foodie

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Quiche me Quick: Asian-inspired salmon quiche

Published April 28, 2013 by The Feminist

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I love cooking. (No surprise there) I love baking. (Again, not the most astonishing confession)And I love eating healthy. (Surely the first two need not rule out a well-balanced diet?)

Hence my sincere and utter adoration for this quiche. With just a wee bit of cooking and baking, you can conjure up the most nutritiously healthy quiche, that is packed full of Asian flavours and gives you a great Omega-3 boost!

When I tell people that I love cooking and eating, they often react with the rather insulting “You’re too skinny to be a foodie”-remark.( Especially when they read my posts about the very sweet treats I like to bake 😉 ) The truth is: I love sugary sweet things. I love eating sugary sweet things. But I love healthy food as well. It is all about balance. So I’m skinny- so what? If their narrow-mindedness cannot seem to comprehend the possibility of being a skinny foodie, well, that is their problem, not mine!

But let’s not dwell on my personal frustrations and let us focus on this yummy quiche instead. It is healthy and yet very comforting at the same time! Not possible? Wait ‘till you try it yourself! Your taste buds will simply resolve and reconcile these ostensible contradictions!

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Asian-inspired salmon quiche

Ingredients:

• One sheet of short crust pastry
• 300gr salmon fillet, cut into 2cm cubes
• 1 granny smith apple, diced
• 2 heads of chicory, chopped
• Fresh coriander, chopped
• 1 tbsp curry powder
• 1 tsp turmeric
• 3 eggs
• 150ml skimmed milk
• 150ml low-fat cream

Method:

1. Preheat the oven to 200°C and line a 23cm loose-bottomed quiche tin with the short crust pastry. Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice or dried beans. Bake in the oven for 10 minutes.
2. For the filling, beat together the eggs, milk and cream. Add the curry powder, turmeric and salt and pepper.
3. Remove the greaseproof paper and the beans and arrange all the remaining ingredients evenly in the bottom of the pastry case.
4. Pour the egg mixture into the pastry case and bake in the oven for 30-35 minutes

Me and the empty jar of peanut butter

Published September 21, 2012 by The Feminist

ImageI believe that in a previous life I must have been Elvis Presley. Not because I have a soft spot for glittery ensembles or greasy hair, but because I absolutely LOVE peanut butter and I LOVE experimenting with it. Elvis got the whole American nation eating his creation of peanut butter and banana sandwiches and just like the King, I use peanut butter in a rather unconventional way.

Americans go nuts over peanut butter (pun fully intended): they consume a hallucinating 65 million pounds of peanut butter per month, and I see it is as my mission to get people on this side of the Atlantic hooked on the lovely spread as well!

Some people are allergic to it, others curse it because it is ridiculously high in calories. And although the calorie count can indeed be off the charts, peanut butter should be praised and adored, not viewed with horror. Forget the high fat percentage for a moment and let’s focus on all its positive features:

1)    It’s rich in protein!

2)    It’s cheap, which is always a bonus given the state of today’s economy!

3)    It’s incredibly versatile!

There is more to peanut butter than just peanut butter sandwiches. It makes the most delicious desserts- from peanut butter cookies to crunchy peanut butter brownies- but it is also delicious in savory dishes, like the world famous chicken satay with spicy peanut sauce. If you really want to create the most delicious dishes imaginable, however, you need to push your culinary boundaries and experiment!

Why not try an Indonesian cucumber salad with fresh coconut shavings and a peanut butter dressing? (It is truly to die for and the addition of cucumber makes it sound healthier.) And for those who like African cuisine, I highly recommend a  spicy sweet potato, banana and peanut butter stew. (The perfect comfort food on a cold September evening!)

To conclude, adding peanut butter to a recipe, turns a great dish into something magical.

So  if I still haven’t convinced you, try out this recipe from the Queen of Comfort Food, Nigella Lawson. (Recipe from her book “Kitchen”) I’m sure you won’t be able to resist a second portion of this scrumptious palate-cleaving dessert from heaven!

So what are you waiting for? Run to your nearest supermarket, stock up on peanut butter jars and maybe hide a jar or two as a secret stash under your mattress in case you might get hungry at night.

Don’t say I haven’t warned you!

ImageChocolate peanut butter cheesecake:

For the base:

  • 200 grams Digestive biscuits
  • 50 grams salted peanuts
  • 100 grams Dark chocolate chips
  • 50 grams unsalted butter soft

For the filling:

  • 500 grams cream cheese
  • 3 medium eggs
  • 3 medium Egg yolks
  • 200 grams caster sugar
  • 125 ml sour cream
  • 250 grams smooth peanut butter

For the topping:

  • 250 ml sour cream
  • 100 grams Milk chocolate chips
  • 30 grams soft light brown sugar

Method

  1. Preheat the oven to 170°C/gas mark 3.
  2. Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.
  3. Once it comes together in a clump, turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust.
  4. Put in the fridge while you make the filling.
  5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
  6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
  7. Take the cheesecake out of the oven while you make the topping.
  8. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
  9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
  10. Put it back in the oven for a final 10 minutes.
  11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
  12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.