Pistachio Cake

Not only do I love the taste of pistachios, I love the vibrant green colour as well. They really are such a unique nut, which other nut has a green colour? 🤔.

This cake was pretty simple and easy to make the only thing that took long was to un shell the pistachios! I was hoping this cake would be really fluffy and nutty but I didn’t find it that moist. Although the taste of pistachio did come through and sometimes you don’t get that.

 

Pistachio Cake
https://www.alsothecrumbsplease.com/easy-pistachio-cake-recipe-from-scratch/
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Ingredients
  1. 130g - pistachios, roasted, shelled, unsalted
  2. 120g - plain flour
  3. 11/2 tsp - baking powder
  4. 1/2 tsp - salt
  5. 113g - unsalted butter, softened
  6. 150g - sugar
  7. 3 - large eggs
  8. 60g - sour cream
  9. 2tsp - vanilla extract
  10. 120ml - milk
Instructions
  1. 1. Preheat oven to 175°C. Line the a loaf tin with baking paper.
  2. 2. Put pistachios in a food processor and pulse into fine crumbs. Transfer to a bowl and add flour, baking powder, and salt, stir to combine.
  3. 3. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Add sour cream and vanilla* and stir to combine. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined.
  4. 4. Transfer to the prepared baking pan and bake for about 25-28 minutes or until a toothpick in the centre comes out clean. Let cool in pan on a wire rack to room temperature.
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Spinach Gozleme

I first remember eating Gozleme in one of the London food markets over 10 years ago and absolutely loved them 😋. I just loved the thin, chewy but crispy texture of the flat bread with the fresh spinach and salty cheese.

So if you didn’t know, what are Gozleme?…

Gozleme is coined from the Turkish word ‘goz’ which translates to ‘compartment or eye’ in English is a sweet-smelling, freshly made pastry that is indigenous to Turkey. Gozleme, as it is popularly called is made from a big, circular dough that has been spread thin like a wafer. This snack is so named because it is made of pockets of dough where toppings are placed and sealed before they are cooked. 

I found this amazing recipe it is so easy to follow and make. These turned out to be so delicious and I will definately be making them again. This would work well as part of mezze board. I made these a medium sized, but they can be made any size you want. They are so versatile any filling can be added.

 

Spinach Gozleme
https://chefjar.com/2018/08/11/gozleme/
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Prep Time
1 hr
Cook Time
5 min
Prep Time
1 hr
Cook Time
5 min
Ingredients
  1. 250g - Plain flour
  2. 120ml - Lukewarm water*
  3. 1/4 cup - Plain yogurt
  4. 1tsp - Instant dry yeast
  5. 1/4tsp - Sugar
  6. 1/2tsp - Salt
  7. Freshly ground pepper to taste
  8. Olive oil for kneading
For the filling
  1. 1 - onion finely chopped
  2. I bag - fresh spinach chopped
  3. 2 cloves garlic - crushed
  4. 1/4tsp - salt to taste
  5. Chilli flakes (optional)
  6. freshly ground pepper to taste
  7. 1 packet - feta cheese crumbled
For the dough
  1. 1. Place the sugar, yeast and water in a large bowl and mix well. Keep aside in a warm place for 10 minutes.
  2. 2. Add the remaining ingredients (flour, plain yogurt and salt to the bowl. Mix well to form a dough.
  3. 3. Transfer the dough to a lightly floured surface and knead for 5 minutes or until smooth.
  4. 4. Put the dough back to the bowl, brush with olive oil, cover with a clean towel and allow to rise for 30 minutes or until doubled in size in a warm place.
  5. 5. Divide the dough into 10 equal pieces, form balls and roll out each ball on a lightly floured surface into a 23 cm/9 inch circle ( 2 mm thick).
  6. 6. On one side of each circle add one-two tablespoons of the mixture.
  7. 7. Fold the other half of the dough over and seal the edges.
  8. 8. Lightly grease a pan with oil and heat it over high heat. Brush each gozleme with oil and cook for 2 minutes per each side or until golden. Repeat with the remaining gozleme.
For the filling
  1. 1. In a frying pan add some olive oil and then the onions, let it soften, then add the garlic let it cook for a minute. Add the salt, pepper and chilli flakes then add the spinach. Place a lid over and let it cook until all the spinach has wilted down.
  2. 2. Once cooked, leave to cool and add the feta cheese.
Notes
  1. *You may not need all the water as different types of flour absorb at different rates. I recommend to add water gradually.
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Tiramisu layered cheesecake

These little creations are for the lovers of cheesecake and tiramisu and what a perfect couple they really are! I really wanted to make a creamy dessert which had a big hit of flavour. These definitely do give you that hit of flavour with added punch of alcohol. I love tiramisu and think it makes a great dessert, it’s so creamy, subtley sweet with that extra strong taste of coffee. I also love love love cheesecake to and it’s the most versatile dessert out, you can add so many different flavours and extra additions to make it taste so good.

I looked at many different recipes online and I added my own twist to the recipe I used. Also by putting the mixture in a dessert glasses it makes them look that extra bit special. I wanted to make mini layered cheesecake instead of a huge one. I still started with a digestive biscuit base then layering it with broken soaked fingers, cheesecake mix and grated chocolate. To make it even more indulgent I topped it up with cream and extra chocolate. These are all optional and you don’t have to add the ladyfingers or the grated chocolate.

 

Tiramisu layered cheesecake
Serves 6
A creamy, rich, luxrious coffee cheesecake dessert
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 130g - digestive biscuits
  2. 40g - unsalted butter
  3. 1 tbsp - sugar
  4. 200g - cream cheese
  5. 200g - mascarpone
  6. 200ml - double cream (extra for decorating)
  7. 57g - icing sugar
  8. 5-6 tsp - instant coffee granules (or a strong cup of coffee)
  9. 2 tsp - vanilla extract
For assembling and decorating
  1. 225ml - hot water
  2. 5-6tsp - coffee
  3. 2tbsp - sugar
  4. 3tbsp - Tia Maria
  5. 12-20 - Ladyfingers (depending on the size of your dessert pots)
  6. 50g - grated chocolate (optional)
  7. cocoa powder for decorating
  8. Extra whipped cream
Instructions
  1. 1. Firstly grind the biscuits or bash them in a zip lock bag. In a small bowl mix together the ground digestives and melted butter to make the digestive base and set aside.
  2. 2. Dissolve the coffee granules in the hot water. Set aside
  3. 3. In a stand mixer whip 200ml double cream until it reaches stiff peaks, empty in another bowl and place in the fridge. *If using for decorating I would beat the rest of the double cream to save washing up! and place in separate bowl.
  4. 4. Meanwhile, beat together the mascarpone, cream cheese and powdered sugar with a hand mixer until smooth and there are no lumps.
  5. 5. Mix in the vanilla extract and 4 tablespoons of the coffee mix, taste at this point and add in more coffee, sugar or vanilla if desired
  6. 6. Fold in the double until incorporated don't over mix.
  7. 7. Now it's ready to assemble.
  8. Step 1: Firstly have another bowl ready for the coffee for the ladyfingers. In there add 1/2 teaspoon of sugar, coffee and Tia Maria to taste, you may need more sugar, coffee or Tia Maria. You will need a lot as the biscuits soak up a lot of the liquid.
  9. Step 2: Place two tablespoons (as a guide) of the digestive mix at the bottom of the dessert pot and press down to make smooth.
  10. Step 3: Break a ladyfinger in three pieces and place them to the coffee mix working quickly take it out and place in the dessert pot, squish them so it fits into place and is flat. Then layer it with the cream cheese and finally sprinkle the chocolate. Repeat the layers until it you reached the top.
  11. Step 4: Pipe the top with whipped cream and sprinkle with extra grated chocolate
  12. 8. Set the Tiramisu Cheesecake in the fridge overnight to firm up.
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Raffello Coconut Cake

This cake makes me think of Christmas in a hot country lol, 😂 mainly as the cake is covered in desiccated coconut which looks like snow and as it’s a coconut cake it always makes me think of a desert island somewhere. I know, totally odd combination right? I have been Christmas in a hot country once and really didn’t enjoy it, as much as I hate feeling cold, it just didn’t feel like Christmas at all.

I’ve always wanted to make a Raffello cake, I like the taste and textures of them and how they are crisp, light and creamy. I wanted to incorporate these into the cake. But the main feature being coconut of course, I wanted the cake to be spongy and taste of coconut through and through!

I adjusted the recipe slightly, I added malibu to make it more coconutty (and desert island theme of course 💁🏽) and slightly alcoholic. I also added coconut wafers in between the layer to recapture the taste of them Raffellos. These are all optional but I just wanted to I bring extra elements. Of course, I made cream cheese frosting, my fav and it works so much better as it’s creamy yum yum 😋 😋 😋 .

This cake was really moist and coconutty, if you love coconuts you will like this cake. I couldn’t taste the Malibu that much but I didn’t want to alter the texture and add too much Malibu as it could have made the cake too wet.

 

Raffello Coconut Cake
A coconut creamy, crispy Raffello cake
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Prep Time
25 min
Cook Time
20 min
Prep Time
25 min
Cook Time
20 min
Ingredients
  1. 170g - soft unsalted butter
  2. 2 cups - plain flour
  3. 11/2 tsp - baking powder
  4. 1/2 tsp - salt
  5. 1 cup - caster sugar
  6. 1/2 tsp - vanilla extract
  7. 3 large - eggs
  8. 2 tbsp - Malibu
  9. 1 cup - canned coconut milk (reserve remaining from can)
  10. 11/2 cups - sweetened shredded coconut
Cream cheese frosting
  1. 2-23/4 cups - icing sugar
  2. 115g - soft unsalted butter
  3. 230g - cream cheese
Optional for decorating
  1. 1/2 - 1 cup - Desiccated Coconut
  2. 12 - coconut wafers
  3. 6 - Raffellos
Instructions
  1. 1. Preheat oven to 175°gas/160°fan. Grease and line three 7" tins or 2 8" tins.
  2. 2. In a medium bowl sift the flour, baking powder, and salt.
  3. 3. In a stand mixer or handheld, beat together the butter for 2 minutes on medium speed. Add in the granulated sugar and beat on medium speed for 5 minutes so it's light and creamy. Add in the vanilla extract. Beat in one egg at a time, beating well after each addition. (scrap down the bowl as needed).
  4. 3. Add in the sifted flour mixture and coconut milk in three additions on low speed. Add 1/3 flour, 1/2 cup milk, 2 tbsp Malibu, 1/3 flour, 1/2 cup milk and finish with the remaining flour. Do not overmix.
  5. 4. Fold in the 11/2 cups shredded coconut. Pour the batter into the prepared pan and bake for 20-25 minutes. Allow the cake to cool completely before decorating.
For the cream cheese frosting
  1. 1. Whisk the butter for a few mins at a high speed, add the icing sugar on a slow speed at first then once incorporated change to fast speed, make sure it's smooth and free from lumps.
  2. 2. Add the cream cheese and whip until smooth.
Decorate
  1. 1. Put one layer of the cake on a cake board or plate then add a quarter of the frosting and spread around the cake. Add 4 crushed wafers, then add the next layer, repeat for the other two layers. Spread the remaining 1/4 frosting all around the cake. Then add desiccated coconut all around the cake. Then add Raffellos, best to add them when serving the cake as they tend to get dry.
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Blood Orange Cake

When I think of oranges I don’t think of them being red, just orange so blood orange are unusual to me. I don’t remember trying blood orange well not that I know of, apparently they are known to be much sweeter then normal oranges but what I’m most fascinates me about them is the beautiful, vibrant red colour it’s captivating. I was hoping this vivid colour would carry through to the cake. 

I was so excited to see that red colour once I cut the orange open, however I was a hugely disappointed as the colour was a mix of orange and red and not fully red 🤔 I didn’t understand, why? 😔 I wanted that lovely pink for the icing but mine turned out a very dull pink, however this cake was amazing it had a lovely taste of orange and was really soft I enjoyed it and would make it again, hopefully with more of red coloured oranges. 

 

Blood Orange Cake
Beautifully juicy blood orange cake
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 220g -plain flour
  2. 1 tsp - baking powder
  3. 1/2 tsp - salt
  4. 113g - unsalted butter, at room temperature
  5. 200g - sugar
  6. 2 blood oranges - finely grated zest of
  7. 2 - large eggs, at room temperature
  8. 120ml - buttermilk
  9. 1/4 cup (60ml) - fresh blood orange juice
  10. 3 - large slices of orange (optional)
For the icing
  1. 3 tablespoons (45ml) - fresh blood orange juice
  2. 60g - icing sugar
Instructions
  1. 1. Preheat the oven to 175°C. Grease and line a 8.5" x 4.5" loaf tin.
  2. 2. In a bowl add the flour, baking powder, and salt mix and set aside.
  3. 3. In a stand mixer beat together the butter, sugar and blood orange zest until light and fluffy, 2-3 minutes in a stand mixer. Scrape the sides of the bowl and beat in the eggs, one at a time until blended.
  4. 4. Mix in 1/3 of the flour mixture until just combined. Mix in the buttermilk and blood orange juice until just combined, scrape the side of the bowl. Add the remaining flour and blend until just combined, don't overmix.
  5. 5. Pour the batter into the prepared pan add the slices of orange on top of the cake. Bake for about 1 hour or until golden and a toothpick comes out clean when inserted into the center. Let the cake cool.
  6. 6. Once cooled, whisk together the blood orange juice and icing sugar until smooth. Drizzle the sauce over the loaf cake.
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Choux Doughnuts

A long time ago I made profiteroles and I fancied making them again but this time as a big ring. I remember when I made the profiteroles rolls and they didn’t work the first time but had another go and they worked, I couldn’t remember which recipe I used. With any baking that is a bit more technical I always feel scared yet I feel it’s a challenging, I always give things a go and if they don’t work out, it can be quite upsetting BUT it’s not the end of the world, no one died, so I need to chill out and either have another go and bake something else. It’s all about trying and experimenting in life otherwise everyone would just live a boring life, right?

I do think they are a tricky thing to get right but once you’ve sussed it then it’s actually easy. I think the first thing to get right is the pastry dough, if this is too runny (by adding too much egg) then the choux pastry doesn’t work well, I think it becomes more cakey instead of crisp and no one wants a soggy cakey choux pastry right?

Well, yet again my choux pastry didn’t work the first time. I initially wanted to make a giant choux ring so everyone could have a slice, apparently I didn’t know it’s actually called a Paris Brest’s (how fancy and I think I would have to put on my best French accent to say it better, but I bet it still won’t sound right!) It went wrong as the last beaten egg had slipped out and went into the dough mixture. Arggggghhhhh then the dough was too slack and even when I was piping it I knew it was wrong. But I just baked it hoping for the best, and I had enough dough left and created smaller doughnut rings. The giant choux doughtnut didn’t work well, it was stoggy and thick and not crisp at all! What a disaster. However the good news was the doughnut ones did, so I gave it another go with less egg this time and yes!!! It worked, thank god, happy bunny!

So don’t make the mistake I did and add too much egg! check the consistency, it should be a smooth, thick texture that will falls from the beater like a thick ribbon.

Choux Doughnuts
Yields 8
Crispy and creamy Choux doughnuts with crunchy almonds and thick chocolate
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 50g - butter, cut into small cubes
  2. 75g - Asda Strong White Bread Flour, sifted
  3. 2 - large eggs, lightly beaten
  4. 25g - Asda Flaked Almonds (extra for sprinkling)
  5. 350ml - double cream
  6. 100-200g - dark chocolate
Instructions
  1. 1. Pre-heat the oven to 200C/180C Fan. Line a baking tray with baking paper.
  2. 2. Put the butter in a pan with 150ml cold water and a pinch of salt. Heat until the butter melts and then bring it to the boil. Once boiling, remove immediately from the heat and add all the flour at once. Beat hard with a wooden spoon until it forms a dough that leaves the sides of the pan clean. 3. Tip into a large bowl and leave to cool for 15 minutes.
  3. 4. Gradually beat one eggs into the dough – you can do this with a wooden spoon or an electric hand mixer. In a small bowl beat the other egg and slowly add the egg and beat until the dough reaches a thick ribbon like consistency.
  4. 5. Put the mixture into a freezer bag and use a star tip. Pipe small round doughnuts on the baking tray. Sprinkle the almonds on each doughnuts. Bake for 30 minutes, without opening the oven, or until puffed up and golden.
  5. 6. With a knife, make small holes round the edge (to let steam escape). Return to the oven for 5 minutes, then cool completly on a wire rack.
  6. 7. Using a stand mixer or electric mixer put the double cream a little bit of the icing sugar and vanilla extract and whip until you reach stiff peaks. Place the cream into a piping bag with a star tip.
  7. 8. In a microwave safe bowl, add the chocolate and melt in the microwave in 30 second intervals, stir and melt until completly melted.
  8. 9. Once the doughnuts have completly cooled, slice the doughnut in half and pipe with the bottom layer cream and either dip the top layer in chocolate or spread the chocolate on.
  9. 10. Sprinkle with extra almonds (optional)
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Nutella Crunchie cheesecake

I have this addiction to cornflakes and crunchy nut cornflakes, they are so moreish. I love how they are so crispy, yet so light! They have the right amount of crunch and I’m known to snack on them right from the cereal box, like a fat pig, I have no shame! Yes I’m one of them people! but who needs the milk anyway, it works so well without it!

This has got to be one of the easiest cheesecakes I’ve made and super quick too! Also it’s very yummy. Anyone who’s a novice to baking they should try this recipe out, they could definitely make it and it won’t go wrong.

I made this for my birthday gathering and I thought everyone would find this quite rich but they really loved it. I changed the original recipe by adding pieces of crunchie bar to give it a bit of bite and a lovely honeycomb taste. I think most people love that flavour. I also made half the recipe as I thought the small slices would be enough, a lot of people had half but then went back for the other half! Lol, I’m just glad they enjoyed it. If you don’t have any crunchie bars don’t worry you can leave it out as the original recipe doesn’t have it although I would advise it as it works really well.  

This cheesecake should be frozen but who actually has room in their freezer to add a 8” tin (or even the small one I was using) I don’t have any room. I put it in the fridge overnight it did work but yes, it was much softer. I would advise to take it out the fridge only 5-10mins before so it’s not totally cold.

Nutella Crunchie Cheesecake
Rich, chocolate, crispy and crunchy
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 200g - honey nut cornflakes
  2. 400g - chocolate hazelnut spread
  3. 180g - Cream cheese
  4. 2 – Crunchie bars broken into small pieces
Instructions
  1. 1. Line a 6” cake tin or something equivalent sized with a sprinform or push up (so it will come out easily).
  2. 2. In a food processor or using a ziplock bag grind/bash the cornflakes until they resemble fine breadcrumbs. In a small bowl and the cornflakes and 200g of the chocolate spread and press the mix into the base tin, making sure it’s levelled out.
  3. 3. In a stand mixer or using a electric beater, beat the cream cheese and the remaining chocolate spread until smooth. Add 11/2 of the crunchie bar and fold in. Smooth the mixture onto the cornflake base, wrap tightly in cling film and keep in the fridge overnight.
  4. 4. Remove from the fridge 5-10 mins before serving and sprinkle over the remaining crunchie bar.
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Tiramisu truffle balls

Oh hey, bye bye 👋 2017 and bring on 2018 🎉, let’s hope it brings happiness for everyone.

So as my first post of 2018, this year I still want to carry on with my baking and cooking adventure. I want to experience different taste and experiences as I do every year and yet I still am greatly in love with food and I don’t think that will ever stop!

Over the holidays I did some baking (of course) it was very Christmasy based. I made some gingerbread men finally after having my cutter for 2 years! yes I know, how bad is that?! unfortunately I didn’t get a chance to photograph them. I also made Lebkuchen these are spiced German biscuits and are AMAZING they bring the most amazing smells of Christmas waft through the house, I just love them and their intense spiced flavour.

Back to this post, these tiramisu truffles were made for NYE, I celebrated with my family, the best way for me. I thought these truffles would bring a little bit of sparkle into the new year and I had to add a bit of liquor obviously. I really love tiramisu and when I came across these I was super excited to make them and thought they would fit perfectly for NYE.

These truffles are super easy to make and it does resemble the lovely flavour of tiramisu.

 

Tiramisu Truffles
Delicious Tiramisu inspired truffles, soft, creamy and full of coffee flavour
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 24 - ladyfingers
  2. 2 tbsp - sugar
  3. 250g - mascarpone cheese, room temperature*
  4. 2-3 tablespoons espresso**
  5. 12 ounces - dark chocolate
  6. 2 tsp - espresso powder (optional)
Instructions
  1. 1. In a food processor, blend lady fingers until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to a bowl. Add the sugar and whisk until combined.
  2. 2. Using a hand mixer (or stand mixer) add the mascarpone cheese to the bowl and mix until fully incorporated. Add the espresso one tablespoon at a time. You do not want a goopy consistency. It should be similar to a soft cookie dough. Transfer the mixture to a tupperware container and place in the fridge for 45 minutes to an hour.
  3. 3. Line a baking sheet or plate with parchment paper. Remove the mixture from the fridge (it should be firmer now). Start to shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet.
  4. 4. Melt the chocolate and stir in the espresso powder. Dip a cold tiramisu truffle balls into the melted chocolate and transfer it back to the baking sheet/plate. (I uses a fork) Sprinkle the truffle with the crushed lady fingers you set aside earlier. Repeat for the remaining truffles.
  5. 5. Place the back in the fridge for a 5 to 10 minutes for the chocolate to harden. Store tiramisu truffles in an airtight container in the fridge.
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Spinach, Feta and Mascarpone Quiche

I haven’t made quiche in a while, I’m not good at making pastry but I cheated, yes I cheated! I brought shop brought short crust, I didn’t want to spend a long time in the kitchen as I was planning to make paella for dinner that evening and no, I wasn’t going to have the quiche for dinner as well. It was for the next day! I always find quiche quite a long winded thing to make, espically if your making your own pastry. I know I cheated this time BUT I do need to practise and get my pastry game on, so it’s on point! Perfect that damn pastry, however I was amazed when I made my Eggless blackforest tart, this tart case actually worked out, shockingly. 

I do love a good mushroom quiche, and my aunt is really good at making them, however she has been slacking as I’ve not eaten one of her quiches in a while! I thought from the usual mushroom, I would try something different. This recipe appealed to me a lot as I just love spinach anyway and feta cheese even though it’s slightly salty it has such a nice flavour and then to top it off there’s rich and creamy mascarpone! Like the original recipe states it’s has flavours of Spanakopita, which didn’t click to me a first but yeh of course, no wonder I was drawn to this recipe as I loveeeeee eating that! Unfortunately I did a bit of adapting as there wasn’t any ricotta when I went to buy it at the supermarket so I subed it for mascarpone which is close enough. To the recipe, I added extra flavours to suit my palette but those are optional.

I absolutely loved this quiche, dare to say more than the mushroom, but that is a bold statement, let’s say they are both different but both are good. Apart from the pastry case this recipe is pretty simple. I would suggest to cook and cool the spinach ahead of time just so it can be put together quicker. This recipe is a keeper and I will be making it again, yummy.

Spinach, Feta and Mascarpone Quiche
Delicious cheesy, spinach quiche
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
For the pastry
  1. 1 packet - shortcrust pastry
For the filling
  1. 450g - frozen spinach
  2. 250g - mascarpone cheese
  3. 4 - large eggs beaten
  4. 100ml - double cream
  5. half red onion - finely chopped
  6. 1/2 a 25g packet - parsley finely chopped
  7. 3 - garlic cloves finely chopped/minced
  8. 1/2 tsp - salt
  9. Freshly ground pepper
  10. 200g - feta cheese
  11. red chilli flakes to taste (optional)
  12. 3/4 tsp - dried oregano (optional)
For the pastry
  1. 1. Grease a rectangle or 25cm round tart pan.
  2. 2. On a lightly floured surface, roll the pastry to about the thickness of a pound coin and transfer it to tart tin. Press the pastry into the corners and leave the excess overhanging. Prick the base all over with a fork then place in the freezer or fridgefor 15 minutes. Meanwhile, preheat the oven to 190°C.
  3. 3. Line the pastry case with baking parchment or tin foil, making sure there is some overhanging. Fill with baking beans, making sure that the sides are propped up then bake for 20 minutes.
  4. 4. Once baked remove the beans and parchment, return to the oven for a further 10 mins, until golden. Remove from the oven and use a very sharp serrated knife to trim off the excess pastry, set aside.
For the filling
  1. 1. Cook the spinach then place it in a sieve and press on it firmly to extract as much excess liquid as possible. Once you can handle it, finely chop it and leave to cool. Meanwhile in a large bowl mix the mascarpone so it's smooth, then add the eggs, cream, salt, garlic, pepper, chilli flakes, oregano then whisk and finely add the spinach and onions mix until combined. Then add two thirds of the feta, give a quick mix.
  2. 6. Pour the mixture into the prepared pastry case and spread it level, then crumble over the remaining feta.
  3. 7. Bake for 35-45 minutes, until set in the middle. Cover loosely with foil partway through baking if the top starts to colour too much.
  4. 8. Allow to cool for about half an hour before serving.
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Garlic Bread Muffins

So we have all had a garlic bread in our lifetime, with the regret of eating too many slices encouraging that whiffy garlic breath but who cares, it’s just so yummy and moreish. Well anyway when I saw this recipe they shouted out to me, eat me, eat me, of course I did eat. These wouldn’t be your usual crunchy or crispy garlic bread but softer and much much quicker and easier to make, I think that’s what won it for me. Well not only that, the fact it had oozing mozzarella cheese and rich and luscious parsley garlic butter too. I also thought would the garlic butter seep into the muffin more then garlic bread? 🤔🤔🤔

I love eating savoury/sweet muffins as they are soft, I do sound like a right grandma!😬😬😬 lol but soft and moist cakes are amazing right? I did like how these muffins had a lot of flavour with garlic, parsley and lotsssss of butter. The more garlic the better for me, so just keep away! 

Garlic Bread Muffins
Buttery, garlicy, herby soft muffins
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Ingredients
  1. 250g - plain flour
  2. 11/2 tsp - baking powder
  3. 1/2 tsp - bi-carb soda
  4. 1/2 tsp - salt
  5. 1 - egg, lightly whisked
  6. 220ml - whole milk
  7. 3 tbsp - sour cream or yoghurt
  8. 60ml - vegetable oil
  9. 1-2 tbsp - finely chopped fresh parsley
  10. 4 garlic - cloves, crushed
  11. 200g - grated cheddar
  12. 90g - salted butter + extra for greasing
  13. Cheese - 4 - 6 slices of Monteray Jack cheese in rough 3 centimeters squares or 1/2 packet of mozzarella cut into 12 pieces.
Instructions
  1. Preheat oven to 180C
  2. 1. Grease a 12 hole standard muffin tin with melted butter
  3. 2. In a small pan add butter and the garlic in a pan and melt on a gentle heat, when melted, stir in the parsley and keep warm.
  4. 3. In a large bowl sift together the plain flour, bicarb soda, baking powder, grated cheese, salt and pepper and mix.
  5. 4. In a jug or small bowl add the oil, milk, egg and sour cream or yoghurt and whisk.
  6. 5. Add the milk mix to the flour mix, gently mix but don't over mix
  7. 6. Fill each hole with some batter, it should come roughly 1/3 of the hole up. Put 2-3 squares of monteray jack in the mould, then 1/2 a teaspoon of the garlic butter. Then top off with more of the batter and finally add another 1/2 teaspoon of garlic butter.
  8. 7. Repeat for the rest of the muffins.
  9. 8. Bake for 20 - 25 minutes. They should be golden on top and spring back.
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