RECIPES - LUNCHES & SAVOURIES  top

 

CHEESE-CRUSTED QUICHE

 PIZZA LOAF

CARROT AND ORANGE SOUP

TOMATO AND CHICKEN ROULADE

CORN AND BACON CHEESECAKE

MINESTRONE

SAVOURY CHEESE PUFFS

SPINACH AND WALNUT QUICHE

GOUGERE WITH MUSHROOMS AND PRAWNS

PUMPKIN SOUP

VEGETABLE AND BACON PIE

SAVOURY CHOUX RING

CHICKEN & MUSHROOM FILLING

BACON & EGG FILLING

BECHAMEL SAUCE

CHEESE ROULADE WITH CORN & BACON

 

 

 

 

CHEESE-CRUSTED QUICHE

 

Crust :

 

• 90g melted butter

 

• 2 cups grated tasty cheese

 

• 1/2 cup plain flour

 

• 1/2 cup wholemeal flour

 

 

Filling :

 

• 4 eggs

 

• 2 - 2 1/4 cups of milk or cream or a mixture of both

 

• 3 tblspns softened cream cheese

 

• fillings of choice ( see at the bottom of recipe)

 

Make crust first, by mixing well together all the ingredients. Knead well.

 Press into a quiche dish, to line

 

Make filling ;

Beat together the eggs, cream or milk and the cream cheese.

 Cover the crust with filling of choice Pour over the egg mixture gently.

 Bake at 180c for about 45 minutes.

 Can be eaten hot or cold

*  You can virtually use any combination for your quiche filling. A few suggestions are :ham, bacon, chicken, salmon, camembert, brie, asparagus, avocado, tomato, capsicum, green onions, corn.

 

 

 

PIZZA LOAF

 

• 2 cups SR flour, sifted

 

• 30g butter

 

• 3/4 cup milk

 

• 2 tblspns tomato paste

 

• 1 Tblspn, chopped oregano

 

• 1 1/2 cups grated mozzarella cheese

 

• capsicum, chopped,

 

• shredded ham

 

• sliced salami

 

• finely chopped onion

 

• chopped, drained pineapple

 

• sliced mushrooms.

 

 

 Preheat oven to 200c

 Place flour in a bowl and rub in the butter. Make a well in the centre and pour the milk in. Mix with a knife

 Knead and roll out to 30 - 40 cm rectangle.

 Spread the dough with the tomato paste and sprinkle with the oregano

 Layer, with the capsicum, ham, salami, onion, pineapple and mushrooms. Quantities for these don't matter, according to taste.

 Sprinkle with the mozzarella and roll the dough up, from the long side.

 Place on a lined baking tray. Cut slits across the top and brush with a little extra milk

 Cook for about 25 minutes.

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CARROT AND ORANGE SOUP

 

• 1 tblspn oil

 

• 1 onion, chopped

 

• 1 clove garlic, crushed

 

• 3 sticks celery, chopped

 

• 1kg carrots, chopped

 

• 1/2 cup orange juice

 

• 3 tsps orange rind

 

• 1 1/2 litres vegetable stock

 

 

Heat the oil and add the onion and garlic and cooke until soft.

 Add the celery and carrots and cook about 10 minutes

 Add the orange juice, rind and vegetable stock

 Bring to the boil and simmer, uncovered for 30 minutes.

 Blend until smooth

 * serves 6

 * serve with chive toasts : Soften 60g butter, add 1 clove crushed garlic and 1 tblspn chopped chives.

 Combine and spread on 1 side of slices of crusty bread and grill.

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TOMATO AND CHICKEN ROULADE

 

• 2 tomatoes

 

• 60g butter

 

• 1/3 cup flour

 

• 2/3 cup milk

 

• 3 eggs, separated

 

• 1 tblspn tomato paste

 

 

 Filling :

 

• 1 chicken fillet, cooked and finely chopped

 

• 60g butter

 

• 1 tblspn flour

 

• 1/2 cup cream

 

• 1 tblspn parsley

 

• 1 tblspn chives

 

• 45g grated cheese

 

 

Preheat oven to 200c Grease and line a swiss roll tin.

 Chop the tomatoes. Melt the butter and stir in the flour , cook 1 minute and stir in the milk.

 Stir until the mixture boils. Remove from heat and stir in the egg-yolks. Stir in tomato and tomato paste. Season

 Beat the egg-whites until stiff and gently fold into tomato mixture.

 Pour into the prepared tin. Bake for 15 minutes. Turn out and spread filling over, evenly. Roll up .

 To serve, cut into slices

 

Filling :

Melt the butter and add the flour. Cook 1 minute.

 Add the cream, and season. Stir until the mixture combines

 Remove from heat and stir in the chicken, cheese, parsley and chives. Mix well.

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CORN AND BACON CHEESECAKE

 

• 125g Jatz biscuits

 

• 60g melted butter

 

• 4 rashers bacon, cooked till crisp and chopped

 

• 500g cream cheese

 

• 3 eggs

 

• 420g can creamed corn

 

• 1 cup grated, tasty cheese

 

• A few chopped chives

 

 

Preheat oven to 180c. Grease a 23cm springform tin.

 Place the biscuits and butter into a food processor and process until a fine crumb.

 Press firmly over base of tin and chill in the freezer while preparing filling.

 Place cream cheese and eggs in a bowl and beat until smooth.

 Add the bacon, corn,  grated cheese and chives and mix well.

 Pour into prepared tin and bake 50 - 60 minutes.

 Cool to room temperature, in the tin, before serving

 * serves 6.

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MINESTRONE

 

• 200g bacon, chopped

 

• 2 cloves, garlic, crushed

 

• 1 onion, diced

 

• 3 carrots, diced

 

• 1 potato, diced

 

• 3 stalks celery, sliced

 

• 1 tsp sage

 

• 1 x 440g tin tomato soup

 

• 4 - 6 cups water

 

• 1/4 sliced cabbage

 

• 1 cup macaroni

 

• salt and pepper to season

 

• grated parmesan for serving.

 

 

 

 Fry the bacon until golden. Add the garlic, onions, carrots, potato and celery and stir fry for a few minutes.

 Add the sage, tomato soup and water. bring to the boil, then simmer for about 1 hour.

 Add the cabbage and macaroni and cook until tender. season to taste.

 Serve hot, sprinkled with the parmesan.

*  This is a lovely, nutritious dish that is very healthy and filling.

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SAVOURY CHEESE PUFFS

 

• 12 slices bread

 

• melted butter

 

• 1 egg, separated

 

• 250g grated, tasty cheeses

 

• 1 tblspn chopped parsley

 

• paprika

 

 

Preheat oven to 180c. Brush a 12 hole muffin tin with melted butter.

 Remove crusts from bread and brush one side of each slice. Press into the muffin pans, buttered side up.

 Beat 1 egg-white until stiff. Beat the egg-yolk well and fold into the egg-white, with the cheese and parsley

 Spoon into the bread cases and sprinkle with paprika

 bake about 15 minutes.

 *makes 12.

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SPINACH AND WALNUT QUICHE

 

• Flaky pastry to line quiche dish

 

• 40g butter

 

• 5 chopped, green onions

 

• 2 bunches spinach, shredded

 

• 75g cream cheese

 

• 2 eggs

 

• 150 mls cream

 

• 1/4 tsp grated nutmeg

 

• salt and pepper to season

 

• 50g toasted walnuts

 

• 50g grated tasty cheese.

 

 

Preheat oven to 190c. Grease a quiche dish

 Line the quiche dish with the pastry. Melt 20g butter and saute the onions until soft.

 Add the spinach and remaining butter and cook for a few minutes. Place in a blender and blend till smooth.

 Beat the cream cheese, eggs and cream until smooth. Stir in the nutmeg and season to taste.

 Blend in the spinach, walnuts and cheese. Pour into quiche dish.

 Top with extra walnuts and grated cheese.

 Bake about 30 minutes.

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GOUGERE WITH MUSHROOMS AND PRAWNS

 

• 1 portion of choux pastry

 

• 50g diced gruyere cheese

 

• 1 chopped onion

 

• 50g sliced, button mushrooms

 

• 25g melted butter

 

• 20g flour

 

• 150 mls chicken stock

 

• 2 tblspns cream

 

• 350g chopped prawns

 

• 1/2 tsp chopped parsley

 

• salt and pepper to taste

 

• 25g grated parmesan

 

• 25g browned breadcrumbs

 

 

Preheat oven to 200c. Well-grease a round, ovenproof dish.

 Make up the choux pastry and fold in the gruyere.

 Spoon around the edges of the dish, leaving the centre hollow.

 Saute the onion and mushrooms in butter. Stir in the flour, add the chicken stock and bring to the boil.

 Remove from the heat and add the cream, prawns and parsley.

 Season to taste and spoon into the centre of the choux pastry.

 Dust with combined parmesan and crumbs

 Bake for 35 - 40 minutes.

 Garnish and serve.

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PUMPKIN SOUP

 

• 3 tblspns oil

 

• 1 large onion, sliced

 

• 3/4 tsp paprika

 

• 3/4 tsp tumeric

 

• 3/4 tsp coriander

 

• 2 tsps cumin

 

• 1 kg pumpkin,skinned and sliced

 

• 4 carrots, roughly sliced

 

• 6 cups chicken stock

 

 

 

Heat the oil and add the onion, paprika, tumeric, coriander and cumin. Cook about 10 minutes, stirring occasionally

 Add the pumpkin and carrots and cook for a further 10 minutes.

 Add the stock and bring to the boil. Simmer, uncovered for 20 - 25 minutes

 Puree and season to taste.

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VEGETABLE AND BACON PIE

 

• 1/2 cup flour

 

• 1 1/2 cups milk

 

• 3 eggs

 

• 250g pkt frozen spinach, thawed

 

• 1 onion , chopped

 

• 1 x 340g can of asparagus, drained

 

• 1 x 310g can creamed corn

 

• 2 large carrots, coarsely grated

 

• 6 rashers bacon, chopped

 

• 1/2 cup grated cheese

 

 

Preheat oven to 180c. Grease a shallow pie dish

 Beat flour, milk and eggs, in a large bowl. Squeeze out the moisture from the spinach.

 Stir in to the egg mixture with the onion, asparagus, corn, carrots and bacon. Season to taste

 Pour into prepared dish and sprinkle with the grated cheese.

 Cook until set, about 1 hour.

 * Serve with a green salad.

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 SAVOURY CHOUX RING

 

• 120g flour

 

• pinch salt

 

• 90g butter

 

• 200 mls water

 

• 3 eggs

 

• 60g grated parmesan

 

• 1 tsp dijon mustard

 

• 3 rashers bacon, rind removed & cut into thin strips

 

 

Set oven to 180c. Well-grease an ovenproof dish.

 Place butter & water in a pot, over gentle heat. When the butter has melted, bring to the boil.

 Remove from the heat & immediately stir in the flour & salt. Beat until smooth & mixture leaves sides of pot.

 Cool. Beat eggs lightly & add by degrees to the mixture. Beat well after each addition.

 The mixture should be smooth, shiny & hold it's shape.

 If the eggs are very large, hold back 1 egg-white, only adding if necessary.

 Fold in half the parmesan, the mustard & season to taste.  Spoon into prepared dish & sprinkle over remaining parmesan.

 Sprinkle the bacon on top of the cheese. Bake about 1 hour until firm to the touch.

 After 30 minutes, increase oven temperature to 200c. Turn the ring onto a cake rack & fill with one of the fillings, below.

 To fill the ring, split in half whilst still hot. Place the bottom-half of the ring in an ovenproof serving dish.

 Have your filling very hot & spoon over the bottom-half of the ring. Place other half of ring on the top.

 Place in the oven at 220c for 7 - 10 minutes.

 Serve at once.

 * Serves 4 - 6

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CHICKEN & MUSHROOM FILLING

 

• 3/4 cup shredded, cooked chicken

 

• 1 small onion, finely chopped

 

• 30g butter

 

• 250g mushrooms, quartered

 

• 1 tblspn flour

 

• 225 mls chicken stock

 

 

Fry the onion in the butter, for 2 minutes, then add the mushrooms. Shake over the heat for about 5 minutes.

 Season to taste. Remove from the heat & stir in the flour, then add the stock. Return to heat & stir until boiling.

 Add the chicken & heat through.

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BACON & EGG FILLING

 

• 250g bacon rashers, cut into strips

 

• 6 eggs

 

• 225 - 350 mls bechamel sauce.

 

• 2 medium onions, thinly sliced

 

• 30g butter

 

• 75 mls cream

 

 

Hard-boil the eggs & chop roughly. Prepare the bechamel sauce & set aside. Soften the onions in the butter.

 Add the bacon & cook until it starts to change colour. Remove & drain well, then stir into the sauce, with the eggs.

 Add the cream & season. if the mixture is too solid, add a little milk.

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BECHAMEL SAUCE

 

• 1/4 cup butter

 

• 1/4 cup flour

 

• 2 cups milk

 

• 1 small onion, studded with a few cloves

 

• 1 bay leaf

 

• 1/4 tsp thyme

 

• salt & pepper

 

• 1/4 tsp nutmeg

 

 

Melt butter over low heat, add the flour & cook for a few minutes. Remove from heat.

 Heat the milk until almost boiling & stir into the roux ( butter/flour mixture).

 Add the onion, bay leaf & thyme & cook over low heat, whilst stirring. Cook until thickened.

 Strain mixture through sieve. Season to taste & stir in the nutmeg.

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CHEESE ROULADE WITH CORN & BACON

 

• 60g butter

 

• 1/3 cup plain flour

 

• 1 cup milk

 

• 4 eggs, separated

 

• 3/4 cup grated tasty cheese

 

 

 Filling:

 

• 2 rashers bacon, chopped

 

• 1 tsp cornflour

 

• 310g can creamed corn

 

• 2 tsps water

 

• 2 tblpns sour cream

 

• 1 tblspn chives

 

 

 

Preheat oven to 200c. Grease & line a swiss roll tin.

 Melt the butter in a pot, add flour & stir for 1 minute.

 While stirring, add the milk gradually & cook until it boils & thickens. Stir in the egg-yolks & cheese

 Beat the egg-whites until soft peaks form & lightly fold into the cheese mixture.

 Pour mixture into prepared tin & bake for 12 - 15 minutes, until puffed & golden.

 Remove from oven & turn onto a wire rack, that has been covered with a teatowel.

 Carefully remove the lining paper & spread the filling over, evenly.

 Using the teatowel as a guide & using both hands, gently roll the roulade up.

 Filling : Fry the bacon until crisp & golden. Blend the cornflour with the water.

 Add the corn to the bacon & then the cornflour mixture. Stir until the mixture boils & thickens.

 Stir in the sour cream & chives.

 * makes 8 slices

 * The roulade can be made several hours in advance. Cover with foil & reheat in a moderate oven.

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