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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

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

Homemade mayonnaise

Mar
10

The first time I made my own mayonnaise was for my sister. I had bought her a little pottery jar with mayonnaise written on the side for her new flat and I thought I ought to put something in it. Well, I’ve got to tell you I was blown away. Homemade mayonnaise is a whole different species to the shop bought stuff in a jar. For one, the colour is completely different. Homemade mayo is a thick luscious yellow which makes you wonder what goes into a shop bought variety to make it white….??? For two, the taste is delicious. I haven’t looked back since.

Making mayo is not difficult. A big deal is made about the fact it can curdle.. and it can.. but if you remember to add the oil slowly, a drop at a time, it won’t, and even if it does because you’ve accidentally glugged the oil in too quickly, a bit of boiling water added and some elbow grease will right it again.

A few tricks make it a little easier… put the bowl on a piece of damp kitchen roll to stop it spinning round when you whisk (that can get a bit annoying after a while!!) and stick the radio on as you whisk because adding a drop at a time can seem like a long time when you’re whisking but if you listen to some tunes the time will go quicker. It only takes 5 minutes for the drop by drop stage and then you can glug in the oil quicker without fear of curdling it.

I use an all purpose rapeseed oil to make mine as I find olive oil too bitter tasting. But try different oils and see which you prefer.

Mayo will last for up to a week in the fridge ready to whip up a multitude of sandwiches and salads or dips so it’s a great store- cupboard staple.

What you need

3 egg yolks

300ml rapeseed oil

1 tbsp white wine vinegar

salt & pepper

To make it

Put a large bowl on a damp piece of kitchen roll

Separate the eggs

Put the egg yolks in the bowl

Season with salt & pepper and add the vinegar

Measure out the oil

Add the oil a drop at a time whisking each one in before adding the next

When the mixture starts to stiffen under your whisk you can add the oil a bit quicker, a glug at a time

Keep whisking until it’s gorgeous and thick

Pile into a pottery jar or similar container.I saved this one from some blue cheese at Christmas and it’s the perfect size for mayo. But a bowl will be fine too.

Keep in the fridge for up to a week.

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.

3 in 1 Pancakes

Feb
28

It’s pancake day.. and funnily enough National Scouse Day too. Living in Liverpool, Scouse is a big thing here…. But today we are just doing all things pancake…. Three ways in fact: Sweet Pancakes, Spinach pancakes and Pancakes you can toss.

I only ever used to make pancakes on Shrove Tuesday because you have to and we only ever had them with lemon and sugar. Fresh lemon though not Jif…can you still get those yellow plastic squeezy bottles shaped like a lemon these days?

Once I had kids I found myself making pancakes all the time.. for special breakfasts (crepes and nutella), for easy lunches (pancakes with ham and cheese), for quick dinners (spinach pancakes) and for simple puddings (pancakes with bananas and caramel sauce).

Spinach pancakes have been in my life for over 10 years…. my friend Emma told me about them.. and her sister in law Sally told her. They are a brilliant way to get your kids eating healthy greens without realising it. It doesn’t matter that the pancakes are green… kids love these and they actually ask for these as a special request dinner… so you can imagine that pretty soon every mum in the toddler group was churning out these little green babies for their toddlers to munch on…my kids still love these now

After a few disasterous pancake tossing sessions with the kids, where the poor pancake was in shreds before everyone had even had a turn…I came up with the recipe for pancakes you can toss. A really thick batter makes a super duper toss resistant pancake that you can play with for hours. These ones are obviously not for eating… they end up all over the place and tend to pick up dust!!

Pancakes are very easy and they are really quick to make.

What do you need to know:

  1. The first pancakes always go a bit wrong.. something to do with seasoning the pan, pan not quite hot enough yet.. butter not quite melted…who knows but everyone agrees.. the first pancake usually goes wrong – so if yours is not quite as crisp as you want.. move onto pancake two.. we all do… someone will still eat it!
  2. The pan needs to be nice and hot
  3. Only lightly grease the pan and pour off any excess butter or the pancake will go for a swim instead of crisping up
  4. Only use enough batter to coat the bottom of the pan in a thin layer.. not too thick

And that’s it..

This recipe is for 3 pancakes from one mix: Spinach pancakes, Sweet pancakes and Pancakes you can toss.

What you need

12oz plain flour

3 eggs

900ml milk

butter to cook

Then:

2oz extra flour

2 nuggets of frozen spinach

1 tbsp oil

grated cheese

What to do:

Put the flour in a bowl.

Add the eggs

Then whisk in the milk until it’s like double cream

Divide the mixture into 3 bowls.

Leave one as it is – this is the sweet pancake mix

Add 2oz more flour and a tbsp oil to one

And mix until very thick

This is the pancakes you can toss mixture

Then defrost 2 nuggets of spinach in a bowl of boiling water for a few minutes

Add to the bowl

And blitz with a handblender until green and smooth (no bits)

Now you can start cooking.

Melt a knob of butter in a non stick frying pan

Pour off any excess butter into a cup and add a ladleful of batter to coat the bottom of the pan

Leave it to cook for a few minutes until golden and flip over

Add some grated cheese

Roll up and serve

For the sweet pancakes, it’s the same process and you can just wipe out the pan to remove any cheese before cooking them.

Squeeze over lemon or lime and sprinkle on sugar

The Pancakes to toss are cooked in the same way but as the batter is thicker they look different in the pan.

Cook for a few minutes until golden as before and flip over

Put in a cold pan and let the kids go crazy tossing these as high as they can. The thickness means they don’t break as easily and can be used to play great games like pancake pan toss.

What you’ve never heard of it… well just get two people with two pans on either side of the kitchen. Chuck the pancake to each other catching it in your pan…. so much fun. The pancake will hit the ceiling, land on heads, get lost on the top of the fridge and will generally take a beating…

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.