Bacon and Spinach Quiche

Para versão Portuguesa clique aqui: “Quiche de Bacon e Espinafres”

1 recipe “Basic Pie Dough" (click on link or check blog archive) with changes indicated below

2 garlic cloves, minced

Olive oil

100g bacon

150g mushrooms, sliced

3 handfuls spinach leaves

100g mascarpone cheese

4 eggs

200ml heavy cream

Salt and pepper to taste

2 tbsp dried oregano (divided 1+1)

Pre-heat oven to 180ºC.

Prepare “Basic Pie Dough" without adding sugar. Instead, add ¼ tsp pepper and 1 tbsp oregano. Prepare as described, roll out the dough and place in a springform pan. Poke a few holes with a fork, place a sheet of parchment paper and fill with weights or beans (refer to “Biscuit Pastry” where I give a more detailed description of this procedure called blind baking). Place in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 10 minutes.

In a small pan drizzle some olive oil and add the garlic. As soon as it starts to sizzle add bacon and stir-fry until golden. Add mushrooms, season with salt and pepper, cover and let them sweat for about 5 minutes. Add the spinach, cover and cook for a further 5 minutes.

Place the cheese in a bowl and beat until fluffy. Gradually beat in the heavy cream. Add eggs, season with salt, pepper and oregano and mix well. Spread the mushroom mixture onto the cooked crust and then pour the egg and cream mixture. Place in the oven for 30 minutes until golden.

Diced Turkey with Matchstick Potatoes

 Para versão Portuguesa clique aqui: “Cubinhos de Peru com Batata Palha”

350g turkey breast, diced

250g fresh mushrooms, quartered

200g matchstick potatoes (store bought)

50g butter

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

150ml white wine

1 tbsp cornstarch

1 tsp worcestershire sauce

1 tbsp mustard

200ml milk

Salt and pepper to taste

2 tbsp parsley, chopped finely

Season turkey with salt and pepper and set aside. In a small pan place butter, olive oil, onion and garlic and stir fry for about 5 minutes. Add the turkey and brown it on all sides. Add mushrooms and wine and let simmer for about 10 minutes. In a small bowl whisk the worcestershire sauce, mustard and cornstarch with a dash of milk until blended. Place this sauce into the turkey along with remaining milk, stir and let cook for about 5 minutes to thicken. Add potatoes and parsley and mix well. Serve with a nice fresh salad!

Mushroom and Ham Quiche

Para versão Portuguesa clique aqui: “Quiche com Cogumelos e Fiambre”

1 batch of “Basic Pie Dough” (click here or check the blog archive for recipe) with a few changes – see below

150g mushrooms, sliced

2 garlic cloves finely chopped

1/4 cup “Porto” or “Madeira” Wine or Sherry

100g ham cut up in small pieces

100g grated cheese

1/4 red pepper, chopped

4 eggs

200ml heavy cream

Parsley, chopped

Olive oil, a drizzle

Salt and pepper to taste

1 tbsp dried oregano

Pre-heat oven to 180ºC.

Prepare “Basic Pie Dough” recipe omitting sugar and adding ¼ tsp pepper and 1 tbsp dried oregano. Prepare the dough, roll it out and place in a loose-bottomed fluted pie pan. Blind-bake the shell: prick base lightly with a fork, line with parchment paper and place dried beans on top (refer to “Biscuit Pastry” where this procedure is explained in more detail). Bake for 15 minutes, remove the beans and parchment paper and set aside to cool. 

In a small pan drizzle a little olive oil and add the garlic. As soon as it starts to sizzle, add the mushrooms, season with salt and pepper, cover and let cook for 5 minutes. Add the wine, stir and cook uncovered for a further 5 minutes. In a small bowl place the eggs and cream, season with salt and pepper and mix well. 

Strain the mushrooms and spread over the pre-cooked crust. Add the ham, pepper, cheese and parsley. Pour in the egg and cream mixture and bake for 25 minutes or until firm and golden.

Baked Fish Fillets with Mushrooms

Para versão Portuguesa clique aqui: Filetes de Peixe com Cogumelos no Forno

2 fish fillets

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

120g/½ can tomatoes

1 tsp mustard

125g mushrooms, sliced

125 ml/½ cup white wine

75 ml/⅓ cup water

1 fish stock cube

1 bunch cilantro, finely chopped

30g/2 tbsp butter

Sat and pepper to taste

Heat the water and dissolve the fish cube. Set fish stock aside. In a small pan, fry the onion and garlic in the olive oil. Add the tomatoes and cook for 10 minutes. Add the mustard, fish stock, white wine and mix. Add mushrooms and let cook 10 minutes. Pre-heat the oven at 190ºC. Add the cilantro to the sauce, mix and remove from heat. Taste and if necessary season with salt and pepper. 

Grease na ovenproof dish with some olive oil and spread some sauce on the bottom of the dish. Lay the fish fillets on top and cover with remaining sauce. Dot the butter over the fish and place in the oven for about 20 minutes until fish is cooked and sauce thickens a bit.