Sunday, 13 June 2010
Two Recipes - Asparagus Quiche and Cherry and Rhubarb Jam - Part 77
My friends, who were staying with me this week, have many chickens who free range on their farm in Northern France. They arrived with a whole bucket of eggs for me, and although we ate them each morning for breakfast, it did not make much impression on the level in the bucket! They are the most beautiful large eggs and have yolks that are a rich, dark yellow.
On Friday, I decided that I would make a crustless quiche for myself. Crustless because I feel like I have not stopped eating since Nigel arrived in May, and I am now scared to stand on the scales:( During the next couple of weeks I plan to lose a few pounds, (or kgs), by eating a lot less, and hopefully, weather permitting, getting out on my bicycle.
I have a habit of making dishes by just throwing things together, so please when I do not give quantities, guess what you think may be about right! So often Nigel will say that dish is great, you can make it again. He invariably gets an odd look from me, as I have no idea what I put into it. I really must learn to write things down:-) I used asparagus from the garden for the following recipe which I cut before attacking the beetles, see my last post.
Crustless Asparagus Quiche
I used what asparagus I had which was probably about 12 stalks. (I forgot to count!)
125 gr crème fraiche
Cheese (I just cut off a chunk; I have no idea what it weighed!)
Seasoning to taste.
Turn oven to 200C (400F)
Cut the asparagus into 1 inch lengths, leaving the tip at about 2 inches. Discard any tough ends. Put in saucepan with enough water to cover, and bring to boil. Allow to boil gently for 5 minutes.
Grate the cheese.
Beat the eggs and then beat in the crème fraiche and season. Add ¾ of the cheese.
Spray dish with non-stick spray. Put the drained asparagus into the dish, pour the egg mixture over the top and sprinkle with remaining cheese.
Cook in oven for about 30 minutes until lightly browned. Allow to cool slightly before cutting.
It was very yummy. I had it hot on Friday night and cold on Saturday. It was delicious both hot and cold.
Yesterday, with what I think will be my last picking of cherries, (they are now rotting on the tree) I made some cherry and rhubarb jam. There was a little left over after bottling and it was really good with an unusual flavour.
Cherry and Rhubarb Jam - Quick and Easy
I used jam sugar that has pectin in it. Some jams in different countries may vary in cooking times, so best to check the packet. The French jam has not only changed its name this year, but also its cooking time!
500 gr Béghin Say Special Confitures (special jam sugar)
800 gr de-stoned cherries cut in half
400 gr Rhubarb cut into fairly small pieces
Put all ingredients into a heavy based, large saucepan. Bring to the boil and boil gently for 5 minutes stirring all the time.
Bottle immediately into sterilised jars, put on lids, and as they cool you should hear the tops pop as they seal.