Quiche (Lorraine)

Do not be intimated by it's name - Quiche Lorraine,  a classic french dish.  Do not fret.  It is only an open tart with filling of custard and savoury ingredients like ham, onions and cheese.  

I was rummaging through the fridge, trying to find something that would whet my disinterested appetite when I came across some whimpy carrots, a slightly shriveled leek.  What would I do to use them before they expire.  Going shopping was no option so I have to make do with whatever I had lying around the house/fridge.  My eyes finally settled on a tart tin and I thought that this would be the perfect opportunity to put together the receipe for R & D.

Instead of going through all the trouble of measuring, kneading flour and butter for shortcrust pastry, I used ready made flaky pastry.
 Please excuse the quantities stated - they're between 'about, some, roughly, abit of.........'

Almost Pakora

 


A quick snack for the family.

Kohlrab in White Sauce

Kohlrab is in season.   It is a very versatile 'root'......good as salad, quick stirfry with fishsauce or soysauce. For a typical german meal, I made pancakes and Kohlrab in white sauce.

Pumpkin to Pumpkinchen

Autumn is near so Pumpkin craze is on !!

There will be more to come.

I have used Hokkaido because its texture is firm like potato and the colour is a rich orangey gold.kins

Ingredients for dough (10 pieces):

• 400 g Pumpkin (Hokkaido), cleaned and cut into cubes
• 50 g Rice Flour
• 100g cornflour 1tsp salt

Ingredients for filling:

• 200 g mixed mince meat (beef and pork)
• 1 onion, chopped
• 3 pcs dried tomato, fine cut with sissors
• 1 stick spring onions, cut into fine rings
• pieces of chives for decoration

Method:

1. Steam pumpkin until soft.
2. Mash it with a fork while still hot or press through a potato ricer.
3. Add salt and stir till well combined. Press through a sieve to make sure that there are no lumps.
4. Sieve riceflour and cornflour together.
5. Add into pumpkin puree in 2 portions.
6. Knead into a smooth dough.
7. Divide dough into 10 portions.
8. Flatten a piece of dough to a round disc.
9. Put a ball of mincemeat filling at the centre and wrap skin over the filling, making sure it is totally sealed.
10. Roll into a round shape then slightly flatten the top, using small finger to make a dent in the middle.
11. Using blunt side of knife, 'draw' or carve segments to resemble pumpkin.
12. Steam over medium heat for 10-15 minutes.
13. Once cooled, place a piece of chives to resemble stalk.
14. Serve with or without sauce.
15. Note: It is important not to steam at high temperature. High heat will cause the pumpkins to crack.