Dairy free tuna and corn quiche

Hi

Here is my delicious quiche recipe. It can be made with cream or soy milk.

Tuna and Corn Quiche

Cooking time = 1 hr
Filling
1 x 185 g tin of tuna in brine – squeeze out brine.
1 x 440 g tin of corn – use only ¾ of the tin or use fresh and cut corn from cob.
5 eggs
1 small carton thickened cream (300g) (or for lo-fat recipe use light thickened cream) For dairy free use soy milk. For a larger quiche dish add a little more milk/soy. I use 450g liquid in total.
½ teaspoon salt
pepper to taste.
Optional – ¼ cup grated mozzarella cheese (omit for dairy free)
Base - 2 sheets of puff pastry (for dairy free use the puff pastry that is dairy free)
Nutmeg if using soy milk - sprinkle on top


Method
1. Thaw pastry sheets. Preheat the oven to moderate 180°C.
2. Open tins of tuna and corn but leave the lid just connected. Tip upside down, pressing lid on contents. Drain as much liquid as possible.
3. Lightly grease a flan tin. Tip a teaspoonful of flour in and shake around then tip out excess (the flour stops the pastry sticking).
Place one pastry sheet in flan so that it fits or at least fits one side. Use the other sheet to join where needed. To join - run wet finger along ends that are to be joined. Then slightly overlap and press until seal is formed. Trim any overhang keeping in mind that the pastry will shrink slightly when cooked.
Bake blind (no filling) for 25 minutes or till golden. (Rice or dried beans can be used to weigh down the base – place baking paper on pastry then tip in rice on top of paper). When cooked remove the rice with the paper.
4. Put cream (or soy milk, eggs into a bowl and beat well. Add tuna, corn, cheese, salt and pepper.
Pour into pastry, (if using soy - sprinkle a liberal amount of nutmeg) and bake for 30 - 35 minutes, or until set and a knife inserted into the centre comes out clean. Set on a wire rack to cool slightly before removing from the tin. Leave for 5 minutes before cutting. Serve warm.

This can be rewarmed if not eating immediately.
Keeps for 3-4 days in the fridge.

Chickpea and rosemary pancake

Hi

Here is my last night's effort. It was very morish.

CHICKPEA & ROSEMARY PANCAKE time - 30 mins

Ingredients

1 1/2 cups chickpea flour or plain flour

3 teasp extra virgin olive oil

1 lge zuccini (I used the light green strippy ones), grated and squeeze out juice (otherwise it will cause the pancake to be soggy.

2 cloves garlic, finely sliced

2 tabs rosemary, finely coppped

1/2 teasp chilli flakes

1/3 teasp sweet paprika

2 teasp ground cumin

1/3 can chickpeas, 120g when drained and rinsed

1 teasp sea salt

lemon

Method

Sift flour into a large bowl, add 1 cup water and whisk until smooth. Set batter aside to rest for 15 minutes.

Place 2 tabs olive oil in a pan over medium heat. Cook garlic for 3-5 minutes until it is just coloured. Add rosemary and spices and cook for another 2-3 minutes. Set aside. (The kitchen will smell devine.)

Blend chickpeas in a food processor (otherwise squash with the back of a spoon). Then add salt, grated and squeezed zuccini and chickpeas to batter and combine thoroughly.

Place 1 tab olive oil in a non-stick pan over medium heat. Pour in enough batter to evenly coat the pan. Cook for about 2 minutes, then turn over and cook a further 2 minutes or until both sides are golden brown. Repeat with remaining batter.

Optional - scatter pancake with some sea salt.

Optional - squeeze some lemon on top.

Optional - serve with mixed salad

Serve immediately.

Enjoy.

Christmas Cake - moist and yummy

Hi Something to get you started for the Christmas table. I made it today. The photo was taken while the cake was cooling.

Christmas Cake Recipe

INGREDIENTS

225g unsalted butter

265g brown sugar

500g mixed sultanas and currants

60g pitted prunes, chopped

40 g Pecans, chopped well

100g dried cranberries

50g mixed peel

125g glace ginger, chopped

2 teasp orange zest, grated

1 1/2 teasp bicarbonate of soda

375ml Marsala

3 large eggs beaten

1/2 teasp almond essence

100g wholemeal self-raising flour

125g white self-raising flour

225 plain flour

150g whole blanched almonds - to decorate

METHOD

Preheat oven to 170ºC fan-forced (190º C conventional). Line 26cm approx tin with baking or greaseproof paper.

In large cooking pot combine butter, sugar, dried and glace fruits, spices, zest and bicarbonate of soda. Pour Marsala over and bring to the boil over medium heat for 3 minutes.

Remove from heat and set aide to cool for 15 minutes.

Add beaten eggs and almond essence, then stir in all the flours to combine.

Pour misture into prepared tin and decorate with almonds.

Bake for one hour 25 minutes or until cooked when tested with a skewer.

Remove from oven and cool in it's tin on a cake rack.

Enjoy with coffee or tea.

I teaspooned a little Marsala over it once per week to stop it drying out until Christmas.