Leek Bacon Parmesan and Cheddar Quiche Recipe

If you're looking for something healthy to eat which is low in calories then my ultimate quiche made with double cream is most certainly not the way to go!

However, if you're looking for something easy to make, delicious and very moreish this most certainly is the way to go! 

If you follow A Glug of Oil on FaceBook you will not have missed that we now have three hens - hence we have a lot of eggs!
Quiche is a good way to use up eggs.

Garlic and Blue Cheese Stuffed Portobello Mushrooms

There's no real recipe for these as they are so very simple to make.  Lovely portobello mushrooms stuffed with garlic, red chilli for a little heat and blue cheese.  All topped with crispy panko breadcrumbs - yum!

I used Dolcelatte - an Italian soft blue veined cheese as it melts so easily. 

Pan Haggerty

Today I felt the need to make Pan Haggerty, a dish that consists of thin layers of potato, onion and cheese which is localised to the Tyneside area of North East England.  A variation known as Panaggy is made in some parts of the north, which uses much the same ingredients (with the addition of bacon) but is made into a kind of cottage pie. There is also there is a dish called Panaculty which uses corned beef.

Goats Cheese and Red Onion Jam Pastries

In my fridge I had some soft goats cheese and baby plumb tomatoes.
In my freezer I had some ready made puff pastry.
In my cupboard I had a jar of red onion jam - So, wondering what to do with all these nice things, I came up with this!

You will need:

250g of Ready Made Puff Pastry - divided into two
1 Jar of Red Onion Jam
100g of Soft Goats Cheese
6 x Baby Plumb Tomatoes
Some Fresh Thyme Leaves, chopped
Rocket Leaves and a Few Olives to Serve - if you like them, which I do!

Preheat the even to 190C or 375F Gas 5

I rolled the pastry till into two oblongs until they were about a quarter of an inch thick - or slightly more.

Then I lightly scored (being careful not to go right the way through) a border of just over half an inch all the way round.

Taking a fork, lightly prick the pastry inside the border all over to prevent pastry on the inside part from rising as much as the rest of the pastry.
Place them on a non stick baking tray.



Bake in the heated oven for about 10 minutes, remove and very carefully retrace the line you made that formed the border.
Normally, you see in recipes where you would remove the top layer of pastry and either discard or use it as a lid. I didn't remove it, after re-tracing the scored line, I just pushed it to the bottom to make the base thicker and more yummy.......Ha ha a cunning plan ah?!

Now spread a good amount (to your liking) of the red onion jam all over the bottom and top with some goats cheese.

Now, add some halved cherry tomatoes. Sprinkle with some freshly chopped thyme leaves.

Return to the oven for (approx) a further 10 minutes until the cheese begins to melt and the pastry takes on a light golden brown colour.

Remove from the oven and top with some black olives and rocket.
Serve immediately.

A Salad of Nice Things

An ordinary salad of nice and good things to eat.

Tomato, Radish, Spring Onion, Ham, Lettuce, Egg, Cucumber, Cheese, New Potatoes (with a knob of melted butter, of course) and some Rice. 

Yum!

Foil Baked Feta, Tomato and Onion

When we went to the Greek Island of Kos a couple of years ago, we had this as a starter (first course) lots of times as it was sooooo yummy!
They served it on a plate in the foil.

When we got home, I of course, had to try to make it myself.
I didn't have a recipe - I just went by what I decided was in it and how it looked.
I'm sure that Peter over at 'Kalofagas' will be able to put me right in what the dish is called and if I've got it right! Whatever, if I've got it right or not - this as I make and cook it tastes the same and just as nice.

All you do is get a big piece of kitchen foil and drizzle a little olive oil, then layer thinly sliced red onion, thinly sliced tomato, a sprinkle of finely chopped garlic. A little salt and pepper (only a little) and a slice of feta cheese.
Repeat this and then scrunch the foil up into a parcel (not too tightly done up) and bake in the oven for about 20 minutes on 200C /400F

This is how it looks before the oven.


And after the oven!

Foil Baked Salmon with Feta Topping

This picture was taken just as it was ready to go into the oven.

Paul's mum and dad came for dinner last night and we had a great time!
For our starter I made a marinade of olive oil, dark soy sauce, honey, a little bit of sugar and some chili sauce.
Problem is I have no idea how much of anything I used to make this marinade as I didn't know I was going to make it until I did!
I had been speaking to my friend Jean who was also having a dinner party and was cooking salmon for starter too! She was doing hers in a rather yummy sounding ginger, honey and soy marinade.
So, once I'd put the phone down I made a similar marinade without the ginger.
It was about 1tbs olive oil, 2tbs soy, 1tbs honey, a teaspoon of sugar and a dollop of chili sauce.

After marinading the salmon for about an hour, I wrapped each piece of salmon in it's own foil parcel and sliced some red onion, a piece of lemon and added some chopped parsley.
Then I topped with cubed feta and spooned about 1 teaspoon of the marinade over and baked in the oven for about 15 minutes before opening the foil and cooking for about 5 minutes more.

When it came out of the oven it looked like this:

I then served it with some tabbouleh but I didn't put any mint in the tabbouleh coz I don't like it!

Steak and Caramelized Onions with Melted Cheese

Oh dear - we do seem to be eating too much cheese here lately.

Just as well we aren't on a diet in this house!

I was working today - never a good thing getting home late when cooking is concerned!

I work in a food shop (Marks and Spencer) and I LOVE looking at other peoples shopping.....I know - what AM I like?!

But then I suppose, it's a bit like us all reading blogs about what other people are cooking.....make me feel better about this problem of mine - Please!

Anyway, at the end of the day we get to buy food that the 'Display Until' date is up. But the 'Best Before' date is the day after.

So tiz perfectly fine. And we pay half price or less for it.

Where was I?..... Oh yeah, so, I seem to have bought this 'bargain' pack of thin cut steak. I already had some 'Ready to Bake Baguettes' and as I've been to work - no time to be making them from scratch!

I fried some onions until they were nicely browned and almost gooey, then I pan fried the steak (took only minutes as it was thin cut.

I put the steak into the baguettes along with the onions and then topped with melted cheese for that extra 'yummo' factor!!

Grown ups Fish Finger Sandwich with Lemon Mayonnaise

Today I made some dough in the bread machine and made it into rolls (big ones) and baked them. I had one large beer battered cod fillet in the freezer.
A few weeks ago I'd had this in a local pub for lunch. They called it Grown ups Fish Finger Sandwich - it was yummy, I copied it!



I had never made mayonnaise before, but it turned out fine so I was pleased with myself.

Recipe for home made burgers

Bit of a shame - the picture is more of the chips than the burger......I must try harder with my pictures!

Ingredients

250g Minced Pork - with low fat content

250g Minced Beef - with low fat content

1 Large Onion

Salt and Pepper to Taste

Worcestershire Sauce to Taste

Handful of Freshly Chopped Parsley

Freshly Chopped Chives

Yolk of 1 Egg

Method

Finely chop the onions in a blender, remove and put into a mixing bowl.

Now put the pork and beef in and give it a few seconds - you do not want the meat to be too finely chopped.

Remove and add to the onions.

Finely chop the parsley and chives and add to the same bowl along with the yolk of one egg.

Season with salt and pepper and about 1 teaspoon of Worcestershire sauce and mix well with a fork.

Make into 4 burger shapes using your hands and shallow fry in a little vegetable oil until cooked through.

Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg

This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad.
You can use any salad leaves that you like. The pancetta must be thinly sliced.

Ingredients

1 Loaf of Ciabatta
Extra Virgin Olive Oil
1 Clove of Garlic
Sea salt and Black Pepper to Taste
12 Sliced of Pancetta
Juice of 1 Lemon
4 Large Eggs
3 Handfuls of Rocket
1 Lettuce (Oak leaf lettuce looks nice)
100 g Parmesan Cheese

Method

Preheat the oven to 200°C/400°F/Gas6.

Leave the eggs in their shells at this point (you will need to poach them later on).
Shave the Parmesan with a vegetable peeler and put to one side.
Peel and slice the garlic.

Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces. Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning. Bake for 10 minutes until the bread is crisp.

Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.

Mix the lemon juice with 8 tablespoons of olive oil and season.
Put a big pan of unsalted water on to boil.

In a large bowl, toss the salad leaves, pancetta, bread and the dressing together. Divide between 4 plates.

When the pan is simmering, gently crack the 4 eggs into the simmering water to poach. Simmer for 4 minutes if you like a soft egg, or to your liking.

Place an egg on top of each salad and add the Parmesan shavings.
Serve straight away - Don't let the eggs get cold!