Fig, Goat’s Cheese and Caramelised Red Onion Quiche with Easy Olive Oil Pastry

I was clambering up slopes trying to get some good pictures of the early season figs, brevas, yesterday morning while walking the dog. On the way back we went to the Sunday morning organic market and found a box of gorgeous looking specimens that I couldn’t resist. Brevas are larger and darker than the small green figs that ripen later in the year and have a very short season. If you see any you have to buy them, well I do anyway.

I love the combination of figs and goat’s cheese, it works so well. The contrast of the sweetness of the figs with the sharp salty goat’s cheese is heaven. You can just chop them up and put them both in a salad with an olive oil and sherry vinegar syrup dressing if you like but it’s been a while since I posted a quiche recipe and this one is special.

I’ve found a foolproof (yes even for you dad) olive oil pastry recipe. It’s quick and easy. You make it, roll it out straight away (no hour-long resting) put it in your tart/quiche tin and leave it in the fridge for half an hour while you prep the filling. Love it.

I blind baked it for about 10 minutes before putting the filling in because I was worried about getting a soggy bottom. Nothing worse than a soggy bottom. With a drier filling I wouldn’t bother. This amount of pastry made enough for my 9 inch/23 cm quiche dish with some left over for a little individual 4 or 5 inch/12 cm tart tin. It is the right amount for a large 11-12 inch/28-30cm tart tin.

Fig, Goat’s Cheese & Red Onion Quiche with Olive Oil Pastry Recipe

Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini

Prep time 35 mins  Cooking Time: 35 mins

• 250 g spelt or wholemeal flour
• 1 tsp salt
• 1 tsp dried herbs (I used 1/2 thyme 1/2 oregano)
• 60 ml (1/4 cup) olive oil
• 120 ml (1/2 cup) cold water

Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and herbs, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then add an ice-cube to it. Slowly pour the cold water (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough.

Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little one if you have enough. Put it in the fridge for 30 minutes while you make the filling.

• 1 or 2 tbsp olive oil
• 2 medium red onions, finely sliced
• salt
• 1 tsp finely chopped fresh rosemary & oregano mixed
• 2 cloves garlic, finely chopped
• 2 or 3 fresh figs, sliced or chunked
• 100-150 gr goat’s cheese
• 3 eggs
• 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
• milk (goat’s milk preferably, I used oat milk)
• salt & black pepper

Heat the oil in a frying pan over a medium high heat and cook the onions and herbs with a pinch of salt for about 5 minutes until starting to brown. Add the garlic and cook for another 2 minutes. Set aside to cool.

Meanwhile heat the oven to 200 C. Prick the base of the tart all over with a fork. Blind bake the tart case (with baking paper & beans) for about 8 minutes for the large quiche (5 minutes for individual). Remove the paper & beans and put back in the oven for 3 minutes (2 minutes for small) to set the pastry.

Spread the red onions evenly over the base, crumble/break the goat’s cheese and scatter all over then fill in the gaps with the chopped/sliced figs.

In a measuring jug, beat together the eggs then beat in the yoghurt until combined. Add enough milk to take it up to about 450 ml beating again and season well with salt & black pepper.

Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.

Bake until the quiche is just set and slightly browned about 20-30 minutes, less for a small one. Leave to cool slightly and serve warm (not hot) or at room temperature.

This is perfect picnic food, best served at room temperature it really is delicious. Goat’s cheese, figs and caramelised red onions how could that be anything other than lovely. Just serve it with a peppery, crunchy green salad. and a glass of chilled rose maybe. Summer is here. Well it is here anyway!

I am really pleased with this pastry recipe, definitely going to try a sweet version next. I’m thinking a rustic fruit galette, can’t wait. This time of year it all about fruit and there is a lot of it. Plums, peaches, nectarines, figs the list goes on. Dessert for breakfast, lunch and dinner, sound good to me!

Buen Provecho!

Warm Roasted Red Onion Salad with Spicy Walnut Pickle Dressing

As most of you will already know, I am a huge fan of Yotam Ottolenghi. Obsessed would be an appropriate word for it. His Mediterrasian recipes (a mix of Middle Eastern & Mediterranean) combine all of my favourite ingredients and flavours in a way that is impossible to resist. This is one of said recipes. It came up on my Twitter feed from The Guardian food section a few Sundays ago and I knew that I wanted to make it straight away.

Don’t you love it when that happens? You are pondering what to make for lunch with the (sometimes) minimal contents of your fridge. You stumble across a recipe that you are desperate to make and you actually have all the ingredients in the house. Food Serendipity I like to call it, and it makes me smile.

Warm Roasted Red Onion Salad with Spicy Walnut Pickle Dressing

Serves 2, vegetarian/vegan, gluten-free. Adapted from Yotam Ottolenghi at The Guardian

• 2 medium red onions
• 2 tsp olive oil
• salt and black pepper
•  rocket/watercress or mixed leaves
• a handful of coriander/parsley leaves
• some crumbled Greek feta or goat’s cheese (optional)

For the Walnut Pickle Dressing:

• 30g walnuts, chopped
• 1/2 0r 1 red chilli (depending how hot) deseeded & finely chopped
• 1/2 garlic clove, peeled and crushed
• 3 tsp sherry vinegar (or red wine vinegar)
• 1 + 1/2 tsp olive oil

Preheat the oven to 200 C. Peel the onions and cut off the tops and bottoms. Cut each onion widthways into two or three slices about 2cm thick (see pic. above) and place on a baking tray lined with baking paper. Brush with olive oil, season with salt and black pepper, and roast for about 20 minutes, until cooked and golden-brown on top. If they haven’t browned much you can pop them under the grill for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all the ingredients for the walnut pickle in a small bowl, season with salt & black pepper, stir and set aside. It gets better the longer you leave it.

To serve, put the salad leaves and most of the coriander/parsley in bowl, tip over about half of the walnut pickle and toss to coat evenly. Divide this between your serving plates, arrange the onion slices on top, tip over some more walnut pickle, crumble over the feta and finish with some more coriander/parsley leaves.

This spicy, robust salad is perfect as a lunch dish on its own but would also be a fantastic accompaniment to a spring/summer Sunday roast (especially beef), if you can’t be bothered with all those potatoes and vegetables. It’s a lighter and easier option for this time of year and is equally good served warm or  at room temperature. The onions could even be done on the barbecue and served as a side dish alfresco if the weather is being kind to you…..

Back By Popular Demand…..

Things That Made Me Smile Today 

Rufus enjoying our favourite hill walk, a treat for all his fans out there epsecially you Greg.

While we enjoyed the wild flowers too…..

Have a great weekend!

Spiced Cauliflower and Red Onion Savoury Picnic Cake

Gourmet picnics are big news in Cape Town, espsecially in the winelands. Well it makes sense doesn’t it? Most of the wine estates have beautiful grounds, so why not make use of them. While we  were in South Africa we enjoyed three picnics. The first at The Roundhouse overlooking the stunning coastline around Camps Bay. The second at Bramon Wine Estate just outside Plettenberg Bay where our table sat amongst the Sauvignon Blanc vines. And the third at Boschendal, one of the oldest traditional Cape Dutch wine estates in Franschhoek, dating back to 1685.

We sat under ancient trees enjoying the view, while our picnic was prepared.

Ordered the wine, one of my favourites: the Boschendal Chardonnay Pinot Noir blend a lovely wine with a slight apricot blush.

They actually offer a Vegetarian Picnic option which is a first. It included a duo of potato salads, quiche, salad, sweet chilli vinaigrette, sundried tomato & spinach wraps, red pepper pate, caramelised onion pate, chocolate & macadamia nut brownies, cheese & biscuits, red onion maramalade and a french stick. We had trouble finishing it all.

Le Pique Nique, as it is called, is very good value, you get a lot of food and can enjoy their fine wines surrounded by Agapanthus, my favourite plants. I am a little obsessed with them actually.

So, inspired by the picnic food idea and eating outside. I came across an Yotam Ottolenghi recipe for a Cauliflower Cake. Ottolenghi is another one of my obsessions, I love his food and find it endlessly inspiring. See this post and this one for proof of his influence over my recipes.

He makes a big round cake in a 24 cm cake tin, I halved the recipe and cooked mine in a loaf tin. I also added some more spices because I can’t help myself. It’s kind of like a quiche without the pastry.

Spiced Cauliflower & Red Onion Savoury Picnic Cake

Makes 1 loaf, vegetarian. Can be doubled to fill a 24 cm cake tin.

Adapted from Yotam Ottolenghi Prep time: 20 mins Cooking time 45 mins

• about 400 gr cauliflower broken into medium florets 
• 1/2 large red onion, peeled
• 1 or 2 tbsp olive oil
• ½ tsp finely chopped rosemary
• 5 medium eggs
• a handful of fresh chopped coriander
• 90g spelt flour (or plain)
• 1½ tsp baking powder
• ½ tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp red chilli powder
• 80-100g grated manchego or vegetarian parmesan
• salt and black pepper
• 1 tbsp sesame seeds

Heat the oven to 180C. Put the cauliflower florets in a large saucepan, cover with water, add a teaspoon of salt, bring to the boil then lower the heat and and simmer for 10 -15 minutes, until quite soft. Strain, and leave to drain in the colander.

Meanwhile prepare the batter. Cut a few 1/2 cm rings off one end of the onion, set aside to decorate the top of the cake and roughly chop the rest. Heat the oil in a pan and on a medium heat sauté the chopped onion and rosemary for about 6 minutes, until softened and slightly caramelised. Remove from the heat and leave to cool down.

Sift the flour, baking powder and spices into a large bowl, and add the parmesan, one teaspoon of salt and plenty of black pepper.

Add the eggs and coriander to the cooled onions and whisk. Then add the egg mix to the flour mix and whisk to eliminate lumps. Add the cauliflower and fold in gently, trying to keep some florets whole.

Use baking paper to line the inside of the loaf tin. Brush any visible sides of the tin with oil and dust with flour. Tip in the cauliflower mix, even out the top with a spatula and arrange the onion rings on top. Sprinkle with sesame seeds.

Bake the cake in the centre of the oven for 40-45 minutes (for both sizes of cake), until golden brown and set. Serve warm or at room temperature.

The reason I called this a picnic cake is because it is equally good served warm with a lemon & olive oil dressed cucumber salad with fresh mint as a light evening meal or served room temperature the next day as part of a picnic lunch, wherever you happen to be, office, lawn or beach.  Just cut yourself a slice and relax.

A very nice glass of wine always helps too….

For more information about Boschendal Wine Estate visit their website here.

Pumpkin, Feta and Spinach Wholemeal Calzones

Calzones are folded pizzas with the filling inside, like Italian pasties really. You can fill them with whatever you like but I love the autumn wintery feeling that you get from pumpkin or squash. Tomato and mozzarella feels a bit too summery for me at the moment.

The idea for this filling came from Rufus (not my dog, silly). This Rufus is actually called Greg (Rufus is his middle name) and the recipe was made by his wife, Katherine. Confused?

Roasted Squash, Red Onion and Quinoa Salad with Tahini Lemon Dressing

This little squash growing on the ground on one of the farms where we walk the dog was the inspiration for a quinoa (keen-wah) salad I made for lunch yesterday. Quinoa originated in the Andean region of South America where it has been an important food for 6,000 years. It is so highly regarded because of its nutritional value, having a high protein content, essential amino acids and fibre. 

This is the first time I have cooked with Quinoa. After all the indulgence over Christmas this is my attempt at healthy eating. I roasted the squash & red onion the night before for dinner and had some left over to put in this salad. Make sure you season the quinoa well it soaks up lots of flavour…

Roasted Squash, Red Onion & Quinoa Salad with Tahini Dressing

serves 3 or 4, vegetarian

• 1/3 squash or pumpkin about 500 gr cut into 1 cm dice
• 1 red onion, peeled and cut into eighths (wedges)
• 1 sprig fresh rosemary leaves finely chopped
• 1/4 tsp dried chilli flakes
• salt & black pepper
• 2 or 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 cup quinoa about 200 gr
• 1 cup water 250 ml
• 1 cup veg stock 250 ml
• salt & pepper
• a handful of chopped pistachios (I used walnuts but pistachios would be better)
• a handful of sultanas

For the dressing

• 1 garlic clove, crushed
• 2 0r 3 tbsp tahini
• the juice & zest of 1 lemon
• 2 tbsp extra virgin olive oil
• 2 tbsp hot water from the kettle (maybe more)
• 1/ tsp salt

First roast the vegetables. Pre heat the oven to 180 degrees. Put the squash cubes & red onion wedges on a lined baking tray, drizzle with the olive oil & balsamic vinegar, sprinkle over the salt, pepper, chilli flakes & rosemary and toss together with your hands to coat the veg. Roast in the preheated oven for about 20 – 25 minutes until the squash is tender but not mushy. Remove from the oven & leave to cool.

Meanwhile cook the quinoa. Put the quinoa, water, veg stock, salt & pepper in a medium saucepan and heat until boiling. Reduce the heat and simmer until all the liquid is absorbed about 15 minutes. You may need to add more liquid. It is done when you can see the curly swirl in each grain. Fluff up with a fork, leave to cool and toss with the squash, onions, pistachios & sultanas. Check for seasoning.

Make the dressing. Whisk together the garlic, tahini, lemon juice, zest & olive oil. Add the hot water & salt and continue whisking until you get the desired consistency. Add more hot water/oil/lemon juice if you need to. Pour half of the dressing over the quinoa salad and mix to coat evenly.

Serve the salad at room temperature with some extra tahini dressing on the side….. You could also crumble over some feta or goat’s cheese for extra flavour.

Enjoy!

  

  

 

Red Onion Tempura Bhajis

 

I’ve never made onion bhajis before. I had been thinking about making red onion rings using a tempura batter then I found a recipe for Indian Onion Fritters on one of my favourite food blogs http://tesathome.com Tes is from Thailand but lives in India so her blog is full of really inspiring recipes from these two fantastic countries as well as beautiful photos from her travels around India & Thailand.

 Tes’s recipe uses besan which is chickpea flour to make the batter. I didn’t have any but I had some rice flour so I decided to go down the Japanese Tempura batter route but add in the Indian spices. The batter I made was very liquidy so I panicked a bit and thickened it with a few Panko breadcrumbs just to continue with the Japanese theme.

I was really pleased, they turned out to be deliciously light, crispy & spicy just how I had imagined. The colour of the red onions made them look more special. I love it when experiments work out and I hope Tes approves of my fusion of Japanese technique with Indian flavours…

Red Onion Tempura Bhajis

Serves 2 or 3 as a snack or starter,Vegetarian

• 1 large red onion, cut in half & sliced into half moons
• 1 small green chilli chopped
• about 100 gr rice flour 3/4 cup
• 1/2 tsp turmeric
• ice-cold sparkling water
• panko breadcrumbs
• a handful of fresh coriander, chopped

Mix the rice flour, turmeric & salt together in a bowl then slowly whisk in the fizzy water until you get the consistency of single cream. Add the sliced onion, chopped chilli & coriander and mix well. Sprinkle over some panko breadcrumbs until it thickens into more of a paste.

Heat about 5cm oil in a wok/frying pan over a medium high heat until hot. Take a heaped tablespoon of the mixture and drop it into the hot oil. You can probably do 3 at a time depending on the size of your pan. Cook them for about 2 or 3 minutes turning occasionally until golden brown & crispy. Pat dry on kitchen paper to remove any excess oil.

Serve with a wedge of lemon to squeeze over the bhajis & some yoghurt mixed with lemon juice, mint & salt to dip them in. Eat with your fingers………….Enjoy!

Sweet Potato Curry with leek and fennel seed flatbreads

This curry ticks all the right boxes for me. Seasonal, spicy & satisfyingly stodgy. It’s what you need right now, easy to make and tastes amazing. You can substitute different onions and spices into the flatbreads, why not try, red onion & cumin seeds or spring onion & coriander seeds (make sure you crush them first). I like the combination of the sweet leeks with the aniseedy fennel seeds but use whatever you like or have in the house, experiment and enjoy..

Sweet Potato Curry Recipe

Serves 3 -4 Vegetarian 

• 2 large sweet potatoes scrubbed & cut into 2cm chunks
• 1 large red onion finely chopped
• 1 tomato chopped
• 1 or 2 tbsp tomato paste or passata
• 2 cloves garlic finely chopped
• 1 or 2 red chillis (depending on you & the chilli) finely chopped
• 1 tbsp minced ginger
• 1/2 tsp fennel seeds
• 1 tsp cumin seeds
• 1/2 tsp onion seeds/mustard seeds
• 1/2 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp cinnamon
• 1/2 tsp ground cardamom
• the juice of 1/2 a lemon
• about 750 ml veg stock
• a handful of chopped coriander plus leaves for garnish
• salt & black pepper

Heat some veg oil in a large frying pan or wok over a medium heat. Add the seeds and cook until they start to sputter then add the onion and stir to coat in the spices. Cook  for about 2 minutes until softened then add the garlic, chilli, ginger and the rest of the powdered spices. Cook for another minute then add the chopped tomato, tomato paste/passata and stir again.

Throw in the sweet potato, season with salt & pepper, stir to coat then add half the lemon juice and the veg stock. Bring to the boil then turn the heat down to medium low and cook for about 35 – 40 minutes or until the sweet potato is really soft and the sauce is thickened. When you are ready to serve squeeze over the rest of the lemon juice, sprinkle with chopped coriander and mix well.

While the curry is cooking make your flatbreads and coriander lemon yoghurt raita. You can also make the flatbread dough beforehand and leave it to rest in a bowl covered with cling film at room temperature until you are ready to use it.

Leek & Fennel Seed Flatbreads Recipe

Makes 4 Vegetarian

Adapted from Flavour by Vicky Bhogal

• 1 leek, halved lengthways, rinsed & thinly sliced
• about 1/2 tsp fennel seeds
• 2 tbsp mild olive oil , plus 1 tsp for frying leek
• 255gr strong bread flour
• a pinch of dried chilli flakes
• salt & pepper
• 125 ml hot water from the kettle

Heat the tsp of oil in a frying pan over a medium high heat and fry the leek, fennel seeds, chilli flakes & black pepper for about 3 minutes then set aside to cool slightly.

In a bowl mix the sifted flour, olive oil and leek together with a metal spoon add a few pinches of salt pressing out any lumps then add the hot water and bring everything together into ball of dough. Flour your hands and the surface and knead for a few minutes until soft and elastic, you may need more flour it should be quite smooth. Put it back in the bowl cover with cling film and leave for at least 30 minutes at room temperature.

Divide the dough into 4 equal balls and, using flour to prevent sticking, roll them out to about 2 or 3 mm thick. (An uneven oval/circle is good!). Preheat a non stick frying pan  until hot. Dry fry them , one at a time over a medium heat (not too hot or they will blister outside before the inside is cooked) for about 2 minutes on each side until crispy and browned in places. Put them on a plate covered with a tea towel to keep warm while you cook the rest..

For the Coriander, Lemon Yoghurt

• 1 pot greek yoghurt 125 ml
• the juice of half a lemon
• a handful of chopped coriander plus leaves for garnish
• salt & black pepper

Mix all the ingredients together in the yoghurt pot, taste for seasoning then tip into a small bowl for the table garnished with coriander leaves.

Or just heap a generous spoonful directly onto the curry… Yum!

This dish is fantastic for entertaining, you can make it ahead, even the day before it will only get better, and just heat it up when you are ready. Serve it in a gorgeous dish on the table with the coriander lemon yoghurt and the warm, delicious flatbreads.

Everyone is always really impressed when you make your own bread!!!