has melted and the sauce is smooth and glossy. Don't heat too much as the chocolate and cream will split. If you don't fancy stout then milk is an acceptable alternative.
   
5. While the sauce is still warm dip the sticky sticks and devour.
   

Cook's tip: CAUTION – Resist the temptation to eat the sticky sticks right away as the they will burn your mouth. Wait at least 30 seconds after they've been cooked and rolled in the sugar.

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EASY HOMEMADE SAUSAGE ROLLS

Sausage rolls are the greatest finger food snacks. I know you can get them from a supermarket or local backers but you own home made sausage rolls are fantastic. So easy to make and you can add what ever you like to the sausage meat to put your own touch on them. I usually make two batches. One for the kids with the recipe below and I make a second batch for myself and Laura and put in extra ground black pepper in to the sausage meat to give it a little extra kick. So go on, it's quick and easy and your kids will love them.

Ingredients

• 1 tablespoon butter
• 1 red onion, peeled and finely sliced
• a sprig of fresh sage, leaves picked
• a handful of breadcrumbs
• fresh nutmeg, for grating
• 6 good-quality pork sausages
• 250g ready-made puff pastry
• 1 egg
• a little milk

Method

Preheat the oven to 180ºC/350ºF/gas 4. Melt the butter in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs, then scrunch well with your clean hands to mix together.

On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it length ways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through. Serve with a tomato or barbecue sauce dip or potato wedges and salad

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Ratatouille with Pitta Bread and Cumin Spiced Yoghurt

This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too small (they must retain their individuality), and also make sure you get rid of the excess moisture in the courgettes and aubergines by salting and draining them at the start. 






Ratatouille Recipe
Serves 6

Ingredients

4 tbsp Olive oil
3 British Onions, sliced
1 Red pepper, deseeded & sliced
1 Yellow pepper, deseeded & sliced
2 Small aubergines, cut into cubes
3 Courgettes, sliced
½ tsp Coriander seeds, crushed
1x 400g/14oz Tin chopped tomatoes
Salt & freshly ground black pepper
250ml/10 Fl oz Plain yoghurt
2 tsp Cumin seeds, crushed & toasted
6 Pitta breads

Method

1. Heat the oil in a large pan and sauté the onions and garlic gently for 10 minutes until soft.
2. Add the peppers, aubergine, courgettes and coriander and simmer for 20 minutes
3. Add the tomatoes, salt and black pepper, simmer for 10 minutes
4. Mix the yoghurt and cumin seeds
5. Toast the pitta bread and cut into strips
Serve the Ratatouille hot or cold with the pitta bread and yoghurt, makes a great BBQ starter or take on a picnic but is also a great winter and autum dish.

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French Toast Recipe

French toast is a food made with bread and eggs. It is a Christmas time dessert in Portugal and Brazil and an Easter dessert in Spain. Where French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and it may be then topped with sugar, butter, fruit, syrup, or other items.




Where it is a savory dish, it is generally fried with a pinch of salt, and then served with a sauce such as ketchup or mayonnaise. I love french toast with HP sauce on it, it's fantastic! Everybody has a favorite french toast recipe and d its is the combination of what you serve your french toast that make this a very personal taste snack.

I came across this video on you tube entitled World's Best French Toast Recip. I dont think that it is the best recipe for french toast but I will post it anyway. 
So when was the last time you made french toast and what did you serve it with? Go on, make some french toast and enjoy!

Ingredients

Serves: 4

1 egg
75ml milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
4 slices bread

   

Preparation method

Prep: 5 mins | Cook: 10 mins

1.

Beat together egg, milk, cinnamon, vanilla and salt.

2.

Heat a lightly oiled frying pan or flat griddle over medium heat.

3.

Soak bread slices in egg mixture for 20 second on each side, or until thoroughly coated. Cook bread until both sides are lightly browned and crisp. Serve hot.

  

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THE PERFECT OMELETTE RECIPE

I  got this perfect omelette recipe and method when I started my training as a chef I worked in a place called the Georgian Hotel in a place called Coatbridge. Apart from peeling huge bags of brussel sprouts and potatoes I also learned how to cook my first omelette. Ever since I have been making omelette as a snack and as a main meal. The great thing about an omelette is it is really quick and easy to make. Everyone has their own version and technique but here is mine, just for the record.



THE PERFECT OMELETTE RECIPE
3 Large Eggs
1/4 Cup Milk
Salt and Pepper
Butter

Fillings are your choice but my favorite is grated cheddar cheese, crispy smoked bacon and finely chopped onion but the choice is yours.

Put the eggs, milk and salt and pepper in a bowl and use a whisk to beat till the egg gets frothy. put a small - medium frying pan on the heat and wait till the pan is quite hot, at the same time put your grill on to a high heat. Put the butter in and once melted add the egg mixture. Using a fork stir the egg until it starts to get firm. Do not worry if it still looks a bit runny. Add the toppings of your choice then put under the grill for just a minute or so until all the egg looks set and it starts to rise a little. Take out from the grill and slide on to a plate folding the omelette in half as you go.
My favorite way to serve this is with hot buttered toast and a small fresh chopped tomato and onion side salad.

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