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Cool men Eat Quiche!

Happy Season’s Greatings Possums!! It is my hope that you will all have a safe and wonderful 2013 filled with all your greatest desires..starting with FOOD!! ah hah!

I thought I would add one final recipe for you for 2012. Its a lovely thing, served as a brunch or luncheon. Best of all, its EASY!! You’ll look like you’re superwoman/man when you pull this one off!

So Quiche is so versatile, you really can put whatever you have in your fridge in it, use your imagination lovlies! I’m sharing one I did recently. I had some smoked salmon and feta already in the fridge, but you could do just about anything you have on hand..so here is my recipe!

Smoked Salmon and Feta Quiche

Smoked Salmon and Feta Quiche

Smoked Salmon and Feta Quiche

6 eggs, lightly whisked

1/4 cup Milk

1/2 c crumbled Feta cheese (I love Bulgarian Feta, its soft and creamy and not too salty)

1/2 cup shredded cheese (I use any white cheese on hand)

1 small red onion finely chopped

2 Tbsp capers

1 tsp dry or 1 Tbsp fresh Dill

rind of one lemon

Salt and Pepper to taste

1 package ready to use puff pastry (defrosted and rolled to fit 10 inch pie plate)

Heat oven to 200 C or 400 F

Mix all ingredients, except puff pastry of course, in a large bowl. Pour mixture over pie plate covered with puff pastry. Bake in 400 degree oven until puffed and lightly brown. Don’t overcook!! The center can be just slightly wiggly, approx 30 minutes. Remove from oven and let cool and set, about 10 minutes. Serve with an herb salad with dressing of choice. I’m sitting here thinking if I should ramble on making it look much more difficult, but hmm, nope that’s it!!

Enjoy!!

Happy New Year to you all! Edwina

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Pasta Edwina al Fresco!

Pasta Edwina al Fresco!

Fresh ingredients and herbs bring me to a place in Northern Italy. Although I have never travelled there, it has always been my life-long dream to travel to Italy to experience the rich history, culture and food. I love to cook and use a lot of Italian and Mediterranean influences in my recipes, I can only imagine how much I could enhance my cooking ability by experiencing the real thing! Imagine flavours rich in history like the land that surrounds. Healthy, quick and low fat this recipe is perfect for a light summer dinner. Bursts of flavour in each bite will bring you back for more! Enjoy with a light white wine and crusty Italian bread.

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 cloves garlic crushed
  • 1 pinch red pepper flakes
  • 1 shallot sliced thinly
  • 1 ounce Philly Cream Cheese (l prefer light)
  • 2 anchovy fillets finely chopped
  • 4 ounces arugula roughly chopped
  • 1/4 cup fresh basil, finely chopped
  • 1 cup mixed cherry tomatoes
  • 1/2 cup pitted greek olives or similar
  • 1/4 cup fresh grated parmesan
  • 1 ground pepper to taste
  • 1 pound angel hair pasta

DIRECTIONS

  1. Heat olive oil in saute pan
  2. add garlic, red pepper flakes, shallot and anchovy
  3. saute until garlic and shallots are translucent on med heat
  4. add cream cheese and continue to cook on low until flavours combine and sauce is rich
  5. stir in Arugula, basil, tomatoes, and olives stir only to coat
  6. cook angel hair pasta until al dente, strain
  7. add pasta to saute pan and toss ingredients together until well distributed. If required, add a bit of the pasta water
  8. serve immediately with fresh grated parmesan and ground pepper, Enjoy!