Leek, mushroom and goat’s cheese quiche

leek, mushroom and goat's cheese quiche with olive oil pastryI was really excited to find this recipe for pastry made with olive oil and couldn’t wait to try it. I was really pleased with the results: it was easy to make and came out beautifully crisp.
We used a deep dish, 28cm in diameter. A smooth surface works better than a fluted one as it makes it easier to spread the pastry out in the dish. The secret is not to leave any holes and get the sides as high as possible.

INGREDIENTS:
QUICHE MIXTURE:
4 large leeks, halved and thinly sliced
250g mushrooms, thinly sliced
2 handfuls grated hard goat’s cheese or strong cheddar
salt and pepper
4 large eggs
150ml milk
100ml cream
olive oil

OLIVE OIL PASTRY:
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

METHOD:
Heat the oven to 180ºC
Heat some oil in a large saucepan. Add the leeks, season with salt and pepper and gently fry until they are soft. Add the mushrooms and continue to cook gently until the mushrooms are cooked and most of the liquid has evaporated. Take off the heat and allow to cool.

Beat the eggs in a bowl and season with salt and pepper. Add the milk, cream and cheese and mix well.

To make the pastry, mix the flour and salt in a bowl with a fork. In another bowl, beat the oil and water together until thick. Pour into the flour and mix well with a fork. Press into the pie dish, making sure that there are no holes and that the pastry is evenly spread out, with not too much in the edges.

Prick the base with a fork and bake in the oven for 5-10 minutes.

Stir the leeks and mushrooms into the egg mixture. Stir in the cheese but keep some back.

Take out the dish and pour in the leek/mushroom/egg mixture and sprinkle over the remaining cheese.

Bake in the oven for 30-40 minutes, turning after 20 minutes so that it cooks evenly.

Mushroom risotto

mushrooms1INGREDIENTS:
1 medium onion, finely chopped
2 sticks celery, finely chopped
500g mixed mushrooms (wild musrooms, oyster mushrooms, field mushrooms, etc.), sliced or shredded
1 clove garlic, finely chopped
400g risotto or paella rice
1 small glass white wine or dry sherry
parmesan cheese, finely grated
1 litre of concentrated vegetable stock
large knob of butter
salt and pepper
lemon juice

mushrooms2Heat some oil in a saucepan and fry the garlic on a low heat for about a minute before adding the mushrooms. Cover and cook slowly until they have released all their liquid and most has evaporated. Season with salt and pepper and squeeze over some lemon juice.

Heat some oil in a casserole and gently fry the onion and celery. Turn up the heat and add the rice and cook for a couple of minutes, stirring all the time to thoroughly coat the grains.

Pour in the wine and stir until it has evaporated.

Boil some water and make up about a litre of concentrated vegetable stock. Pour over the rice. Bring to the boil, cover and turn down the heat.

Add more boiling water from time to time as needed.

When the rice is soft as you like, add the grated cheese, stir in the button and mix in the mushrooms with any remaining liquid.

Pumpkin spinach cannelloni

Pumpkin spinach cannelloni

pumpkin spinach cannelloni

Pumpkin spinach cannelloni

This recipe for pumpkin spinach cannelloni was based one I found in “Economy Gastronomy“. I particularly like the method for the cheese sauce which was really easy to make. This made enough for 4 people but you can easily split the quantities if there are fewer people.

INGREDIENTS:
1kg pumpkin, peeled and cut into thin wedges
4 cloves garlic, crushed
200g cottage cheese
300g fresh spinach, washed
300g button mushrooms, sliced
12 sheets lasagne
100g cheese, grated
40g butter, melted
40g flour
1 teaspoon Dijon mustard
salt and pepper

METHOD:
If using pre-cooked lasagne, soak the sheets of lasagne in hot water for 15-20 minutes and then lay out on tea towel.

Heat the oven to 200ºC. Heat some oil in a frying pan and fry the pumpkin wedges on both sides until caramelised and brown. Put into the oven and roast until tender (about 30 minutes). Leave the pumpkin to cool.

Pour some oil into a large frying pan and gently fry the garlic before adding the mushrooms. Season with salt and pepper. Fry until soft and then add the spinach, seasoning again as necessary. Turn the heat right down and wilt the spinach. Drain into a colander to get rid of any excess liquid.

Mix the flour and butter together and heat the milk. Whisk in the flour/butter mixture into milk and season with salt and pepper. Add the cheese and mustard.

Mix the pumpkin and cottage cheese in a bowl and season well with salt and pepper. Put a couple of teaspoonfuls of the mixture on each sheet and roll up.

Layer the spinach and mushroom mixture on the bottom of the roasting tin. Put a row of cannelloni down the middle of the roasting tin on top of the spinach and pour over the cheese sauce.

Cook in the oven at 180ºC for 20-30 minutes until hot and golden on top. Finish off under the grill if necessary.