Mini Cheese Quiches

Mini-Cheese-Quiches

I associated cheese quiches with the autumn fair, with the change of the season and the winter at the door. Actually it’s warm and sunny here and so I made this lighter than usual, no heavy cream and only light cheese. But up to you if you prefer less light quiches you can use the cheese you like most. Once more I suggest to add vermouth to the recipe as this makes them really super tasty!

Depending on the size of the sheet you will be able to make 12-16 small (6 cm) quiches, I prefer to suggest simply to have a look of the sheet and see how you can cut in squares. Remember for big squares you will need more filling than for small ones. Don’t overfill the squares as the filling will puff during baking.

Mini Cheese Quiches

  • Time: 45 mins
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Mini-Cheese-Quiches

You need:

  • 1 sheet puff pastry, refrigerated
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1⁄2 cup milk
  • 2 eggs, well beaten
  • 1 dash nutmeg
  • 1 cup grated light cheddar cheese, or your selection of cheese, in winter I suggest gruyere
  • 1 pinch dried rosemary, powdered (with the mortar it is quickly done)
  • Salt and pepper
  • 1⁄2 cups light cheddar cheese, shredded

Procedure:

  1. Cut the puff pastry into 12-16 squares that fits with your muffin baking mold. Remember that you will need the border to prevent filling running out. For this I stretched the squares (one by one) from the middle of the side of them in order to get a rounder shape. Place the squares in the greased baking mold trying to cover the borders.
  2. Preheat the oven to 190°C/375°F.
  3. In a small cup combine flour, milk, eggs, nutmeg, rosemary and season with salt and pepper to taste. Add 1 cup of the cheese, stir.
  4. Spoon the mixture in the baking mold prepared with the puff pastry.
  5. Top with remaining cheese.
  6. Bake for about 25-30 until golden. With my oven I found that it in convenient to increase the temperature to 200°C/400°F (or little more) during the last 10 minutes but heating only form the bottom.
  7. Remove from the oven when golden brown, wait 5 minutes before removing from the mold.

Mini Mushrooms Quiches

Mini Mushrooms Quiches

This quiche is very similar to the bacon quiches I already posted, but the main point is the substitution of bacon with fresh mushrooms. The can be very well be replaced by rosemary, fresh and chopped or powdered dry one. Other herbs as thyme and sage could be great as well.

Depending on the size of the sheet you will be able to make 12-16 small (6 cm) quiches, I prefer to suggest simply to have a look of the sheet and see how you can cut in squares. Remember for big squares you will need more filling than for small ones. Don’t overfill the squares as the filling will puff during baking.

Inspired by: http://www.food.com/recipe/moosewood-swiss-cheese-and-mushroom-quiche-434271

Mini Mushrooms Quiches

  • Time: 2hr 30mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Mini Mushrooms Quiches

You need:

  • 1 sheet puff pastry, refrigerated
  • 1 small onion, chopped
  • 250 g white champignons mushrooms
  • 1 tablespoon flour
  • 1/4 teaspoon fresh savory (alternative rosemary)
  • 1⁄2 cup milk
  • 2 eggs
  • Salt and pepper
  • 1⁄2 cups cheddar cheese, shredded

Procedure:

  1. Cut the puff pastry into 12-16 squares that fits with your muffin baking mold. Remember that you will need the border to prevent filling running out. For this I stretched the squares (one by one) from the middle of the side of them in order to get a rounder shape. Place the squares in the greased baking mold trying to cover the borders.
  2. Preheat the oven to 190°C/375°F.
  3. In a non-sticky skillet fry onion until translucent, add mushrooms and fry until golden and liquid is adsorbed. Add flour and fry shortly and remove from heat
  4. In a small cup combine savory, milk, eggs and season with salt and pepper to taste and stir.
  5. Add mushrooms- onion mixture to the liquid and stir well.
  6. Spoon the mixture in the baking mold prepared with the puff pastry.
  7. Top with remaining cheese.
  8. Bake for about 25-30 until golden. With my oven I found that it in convenient to increase the temperature to 200°C/400°F (or little more) during the last 10 minutes but heating only form the bottom.
  9. Remove from the oven when golden brown, wait 5 minutes before removing from the mold.

Mini Bacon Quiches

Mini-Bacon-Quiches

This very special variation of the classic mini bacon quiche is perfect for parties consists in the addition of savory and mustard paste. The savory is optional and depends from the season, but the mustard gives a special touch as it fits perfectly with the flavor of the bacon.

Depending on the size of the sheet you will be able to make 12-16 small (6 cm) quiches, I prefer to suggest simply to have a look of the sheet and see how you can cut in squares. Remember for big squares you will need more filling than for small ones. Don’t overfill the squares as the filling will puff during baking.

Inspired by http://www.justapinch.com/recipes/appetizer/cheese-appetizer/mini-swiss-quiches.html?p=6

Mini Bacon Quiches

  • Time: 45 mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Mini-Bacon-Quiches

You need:

  • 1 sheet puff pastry, refrigerated
  • 1 small onion, chopped
  • 3 tablespoon bacon, diced
  • 1 tablespoon flour
  • 1/4 teaspoon fresh savory (to be added with the nutmeg, optional)
  • 1⁄2 cup milk
  • 2 eggs
  • 1 dash nutmeg
  • 1 tablespoon yellow mustard paste
  • Salt and pepper
  • 1⁄2 cups cheddar cheese, shredded

Procedure:

  1. Cut the puff pastry into 12-16 squares that fits with your muffin baking mold. Remember that you will need the border to prevent filling running out. For this I stretched the squares (one by one) from the middle of the side of them in order to get a rounder shape. Place the squares in the greased baking mold trying to cover the borders.
  2. Preheat the oven to 190°C/375°F.
  3. In a non-sticky skillet fry onion with bacon until translucent, add flour and fry shortly and remove from heat
  4. In a small cup combine savory, milk, eggs, nutmeg, mustard and season with salt and pepper to taste. Add 3/4 of the cheese, stir.
  5. Add bacon- onion mixture to the liquid and stir well.
  6. Spoon the mixture in the baking mold prepared with the puff pastry.
  7. Top with remaining cheese.
  8. Bake for about 25-30 until golden. With my oven I found that it in convenient to increase the temperature to 200°C/400°F (or little more) during the last 10 minutes but heating only form the bottom.
  9. Remove from the oven when golden brown, wait 5 minutes before removing from the mold.

Slow Roasted Lamb Leg with Potatoes and Herbs

Slow-Roasted-Lamb-Leg-with-Potatoes-and-Herbs

Lamb is one of the specialties of Crete and one of our favorite’s dishes we enjoy during the vacations. Back home we always try to bring those smells home and what’s best? Cooking lamb, adding lot of herbs as Crete is rich from them. In our garden we cannot grow the real oregano, but marjoram is growing like weeds and once I plated the savory, this is growing itself and I have abundant herbs for all my recipes.

A good roasted lamb leg has a nice browned color and inside it is tender and juicy. This cooking way was a great success, we really never had such a good lamb leg at home, and in addition it looked really attractive and irresistible.

Oh I almost forgot, the lemon rind as well as the juice and slices were absolutely delicious with the lamb and popped the dish pleasantly!

We served this with homemade bread and melitzsanosalata (Greek Eggplant Salad), which I enriched with lemon zest.

Slow Roasted Lamb Leg with Potatoes and Herbs

  • Servings: 4-6
  • Time: 5hr
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

You need:

  • 2 to 2.5 kg lamb leg
  • 2 tablespoons olive oil
  • 1/2 lemon juice
  • 1/2 lemon peel, from the squeezed lemon
  • 5 garlic cloves, finely chopped or crushed
  • 1 tablespoon fresh oregano leaves (alternative 2 tablespoons marjoram), chopped
  • 3 teaspoons fresh thyme leaves, chopped (alternative fresh savory)
  • salt and pepper to taste
  • 500 to 1000 g potatoes, peeled small or cut into 4 cm pieces
  • Fresh thyme, sprigs , marjoram and/ or savory
  • 1/2 cup of white wine
  • 1/2 lemon sliced
  • fresh herbs springs for decoration, optional

Procedure

  1. Preheat oven to 160°C/140°C fan-forced.
  2. In a small cup combine oil, garlic, fresh herbs and season with salt and pepper.
  3. Wash the lamb leg and place it in a large roasting pan. Rub well with half of the herbs mixture.
  4. In big bowls coat the potatoes with the second half of the mixture.
  5. Arrange the fresh springs on the bottom of the mold near the lamb, add potatoes with all the juice of the mixture. Add the wine directly to the bottom of the mold.
  6. Roast for 4 hours and 30 minutes to 5 hours or until meat is tender and falling off the bone. Remember to check if you have some juice in the mold, add 1/2 cup of water when needed, I had to add this only once, but this depends on your oven!
  7. Remove lamb from oven. Cover loosely with foil. Rest for 10 minutes.
  8. In the meantime stir fry the lemon slices with little oil in a non-sticky skilled until lightly browned on both sides
  9. Serve lamb well arranged with the potatoes, pan-fried lemon slices and fresh springs.

Hot or Cold Grilled Eggplants or Zucchini Appetizers

Hot-or-Cold-Grilled-Eggplants-or-Zucchini-Appetizers-coldThis versatile recipe is a simple way to prepare light appetizers to be served hot or cold with only a few ingredients. In my project I supposed to use only my white eggplants and serve them with something like a bruschetta topping, but as I saw the small Zucchini and I had tomatoes leftovers I made a second warm variation which was surprisingly delicious and simple as well as cute.

I prefer not to give specific quantities as this depends on the size of the eggplants and on your taste.

Hot or Cold Grilled Eggplants or Zucchini Appetizers

  • Time: 30min to 1hr s
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Hot-or-Cold-Grilled-Eggplants-or-Zucchini-Appetizers-cold

You need

  • Eggplants or Zucchini
  • Olive oil
  • Garlic, crushed
  • Ripe tomatoes
  • Basil
  • Salt and pepper to taste
  • Mozzarella (mini mozzarella, mozzarella slices or shredded one)

Procecedure

  1. Slice Eggplants in 5 millimeters slices and place them in a big bowl, sprinkle little olive oil and the garlic over them. Toss with your hands.
  2. Halve the tomatoes and remove seeds and liquid. Dice them into 2-5 millimeter pieces.
  3. Chop basil, add to the chopped tomatoes. Season with salt and pepper to taste.
  4. Place the chopped tomatoes on a sieve over a bowls while grilling.
  5. Grill you vegetables in a grilling pan, under the broiler or on the BBQ on both sides.
  6. For the cold version: place the grilled vegetables on a dish, cover with the drained tomatoes and top with mozzarella.
  7. For the hot version: place the slices in single portions baking molds, cover with the drained tomatoes and top with mozzarella. Bake at high temperature or place under the broiler until mozzarella is melted and begins to turn golden.

Hot-or-Cold-Grilled-Eggplants-or-Zucchini-Appetizers-hot

Carrot and Ginger Yogurt Sauce

Carrot-and-Yogurt-Sauce

Traveling is my main source of inspiration and this sauce had been ispired form the Indian dish Gajar ka raita (Carrot with yogurt) we had the chance to try years ago in north India.

Having good plain yogurt always on hand and not being a mayo friend yogurt sauces became my favorite quick sauces; they are light, fresh and very versatile. Traveling from Greece to India we can find many different kind of them, starting for example with the Greek Tzatziki.

I can’t call this this sauce “carrot raita” as it’s a very simplified version of it, but we loved this crunchy and refreshing one very much.

Carrot and Ginger Yogurt Sauce

  • Servings: 2/3 cup
  • Time: 220mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Carrot-and-Yogurt-Sauce

You need:

  • 1 teaspoon vegetal oil
  • 1-2 teaspoons black mustard seeds (optional, this time I did not use this)
  • 1 pinch of cumin ground (whole is fine as well, but in this case fry it with the mustard together)
  • 1 pinch of garam masala ground
  • 1 pinch coriander ground
  • 1/2 cup of strained plain yogurt
  • 1/2 cup grated carrots
  • 1 tablespoon ginger, fresh grated
  • 1 tablespoon red onions, finely chopped
  • Salt to taste

Procedure:

  1. If you like to use the mustard seeds heat oil in a small skillet and fry mustard seed until they start splattering. Remove from heat and until hot add the spices (cumin, garam masala and coriander), stir.
  2. In a medium bowl whisk yogurt and carrots together.
  3. Press out juice from ginger through a sieve or simply pressing the grated ginger in your hand. Press it directly in the yogurt mix.
  4. Mix now everything together.
  5. For decoration I reserved little carrots, onion and ginger, but seed are great as well.
  6. Chill until serving.

Polenta Bites up to You

Polenta Bites up to You 1

Do you need some finger food for a party?

This is easy to prepare and a very versatile recipe. I started with simple yogurt sauces to with, but I will make my variations to be served as starter!

I’ve prepared a great list of suggestions for you (and for me), but you can adapt it to the ingredients you have at home and prepare a great party!

Extra suggestion:

Change the basic recipes as you like, you may also add color to the polenta adding grated beet roots, spinach, tomatoes concentrate or other ingredients.

Let me know what you will prepare and I may add them to the list!

Polenta Bites up to You

  • Servings: many!
  • Time: 1 hr or up to you :)
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Polenta Bites up to You 1

You need:

  • 4 tablespoon olive oil
  • 5 garlic cloves, chopped
  • 2 red peppers, finely diced
  • 1 teaspoon chili flakes, or to taste
  • 4 tablespoons parmesan cheese, grated
  • 1 cup corn flower or finely grinded polenta flour
  • 3 cups water
  • Salt and pepper to taste

 

Procedure:

  1. Preheat the oven to 180°C/350°F.
  2. Lightly oil 13×9-inch baking pan with 2 tablespoons olive oil.
  3. Heat in a non-sticky skillet 2 tablespoons olive oil, add garlic and red pepper. Cook until garlic is fragrant and red pepper softened.
  4. Add chili flakes, parmesan, corn flour and water and heat. While heating on medium heat add salt and pepper and adjust to taste.
  5. Stir using a wooden spoon or spatula and simmer until the polenta is very thick.
  6. Turn polenta out into prepared pan and spread it evenly.
  7. Bake in the oven at 180°C/350°F until golden. This takes about 30 minutes.
  8. Let cool down and cut into squares.

Serving tips:

Dipping sauces:

  • Yogurt sauces as: mustard, coriander and cocktail sauce.
  • Artichokes dip
  • Cheese dip
  • Any tortilla dipping sauces

Top with:

  • Sun dried tomatoes and feta cheese
  • Anchovies and capers
  • Chorizo and olives.
  • Bruschetta like topping.
  • Balsamic onions, roasted peppers, feta, and thyme
  • Arugula and parmesan cheese
  • Smoked salmon, sweet onion and dill
  • Roasted vegetables
  • Chorizo
  • Caramelized onions
  • Tapenade and roasted cherry tomatoes
  • Ricotta and walnuts
  • Arugula pesto and fried mushrooms
  • Brie cheese and grapes

Top, bake and serve hot (These toppings can be added to the bites and baked shortly or directly after step 6 prior cutting!)

  • Mozzarella, sun dried tomatoes and oregano; broil shortly before serving
  • Pear wrapped with prosciutto, bake/broil shortly before serving
  • Bacon wrapped olives

Polenta Bites up to You 2

Risoni Paella with Shrimps and Artichokes

Risoni-Paella-with-Shrimps-and-Artichokes

From time to time I prepare a paella with rice but last year during my vacations in Andalusia I saw paellas with pasta as well. Finally, after about one year, I decided to try this with risoni (orzo pasta) and now I know that this is wonderful variation that merits to be taken in consideration for every kind of paella as well.

I prepared this form scratch with the ingredients I had on hand and the result was fantastic!

Risoni Paella with Shrimps and Artichokes

  • Servings: 2-3
  • Time: 40mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Risoni-Paella-with-Shrimps-and-Artichokes

 

You need

  • 1 tsp of olive oil
  • 1 onion, sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup risoni (orzo pasta), o other small pasta
  • 1/4 cup of white wine
  • 3 1/2 cups chicken broth
  • 1 pinch of saffron threads
  • Smoked paprika, to taste
  • Salt and pepper, to taste
  • ½ cup of frozen peas or frozen green beans (if using green beans add them already with the stock!)
  • 1 small can of artichokes hearts, quartered
  • 12-16 shrimps

Procedure:

  1. Heat olive oil in a wide non-sticky skillet and fry onion and red pepper until onions are translucent.
  2. Add risoni and roast for a few minutes.
  3. Add wine and cook until adsorbed.
  4. Add chicken broth, saffron and paprika and season with salt and pepper. Cover and let simmer stirring from time to time.
  5. After 10 minutes add peas, stir. Add salted water or little white wine if during cooking time all the liquid is adsorbed and the dish would turn too dry.
  6. Just before pasta is cooked (cooking time depends from the kind and size of the pasta) arrange artichokes and shrimps.
  7. Cover and cook until pasta is done and shrimps turn pink and are done.

Tex-Mex Chicken Drumsticks with Corn

Tex-Mex-Chicken-Drumsticks-with-Corn-1

You will find the recipe of the Tex-Mex rub in a separate post in order to prepare more and for additional comments.

This rub makes a wonderful condiment especially if combined with chicken, but not only this! The corn resulted super delicious and I was asked to prepare more next time.

After having the rub ready most of the work is done. Combining with ingredients and placing all this in the oven, you will get a delicious chicken, or better meal as the kernels will be cooked with the chicken “all in one” and you only need to add some salad or extra fresh greens and you have a wonderful dinner.

Tex-Mex Chicken Drumsticks with Corn

  • Servings: 4-6
  • Time: 2hr
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Tex-Mex-Chicken-Drumsticks-with-Corn-3

Tex-Mex Rub (makes 2 tablespoons):

  • 1 teaspoon fine sea salt.
  • 1/4 teaspoons brown sugar
  • 1/2 teaspoons sweet paprika
  • 1/2 teaspoons garlic powder
  • 1 teaspoon fried dried onions
  • 1/2 teaspoons dried basil
  • 1/8 teaspoons crushed dried bay leaves
  • 1/2 teaspoons ground coriander
  • 1/2 teaspoons dried savory
  • 1/8 teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 pinch ground cumin

Chicken:

  • 1 onion, grated
  • 1 tablespoon tomaoes paste
  • 2 tablespoons Tex-Mex Rub
  • 1 tsp olive oil
  • 8 chicken drumsticks
  • 1 tin corn kernels (or more if you like)
  • Cherry tomatoes

Method

  1. Mix all ingredients for the rub together well. Store in an airtight container until used.
  2. In a bowl combine onion, tomatoes paste, Tex-Mex rub and oil, stir well. Reserve one tablespoon of the mix.
  3. Add chicken to the bowl and toss well until well combined.
  4. Marinate overnight or at least 30 minutes.
  5. Preheat oven to 180°C/350°F.
  6. Place corn kernels in a baking mold (about 10 inches wide), add the reserved marinade mix and toss.
  7. Place chicken drumsticks on the corn, top with the remaining marinade in the bowl. Adjust cherry tomatoes around.
  8. Bake at 180°C until through and chicken well browned.

Enjoy with bread and salads.

Tex-Mex-Chicken-Drumsticks-with-Corn-2

Homemade BBQ Sauce

Homemade-BBQ-Sauce

To prepare a homemade BBQ sauce is easy, but you need few ingredients to prepare this.

The result will be great and will make a good change from the ready sauce from the store!

Homemade BBQ Sauce

  • Servings: 1 cup
  • Time: 30mins
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Homemade-BBQ-Sauce

You need:

  • 1 (15 oz.) can tomatoes (pelati), drained and chopped or finely chopped ripe tomatoes
  • 1 finely chopped pepper, any kind to taste finely chopped (I used a yellow one)
  • 1/4 cup apple cider vinegar
  • 1/3 cup honey or agave nectar
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika (substitute sweet paprika + a few drops of liquid smoke)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon salt, to taste
  • Tabasco, piri-piri sauce or chili powder to taste for extra heat

Procedure:

  1. Combine all the ingredients in a medium saucepan and bring to boil to reduce until thickened. If you like a smooth sauce use the hand blender for a few seconds.
  2. Adjust with salt and chili to taste.
  3. To be consumed fresh or to be filled still boiling in a jar for later opportunities.

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