Traditional Quiche

Traditional Quiche

I personally love this recipe as it is so versatile and simple to do, you can put whatever your heart desires in this recipe. You can also serve this into a starter or find something just as simple and extravagant to accompany it as a main-course. Happy Baking! And don't forget to leave your feedback either in the post box at the bottom, or email us direct at threecoursesource@gmail.com. We treasure your feedback and will be sure to reply!

Ingredients:

200g Plain Flour

50g Butter

50g Lard

250ml milk or single cream

3 eggs

Possible Options (this is only a guide, it is yours to explore with): 75g cheese, 50g sweetcorn, 1 chopped onion, 4 rashers bacon, 50g mushrooms, 2 fresh tomatoes.

Method:

1. Heat the oven to 190°C Gas No 5.

2. Place flour, margarine and white fat into a mixing bowl, rub in until the mixture looks like fine breadcrumbs.

3. Add 4 tablespoons cold water and stir to mix with a round bladed knife.

4. When mixture starts to hold together remove from the bowl and knead LIGHTLY.

5. Mould pastry into a disc shape and wrap tightly in cling film and chill in fridge for 20-30 minutes.

6. Roll out and line a flan dish with the pastry.  Trim edge.

7. Return to chill in fridge for a further 10 minutes.

8. Blind bake without beans for 4 minutes. Remove from oven.

9. Grate cheese, chop bacon, slice tomatoes, chop onion, slice mushrooms ACCORDING TO CHOICE.

10. Arrange all filling ingredients, except egg and milk, in lined flan case.

11. Whisk eggs and milk together and carefully pour over flan filling DO NOT OVER FILL.

12.Place on a HOT baking tray and cook for approximately 30-40 minutes until golden brown and firmly set (for one bigger quiche) or 20-25 minutes for smaller, individual quiches.

Barbecue Ribs

Barbecue Ribs

A great rib recipe that can he used with Pork or Beef ribs. Great for the summer .

Ingredients:

For 1 rack

Pork ribs; Baby back are the best option
3 Tbsp Smoked Paprika
1 Tbsp Ground Cumin
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Chilli Powder
Sea salt
Cracked black pepper
3 Tbsp Brown sugar
150ml Your chosen Barbecue Sauce

Method:

1. Start by mixing the dry ingredients all together in a bowl
2. Rub the ingredients onto the ribs on both sides
3. Leave in the fridge for a few hours
4. Place on greaseproof paper in oven for 3 hours at Gas Mark 6
5. Continuously brush the ribs with the barbecue sauce
6. Place under the grill or salamander, brush with more barbecue sauce and grill
    for 2-3 minutes on each side
7. Once done cut up and eat

Red Lentil and Cheese Loaf

 

 

Red Lentil and Cheese Loaf

Ingredients

• 175g red lentils                                  
• 350ml water
• 110g strong cheddar                          
• 1 onion
• 1 Tbsp fresh parsley                           
• ½ Tsp cayenne pepper
• 1 –2 Tbsp lemon juice                        
• 1 egg, beaten
• 3 Tbsp cream                                      
• Salt and pepper
• Butter for greasing

Oven temp 190 °C gas number 5

Method

1. Wash lentils thoroughly and place in a saucepan with the water. 
2. Simmer gently until the lentils are cooked and the water absorbed (about 10 – 20 minutes).           Check after 10 minutes in case the mixture has dried out too much and you need to add a little more water.  At the end of cooking you should have a stiff puree.
3. Peel and finely chop the onion, grate the cheese, finely chop the parsley.
4. Add all these ingredients to the lentil mixture and mix thoroughly.
5. Stir in the egg, cream, lemon juice and cayenne, season to taste.
6. Line the base of a 1 lb loaf tin with baking parchment and generously grease with butter.
7. Fill the tin with the mixture and press down fairly firmly.
8. Bake 45 minute to 1 hour until golden brown and firm to the touch.
9. Leave to stand 10 minutes before turning out and removing the parchment

Traditional Cup Cakes

Traditional Cup Cakes

Ingredients:

For the Sponge:

100g Butter

100g Caster Sugar

2 Eggs

100g Plain Flour

5g Baking Powder

For the Butter Cream:

100g Butter

200g Icing Sugar

Milk if needed

1 tbsp. vanilla essence

Optional – food colouring

Method:

1.      Pre-heat oven to 180°C/350°F/Gas 4/160°C fan

2.      Cream the butter and sugar together in a mixing bowl.

3.      Add the eggs one at a time and mix in

4.      Sift in the flour and the baking powder and fold in

5.      Spoon an equal amount of the mixture into a cupcake tin with cake cases. Fill just under half full as they will rise dramatically.

6.      Bake for 15-20 minutes or until they are golden brown and a skewer comes out clean when poked into the centre of one of the cakes. ONLY OPEN THE DOOR ONCE OR TWICE OTHERWISE THEY WILL SINK.

For the Butter Cream:

1.      Half melt the butter and cream on its own in a mixing bowl.

2.      Sift in the icing sugar a little at a time.

3.      Add a tablespoon of vanilla essence.

4.      If the icing is too thick add a little milk to thin it out slightly.

5.      Add any food colouring if you wish to do so.

Beer Battered Halloumi with Tomato & Chilli Chutney

Beer Battered Halloumi with Tomato & Chilli Chutney

This is a great way to start of a meal, Halloumi is a slightly nutty, Cyprotic cheese. It is very delicate to cook which is why using a smooth beer batter is the perfect way to serve it! I was first introduced to this recipe at college and since then it has become a family favourite.

Ingredients:

For the Battered Halloumi:

400g Plain Flour

95g Cornflour

400ml Lager

600ml Sparkling Water

4 Blocks (cut into 4 long strips)

For the Tomato & Chilli Chutney

1tbsp. Olive Oil

2 Shallots (Brunoise, finely diced)

6 Tomatoes  (Concasé, diamond cut)

2 Garlic Cloves (Minced)

2 Red Chillies (seeded, brunoise)

2tbsp. Balsamic Vinegar

2tsp. Soft Dark Brown Sugar

Method:

For the Halloumi:

1. Mix the flour, Cornflour, lager and water to make a smooth batter. If the batter is lumpy, pass it through a strainer.

2. Roll the strips of Halloumi in some season flour, then plunge into the batter

3. Place the battered cheese into the deep fat fryer.

4. When cooked (approx. 3-4 minutes) place them neatly on a plate with an appropriate garnish and a small ramekin of the chutney (method below).

For the Chutney:

1. Heat the oil in a small saucepan

2. Add the shallots, tomatoes and garlic and sweat for 6-8 minutes.

3. Add the vinegar and sugar and cook for another 3-5 minutes or until the chutney has caramelised slightly.

4. Remove from heat and serve warm with Halloumi.

Sweet Pastry

Sweet Pastry

 

So this sweet pastry recipe can be used for loads of delicious desserts, try an Apple Pie with crème patisserie with this pastry.



Ingredients:

• 100g Butter
• 75g caster Sugar
• 1 Egg
• Pinch of Salt
• 1/2 tsp. Vanilla Extract
• 225g Plain flower
• A few drops of  water

Method:

1. Cut the butter into small pieces
2. Add sugar and beat together until butter and sugar are creamy, which should take about 10 minutes
3. Add eggs and vanilla and mix in
4. Sieve the flour and salt  onto a clean work surface
5. Make a well in the middle and add all your butter/sugar and egg mixture, do not leave any in the bowl
6. Mix together to form a soft dough until smooth but do not over work the mixture
7. Wrap in cling film in a disk (not a ball) to rest in the fridge for 30 minutes before rolling out

Rolling and Blind Baking:

1. Make sure you have a flat ring and baking sheet ready and greased
2. Take pastry out of the fridge and roll between 2 sheets of cling film until 2mm or 3mm thick
3. Pull off 1st layer of cling film
4. Hold the pastry under 2nd layer of cling film and position over flan tin
5. Whilst the cling film is still in place gently press pastry in the corners of flan case
6. Remove cling film and use rolling pin or knife to remove excess pastry
7. Place back in fridge to cool down and rest for at least 20 minutes
8. Remove from fridge and dock pastry
9. Lay greaseproof paper over pastry and fill with baking beans (or coins) and bake for 20 minutes at 180 degrees  C/Gas 4/350 degrees F
10. Remove baking beans and place back into the oven to ensure bottom is cooked

Jamie's Smoky Chipotle Barbecue Sauce

Jamie's Smoky Chipotle Barbecue Sauce

 

So, for years I have been a fan of American  barbecue. There isn't anything like that here, it's usually a few cheap frozen burgers and fatty sausages, it's just a tad boring.
This is my Smoky Hot Chipotle Barbecue Sauce, lather it on ribs or mix with pulled pork . It's a great barbecue sauce for all meats.

Ingredients

• 50g Brown Sugar
• 100ml  Cider Vinegar
• 200ml Tomato Ketchup
• 4 Tbsp Smoked Paprika
• 4 drops your chipotle sauce
• 4 Tbsp  Worchester Sauce
• 2 Tsp Lemon Juice
• Pinch salt and pepper
• 1 Tsp hot chilli powder
• 2 Tbsp Onion powder
• 2 Tbsp Garlic powder
• 1 Tbsp dried or fresh Parsley
• 1/2 Tsp Ground Cumin

Method

1. Mix all the ingredients together in a pan
2. Whisk together until smooth , whilst cooking over a low heat
3. Cook for 5-10 minutes, then taste
4. Adjust seasoning according to preference, some like it sweeter than others
5. Strain the sauce, then pour into a jug
6. Let cool in the fridge for 30 minutes, then pour into your chosen jar
7. Add to your chosen dish, or leave in the fridge
The sauce should last about 1-4 weeks in the fridge, if it changes colour, odour or taste remove and discard.

Mascarpone Mousse with Fruits of the Forest Compote

Mascarpone Mousse with Fruits of the Forest Compote

Ingredients:

For the Compote:

155ml Red Wine

135g Caster Sugar

½ Cinnamon Stick

250g Frozen Forest Fruits/Berries

For the Mousse:

200ml Double Cream

125g Mascarpone Cheese

1 tbsp. Caster Sugar

60g Cream Cheese

½tsp. Vanilla Essence

4 tbsp. Icing Sugar

Method:

For the Compote:

1. Place the wine, sugar, and cinnamon into a saucepan.

2. Bring to the boil and dissolve the sugar.

3. Reduce the heat and simmer for about 10 minutes

4. Stir in the fruits of the forest and let cool

5. Place 2 tbsp. of the fruit mixture into a Martini glass or something similar and allow time to chill in the fridge.

For the Mascarpone Mousse:

1. Whip the double cream until it forms soft peaks.

2. Cover the whipped cream with cling film and place the bowl in the fridge.

3. Combine the mascarpone and the cream cheese with a rubber spatula. Add the powdered sugar and continue to mix until smooth.

4. Fold the cheese mix into the whipped cream.

5. Fill the chilled glasses with the mousse mixture, place back in the fridge for about 10-15 minutes. Garnish with a sprig of fresh mint, chocolate drops and a remainder of the fruit out of the mixture if you have some.

6. DON’T LET IT TOUCH THE SIDES!

Bradley's Choux Trifle

Bradley's Choux Trifle

 

Ingredients:

For Crème Diplomat:

250ml Milk

1 Egg

50g sugar

15g Flour

15g Custard Powder

5ml Vanilla Extract

Equal amount of double cream, slightly whipped

For The Choux Pastry:

75ml Water

30g Butter

45g Strong Flour

2 Whole Eggs

1tsp. Sugar

Salt, pinch

For the Trifle Filling:

Crème Diplomat (see recipe below)

Coffee Cream (Whisk Double Cream to form soft peaks, marble in some coffee liquor to taste)

Chocolate Orange Cream (Melt Chocolate, pour in double cream, add juice and a little zest of orange)

Method:

For Crème Diplomat:

1. Whisk the egg and sugar together.

2. Add the flour and custard powder to the egg mixture to form a liaison.

3. Heat the milk.

4. Take milk off the heat and add a little at a time to the liaison and then return to pot and cook.

5. Mix hard so no lumps form and cook for 5 minutes until thickened.

6. If lumps appear strain through sieve.

7. Transfer to a clean bowl and stir occasionally to help mixture cook down quickly.

8. Once the mixture has cooled down completely, add an equal amount of slightly whipped cream and mix together until fully incorporated.

For the Choux Pastry:

1. Pre-heat an oven to 220°C

2. Bring the water, sugar, salt and butter to the boil in a thick-based saucepan.

3. Add all the unsieved flour all at once and mix to incorporate.

4. Turn down heat and cook out for 1 minute to avoid the sandy texture and floury taste.

5. Stir continuously and vigorously until the mixture leaves the sides of the saucepan clean.

6. Remove from heat and allow to cool in a cold, clean bowl.

7. While the mixture is cooling, beat the eggs together in a separate saucepan and line and grease a baking tray.

8. When the mixture has cooled down but is still warm, add the beaten eggs one at a time. Mix well (the mixture will come apart and look like it won’t work but keep vigorously mixing until it comes together again). Repeat this step until the pastry is the right consistency so that it is thin enough to pipe, but it will still keep its shape.

1. Pipe the choux pastry out using a piping bag without a nozzle. Pipe into small profiterole shapes.

2. Using a little cold water pat down any peaks as they will burn during cooking. Splash a little cold water over the tray to help create more steam while cooking.

3. Choux pastry needs to be cooked at a high temperature, usually around 220°C, this is because choux pastry needs to be cooked quickly to create a shell on the outside and leave it airy on the inside, this is why you need lots of steam. Therefore, do not open the oven doors as this will let excess steam out from the oven and in turn, make your choux pastry go flat.

4. After 15 minutes if choux pastry has risen well, turn the oven temperature down to 180°C to dry the insides out.

There are 3 ways to tell is choux pastry is ready:

ü  Tapping the bottom of the buns: if they sound hollow they should be ready.

ü  Visual check: if they have risen well and have a nice caramel colour, this is a good sign.

ü  Break one open: If the inside is still soggy then return to the oven for a few more minutes; soggy insides mean that the pastry still contains too much moisture which will mean a ‘pancake’ appearance once they have cooled down.

To Serve (This is merely an idea I like to use, be creative!):

1. Find a small glass if you can, start by piping a layer of Crème Diplomat into the bottom of the glass.

2. Next, pipe a layer of the chocolate orange cream (be careful not to smudge the glass at this point)

3. Pipe another layer of the crème diplomat

4. On top of that pipe a very small amount of the chocolate orange cream, get some kitchen towel ( scrunch into a ball) and smudge up the glass, rotating as you go to get an even coat (the last layer of chocolate orange cream should all now be up the glass).

5. Fill the remainder of the glass with your coffee cream and place a suitable pastry shell on top of the glass, I prefer to serve it on a narrow dish with some extra dipping shells.

6. DON’T FORGET TO DIG IN!

Crème Caramel

Crème Caramel

So this is a group recipe, supplied by our college. This is a great , easy recipe for a light tasty dessert.

Ingredients

(Serves 4)

(Caramel)

• 100g Granulated Sugar
• 125ml Water

(Cream)

• 500ml Milk
• 4 Eggs
• 50g Caster Sugar
• 3-4 Drops Vanilla Essence

Method:

For the Caramel:

1. Prepare the caramel by placing three-quarters of the water in a thick-based pan, adding the sugar and allowing to boil gently, without shaking or stirring the pan.
2. When the sugar has cooked to a golden brown caramel colour, add the remaining quarter of the water, re-boil until the sugar and water mix, then pour into the bottom of the dariole moulds.

For the Cream:

1. Prepare the cream by warming up the milk and whisking on to the beaten eggs, sugar and essence
2. Strain and pour into the prepared moulds.
3. Place in a roasting tin half full of water.
4. Cook in a moderate oven at 150-160°C for 30-40 minutes.
5. When thoroughly cold, loosen the edges of the crème caramel with the fingers, shake firmly to loosen and turn out on to a flat dish or plates.
6. Pour any caramel remaining into the mould around the creams.

Jamie's Chili Con Carne (Hot)

Jamie's Chili Con Carne

So, for years I have been a keen fanatic of spicy food. I had always liked the idea of Chilli, but didn't like beans, so this is my interpretation of Chilli Con Carne.

Ingredients

• 3 Tbsp Hot Chilli Powder
• 1 Tbsp Cayenne Pepper
• 1/2 Tsp Ground Cumin
• 1/4 Tsp Ground Turmeric 
• 1 Tbsp Ground Garlic
• 1 Tbsp Onion Powder
• 1 Tbsp Marjoram
• 1 Tbsp Oregano
• 2 Tbsp Smoked Paprika
• 600 ML Beef Stock (I use 6 Oxo Cubes if I don't have fresh)
• 200 ML Barbecue Sauce (Your Favourite type)
• 4-6 Tbsp Bisto Gravy Granules (For Thickening w/ flavour)
• 1/2 Tsp Sea Salt
• 1 Tbsp Cracked Black Pepper
• 50 ml Coffee
• 40g Dark Chocolate
• 400g Beef Mince (Preferably 20% Fat)
• 3 Tbsp Worchester Sauce
• 1 Tbsp Tomato Ketchup
• 200g Chopped Tomatoes (Optional)
• 1 Whole Onion (Finely Diced)

Method

1. Put all your spices, herbs and seasonings in a bowl
2. Dice up your onion
3. Turn your non stick saucepan or stockpot to the highest heat
4. Brown off the mince with the chopped onions
5. Once brown drain all the fat, then add back to the pan
6. Put back on heat then add all the spices, herbs and seasonings
7. Then add your Worchester sauce, cook for a further 2 minutes
8. Add your sauces and coffee
9. Cook for a further 3 minutes, then add your stock
10. Stir until everything is mixed, then add the gravy granules, you may need to add more to thicken but it will thicken as it heats.
11. Add in your dark chocolate
12. Cook for 40-60 minutes on the lowest heat setting
13. Serve with basmati rice or your choice of starch