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

Vegan Kalette Quiche

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3/4
Difficulty: 3/5
Season: Winter

Ingredients
– 100g Kalettes
– 100g Firm Tofu
– 1/2 Onion
– 100ml Soya Milk
– 100ml Soya Cream
– 2tbsp Soya Sauce
– 2tbsp Olive Oil
– Handful of Parsley
– Handful of Chia Seeds
– Salt and Pepper for Seasoning

Ingredients for shortcrust dough:
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Dairy Free Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. In a large bowl, mix corn flour, flour and butter
3. Knead the dough before adding water, then form into a ball. Wrap in cling film and chill for 30 mins
4. Wash the kalettes then slice in half
5. Peel and chop the onion
6. Heat 1tbsp oil in a pan, wait until hot then add the kalettes and soya sauce for 5 mins
7. In the meantime, heat the remaining oil in a separate pan, add the onions and stir until they turn slightly brown
8. Add tofu, seasoning, soya cream and milk and onion to a blender until a creamy but thick consistency is reached
9. Roll the dough into a mould, and precook for 10 mins
10. Add cooked kalette to the dough, then the parsley then tofu mixture
11. Sprinkle with chia seeds then bake for a further 20 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cheesy Leek Quiche

Quiche is a dish that can always be found on the buffet table, but is super easy for a light lunch. This cheddar cheese and leek quiche is a real hit and whilst we’ve listed how to make your own pastry, there are of course the shop-bought options!

Time Preparing: 20 mins
Time Cooking: 40 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients (for topping):
– White Parts from 3 Leeks
– 40g Cheddar Cheese
– 1-2 Eggs
– 1tbsp Cornflour
– 100ml Soya Cream
– Salt and Pepper for seasoning
– 2 tbsp Olive Oil
Ingredients (for short crust pastry):
– 75g Self Raising Flour
– 30g Cornflour
– 45g Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. Start by preparing the pastry. In a large bowl, mix the cornflour, flour and butter. Knead the dough with fingers before adding water (start with 20ml and increase if needed). Once the dough has formed into a ball, wrap in cling film then let cool in the fridge for 30 mins
3. Carefully wash the leeks then slice white parts into small pieces
4. Heat 2tbsp olive oil in a pan on medium heat, then add the leeks for 10-15 mins, stirring frequently
5. Roll out the dough, shape into a large rectangle mould then bake for 10mins
6. Add the leeks onto the pre-baked pastry, then add cheddar and seasoning
7. In a small bowl, mix the egg with cream and a tsp cornflour
8. Pour egg-cream mixture on top of the quiche, then back for 30 – 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Squash Quiche

Autumn is the season for squashes and this recipe certainly doesn’t disappoint. Serve with cabbage or greens for a light supper.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 2-3
Difficulty: 3/5
Season: Autumn

Ingredients – Quiche
– 1 Squash
– 45g Pancetta (optional: remove for veggie alternative)
– 40g Cheddar, grated
– 2 Eggs
– 100ml Milk
– Salt & Pepper, for seasoning
Ingredients – Shortcrust Pastry
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. In a large bowl mix corn flour, self raising flour and butter
3. Knead the dough with fingers before adding water
4. Once the dough has formed into a nice ball, wrap in cling film and place in fridge for 30mins
5. Cut the squash into small chunks, removing skin and seeds
6. Boil in a pan of water for 15mins
7. Roll out the dough into a mould and bake for 10mins
8. Spread squash onto the dough
9. Add pancetta (if using), grated cheese and seasoning
10. In a separate bowl, mix the eggs and cream then pour on top of the quiche
11. Bake for 30 – 35 mins

 

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

Patty Pan-tastic

Our no-potato substitute this week is the gorgeous Patty Pan Squashes, notable for their scalloped edges and shallow, round shape which often resembles a flying saucer or kids toy. They provide a good source of magnesium, niacin, and vitamins A and C. There are a number of ways to cook Patty Pan’s, but our favourite is definitely stuffing them.

We’ve listed below a number of recipes, but be adventurous! Patty Pan’s are great when stuffed with meat such as beef or bacon, garlic, cheeses such as feta or parmesan and hardy greens like kale.

Patty Pan stuffed with Beef and Feta 
Patty Pan stuffed with Rice and Spinach 
Patty Pan stuffed with Bacon and Onion

For those of you that don’t have our potato substitute this week, don’t worry as we’ve come up with a delicious quiche recipe to make use of some of the ingredients in your boxes.

Caramelised Red Onion, Chard and Feta quiche

Ingredients
– 2 Red Onions (from box)
– Swiss Chard (from box)
– 100g Crumbled Feta
– 4 Eggs
– 2 tbsp Sour Cream
– 100ml Milk
– Pastry
– Salt and Pepper for seasoning
– Sugar for caramelising
– Butter for greasing

Method
1. Preheat oven to 180 degrees, and grease pie tin
2. Place the pie crust in a deep dish pie pan, sprinkle with rice and bake for 20 minutes
3. Meanwhile, caramelise onions by sauteing on a low heat with the brown sugar and a little oil for around 20 minutes. Add the swiss chard for the final 5 minutes.
4. Whisk together eggs, milk, sour cream, salt and pepper, before adding to the pastry with swiss chard and onions. Sprinkle with feta and seasoning before baking for 40 minutes.

Our local news this week, isn’t so much news, but more of a history lesson… It’s no secret to any of us that London – the East End in particular – is steeped in history. However, we recently picked up a copy of ‘I never knew that about London’ by Christopher Winn, and despite a pretty good knowledge of the area (if we don’t say so ourselves), have come across a few facts about some of our Collection Points and Delivery route that we didn’t know and thought we’d share over the next few weeks.

St Paul’s Shadwell – The Birthplace of a President?
In 1781 Jane Randolph – Mother of the third American President Thomas Jefferson – was baptised at St Paul’s, and worshipped there until emigrating to Virginia. Once married to Peter Jefferson, they established a plantation that they named Shadwell. It was here that Thomas Jefferson was born and raised.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!


This Week’s Bounty

All Boxes
Potatoes, Perry Court
Red Onions, Perry Court
Rhubarb, Cambs
Plum Tomatoes, Kent
Swiss Chard, Perry Court
Butternut Squash, ESP

Medium & Large Boxes
Courgettes / Lettuce,  Kent
Carrots, Lancs

Large Boxes
Kale, Perry Court


Fruit Supplement
Oranges, ESP(All Boxes)
Grapefruit, ESP (Medium & Large Boxes)
Apricots, Kent (Large Boxes)

Bold Broad Beans

The contents of this weeks boxes come from a little further afield than we’d usually like, as UK production has hit its lowest, after the return of the chilly weather! That being said we do have a great variety including broad beans. Typically great in salads, we’ve found a gorgeous Spring quiche recipe below including lots of yummy greens. Don’t forget the German Village and Bierfest at Mile End Park is on again this weekend – if you haven’t been down yet, go and get your hands on some Bratwurst!

 

Spring Quiche
Ingredients
– Podded broad beans (from box)
– 150g Asparagus
– Leeks (from box)
– 100g spinach
– 2 Spring Onions
– 4 eggs
– 150ml double cream
– 150ml milk
– Garlic (or nomal) Chives
– 100g feta
– Pastry

Method
1. Preheat oven to 180ºC
2. Snap off and discard the woody ends from the asparagus, then slice the stalks into 1cm chunks, reserving the tips. Blanch the asparagus (including the tips), and broad beans in a pan of boiling salted water for 1 minute, then drain.
3. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions.
4. Crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives.
5. Roll out the pastry to roughly ½cm thick. Roll the pastry up around the rolling pin, then carefully unroll it to cover a 23cm loose-bottomed tart tin. Gently press the pastry into the tart tin, moulding it to the tin as you go, then trimming any overhanging pastry
6. Spoon the greens into the pastry case, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

All Boxes
Potatoes, Lincs

Carrots, Kent
Broad Beans, ESP
Leeks, Essex

Green Kale, Perry Court
Beetroot, ESP

 

Medium & Large Boxes
Celery, ESP

Jerusalem Artichoke, Perry Court
Large Boxes

Avocado, ESP


Fruit Supplement

Apples, Kent (All Boxes)
Oranges, ESP (Medium & Large Boxes)
Bananas, CIV (Large Boxes)