Friday, September 25, 2015

Pumpkin - baby spinach Quiche

Quiches can be varied in many ways and are always a tasty dish. Here I combined some leftovers from my fridge... Pumpkin, some baby spinach, some feta, some grated cheese.... And here we go..... Heat up your oven and a little bit later .... savour a delicious quiche....

You need (for one Quiche about 24 cm)
- 100g butternut squash, cut in small cube
- 1  small onion cut in small cubes 
- 100g grated cheese (like Edam)
- 50 g feta cheese ( = Greek style cheese)
- 30 g baby spinach leaves
- 250 ml Milk
- 2 medium sized eggs
- 25 g walnuts 

For the dough:
- 250 g flour
- 150 g butter
- 1 medium sized egg
- some salt
For lazy days: take a ready to use puff pastry or ready to prepare quiche / Tarte dough one can get in a good supermarket 

To prepare:
1. First prepare the dough by kneeding together all the ingredients. 
2. Between two baking papers roll the dough to a circle, big enough for your baking form.
3. Grease your baking form/quiche form. Transfer the prepared dough in it and reserve for about 1/2 h in the fridge.
4. Mix together milk, eggs and grated cheese. Season with salt and pepper.
5. In a pan with little olive oil soften the onion and add the baby spinach for one minute.
6. Disperse onion, Baby spinach and squash on  the on the base of the dough. Then pour your egg-cheese mix in the baking form and sprinkle all over the roughly cut feta and walnuts.
6. Bake in the preheated oven for about 35 minutes (you might have to cover the top with some baking Paper if getting to dark..).
Before cutting into pieces and serving let cool down for some minutes.

Wednesday, September 9, 2015

Double Choc Ricotta Mousse

Midweek.... Need a treat.... Some fast to prepare and to take with to the Office ...... In th fridge some ricotta, chocolate ever to find in the cupboard.... So let's do a sort of chocolate mousse...
You need (2 serving)
- 250 g Ricotta
- 30 g dark chocolate (I used chocolate drops from sarotti)
- 30 g white chocolate 
- 1/4 tsp ground vanilla bean
- 1/2 tsp  palm sugar (or brown sugar)
- 1 dash cinnamon
- 1/2 tsp baking sugar
- Optionally: some Fruit purée (I took Mange purée) and 1 Passionfruit 

To prepare:
1. Melt in separate bowls both chocolates in the microwave (this will take on,y few seconds. Alternatively you can melt it over boiling water)
2. In one of the bowls mix together with a handheld mixer the melted white chocolate with vanilla, baking sugar and 125 g ricotta
3. Mix in the other bowl the dark chocolate, Palm sugar, cinnamon and 125 g ricotta
4. Fill first white Mousse, then dark mousse in glasses. (Best is to pipe the Mousse in the glasses, so you'll obtain distinct layers. I did it with a spoon....layers are not so perfect...)
5. Top with Mango purée and Passionfruit
6 . Reserve in the fridge overnight and take to your office for a great Lunch-dessert and savor! Of course also perfect as dessert at home :)

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