When I cleared our fridge in France I brought back to the UK three packs of ready made pastry. They were "pâte brisée", or plain shortcrust pastry. I had bought them to bake something savoury for an event but in the end made a cake instead. They still had several days left on them before the use by date but they needed using up.
The chicken, mushroom and potato elements were leftover from the previous evening's dinner, a sort of fricasee that Nick created and served with lovely new potatoes. I just added the leek and a pack of smoked lardons, also from France.
With another pack of pastry I made a bacon, caramelised onion chutney, spinach and cheddar quiche using this method here.
The lardons were in a twin pack so this used the second half. We had it with homemade coleslaw using this recipe here. (Also with baked beans - but nobody's perfect!!)
Both look splendid, and just right for the now miserable season.ReplyDelete
They were just right as you say and it's becoming a bit of a pattern that so many of my tastiest bakes are a concoction of leftovers.Delete
Lovely warming dishes for this 'orrible weather. . . Made me laugh about the baked beans....ReplyDelete
Christine, we are fans of baked beans. There's not much that doesn't go with baked neans, except of course, dessert!Delete
Also with baked beans? I wholeheartedly approve your choice of quiche accompaniment. I know a number of people who don't approve of my love of baked beans (they don't approve of mushy peas either). See if I care.ReplyDelete
Phil, baked beans and mushy peas are two of life's great culinary pleasures! They go with anything and everything!Delete