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Crustless Quiche November 18, 2013

Filed under: Tarts & Pies — delishuss @ 10:59 am
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The plan was for my team to bring in a dish each to work for our team meeting. I had a look around on the web for a recipe and came across this (www.foodnetwork.com). What appealed to me was the fact that I didn’t have to make pastry. It actually took me so long to make the base that it would have been quicker to make the pastry. I’m going to blame my tools for that. I was using a tiny little food processor and blunted the blade over time. Time to upgrade I think. I ended up tearing small pieces of the sourdough bread. It didn’t affect the final product, which I was delighted with. The dish turned out great and was very well received at work.

Ingredients

680g courgettes or a mixture of summer squashes

4 tablespoons extra-virgin olive oil

3 handfuls 1-inch, day-old bread cubes, preferably sourdough

1 medium white onion, chopped

1 clove garlic, thinly sliced

2 tablespoons chopped flat-leaf parsley

1 teaspoon chopped fresh marjoram or oregano

480ml single cream

Salt to taste

2 large eggs

2 egg yolks

Freshly ground black pepper

170g young goat’s cheese, such as Montrachet.

55g grated Swiss or Gruyere cheese

Method

  1. Preheat oven to 175 degrees Celsius.
  2. Shred the squash/courgette on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and squeeze firmly. By the handful, to remove excess water. Set aside.
  3. Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes.
  4. Evenly spread breadcrumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
  5. Wipe out the pan, add remaining 2 tablespoons oil, the onions and garlic and season with ½ teaspoon salt, cover over medium high heat, until onions start to brown, about 5 minutes. Add the zucchini and cook, stirring for 2 minutes. Stir in the herbs.
  6. Remove from the heat and allow to cool slightly.
  7. Whisk the eggs and add the cream little by little.  Season with salt and pepper.
  8. Spread the courgette mixture in the prepared pie pan. Crumble the goat cheese and evenly scatter on top of the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.
  9. Bake until the quiche is just set in the centre, about 40-50 minutes. Cool completely before serving.

 

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Spicy Chicken Wings with Blue Cheese Dip September 28, 2013

Filed under: Chicken,Starters — delishuss @ 3:34 am
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I always order these when I see them on the menu. I have a bit of a weakness for wings. I made these along with the Shredded Chilli Beef as an entrée. It was supposed to be a Mexican themed night. I’ve always associated wings with Mexican food as some of the Mexican restaurants that I have been to had them on the menu. I was curios about their origins so I did a bit of research and they supposedly originate in Buffalo, New York’s Anchor Bar. I was really chuffed with how these turned out.  The recipe for the wings was adopted from: http://americanfood.about.com/od/appetizersandsoups/r/bufchicwing.htm

The blue cheese dip recipe I used was: http://www.foodnetwork.com/recipes/food-network-kitchens/fried-buffalo-wings-with-blue-cheese-dip-recipe/index.html

This recipe served 5 hungry adults

Wings Ingredients

  • 1 kg chicken wings
  • Olive oil spray
  • 1 tsp salt
  • 1 cup all-purpose flour
  • ½ teaspoon paprika
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 4 tablespoons hot sauce
  • 2 tablespoons tomato ketchup

Dip Ingredients

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup mayonnaise
  • 1 small clove garlic, chopped
  • 1 tablespoon milk or buttermilk
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper

Method

  1. Pre-heat the oven to 200 degrees Celsius/ 392 degrees Fahrenheit.
  2. Mix the flour and paprika in a bowl and coat the chicken wings in the flour mixture.
  3. Spray an oven-proof dish with olive oil spray.
  4. Add the chicken wings to the dish and cook in the oven for 40 minutes.
  5. Meanwhile mix the sauce ingredients together in a bowl. 10 minutes before the wings are cooked (they should be starting to brown), remove from the oven and pour over the sauce, ensuring that the wings are fully coated in the sauce. Place the wings back in the oven and cook for the remaining time.
  6. While the wings are cooking make the blue cheese sauce. Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper.
  7. Serve with celery sticks and blue cheese dip.

 

Double Cheese Macaroni March 10, 2012

Filed under: Pasta — delishuss @ 12:31 pm
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The jury is a bit out on this one but I thought I would post it anyway for you to try and see what you think.  I took the recipe from the Quick and Easy cookbook. Let me know if you do try it.

Serves 4

Ingredients

225g dried macaroni

250g ricotta cheese

1 1/2 tsp wholegrain mustard

3 tbsp snipped fresh chives

200g cherry tomatoes, halved

100g sun-dried tomatoes in oil, drained and chopped

Butter or oil, for greasing

100g cheddar cheese, grated

Salt and pepper

 

Method

1. Bring a large saucepan of lightly salterd water to the boil. Add the pasta and cook for 10-12 minutes, or until tender but still firm to bite. Drain.

2. Mix the ricotta with the mustard, chives and salt and pepper to taste. Stir in the macaroni, cherry tomatoes and sun-dried tomatoes.

3. Grease a 1.7 litre shallow ovenproof dish. Spoon in the macaroni mixture, spreading evenly.

4. Preheat the grill to high. Sprinkle the cheddar cheese over the macaroni mixture and cook under the preheated grill for 4-5 minutes, until golden and bubbling.

5. Serve the macaroni sprinkled with extra chives.

 

Macaroni Cheese August 29, 2010

Filed under: Meat,Pasta — delishuss @ 9:05 pm
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This is my own version of Macroni Cheese. It’s a good one for midweek as it doesn’t really take that long to cook. It’s a good family favourite.

Ingredients

Serves 4 (or 3 hungry people)

300g of macaroni pasta

1 onion, finely chopped

40g of butter

2 tablespoons of olive oil

3 heaped dessertspoons

100ml of milk

25g parmesan cheese, grated

½ ball of mozzarella, roughly chopped

5 medallions of bacon, chopped roughly

½ teaspoon of mixed spice or nutmeg

Salt and pepper

 

Instructions

  1. Cook the pasta according to the packet instructions. I find that macaroni pasta takes longer to cook, so it may take longer than on the packet. Add salt and a splash of oil and stir to avoid the pasta sticking.
  2. Meanwhile, fry off the onions and bacon in a frying pan until golden brown. Set aside.
  3. In a saucepan melt the butter and oil, add in the flour, little by little creating a buttery consistency. It is best to use a whisk and stir vigorously lifting off the heat regular to avoid burning. Add in the milk, little by little until it is a nice creamy consistency. This is known as a roux. Add in the spice, grated parmesan, salt and pepper to the sauce and stir. Take off heat.
  4. Add the cooked pasta to the onions and bacon and pour in the sauce. Stir ingredients together and 
  5. Pour all the ingredients into an ovenproof dish and sprinkle the mozzarella over the mixture.
  6. Place until a grill until the cheese has melted and golden. Serve immediately.
 

Cheesy Pasta Bake August 11, 2010

Tip: I added in chicken which I fried with the bacon until golden brown. I would also recommend adding in a stock cube with the pasta water, to give it an extra bit of flavour.

6 Points per serving

Serves 4

Ingredients

150g small, short dried pasta such as

macaroni or chifferi rigati

400g mixed zero points veg, such as

broccoli, cauliflower, and carrot cut into bite sizes.

Low fat cooking spray

1 small onion, chopped

2 medium rashers lean back bacon, chopped

2 tbsp plain flour

2 tbsp low fat polyunsaturated margarine

300 ml skimmed milk

100g half fat mature cheddar cheese grated

1 slice of low calorie bread, whizzed into crumbs

Instructions

  1. Pre-heat the oven to 190 degrees Celsius.
  2. Bring a pan of water to the boil and add the pasta. Cook for just 1 minute, then add the mixed vegetables and cook for 2-3 minutes more until the veg is just starting to get tender.
  3. Drain and tip into a 1.5 litre ovenproof dish.
  4. Meanwhile, heat a frying pan, mist with low fat spray and add the onion. Sauté for 4 minutes until starting to soften and colour, then add the bacon and cook for 2-3 minutes more.
  5. Tip into the dish with the pasta and mix everything together.
  6. Place the flour, margarine and milk in a small saucepan and bring to the boil on a medium-high heat, whisking constantly.
  7. Simmer for a few minutes more, stirring, until the sauce has thickened and the raw flour taste has disappeared, then stir in half the cheese.
  8. Season to taste, and then pour the sauce over the pasta.
  9. Top the pasta with the remaining cheese and the breadcrumbs, then place in the oven for 20-25 minutes until hot through and golden brown on top. Serve.
 

Pappardalle Pasta with Boilie Cheese, Spicy Chorizo Sausage and Roast Peppers June 26, 2010

Filed under: Pasta — delishuss @ 1:00 pm
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I got this recipe from a cookbook called ‘Zest’. My friend Kathy gave it to me as a present; it includes 62 recipes from some of the top restaurants in Ireland. The recipes are lovely, ideal if you want to get some ideas for a party or looking to impress someone. This recipe is quick and easy to make. It’s quite rich, not great for the waistline but hey you gotta indulge sometimes.

Serves 4

Ingredients

For the sauce:

Olive oil, for frying

100g chorizo sausage

2 red peppers, roasted, peeled, seeded and thinly sliced

450ml cream

For the pasta

2 tablespoons pesto

250g pappardelle pasta

Knob of butter

200g Boilie cow’s milk cheese

Salt and pepper

Instructions

For the sauce

  1. Heat a little olive oil in a frying pan. Saute the chorizo sausage and the red peppers.
  2. Add the cream and pesto to the pan and reduce to thicken. Season with salt and pepper.

 For the pasta

  1. Cook the pasta in a large saucepan in boiling water with a knob of butter melted in the water.
  2. Do not overcook the pasta. When there is just a little ‘chew’ on the pasta, it is cooked enough- check the package for details.
  3. Drain the pasta and mix with the sauce from the pan.
  4. Drain the oil from the Boilie cheese, and add the cheese to the pasta mix. Stir Gently.

To serve

  1. Serve the pasta in a large warmed bowl in the centre of the table, with side dishes of green salad and garlic bread. Set a warm plate at each plate setting and allow your guest to help themselves.
 

Potato Cheese and Onion Bake June 25, 2010

Filed under: Side Dishes,Vegetarian — delishuss @ 8:33 am
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Ingredients

2lbs/908g of floury potatoes

2 red onions

A bunch of spring onions

6oz/170g mozzarella cheese

A bunch of fresh dill

Fry Light/one cal spray

½ pint of skimmed milk

6oz/170g quark

Salt and pepper

I made a few substitutes with the ingredients; firstly I am not a fan of dill so I changed that for some Italian seasoning. Also I couldn’t find quark so I mixed some low fat yogurt, low fat cream cheese and milk together, which worked perfectly.

 Instructions

  1. Pre-heat the oven to 200 degrees Celsius. Peel the potatoes, slice the red onions, chop the spring onions, slice the mozzarella and chop the dill.
  2. Bring a pan of water to the boil; add the potatoes and par-boil for 5 minutes. Drain and leave to cool, and then slice. Heat some fry light in a pan and cook the red onions and spring onions until slightly soft.
  3. Arrange the sliced potatoes with the onions in a gratin dish, in a jug mix the milk with the quark and dill. Season and pour over the potato. Top with the sliced mozzarella and bake for 40 minutes.