Month: May 2010

Bacon and Mushroom Quiche

Anyone who’s not a bacon fan can sign off at the moment because this recipe extols the virtues of fat … Pork fat… interspersed between salty pork meat…which melts and crackles on a hot pan… which curls into a heavenly roll… and then when you bite into it, just melts into your mouth.. sigh! See.. Dint I say anyone who’s not a bacon fan can sign off? A quiche is an open tart with a thin pastry shell (shortcrust) filled with a rich savory egg custard. I made the shortcrust pastry of the quiche at home, so will pat myself on the back. But you can buy the dough from any supermarket. Bacon and mushrooms top this one, but you can add anything you like. They say the original quiche din’t contain cheese… but for me a quiche is not a quiche without liberal amounts of cheese! You can eat this hot or cold, I prefer my quiche cold as the flavors mould in well after some sitting time. The co-resident loved this one and …

Grilled Red Pepper Pate Crostini

Better late than never I say.. So here’s my grilled pepper pate recipe which I promised to share last month. Pâtè is a fine textured spread or paste. The term also applies to mixtures that have been baked or sautéed, then pureed to a creamy consistency. Pâtè is generally served at room temperature either spread on bread or crackers as finger food. Here we use the pate liberally on French bread and grill with cheese to produce a colorful and bursting with flavor starter. This pate will keep in an airtight container for upto three weeks. So Bon Appétit! Grilled Red Pepper Pate Crostini Prep time: 10 mins Cooking time: 35 mins Makes 1 cup What you need: 4 large Red Peppers 3 cloves Garlic, unpeeled 2 Tbsps Balsamic Vinegar 1 Tbsp Sweet Chilli Sauce 150gm Butter (melted) Pinch of Sugar 2 tsps finely chopped Parsley 1 loaf French bread 100 gms Cheddar cheese Handful of Basil leaves to garnish What to do: Preheat oven to hot 240ºC. Line an oven tray with foil. Cut …