Quiche Lorraine.

Ingredients

For the pastry
175grams plain flour
75g butter
salt
Water

For the filling
250g Mature cheddar
5 free range eggs
3 tomatoes sliced
220g bacon
freshly ground black pepper
210ml double cream
100ml milk
salt
2 sprigs of fresh thyme

Start this Quiche Lorraine recipe
- by combining the flour and salt in a large mixing bowl.
- Rub the butter into the flour until it forms crumbs and start adding small amounts of water until the crumbs come together to form a dough. Place the dough in the fridge for at least 30 minutes to chill.
- Sprinkle some flour onto your works surface and roll out the dough. Gather it up with your rolling pin and roll it out into a well buttered flan dish, a 22cm diameter dish is recommended. Place the pastry in the fridge to rest and preheat your oven to 190C/Gas mark 5.
- Take your flan dish out of the fridge, crumple a large piece of baking parchment a few times in your hands to soften it, and place over the pastry. Fill the flan dish with baking beans and blind bake for 20 minutes.
- After 20 minutes, remove from the oven and lower the oven temperature to 170C/Gas mark 3.
- Grate the mature cheddar and place it evenly over the base of the pastry base. Slice the tomatoes and lay them over the cheese, chop and fry the bacon before placing over the top of the tomatoes.
- Add all of the cream, milk and eggs to a mixing bowl and mix together with a fork, before pouring it over the top of the quiche filling.
- Chop the fresh thyme and sprinkle over the top before placing the quiche into the oven, baking for around 30 minutes or until the liquid has set.
- Once set, leave the quiche lorraine to cool, and trim the edges of pastry from the dish.
- Cut into sections and serve.

And Quiche Lorraine Scones

Pearl barley with spinach and pork mince.

This is a filling pork and spinach orzotto - like a risotto, but with pearl barley instead of rice.

Recipe:

Ingredients
3 tbsp extra virgin olive oil
1 small onion, finely chopped
150g/5½oz pork mince
200g/7oz pearl barley
120g/4oz spinach, roughly chopped
½ glass white wine
1 litre/1¾ pint vegetable stock
handful of flatleaf parsley, finely chopped
salt and freshly ground black pepper
Preparation method
1. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork
browned.
2. Stir in the pearl barley and spinach and cook for a couple of minutes.
3. Add the white wine and allow to evaporate.
4. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl
barley is cooked, about 30 minutes.
5. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately.

preparation time -less than 30 mins
cooking time -30 mins to 1 hour
Serves 4

By Antonio Carluccio and
Gennaro Contaldo
From Two Greedy Italians

Orange rice cake.

Nutritious and filling, this rice cake is perfect as a teatime snack for children, or even for breakfast!

Ingredients

1.7 litre/3 pints milk
1 vanilla pod
½ lemon, zest only, in large pieces
200g/7oz sugar
300g/10½oz arborio rice
5 large free-range eggs, separated
50ml/2fl oz orange liqueur
40g/1½oz raisins
1 orange, zest only, grated, plus extra for serving
Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper.
2. Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency.
Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.
3. In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is
removed.
4. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the
prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish.

preparation time -less than 30 mins

cooking time - 30 mins to 1 hour
Serves 8-10

By Antonio Carluccio and
Gennaro Contaldo
From Two Greedy Italians

What is a Terrine?

What is a Terrine?: "What is a Terrine?"
A terrine can be one of several things. Its original definition refers to an oblong, earthenware pan with straight sides, used for cooking and serving food.

The word has also evolved to mean the various dishes prepared in the loaf pan, most commonly a type of country-style pâté made with finely chopped pieces of meat.

Terrines aren't limited to meat, however, and may refer to other courses like frozen desserts. Often, ingredients are layered into the pan and the loaf is served sliced, revealing a pattern.

How to make a terrine - in pictures | Life and style | guardian.co.uk: "How to make a terrine - in pictures"
A Terrine of Summer Fruits - Summer desserts - Recipes - from Delia Online: "A Terrine of Summer Fruits"

Strawberry Rhubarb Terrine Recipe | Simply Recipes:
'via Blog this'

50 Things To Do With Fresh Sorrel.

50 Things To Do With Fresh Sorrel | Chocolate & Zucchini: "50 Things To Do With Fresh Sorrel"
As:
- Fried Beans with Feta, Sorrel, and Sumac.
- Soup of fresh shelling beans and sorrel
- Green borscht
The soup tastes even better if you make it early in the morning, so that the flavor of the sorrel has time to blend with other ingredients.

To serve 4

Ingredients:

6 cups rich beef or chicken broth, preferably homemade
3 cups potatoes, peeled and cut in 1/4 inch dice
4 large eggs
3 cups onion, cut in 1/4 inch dice
2 tablespoons canola oil
9 ounces sorrel leaves, roughly chopped (see note)
Salt and freshly ground black pepper
1 cup green onions or scallions, tops only, chopped
1 cup flat leaf parsley, chopped
1/4 cup fresh dill, chopped
1/2 cup crème fraiche

Method:

1. Combine the broth and diced potatoes in a large saucepan and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
2. While the potatoes are cooking, put the eggs in a small saucepan and cover with water. Bring to a boil, turn off the heat, and leave them while preparing the soup.
3. In a medium skillet, sauté the diced onions in the oil until they are soft, translucent and just beginning to brown around the edges. Add to the soup and simmer for 5 minutes.
4. Add the sorrel, green onions and parsley to the soup and cook for 5 minutes. Add salt and pepper to taste, but don’t stint. You’ll need plenty to balance the tartness of the herbs and the blandness of the potatoes. The soup should be peppery tasting.
5. Before serving, peel the eggs and cut them in quarters. Add 2 or 3 pieces to each bowl, tucking them under the sorrel and potatoes. Top each serving with a generous spoonful of crème fraiche and sprinkle with a little dill.
'via Blog this'

Sorrel soup, french style.

Pecipe from Best Food Blog.

Serve this with bread and a nice white wine, or a floral beer like a Belgian.

Serves 4-6.

Prep Time: 5 minutes

Cook Time: 25 minutes
Ingredients:

4 tablespoons unsalted butter, divided
1/2 cup chopped green onions, ramps or other wild onion
4-6 cups (packed) of chopped sorrel
Salt
3 tablespoons flour
1 quart chicken stock or vegetable stock
2 egg yolks
1/2 cup cream
__________

Melt 3 tablespoons butter in a soup pot over medium heat.
Add the green onions or ramps and turn the heat to medium-low.
Cover the pot and cook gently for 10 minutes.
While the onions are cooking, pour the stock into another pot and bring to a simmer.
Turn the heat up, add the sorrel leaves and a healthy pinch of salt and stir well.
When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes.
Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
Whisk in the hot stock, stirring constantly. Bring this to a simmer.
To finish the soup, whisk together the egg yolks and cream.
Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other.
Repeat this three times. (You are doing this to prevent the eggs from scrambling)
Now start whisking the soup.
Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way.
Let this cook — below a simmer — for 5 minutes.
Do not let it boil or the soup will break. Serve at once.