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.