SALMON, PEA AND POTATO QUICHE

"Here she goes again" I can hear myself saying! Yes, another blog post about leftovers!

I've been "off the lead" for a couple of weeks while Nick is back in the UK for one of our scheduled visits, which usually revolve around seeing friends and family, and mending things.  The MOT for the car we leave in the UK falls due at this time of year and when I was last there it had a dashboard warning which declared "ENGINE FAULT. REPAIR NEEDED".  Naturally I ignored it and it ran perfectly well except for the annoying audible warning!  However it needed to go to the garage anyway for its test so we allowed a bit longer for the visit in case parts needed to be ordered.  It was a simple fix so all is well.

So, with Nick out of the picture I decided to host a "ladies that lunch" for some other singletons at home.  For starters I served the little vegetable tarts which you can see here.  For main course I made roast salmon on a bed of courgette and tomatoes which you can see here.  For dessert I made five pana cottas with a strawberry topping.  I made these the day before so that I just had to add the topping last minute.  Only three other ladies had replied to my invitation so I had "quality tested" the spare one for my dinner.  When a fourth guest accepted last minute and having eaten one of the puddings I rustled up a second dessert of apple and gooseberry crumble using fruit and topping from the freezer, to Mary Berry's recipe which you can see here.

Naturally there were leftovers!  A few unused cooked peas, beans and broccoli from the starter, plus nearly half a pint of the egg mix.  I have found it best not to over fill the tarts, as the leftover mix can be used later.  (Usually I just pour it over a few savoury bits and pieces to bake a kind of "crustless quiche".)

There was also one salmon fillet with a few bits of courgette and tomato left and a few potatoes. I had a pack of shortcrust pastry in the freezer which I thawed out and then just piled everything into it including ripped up flakes of salmon.  I used my general method for making a quiche which  you can see here, adding a few slices of a rather past it noggle end of goat's cheese and some tomato to decorate the top.  Three quarters of the way through the cooking I pressed the filling down a bit using the back of a fish slice as it looked like some bits were going to be browned too much.  This made sure everything was submerged in the custard and resulted in a well filled quiche.

It was absolutely yummy!  Another "free lunch"!  It took me three days to eat my way through it on my own but was so delicious I would most definitely make it again from scratch!  In fact it would have made the ideal lunch dish for the ladies.

Ingredients 

a pack of ready made, ready rolled shortcrust pastry

2 tblsp caramelised onion chutney (or any other suitable chutney made with onions)

a handful of cooked peas, green beans and broccoli florets

1 cooked salmon fillet

a few chunks of cooked courgettes and tomatoes from the roasted salmon recipe (or fry some)

2 small cooked potatoes, sliced

2 eggs

2 tblsp of crème fraiche

approx 100ml milk

a few slices of goat's cheese, or any other cheese, grated or sliced

a few slices of tomato

Method

Preheat the oven to 180C / 160 fan.  Line a loose bottomed 20cm tart tin with the pastry.  Use the baking paper that comes in the pack to line the pastry case, add a layer of baking beans and blind bake for 15 minutes.  (I find it a good idea to put the tin on a baking sheet, which removes the risk of accidentally pushing the loose bottom up when lifting the pastry case in and out of the oven.)

Remove from the oven, remove the baking beans and paper and, if the pastry still looks a bit damp, return to the oven for another 5 minutes.

Spread the onion chutney over the pastry case.  Add the cooked greens in an even layer and distribute the sliced potatoes evenly over the top.  Tear the salmon fillet into strips and arrange them evenly over the veg.

Beat the cream and eggs together in a jug and add enough milk to make up to 250ml.  Mix well, add salt and pepper and pour evenly over the filling.  Add the cheese slices (or some grated cheese) and tomato slices.

Return to the oven, reducing the temperature to 160C / 140 fan.  Bake for 20 minutes then press any bits of filling that are above the surface of the custard back down so that they are submerged.  

Bake for another 10-20 minutes until the filling is set and slightly browned.

Allow to settle and cool for 10 minutes before serving.  Serve warm or cold with salad or anything else you fancy.  Chips and baked beans would be nice!  Equally a simply "English" salad or something more exotic.

Cuts into 6 regular or 4 generous servings.

GIFFLAR ROLL PUDDING (AND/OR TART)

 

Considering the nature of my last two posts, and now this one, you would be forgiven for thinking that I now spend my whole life dreaming up how to use leftovers in a way that avoids waste but is still edible.  I have to say that lately it does often feel like that but I can assure you, there has been proper cooking going on and when I get time to sort through photos and concentrate on things normal service will be resumed.

Just in case you were also wondering what on earth a Gifflar is, well, it's these things.  They are kind of bready rolls flavoured either with cinnamon or vanilla like small cinnamon buns but a bit firmer.  The only place I have ever seen them is in Ikea.  They are very tasty, not too sweet, and very filling with either a cup of tea or a glass of wine.

In one of our mad panic visits to Ikea earlier in the year (in an attempt to finish DIY projects and make the house ready for visitors) I picked up a bag of each and they did indeed come in very handy for keeping said visitors' hunger at bay on the occasions when the catering had gone awry.  

As mentioned in my previous post, there were inevitably leftovers when all the visitors had gone home and I spotted in the cupboard an opened packet of vanilla Gifflar which was only missing one or two rolls.  So, thinking that you can make a bread and butter pudding out of many things other than bread, I came up with a way of using them for a dessert.  I also used a few apricots that were lurking in the fridge drawer but you could use plums, apples, or virtually any other fruit.  My mum used to put raisins or sultanas in her bread and butter pudding and they would also work well here.

I sliced each one in half and arranged them in a pie dish, tucking the sliced apricots in between. 

I then poured over my usual custard mixture for a bread and butter pudding which you can see here.

It worked really well.  It puffed up in the oven and sank back down when it had cooled and was, truthfully, a lot firmer than say the brioche pudding that I usually make, but was still delicious.

The next day it had firmed up rather more and, as dipped my spoon into the dish, I realised that in actual fact it was now very much like a tart and could be sliced.

So that's how we had the rest of it, sliced just like a tart and served with a drizzle of cream!  Which made me wonder if I had once again invented a new kind of dessert, after the fashion of the tarte tatin or the Bakewell pudding?!

If so I think I would have to think of a different name for it.  Gifflar tart somehow doesn't sound quite as appealing!!

Ingredients

8-10 Gifflar rolls (either cinnamon or vanilla flavour)

a handful of apricots, stoned and quartered

1 tblsp demerara sugar 

2 eggs

2 tblsp double cream (or any kind of cream or crème fraiche)

about 150ml milk

2 tblsp caster sugar

Method

Preheat the oven to 160C / 140 fan.

Cut the rolls into half and arrange in a suitable, buttered baking dish.  Slip the slices of apricot in between and sprinkle over the demerara sugar.

Put the eggs into a measuring jug and beat.  Add the cream and enough milk to make up to 400ml.  Beat in the caster sugar.

Pour the egg mixture evenly over the contents of the dish and press down lightly with the back of a tablespoon or fish slice.

Bake for 30-40 minutes until the custard is set.

Whilst still warm serve in spoonfuls with cream, custard or ice cream.  Serve in slices like a tart when cold.

SPINACH, SMOKED CHICKEN AND ROAST TOMATO PASTA

 

It is over two months since I last posted anything!  That does not mean I have fallen off my perch, stopped baking or decided to give up blogging.  It's simply because the year has turned out to be a bit manic.

Not least of all is that earlier in the year we had virtually a whole month of visitors, one lot after the other, plus a couple of hasty visits back to the UK for various crisis management issues.  The thing about visitors that I find most difficult is the catering.  Thinking of, shopping for and providing three meals a day at normal times, including impromptu meals out, requires brain effort that no longer comes easily and our usual eating pattern is generally much more ad hoc.  Hence there tends to be over purchasing, a freezer crammed with unused items and a scramble to use up perishables when they've all gone home.

So, this dish is a result of realising it's lunchtime, looking in the fridge to see what there is and coming up with something edible.  It was surprisingly good and I would even do it again on purpose rather than by accident.

One of the ingredients was some home roasted tomatoes.  As always home grown veg are ready all at once and earlier in the year we lost most of our broad beans simply because we were so busy that we didn't get round to picking them.  When my tomatoes began to ripen I was determined not to waste those so found the time to roast and bottle them.  You can see how I did it here.

I confess that the idea for this pasta actually came from a ready meal we had not long ago.  I spotted a couple of packs of something called creamy salmon pasta in the "anti gaspi" or yellow sticker section in the nearby branch of Aldi.  They were remarkably good and I thought I would make something similar when we needed a light meal and I had spinach in the house, although obviously I used chicken, not salmon.

Ingredients

About 3/4 of a pint of pasta.  I used penne and usually measure pasta using my old Pyrex one pint jug.  I find that a full jug or about a pint is a generous serving for two people.

2-3 slices of cooked chicken, torn into small pieces.  I happened to use smoked chicken because we had the remains of a ready cooked smoked chicken in the fridge.

2 tblsp crème fraiche 

About 1/3 of a bag of fresh spinach, washed

6-8 roasted tomatoes in olive oil (or you could use sundried tomatoes or cherry tomatoes)

Method

Cook the pasta in a large pan of boiling water according to the packet instructions.  When cooked to your liking (either soft or al dente) drain off most of the water and put the spinach in a single layer on top.  Put the lid on and return to the heat for a couple of minutes until the spinach is wilted.

Remove from the heat, stir in the chicken, crème fraiche and tomatoes.  Season with salt and pepper and serve immediately, sprinkled with grated parmesan cheese if you like.

Serves 2.

SAUSAGE PATTIES or an almost free lunch.

I recently made some mini sausage rolls for a picnic and there was a bit of sausagemeat left over, probably about 75g or two tablespoonfuls.  A couple of days later, with that, the remains of the beaten egg from brushing the pastry and a portion of leftover mashed potatoes an idea sprang to mind.  I added some breadcrumbs made from one slice of "wonderloaf" blitzed in my mini processor.

I first thought of making rissoles or meatballs so mixed everything together in a bowl and divided it into four large balls.  I then decided that the mixture probably wouldn’t hold its shape in a frying pan so patted each one lightly into the well buttered holes of a muffin tin.  

After ten minutes at 180° fan they were coming along nicely and I sprinkled a bit of grated cheddar on top.  They were then baked for another fifteen minutes.  They were absolutely yummy, plenty for two people, and we had ours with some baked beans.  In fact they were so yummy that I would even buy more sausagemeat to make them again!

SMOKED HADDOCK GRATINS

In France there is a chain of frozen food shops called Picard.  Their range of foods goes from basic stuff, like peas and green beans, through to luxury items.  Our favourite purchases include their croissants, which cook from frozen in eighteen minutes, their salmon fillets, which are not cheap but occasionally on special offer, and twin packs of scallops in chardonnay sauce which are a bit pricey but utterly divine as a starter.  These little gratins also come in reusable ceramic dishes, always a bonus in my book.  We have frequently seen little piles of them for sale at village brocantes - the French rarely throw anything away that they might get a few euros for! I have hung on to mine and by now have collected enough of the little blue dishes to feed quite a crowd!

After treating ourselves to another scallop gratin starter I thought I really ought to look for a recipe for something similar that would make a tasty starter without the hefty price tag.

I spotted a recipe for a smoked haddock gratin on a lovely blog which you can see here and which gave me the idea for my starter.  I used frozen spinach which comes chopped and mixed with a little crème fraîche - a combination that I’m not sure if it’s available in the UK but any fresh or frozen spinach would do the job.  I left the quantity I wanted in the fridge to thaw overnight which made it easy to drain off excess liquid.  

The rest of the recipe is really just an assembly job.

They were perfect little starters, quite rich with all the cream and cheese but very tasty and not too filling! Definitely good for a dinner party.  Next time, instead of smoked haddock, I might try a mixture of prawns and smoked salmon - the little packs of diced smoked salmon or trimmings that you can buy would be ideal.

You can find more recipes for the smoked haddock that I used, and other smoked fish, on the manufacturer’s website here. There are English and French versions.  

UPDATE: I made the gratins using smoked salmon trimmings and prawns, which were delicious.  I also made a couple using chicken and chorizo for someone who was allergic to most fish and they were pronounced delicious too.

Ingredients

5 blocks of frozen spinach in crème fraîche, thawed, or equivalent, or a 200g bag of fresh spinach

1 x 140g smoked haddock fillet, skin removed

6 small knobs of butter

6 dessert spoons half fat crème fraîche

3-4 tblsp grated gruyère cheese

3-4 tblsp grated parmesan

6 slices of a large tomato

2 tblsp fresh breadcrumbs made from 1 slice of white bread

Method

Preheat the oven to 220°C / 200° fan / gas mk 7.  Put six small gratin dishes or ramekins on a baking sheet.

First make the breadcrumbs.  Tear a slice of white bread into pieces and drop into a food processor.  Process until you have fine crumbs.

If using fresh spinach wash and cook it for a few minutes until just cooked then chop it.  If using frozen spinach make sure it's completely thawed.  Press out any excess liquid and share between the gratin dishes or ramekins.

Cut the fish into small pieces and sit them on top of the spinach.

Dot the fish with a small knob of butter and spoon some crème fraîche on top.  Sprinkle with the two grated cheeses and place a slice of tomato on top.

Sprinkle with breadcrumbs and bake for 15-20 minutes until golden and bubbling.  Serve immediately.

(As the dishes are straight from the oven you may want to serve them sitting on a heatproof plate or dish so as not to damage your table, placemats or tablecloth.  I served mine on a small glass plate protected from the heat by a pad of folded paper serviette.)

Serves 6.

NOUGAT DE TOURS

A few weeks ago we went for lunch to a restaurant called Le George in Loches which has had a significant makeover since our last visit.  We were not disappointed and for dessert we had something called "nougat de Tours".  It's a traditional dish from our region of France and with similarities to the traditional dish from our region of the UK - the Bakewell tart.  It consists of a pastry case, filled with a layer of jam and candied fruits then topped with an almond mixture.  We both chose it for dessert and really enjoyed it so we started looking for recipes how to make one.

There are plenty of recipes on the internet but in the end I adapted one by my friend Susan which you can see here. I used strips of candied orange peel rather than marmalade and then went slightly off piste adding some chopped green and red glacé cherries as well.  Then I went even more off piste and slightly wrong.

To begin with I had chosen entirely the wrong baking dish, a round Pyrex one, simply because it was to hand and easier than trying to wrestle my loose based tart tin from the back of the cupboard.  Then, as I was spreading the almond topping over the tart there seemed to be barely enough to cover it and it wasn’t until the tart was in the oven and I started stacking the dishwasher that I spotted the third egg white in its little pot on the kitchen worktop!

(When cracking the eggs for a meringue I usually drop the white into a small pot or cup and add them individually to the bowl.  I've done this ever since the time that the fourth egg white for a pavlova contained a blob of unwanted yolk as I dropped it into the mixing bowl with the others!)

It was also the devil's own job to get slices of the tart out of the dish in one piece.  Definitely not the best looking tart I have ever made but tasted delicious so I  made a second one a couple of weeks later using the right tin and all three egg whites! 

Using a loose bottomed tart tin made the tart easy to turn out and the end result looked much neater.

That one turned out much better and will teach me not to be so lazy and to pay more attention to what I’m doing in future!  Mind you, both tarts were equally delicious!

It also occurred to me that mini versions, along the lines of the old Be-Ro tartlets, might work very well.  I shall have to try that when the opportunities presents itself.

This is the tart we had at Le George and the topping was, I think, more like a Bakewell almond sponge than macaroon, but it set us on a little culinary adventure and Nougat de Tours will be on the menu regularly from now on.

~~~~~~~~~~~~~~~~~~

Susan's post is worth reading because she explains the history of the tart including the use of local jams.  My jam was an apricot made from local trees by a friend that lives two miles away!  The jar of apricot is now all used up and the next one in line is her peach jam. Tah-dah!

Ingredients

1 pack of sweet pastry

A layer of apricot jam, around 150g

A layer of chopped candied peel and a few chopped glacé cherries, around 150g

75g ground almonds

75g caster sugar

3 egg whites

2 tblsp icing sugar

Method

Remove the pastry from the fridge 20-30 minutes before you want to use it, otherwise it might crack when you unroll it.

Preheat the oven to 200°C / 180° fan / gas mk 6.  Butter the base and sides of a 20cm loose bottomed tart tin. 

Unroll the pastry and use it to line the tart tin, leaving the edges untrimmed and draped over the edge of the tin.  

Spread a generous layer of jam over the pastry then scatter a generous layer of chopped peel over the top.

To make the topping, put the egg whites into a large bowl and whisk until stiff.  In another bowl mix together the ground almonds and caster sugar then fold them carefully into the egg whites.

Spread the topping evenly over the fruit, making sure not to leave any gaps at the edges.  Sprinkle with icing sugar, leave for a few minutes then sprinkle again.

Stand the tart on a baking sheet (this removes the risk of accidentally pushing the loose bottom up on removing the tart from the oven) and bake for 30 minutes.  Cover with foil if it looks too brown after 20 minutes.  Remove from the oven, remove the foil and cool in the tin.

When cool, carefully snap off the overhanging pastry and lift the tart onto a large can of food or small upturned bowl and ease the outer ring so that it drops down. You can then serve the tart from its metal base or transfer it to a flat serving plate by using a large cake lifter.

Cuts into 8-10 slices.

CARAMEL BANANA CAKE

 

I've been back in the UK for a short spell.

When I got home, the car we leave in the UK, (officially an old banger) wouldn't start.  The new battery that was fitted only a few weeks ago had failed.  How odd.  The old battery lasted nine years but the new one only eleven weeks.  Very annoying.  However, Halfords came out and changed it two days after I arrived.  My brother drove me everywhere I needed to go whilst the car was out of action, bless him.  

There has been plenty for me to do whilst I've been here and the weather hasn't been too bad, mostly fine.  I managed to cut the grass (once my brother had started the mower) and tidy the garden a bit.  I am mindful of the fact that too much tidying at this time of year can deprive insects and wildlife of their habitat until Spring properly arrives so left piles of leaves and moss undisturbed.  

On the first day of Spring and in the sunshine I fetched the garden table and chairs out of the shed to enjoy it.  I brought the pots of geraniums out from their overwintering spot in the garage, gave them a little drink and a feed and wished them well.  They're in a sunny, sheltered spot so hopefully might survive any frosts until the next visit when they can be restored to their proper place on the patio.  As I sat in the late afternoon sunshine I'll swear I could hear them stretching their stalks as they soaked up the warmth.

Being without a car was a challenge but luckily I live a ten minute walk from the village shop.  There I spotted a bunch of bananas which were past their best for 50p.  Irresistible!  And after a busy week I felt that me and my brother definitely deserved a cake.  A proper cake with icing and decorations.

The recipe is adapted from one in a book by Joanne Wheatley.  She covered hers all over with buttercream and decorated it with caramelised pecan nuts.  I just used what I had in stock so added some bronze sprinkles.  

I used a supermarket own brand flour, which I tend to buy when I'm here because it's so cheap, and, with sometimes long intervals between visits, I don't like the idea of leaving expensive flour that might go to waste.  I sifted it well (not such a chore) and it was perfectly good.  I also used the sugar I had in stock rather than the light soft brown sugar in the original recipe.  That was fine too, possibly adding to the caramel flavour.  My baking powder was a bit out of date but I decided to risk it rather than go out and buy a new pack.....which might then be left unused for some time.  It worked fine.

My icing sugar had gone hard because he who made and iced the Christmas cake hadn't closed up the paper packet!  I whizzed it well in the food processor but it still had some small lumps in it.  In actual fact they added to the crunch of the sprinkles on top and did not spoil what was a perfectly delicious cake.

It rose like a dream, looked very glamorous, had an excellent texture and tasted utterly divine.  Definitely a cake I will make again and it would probably be a good seller at a cake stall.  

Ingredients

For the cake

250g baking spread or softened butter

200g light muscovado sugar

3 large eggs, beaten

2 very ripe bananas, peeled and mashed roughly with a fork

300g self raising flour

1 tsp ground cinnamon

1 tsp baking powder

a splash of milk if needed

For the buttercream

150g spreadable butter, or softened butter.  I used Lurpak Spreadable.

300g icing sugar

1 tsp ground cinnamon

1 generous tblsp caramel spread.  I used Bon Maman confiture du lait

splash of milk

Method

Preheat the oven to 170° C / 150° fan / gas mk 3.  Grease two 20cm sandwich tins and line the bases with baking paper.

Put the butter/spread and sugar into a large bowl and beat well with a wooden spoon or hand held electric whisk until light and fluffy (I used my Kenwood stand mixer).

Add the beaten eggs roughly in thirds and beat in.  Add the bananas and beat in.

Fold in the flour, baking powder and cinnamon.  Mix well to combine, adding a little milk if it seems very stiff, and divide between the prepared tins.  

Level the tops and bake for 30-35 minutes until done.  Cool in the tins for a few minutes then turn out onto a wire rack to cool completely.

To make the buttercream, put the butter or spread into a large bowl and beat until soft.  Sift in the icing sugar and cinnamon and beat until smooth.  Add the caramel and beat in.  Add a splash of milk to make a soft, spreadable consistency.  (I used the food processor to make mine, blitzing the icing sugar first to remove lumps then adding the other ingredients.)

Sandwich the two cakes together with half of the buttercream and spread the rest on top.  Decorate with sprinkles of your choice.

Cuts into 8-10 generous slices.