Courgette Quiche

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients
– 2-3 Courgettes
– 50g Cheddar
– 70g Smoked Pancettea
– 50ml Milk
– 50ml Cream
– 2 Eggs
– Handful of Chives
– Salt and Pepper, for seasoning
Ingredients – Short Crust Pastry
– 150g Self Raising Flour
– 60g Corn Flour
– 60g Butter
– 20ml Water

Method
1. In a large bowl mix corn flour, self-raising flour and butter
2. Knead the dough with fingers before adding water (start with 20ml then increase if necessary)
3. Once the dough has formed into a ball, wrap in cling film and let cool in the fridge for 30 mins
4. Pre-heat oven to 180 degrees
5. Peel the courgette and cut into small square pieces, then add to a pan of water with pancetta, letting them boil for 5 mins
6. Roll out the dough into a mould and bake for 10mins
7. Spread the courgette and pancetta onto the base, then top with cheese, seasoning and chives
8. In a seperate bowl, mix eggs, cream and milk before pouring on top of the quiche
9. Bake for 30-40 mins – serve hot or cold

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Rainbow Carrot & Beetroot Quiche

It is usually said that we eat with our eyes at first or at least enjoy a dish more when it’s presented well and full of colour. This quiche is as good to taste as it looks, and is a perfect match for fresh salad for a lunch or light dinner. Great served hot or cold!

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 3
Difficulty: 2/5
Season: Autumn

Ingredients – Quiche
– 3 Rainbow Carrots
– 2 Small/Medium Beetroots
– 50g Cheddar, Grated
– 2-3 tbsp Sesame Seeds
– 1 Egg
– 100ml Milk (or soya cream for vegan alternative)
– 1 Handful of Aromatic Herbs (e.g Chives or Parsley)
Ingredients – Short Crust
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Butter (or vegan alternative)
– 20ml Water

Method
1. In a large bowl mix corn flour, self-raising flour and butter
2. Knead the dough with fingers, before adding water (start with 20ml and increase if necessary)
3. Once the dough has formed into a nice ball, wrap in cling film and let cool in the fridge for 30mins
4. Pre-heat oven to 180 degrees
5. Peel and grate carrots and beetroot before steaming for 20 mins
6. Roll out the dough into the mould and bake for 10mins
7. In a pan, heat the sesame seeds for a couple of mins (be careful not to burn!)
8. Spread steamed veg into the pre-baked dough
9. Add grated cheddar, along with herbs and seasoning
10. In a separate bowl, mix egg and cream/milk before pouring on top of the quiche
11. Add sesame seeds then bake for a further 20-25 mins

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Radish Aperitif

It could argued that eating radish with only butter and salt can be boring, but when presented like this with a little twist, they transform into an aperitif your guests won’t be able to resist. Happily vegetarian and vegan!

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 4 as aperitif
Difficulty: 1/5
Season: Summer / Autumn

Ingredients
– 5 Radishes
– 1 tsp of Wholegrain Mustard
– 2 tsp of Soya Single Cream
– Chives and parsley

Method
1. Start by washing the radish after having removed both the top and the bottom
2. Slice them into small slices, and place them into small spoons
3. In small bowl, mix both wholegrain mustard and soya cream
4. Add the sauce on top of each radish spoon
5. Add finely chopped aromatic herbs such as parsley and chives

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Patatas Alioli with Garlic Chives

Traditionally a Spanish Tapas dish, Patatas Alioli is known for its creamy consistency and  garlic-y tang. As much as we love Tapas at TGH HQ, this quick and easy side dish goes great with nearly every meal as it’s essentially potato salad disguised with garlic! Garlic Chives are quite a bit milder than tranditional garlic bulbs, so don’t be afraid to go overboard with how many you use. You’ll find Garlic Chives in our boxes in the Spring, often creeping into the early Summer.

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 4
Difficulty: 1/5
Season: Spring / Early Summer

Ingredients
– 3 Garlic Cloves
– 3/4 Garlic Chive Strands
– 1 tsp Lemon Juice
– Salt and Pepper for seasoning
– 150g Mayonnaise
– Olive Oil

Method
1. Start by peeling potatoes and cutting them into small, bite size chunks
2. Boil in a pan of salted water for 15-20 minutes
3. Meanwhile mix mayonnaise, minced garlic, lemon juice, salt and pepper in a bowl then refrigerate
4. Check the potatoes with a knife, and drain before they feel ready (the knife will be able to go through the potato, but won’t feel fully cooked)
5. Fry potatoes in the olive oil for 5 minutes
6. Finely chop the garlic chives, and mix into the alioli mix, reserving a handful
7. Add potatoes to the alioli sauce, mixing well before sprinkling the remaining garlic chives on the top. Serve warm or cold