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Post by tod2 on May 18, 2020 15:29:09 GMT
OK, so I did like she said except I discovered my Ricotta cheese was Cream cheese so I used half of that and half mascarpone and lots of feta. I also used dry dill and added parsley. I had no green onions(we call them Spring onions) so I diced a normal onion in olive oil, sautéed it for 2min and added the cooled onion to the mixture with the eggs. I used loads of black pepper and a little salt. I discovered that after chopping the spinach - also baby leaves like hers, it stood for 2hrs , and there was a little green water at the bottom of the bowl which was discarded before adding the other ingredients. Reason I had to wait was because I forgot to take the phyllo out the freezer!! Grrrr…. I'll take a photo and one day when I learn how, will post it here And also report back on the taste etc.
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Post by kerouac2 on May 18, 2020 19:58:18 GMT
I bought a double pack of flaky pastry dough today and also some gorgonzola. I have no specific plans yet, but I think that those two are going to meet up.
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Post by lagatta on Jul 23, 2020 14:50:43 GMT
Here is a simple recipe for strata, for some reason another name for savoury bread pudding. Not precisely either a quiche or savoury tart, as there is no crust, but I don't think it merits its own thread. But she uses fresh bread and my major reason for making it is to use some dried-out bread as well as at least part of a litre of full-fat goat's milk. I do like the generous amount of spinach (or other greens); I'd save their liquid for soup stock. And leftover cheese. Adding this mainly as a matrix to make a dish from leftovers. www.onceuponachef.com/recipes/spinach-cheese-strata.html
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Post by bixaorellana on Jul 23, 2020 18:02:28 GMT
What a great recipe! I'm looking forward to trying that, although I'll use fresh spinach or swiss chard, so no squeezing required.
I almost always have good bread from the bakery which is getting tired, but not dried out. This would be a great use for it.
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Post by lagatta on Jul 24, 2020 0:19:27 GMT
Yes, that is perfect, and easier than trying to revive utterly dried out bread scraps. I liked this recipe mostly for its simplicity and ability to use the greens you have,whether frozen spinach, fresh spinach, chard or other greens. But a minus not for reminding prosperous suburban cooks to add the spinach water to soup.
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Post by lugg on Jul 25, 2020 20:08:28 GMT
Your Strata recipe sounds good -thank you Lagatta,I am going to try it.
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Post by tod2 on Jul 26, 2020 10:00:05 GMT
I have only heard of Strata lately. If I had remembered about Chef John's recipe yesterday I could have made my trout and spinach quiche this way by leaving out the bacon and adding the trout. I was interested to see how the same ingredients , almost, are constructed in a different preparation method. Just for fun here is the other Strata recipe: foodwishes.blogspot.com/2015/11/bacon-cheddar-and-spinach-strata-were.html
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Post by tod2 on Aug 21, 2020 10:24:38 GMT
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Post by kerouac2 on Aug 21, 2020 14:22:07 GMT
That looks quite good, but the name makes me laugh a bit since it contains Parma ham.
I could easily experiment with this.
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Post by tod2 on Aug 21, 2020 14:38:48 GMT
I hope you do! I made the mistake of using shop bought shortcrust pastry instead of phyllo, and didn't put the carrots on the outside as when I started the rose shape I started from the middle and eventually ran out of carrot, hence you will notice half moons of thick onion. Also don't make the fatal mistake I did of pouring olive oil over the strips of veg as I did before trying to assemble the flan. It was hell trying to fold them around and around without it all slipping out of shape.
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Post by lagatta on Aug 23, 2020 12:38:16 GMT
Do the "individual" versions such as Cornish pasties and empanadas also go here?
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Post by kerouac2 on Aug 23, 2020 19:50:15 GMT
I would think that anything with pastry dough and a savoury filling can go here.
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Post by cheerypeabrain on Aug 23, 2020 20:47:14 GMT
That's a very pretty tart Tod!
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Post by tod2 on Jan 17, 2021 16:54:02 GMT
This quiche is a sure fire winner for a lunch or light supper. It was hard to take photos indoors so you may have to place some pages to overlap.
STICKY GARLIC, THYME and GOAT'S CHEESE QUICHE. Recipe below from Bixa. If I were to change the recipe slightly I would use Feta instead of Goats Milk cheese - That was very mild OR add a little Pecorino Romano to the egg and cream mixture. I put in a lot of Thyme but could not detect it. You may think three bulbs of garlic is a lot - well it is not. When caramelized it shrinks a lot. It is really divine. I would consider adding small chunks of cooked butternut next quiche just as an added extra. I did use three eggs and one extra yolk.
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Post by lugg on Jan 17, 2021 18:24:09 GMT
Thanks Tod - will definitely try this out - it looks so good.
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Post by bixaorellana on Jan 17, 2021 23:44:16 GMT
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Post by tod2 on Jan 18, 2021 7:34:47 GMT
Oh you wonder woman you!! Can we please scotch the previous attempt at giving the recipe?
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Post by bixaorellana on Jan 18, 2021 19:27:19 GMT
Tod, all you have to do is edit your own post if you wish.
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Post by lugg on Jan 20, 2021 8:34:24 GMT
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Post by tod2 on Feb 1, 2021 14:32:56 GMT
I was at a loss what to serve with our lamb chops tonight until I stumbled across this recipe after going off line with Anyport. I used courgettes not cabbage. Otherwise everything the same. I think this recipe is from Uzbekistan and I could not work out the name of it. I just call it Vegeterian Square Tart:
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Post by kerouac2 on Feb 1, 2021 16:00:26 GMT
That looks really excellent but far too complicated for those of us who live alone.
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Post by tod2 on Feb 2, 2021 8:15:03 GMT
Actually it is a very simple recipe once you have got past all the chopped up vegetables. The mixture they go into is a pancake batter thats a little thicker than normal.' They do ask you to put it in the oven once to start cooking the veg, and then the second time is with sesame and nigella seeds and a little grated cheese. I even crumbled on some feta. I did line the baking tin with paper which helps serve it once cut into squares. It's the kind of thing you will have leftovers from.
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Post by kerouac2 on May 28, 2022 16:58:28 GMT
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