Potato Quiche

Weekend Cooking

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Potato Quiche with Broccoli

Potato Quiche with Broccoli

From the first time we made this, it was a favorite with the children. It’s easy to make and delicious!

The recipe I’ve got comes from a supermarket magazine (AH Allerhande 12, 2009). We make it with vegetarian bacon strands rather than real bacon, so substitute if you prefer real.

What you need:

  • 5 big-ish potatoes, that stay firm when cooked
  • 6 slices of puff pastry from the freezer. Ours are about 15 x 15 cm or 6 x 6 inches. Just use enough puff pastry to line a 24 cm / 10 inch oven dish.
  • 125 gram / 4.5 ounces of bacon or vegetarian bacon
  • 3 eggs
  • 125 milliliters / 0.5 cup of double cream (dutch: slagroom)
  • 125 gram / 4.5 ounces of chives (optional, dried or fresh)
  • 100 grams / 3.5 ounces of mature cheese

Ingredients

Method:

  1. Heat the oven to 220 C / 430 F.
  2. Peel the potatoes and cut them into thin slices. Cook them for about 5 minutes in salted water. Drain and let cool down.
  3. Cover the quiche dish with the puff pastry slices. Cover the pastry with aluminum foil and put dried beans, lentils or baking beads on top. Put this in the centre of the oven for 8 minutes.

    Preparing oven dish

    Preparing oven dish

  4. Meanwhile fry the (vegetarian) bacon for 5 minutes until crisp.
  5. Take the quiche dish out of the oven, remove the beans and foil, and bake for another 4 minutes. Then take out of the oven again and distribute the potato slices over the dish.
  6. In a bowl, mix the eggs, cream and chives. Pour half of the mix over the potato slices, then add the bacon followed by the rest of the egg and cream mix.
  7. Add the grated cheese and bake in the centre of the oven for about 20 minutes.

The result looks like this:

Quiche

Quiche

You can prepare the quiche one day in advance. Just warm up the finished product, covered with aluminum foil for 20 minutes at 200 C / 400F.

Enjoy!

Spicy Oven Potatoes

Weekend Cooking

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. It is hosted by Beth Fish Reads.

I’m not a great cook. I have very few cooking skills, limited experience (because I cook the same things all the time) and a rather small kitchen. Still, I like to eat nice things. And sometimes I even make them myself!

Potatoes Ready

Here’s a very, very, easy recipe for spicy oven-fried potatoes that is very popular with NumberOneSon. Doesn’t take a minute to make, and is just delicious.

Ingredients for Spicy Poatatoes

For two people, use one large sweet potato, about 2 tablespoons of olive oil and about 1 tablespoon of Thai curry paste. I used red curry paste, but green will do just as well, just be careful, green is more spicy!

Pour the olive oil in a bowl with the curry paste and mix with a spoon.

Peel the potato.

Cut the potato in half, then stand up each part on the side that you cut, and cut from top to bottom to get two parts, cut again to make four, then cut each piece into two or three pieces, so you get some long, triangular wedges.

Potatoes in bowl with curry paste and olive oil

Put the potato wedges in the bowl and mix thoroughly with a spoon, so that each potato wedge is covered with some of the mixture.

Now take an oven tray and cover with aluminium foil. Place the wedges on the foil in such a way that they are not on top of each other.

Potatoes on oven tray

Bake for some time on about 200 Celsius/ 400F/ Gas 6. I’m not saying how long, because it depends on what you like. After about 20-30 minutes, they will be soft and a little bit burned (black) on the outer edges. Try one! Leave it longer if you like and they get drier and and tougher. But you may prefer that. So, try a wedge during baking to check how you like them.

ENJOY

Soup with a Difference (recipe)

Weekend Cooking

Weekend Cooking

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. It is hosted by Beth Fish Reads.

Soto Ajam with Quorn

Soto Ajam with Quorn

This soup is a bit different. It doesn’t simmer on the stove for a while. And no, it’s not a cold soup either! It’s a soup where you first prepare the ingredients and then you assemble it all when it’s time to eat.

It’s an Indonesian soup called Soto Ajam. In the restaurant at my previous job, an Indonesian cook would make this soup every now and then. It was popular: rumor would spread through the building in the morning: she’s making the soup! And, sweet as she is, she always made sure to have a vegetarian version as well¹.

This soup is made by adding together the following in a bowl (the amounts are for 4 people, so divide over four bowls):

– A boiled egg, in slices (the original recipe says half an egg per person, I’m happy to use one per person)

Chicken filet (1 per person), in pieces, fried OR Quorn pieces, about 50 gr/2 oz per person, also fried.

Vegetables, such as carrot, celery, leek, onion, bean sprouts: cut in small pieces and add 1 teaspoon of ginger powder. Then fry in a frying pan for about 5 minutes. Use about 300 gr/10 oz of vegetables for 4 people. I prefer to boil harder vegetables (carrot, celery) for a short while first, whereas bean sprouts, I only add at the very last minute to fry for about 1-2 minutes.

Potatoes (about 250 gr/ 1 lbs for 4), diced, fried with 1 tablespoon kurkuma (curcumin) and some salt and pepper. I tend to boil the potatoes first, for a short while, to soften them.

– Then the only other thing you need is some stock, for instance vegetable stock made the lazy way (from a cube). Use about 750 ml/ 26 fl.oz. for 4 people. Bring this to the boil and add 1 teaspoon sambal and 2 tablespoons ketjap. If you can’t get sambal (it’s a chilli paste), use some chilli peppers or anything to make it spicy (but not curry). Ketjap is an Indonesian soy sauce. It’s quite sweet, but if you can’t get it, use a different soy sauce.

Add the stock to the bowl and you’re ready to eat. You can have this as a starter for dinner. Or maybe have some crusty bread with it and use it for your lunch – I can eat half the (4 persons) amount for lunch (and save the rest for the next day – in different containers).

—-

¹The recipe that you see here is not from her, it’s from a Dutch magazine called Lekker Leven.

A Fruit Crumble for Your Fading Fruit (recipe)

Weekend Cooking

Weekend Cooking

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. It is hosted by Beth Fish Reads.

Fruit Crumble with custard

Fruit Crumble with custard

Bananas gone spotty? Apples gone wrinkly? Or you picked too many raspberries at the pick-your-self farm? Just make a quick crumble to be rid of them. Quick, and yummy too!

You can use just about any fruit that isn’t too soft. Don’t know about strawberries, but it works with apples, pears, bananas, raspberries, blackberries, fruit cocktail from a tin, and pineapple.

Time to make: less than 10 minutes. Time in the oven: about 30 minutes.

Recipe for 4 (and a bit leftover):

Grease an deep oven dish. Oh, and turn the oven to 200C/400F/Gas 6.

Now, use 2 sorts of fruits to make it more interesting. What about 2 bananas, 2 or 3 apples, a layer of berries, or a tin of fruit cocktail¹? (Watch out with raspberries, they can be a bit tangy when mixed with fruits that are not so sweet.)

I used bananas and fruit cocktail because the bananas were turning spotty and fruit cocktail is nice and sweet.

Slice the bananas in slices of about 0.5 cm/ 1/5 inch. Put them in the oven dish and add the fruit cocktail, without the syrup. But add a little bit of syrup to make things more juicy if you like.

In a separate bowl, add together 50 gr/2 oz of butter or margarine, the same amount of brown sugar (or normal sugar) and double the amount of plain flour (i.e., 100 gr/4 oz). Rub these together (with your fingers) until you get a crumbly texture. Now add 25 gr/1 oz of dessicated coconut (flakes) and mix.

Add the crumble mixture to the fruit in the oven dish. Don’t stir! Make sure the crumble covers all of the fruit.

Put this in the oven for about 20-30 mins, until the topping is turning light brown.

This is what it looks like when it’s ready:

Fruit Crumble

Fruit Crumble

That’s it.

Not!!!!

Now you need to sort out an accompaniment. Yes, you can eat the crumble as it is, nice and warm. But maybe you’d like to add something cool, for a great contrast. Think about ice cream, just a simple flavor like vanilla. Or maybe custard, but then cold. Yes, cold custard! We have something like that in the Netherlands, which you can buy in liter packs, and it’s called vla. You keep it in the fridge and it’s absolutely ideal with crumble. So try custard that you’ve left to cool in the fridge².

Enjoy this simple but delicious dessert! And if you make it, do let me know which fruits you used and what you had with your crumble: the ice cream? the custard? Or something else altogether?

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¹ They’re called fruit cocktail where I live. I mean tins with mixed fruit in syrup. Usually there are bits of pear, cherries, apples, grapes, peaches, etc., quite soft and sweet.

² If you insist on using warm custard, then I suggest you let the crumble cool down in the fridge for a while!

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