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Campervan Quiche Lorraine

Apr
26

 

We were staying in our campervan over the holidays and as it was a nice day, I wanted to make a quiche to take on a picnic. However, as you know when camping you don’t have access to the same extensive range of baking/cooking tins as you do at home. It’s a basic set of saucepans and a roasting tin if you’re lucky. So you have to get creative.

I decided to try using a saucepan and I have to tell you it worked a treat. Obviously I was a bit concerned about how I was going to get the quiche out after cooking as I usually use my trusty non stick springform tin.

The answer of course is grease and a whole lot of it. If you liberally grease the whole inside of the saucepan with oil to get it good and non stick before you start, the quiche just pops straight out. I used a full metal pan so that it could go in the oven. If you have a go at this, make sure your pan doesn’t have a plastic handle!

What you need

For the pastry

6oz plain flour

3oz butter

water to mix

For the filling

3 eggs

150ml milk

4 rashers of bacon, chopped up with scissors

a handful of cherry tomatoes, halved

a handful of fresh spinach

salt & pepper

What to do

Preheat the oven to 200 degrees.

Put the flour in a bowl, rub in the butter using your fingertips until it resembles breadcrumbs and then stir in enough water (2 – 3 tbsp) using a fork to bring it together in a clump.

Grease a saucepan with oil until nicely coated and then press the pastry in the bottom and up the sides to create a pastry case.

Heat some oil in a pan and fry the bacon bits for a few minutes until golden.

Mix the eggs and milk in a jug, season with salt & pepper, add the bacon, tomato halves and spinach leaves and stir to combine.

Pour the egg mixture into the pastry case.

Bake for 20 – 30 minutes until golden.

Leave to cool and using a knife go around the edge of the pastry to loosen and then lift out.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

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Fish Meuniere with Jersey royals & asparagus

Apr
26

This classic French fish dish is a great way to get more fish into your weekly diet and even the most reluctant fish eaters will wolf this down (as proven by my daughter who doesn’t do fish!). It’s so fresh and fragrant and served with some seasonal jersey royal potatoes and majestic asparagus spears, it is perfect for that first spring/summer supper in the garden.

It’s very easy to make using simple ingredients you’ll likely have to hand. 4 easy steps is all it takes, and as a bonus, it can be made in advance. It will happily sit waiting to be reheated, if the family are out doing activities. I made this and left it in the pan, while I went off to boot camp and my son was at football training. When we got back I simply turned on the heat to warm it through and it was delicious.

What you need

2 tbsp flour

2 tbsp oil

150ml lemon juice (4 lemons)

150ml melted butter (4oz/half a pack)

6 cod fish fillets

salt & pepper

What to do

Put the flour on a plate and stir in plenty of salt and pepper then dip in the fish fillets in the seasoned flour until coated on both sides.

Heat the oil in a non stick pan, add the fish fillets and cook them for a few minutes on each side until a golden crust forms and it turns white right to the middle.

Melt the butter in a jug in the microwave (1 min), add the lemon juice, pour into the pan and let it simmer for a few minutes to thicken, spooning the sauce over the fish.

Stir in a handful of freshly chopped parsley.

Serve straight away or turn off the heat and leave in the pan until ready to reheat.

Serve the fish with halved Jersey royals boiled in their skins for 10 minutes until soft to a knifepoint and asparagus spears with the woody ends broken off and pan fried in a little oil until just golden. You won’t need to add any butter to the potatoes or asparagus, just spoon the yummy fish sauce over everything.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

 

If you like this recipe, please share it with your friends.