Easy Shortcrust Pastry

Spelt flour pastry with artichokes and asparagus quiche

Are you looking for a quick and easy savoury pastry for your quiche?

This recipe is perfect if you don't want to use shop-bought shortcrust or puff pastry.

It's so easy to rustle-up with cupboard ingredients that i'm sure you won't buy ready made pastry anymore!

Like most of traditional Italian recipes it happens to be vegan, of course you could use butter too if you like and / or swap plain flour with different types of flour ( in this photo i used 50% spelt flour + 50% plain flour).

If possible, i try to use seasonal ingredients for the filling as they are cheaper and way more tasty.

Ingredients for a 23 cm flan tin

100 gr water

250 gr plain flour

6 tbsp Extra virgin olive oil

2 tbsp white wine vinegar (or white wine)

pinch of salt

Method

Sift the plain flour into a large bowl.

Stir in all the remaining ingredients and mix to a firm dough (you might require a little bit more or less water, it depends on the humidity in the air). It should be a soft but not sticky dough.

Knead the dough briefly and gently on a floured surface.

Wrap in cling film and chill in the fridge while preparing the filling of your quiche.

I usually like the following combo for a quiche, try to experiment but always check what's on season :

Butternut squash, goat cheese and crispy sage

Autumn

Butternut squash or pumpkin, goat cheese & sage

Chicory, speck and mascarpone

Winter

Ham & leek

Purple sprouting broccoli & anchovies

Spring

Artichokes, pancetta, pecorino cheese & mint

Asparagus, ham, peas, feta & mint

Summer

Courgettes, prawns, lemon zest & fresh parsley Cherry tomatoes, smoked scamorza, basil.

Scandinavian Cardamom Knots

Remember, remember the 5th of November.

Are you planning a party for Bonfire night ? These Cardamom knots will be perfect to watch the fireworks with a warm cup of mulled wine.

They are very good for Breakfast or tea time too, of course!

The recipe is from Trine Hahnemann's Scandi Bites book.

Makes 18-20

Ingredients:

for the dough

50gr / 2oz fresh yeast (or 14gr of dried yeast)

500ml / 2 cups lukewarm whole milk

1 egg, lightly beaten

850gr /7 cups plain flour

100gr / 1/2 cup granulated sugar

2 tsp ground cardamom

1/1 tsp salt

150 gr / 2/3 cup soft butter

for the filling

200gr /7/8 cup soft butter

150gr / 1 1/4 cup caster sugar

2 tsp ground cardamom

Method:

You can male the dough and leave it to rise in the fridge for 1 or 2 days.

Mix the yeast into the milk and stir to dissolve, then add the egg. Now mix in the flour, sugar, cardamom and salt. Mix the butter into the dough, then knead well on a floured work surface. Put the dough into a bowl, cover with a tea towel and let it rise in a warm place for one or two hours , or until doubled in size.

Make the filling by mixing together the butter, sugar and cardamom.

Divide the dough in half and roll each piece out on a rectangle. Spread the filling lengthwise over half of each rectangle. Fold the plain side over the filled one then cut crossways into 2 cm strips. Roll twice the strips around your hand, then secure with the end, pulling it through the middle of the mass (this forms the knot shape).

Place on a tray covered with baking paper . Cover with a tea towel and let it prove for 30 mins.

Preheat the oven to 180C.

Brush with the egg and bake for 20-25 minutes until golden brown.

Chilled Cucumber Soup

This cucumber soup is incredibly delicious and perfect for the summer.

It's a great alternative to tomato gazpacho and you can serve it as a starter in a summer party at home or transfer it in a leakproof container and bring it to a pic nic.

Serves : 4

Prepare : 15 mins + chilling

Cook : 30 mins

Ingredients

2 large cucumber cut into 2 cm slices

2 tbsp olive oil

4 shallots or 2 leeks

500 ml vegetable or chicken stock

3 tbsp creme fraiche

1/2 lemon juice

fresh basil or thyme

salt and pepper

Method :

Preheat the oven to 200 C . Spread the cucumber and the shallots in a large oven tray tossing with 1 tbsp of oil, salt and pepper. Roast for 30 mins.

Transfer the cucumber and shallots in a blender with 1 tbsp of oil, lemon juice and the creme fraiche.

Blitz until smooth and let it cool down for 30 mins, then refrigerate until chilled for at least 4 hours.

Before serving add salt and pepper to taste, a dollop of creme fraiche and fresh herbs of your choice.