Hello guys! I need to confess, I’m loving quiches and can eat it anytime: for lunch, dinner and simply whenever I’m hungry. I was browsing the net the other day, looking at various beautiful green salads with lots of leaves and spring vegetables, when I realised that I haven’t prepared or even tried somewhere a quiche with asparagus. In cafes asparagus is most of the time served as a side dish or part of a salad. So, I was feeling very excited to make a quiche with beautiful asparagus! While soft and buttery crust was chilling in a fridge, I was wondering about the filling: to use asparagus alone or add something else, use only double cream, or probably add some nice cheese in it.. So many ideas, so little time. Finally, I used double cream along with ricotta, that by a lucky chance was in the fridge, plus I threw a handful of frozen peas in.
Can’t describe how good it was! Flaky, buttery, aromatic crust holds beautifully yellow custard-ish filling. Delicious!
I was enjoying it with a cup of milky tea. You can serve it with some lettuce-cucumbers salad on side.
Crust. Put flour, salt and butter in a big bowl. Quickly rub ingredients together until coarse breadcrumbs (or use food processor). Add egg and mix until the dough is formed. Pour in water if needed. Cover and refrigerate for 30 minutes or overnight. You can keep the pastry in a fridge up to 3 days.
Roll out 3-4mm thick dough to fit your baking tin. Bake blind in preheated 200C oven for 20 minutes, then without weights for 10 minutes.
Filling/Assembling. Whisk ricotta with eggs, add cream and season to taste. Arrange vegetables, pour the egg mixture over veggies. Sprinkle with freshly ground pepper, if desired. Bake in 180C preheated oven for 35 minutes or until the filling is set.
Let the quiche slightly cool in the tin, then carefully transfer to the serving plate to wooden board, slice and serve.
When experiments in the kitchen end up like this amazing tart, all I can say is – you have to try it as soon as possible! Really! It is luxurious and creamy, and as many other my recipes is very easy to prepare, especially if you already have a ready shortcrust pastry in your fridge or freezer! Preferably homemade.. Seriously, don’t go out and buy ready pastry. Do try to prepare it yourself, at least once and you will see how easy it is. 😀 Have a look at my unsweetened pastry recipe here (super tasty quiches).
The tender custard-ish filling was done in almost no time. Simple and unbelievably good! Of course it’s hard to get fresh figs, so I do think you can substitute with dried ones, but then reduce the sugar.
Sweet and tender fruits, rich and flaky crust – all these words make my mouth water!
What you need is to get ingredients and follow instructions. Very easy recipe, believe me. And don’t forget to stand back and admire this beautiful tart before enjoying! 😉
Unsweeten or sweet shortcrust pastry, any one you like/have.
10-11 medium-size dates
3 fresh figs
1 tbsp orange liqueur or cognac*
2 large eggs
80g brown sugar
250ml creme fraiche (30%)
1 tsp vanilla extract
a pinch of freshly grated nutmeg
Line the baking tin with baking paper if need. Otherwise, roll out the pastry to fit the tin. Prick the pastry base with a fork and chill in the fridge for 15-20 minutes. If you have a time you can prebake the pastry base.
Pit the dates, keeping them whole; cut figs; put both in a bowl and drizzle with liquor and leave to infuse for 15 minutes.
Beat eggs with sugar.
In another large mixing bowl, whisk creme fraiche with vanilla, nutmeg, add the egg mixture and whisk again.
Arrange the dates and figs over the pastry. Pour over the batter. Sprinkle with almond flakes.
Bake in preheated 180C oven for 20-25 minutes or until the centre is set. Leave to cool in a tin, then carefully take the tart out and serve.
I guess some of you never heard about these beautiful berries, and even not tasted them. Not sure about the correct name in English, but google says “sea buckthorn or hippophae”. These bright orange berries have a sour and slightly bitter taste, and they are well-known in my home country. I remember late September and myself a little girl picking these berries from trees in parents’ garden. It was not easy at all, because of dense berry arrangement on each branch plus lots of thorns among the berries! It was possible to cut the whole branches but in that case the future harvest could be low. But hard works pay and it was such a pleasure to sip freshly brewed tea with bright berries in it or just eat them as is.
Sea buckthorn has lost of benefits for the health, and contains great amount of vitamins E and C. It can be frozen, or used in making jams, pies or preparing liquors.
I make this simple hot drink with frozen berries, they are of course less bitter but still tastes great! Addition of cinnamon sticks and star anise adds a nice spicy note to the drink, that always associated with cold winter days. I haven’t used any tea this time, but you can add a cup of freshly brewed black tea (plain, not flavored) to the drink and simmer all together.
I truly hope that you could get and enjoy these beauties one day! Highly recommend to serve it in a glasses (or transparent tea pot) so you can enjoy not only the taste but also to watch how berries and spices ‘dancing’ in your glass!
You can add a freshly brewed black tea (plain, not flavored) instead of water or make 50/50 and simmer all together.
150g frozen sea buckthorns
1 cinnamon stick
1-2 star anise
1tbsp brown sugar or honey to taste, optional
Cover frozen berries with water, add spices.
If using sugar add it along with spices. You can leave the drink unsweetened and serve it with honey, which is better to not to boil and preferably add to the ready drink thus it can keep all its healthy benefits.
Bring the drink to boil, reduce the heat to medium-low, cover and simmer for 10-15 minutes. Switch off the heat and leave to infuse for few minutes more.
This delicious warm salad is perfect for cold months. Yes, it is simple but bursting with flavour, and of course it contains the main autumn ingredient – beautiful winter squash! Slightly sweet roasted butternut squash together with salted feta and fresh spinach leaves create nice and tasty salad, perfect in its simplicity.
And don’t forget to sprinkle the salad with raw pumpkin seeds (as I did.. haha)!
Kulesh – simple thick soup/pottage, that was popular in old times among peasants and Cossacks. It was also called “field pottage or kasha”, as it was often cooked by farmers for their lunch during field works. This pottage consisted mainly of millet and any root vegetables that were available at the moment. Garnished with some onions and salo (salted or cured fat, usually pork one), kulesh was prepared on a fire, that added a nice smoked flavor to the whole dish.
It should be thick enough but if you prefer thinner consistency add more water. Mine was thick and nourishing because of smoked meat (cooked pork belly). Using smoked meat replaces the cooking on an open fire. But feel free to make completely vegetarian version and omit the meat.
Once I wrote that millet is a healthy grain or seed. And if you still think it’s just for the feeding birds, you’re completely wrong and miss lots of benefits of this lovely grain. It’s a good source of vitamins B, calcium and iron. Here another recipes that I do love and cook at home: sweet breakfast millet porridge and autumn recipe – millet cooked in a pumpkin pot.
So, have you ever cooked millet? What are your favorite recipes?