MUSHROOM QUICHE

Delicious Magazine is a great source of reliable recipes, they devote a section to 'veggie matters', which is where this quiche recipe came from.

If you are off on a picnic anytime soon, this is the perfect quiche to take with you!

The recipe title should be 'with parsley pastry', but I feared I would possibly end up with green pastry! Maybe, I just wasn't feeling very lucky the day I made the quiche and so decided to play it safe using the usual shortcrust pastry.

I always use Delia's foolproof method for baking the pastry 'blind' and to date it has never let me down, also it gives a wonderful crisp pastry without all the messing about with parchment paper and baking beans.

Quiche can take forever to make, but I now make mine in stages, it seems to be less painful this way.

. Make the pastry and rest in the fridge.
. Later remove pastry from the fridge, roll out, line the tin and prick the pastry with a fork.
. Pop lined tin in the freezer overnight.
. Remove pastry case and prepare to Delia's instructions.
. Whilst the pastry case is cooking, deal with the filling ingredients.

Well, it works for me anyway!!


Equipment: 35cm x 10cm x 3cm deep fluted tart tin with loose base.

You will need: 30g unsalted butter, 1 finely chopped red onion, 200g sliced button mushrooms, 1 tsp lemon juice, 4 tbs chopped fresh flatleaf parsley, 3tbs snipped fresh chives, 2 large free-range eggs lightly beaten, 170ml whipping cream.

For the pastry: 155g plain flour, 3tbs very finely chopped fresh flatleaf parsley (if you are making the parsley pastry), 90g cold unsalted butter chopped, 1 large free-range egg yolk and you may need a couple of teaspoons of iced water.

1. To make the pastry, sift the flour and a pinch of salt into a large bowl. Mix the parsley through. Lightly rub the butter into the flour until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add the egg yolk to the well and mix, using a knife, until a rough dough forms, adding a little iced water if needed. Turn out onto a lightly floured surface and gather into a ball. Cover with cling film and chill for at least 30 minutes.
2.Roll out the pastry on a sheet of baking paper until large enough to fit the base and sides of the tin. Line the tin and trim the edges. Chill for 20 minutes.
3.Preheat the oven to 190°C/170°C fan/Gas5. Bake the pastry shell using Delia's method. Remove from the oven and reduce the oven temperature to 180°C/fan160°C/Gas4.
4. Make the mushroom filling. Melt the butter in a frying pan, add the onion and saute over a medium heat for 5 minutes or until softened. Add the mushrooms and saute for 3 minutes until soft. Stir in the lemon juice and herbs. In a separate bowl, mix the eggs and cream together and season with sea salt and freshly ground pepper.
5. Spread the mushroom mixture into the pastry shell and pour the egg mixture over the top. Bake in the oven for 25 minutes or until the filling has set.
6. Serve warm or at room temperature.

SUNFLOWER AND HONEY FLOWERPOT BREAD

Children will love this flowerpot bread I've made to celebrate this week. Making bread with little ones, is a great rainy day activity, (obviously, you will need to use the traditional method). It has to be said, using a bread machine couldn't be classed as 'fun'.

The bread is a mixture of white and malted brown bread flower, sweetened with honey and decorated with sunflower seeds (I wouldn't use the sunflower seeds as decoration for very small children but use something like oat flakes).

I made Feta, Tomato and Rosemary Flowerpot bread last time and you can see the recipe here.

There is a problem using flowerpots for bread making, and that is, the cooked bread can stick to them, making removal of the bread difficult. Last time I lined the pots with parchment which made the bread easy to remove. Unfortunately, the parchment paper stops the bread from crisping.

This time round, I decided to put discs of parchment paper in the base of the pots and greased the inside really well with butter. When cooked, if you tip the pots upside down, the bread is well and truly stuck - so, a palette knife carefully put between the bread and pot, just about manages to remove the bread in one piece!

I've now decided to do some research on the net about using flower pots, and it seems that you need to season them first to stop the bread sticking. If you click here you can see how it's done.

I halved the quantities stated in the recipe, which came from Delicious Magazine, and made enough dough to fill six flowerpots. The dough was made in the bread maker, less liquid is needed if you use this method.

There is nothing quite like the smell of freshly baked bread and these little flowerpots had a wonderful crisp top, soft within and scented with honey.