Monday, 22 July 2013
July 2013- SALADE NICOISE & SPINACH QUICHE
Hello,and welcome to our Vegetarian Kitchen. Here in UK we have had a heatwave, temperatures 30C (90F) so who feels like cooking? Forget slaving over a hot stove and serve salads. No, not a limp lettuce leaf but real salads - like our Salade Nicoise.
We give you our recipes for super salads, and if you really feel like cooking, we give our own recipe for Spinach Quiche.
Summer has arrived and once again our recipe is for a lovely salad, from Nice on the Mediterranean. A tasty salad with ingredients readily available in France and here.
SALAD NICOISE (Vegetarian style)
Serves 4 to 6
3 hard boiled Eggs (cut into quarters)
1 Red Onion (cut into thin slices)
1/2 Cucumber (sliced)
3 Tomatoes (sliced)
1 Green or Red Pepper (sliced)
12 Black Olives
12 cooked French Beans (cut in half)
6 very small cooked New Potatoes (minute)
1 teaspoon chopped fresh Basil
sauce vinaigrette (recipe below)
3 tablespoons olive oil
1 tablespoon vinegar
salt & pepper
Put in a bowl and mix well. Whisk well.
Tear the lettuce into pieces, put in a very large serving bowl, add all the sliced vegetables and toss. Add black olives, green beans, and new potatoes, stir in. Toss all the ingredients then add the sauce vinaigrette. SERVE IMMEDIATELY.
Lovely light lunch/supper on a summer day. Add wholemeal rolls or crusty bread. A glass of Rose' Wine, perfect.
SPINACH & CHEESE QUICHE
Serves 4 to 6
1/2 lb (225g) Spinach (cooked, drained and finely chopped)
Shortcrust Pastry Base (Buy ready to roll pastry 6oz to 8oz)
2 Large Eggs
4 oz Grated Cheese (Mature Cheddar)
200ml Single Cream
Salt & Pepper
Line a 7" Flan Case or Tin with the pastry.
Beat together in a bowl the eggs & cream and add salt and pepper. Add 3oz of the grated cheese leaving 1oz for the topping. Mix well.
Spread the spinach over the uncooked pastry. Pour in the egg mixture. Sprinkle remainder of the cheese on top.
Bake in oven for 25 - 30 minutes until golden and firm to the touch.
180C/350F/Gas Mark 4.
Serve a Green Salad - Use a mixture of lettuce leaves, chicory, chopped chives, mint, watercress and even dandelion leaves if you have any. Dress with Vinaigrette (olive oil and lemon juice).
This dish is a lovely light lunch or supper.