Kale, Spinach and Haloumi Quiche.

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I love making pastry and dough. This recipe uses a really simple shortcrust pastry which can be doubled or halved very easily. It’s pretty much half the amount of butter to flour with a few tablespoons of cold water added at the end to bring it all together.

For a 23cm quiche tin I used:-

200g plain flour

100g wholemeal plain flour

150g butter – cut into small cubes

6-7 Tblsp cold water

Mix the two flours together then rub in the butter until it resembles breadcrumbs. Add the water and mix until combined. You don’t want to over mix or you’ll end up with a tough crust instead of a melt in the mouth crust. Turn the dough out onto a large piece of plastic wrap, flatten it a little then wrap and put in the fridge to rest for about 30 minutes.

Now roll  the dough out large enough to cover the base and sides of your tin. If you’re feeling creative you can crimp the edges.

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If not, don’t.

Put it back in the fridge for another 20 minutes to rest again (it’s very tiring being dough).

Next, cover with a sheet of baking paper, weigh down with baking beans or rice and bake for 20 minutes at 180oC then remove the beans and paper, prick the bottom with a fork and bake again for another 15 minutes until lightly browned all over

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While the crust is baking make the filling:-

7 free range eggs

200ml thickened cream

2 stalks of Kale – leaves stripped off the stalks

a couple of handfuls of baby spinach

250g haloumi cheese – cut into strips or cubes

2 Tblsp freshly grated parmesan cheese (optional but tasty)

1 tsp sweet paprika

1/2 tsp ground cumin

Salt and pepper

Lightly blanch the kale in hot water, drain well the roughly chop.

In a large bowl whisk the eggs and cream together. Season with salt, pepper, paprika and cumin  then add the kale.

Take the crust out of the oven scatter the haloumi over the base, then the spinach leaves and finally pour over egg mix. Flatten down a little with a spoon or palette knife and bake at 180oC for about 50 minutes or until the centre of the quiche is firm and the top a lovely golden brown.

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Serve with a fresh salad and a glass of wine.

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The combination of texture is great. You have the creamy eggy and spinach bits, the chewy haloumi bits and the flaky, crunchy pastry. Lovely…

Perfect for lunch boxes the next day…

Enjoy…

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Super Quick Breakfast – Tomato and Kale with Egg.

ImageFancy a quick and healthy breakfast?

Its really easy, chop up a stalk of kale and dice up a small tomato. Throw them into a small fry pan with a small knob of better and a tiny drizzle of olive oil. Sauté on a medium heat for about 3 minutes then pour over a couple of lightly whisked free range eggs.

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Season with a little salt, a grind of pepper and a sprinkle of sweet paprika.

You can either practice your tossing skills and flip over the omelette or simply place it under a hot grill.

Serve with toast and coffee or juice or tea or water or…………

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Enjoy…

It’s easy eating greens….especially when your mum’s neighbour grows lots of it.

Spinach and Feta Pie

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My mums across the road neighbour has a green thumb and a generous hand to go with it.

No matter what she pushed into the dirt, it grows and so my mum gets all these wonderful freshly harvested veggies.

Last week there was bags of silverbeet, kale and lettuce on my mums kitchen table when I went to visit.

‘Take what you want’ is all I needed to hear and I descended on those veggies with a bag of my own.

And so a wonderful filo pastry pie is on tonight’s menu.

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Unfortunately I didn’t really measure ingredients for this recipe but I’ll approximate.

After washing and draining maybe half a bunch of silverbeet and half a bunch of kale I finely sliced them up and added them to a large bowl with 2 thinly sliced spring onions (mostly the green parts, the whites I put in the salad), 200g fresh ricotta cheese, 120g crumbled goats feta (cows feta works well too), a little sprinkle of salt (the feta can be salty, taste it), 1/2 tbls coarsely ground black pepper(put less if you not a big fan of pepper, we are), 1 tbls fennel seeds (yum), and 4 free range eggs.

Mix really well until thoroughly combined.

Next, melt some butter and brush a sheet of filo pastry with it, cover it with another sheet and brush with butter. Repeat this with another 4 sheets of pastry. Fold the buttered sheets in half and line a buttered deep medium oven proof dish.

Spread the spinach filling over the pastry and butter another 6 sheets as before. Cover the filling and tuck in the sides and edges. Brush liberally with butter and bake in a pre heated 180c oven for 45-50 minutes or until lovely and brown.

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Serve with a fresh salad and for the grown ups a chilled glass of white wine.

Mmmmmm…

Enjoy…