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In Healthy, Pastry, Recipe, Vegetables on
November 23, 2016

Spiral Vegetable Quiche

There are days when I really put effort into my food looking good, and then there are days where I really cannot be bothered and as long as food is edible, it gets thrown onto my dinner plate. Most days it’s the latter, which is why this blog isn’t as full of nice home cooked meals and recipes as it once was, but occasionally I do get moments of inspiration (especially if I’ve been on Pinterest for a little too long)!

For those who have followed this blog for a longer period of time, you’ll have noticed that the frequency at which I post, the types of recipes and posts I put up, style of writing etc has changed drastically from when I first started this blog. Whilst the blog started out being a place to document all my bakes and desserts, it has turned into a lot more of a collection of lunch dishes that I’ve been making as of late. In fact, as I’m quickly scrolling through the few posts I’ve written up this year, I have only posted one dessert recipe this whole year.

I’m still incredibly passionate about baking, and really enjoy whipping up a delicious dessert here and there, but of course the further I journey into adulthood, the less time I have for making these treats and saddingly, less calorie allowance for these too- these days, I’m finding that as much time is spent making these as it is trying to convince others to help finish them off!

As for cooking, it’s something I also enjoy and do much more regularly (hence the surplus of recipes on this blog) although it’s never quite as exciting as baking- a decorated cake is beautiful enough to photograph on a plain background but a plate of steamed veggies is not.

My cooking style isn’t too exciting either, in winter it’s often stews where I throw in whatever I feel like whereas in summer, it’s usually salads where I also throw in whatever I feel like. Which works half the time, and the other half….let’s just not talk about that!

But every once in a while, when I have a little time on my hands (i.e. the whole weekend) and I’m inspired to do something a little more creative than the usual, I do get up to some more exciting things in my kitchen. Such was the case with this beautiful spiral vegetable quiche, which I came across whilst browsing through recipes on Taste, and it was definitely something different to what I was originally looking for!

It’s actually much more simple than it may at first appear, and only requires a handful of ingredients, mostly veggies. I’m always looking for different ways to incorporate more veggies into my diet, to get my 5 serves (or more!) a day so this was perfect!

To get the nice spiral, you’ll need to thinly slice all of your veggies and cut them to a similar width. You’ll need either good knife skills or a nice sharp mandoline, or which I had neither, and once the veggies are all prepped, just roll, pour over the egg mixture and bake!The original recipe uses filo pastry as well, however I thought it would be slightly less fiddly without it (and it saved a trip to the supermarket) and it worked find with just the veggies.

It looks absolutely amazing when baked, although it did fall apart slightly when cut- next time I’d increase the amount of the egg batter used but I’m definitely not complaining. Now if only everything I cooked looked this good, I’d probably have much more to blog about! 🙂

 

Spiral Vegetable Quiche
Serves 8
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Prep Time
45 min
Cook Time
1 hr
Prep Time
45 min
Cook Time
1 hr
Ingredients
  1. 2 Large Eggs
  2. 1/2 cup milk
  3. 1/2 cup grated parmesan
  4. 1/2 cup shredded mozerella
  5. 3-4 large zucchinis
  6. 3-4 large carrots
  7. 2-3 large eggplants
Instructions
  1. Preheat oven to 180C/160C fan forced. Combine the eggs, milk and cheeses in a jug. Season with salt and pepper. Pour into a 5cm-deep, 24.5cm round ovenproof dish.
  2. Slice the vegetables into thin slices lengthwise using a mandolin or vegetable peeler. Once the slicing is complete, check that they are roughly the same height and trim any edges to reduce the height as necessary.
  3. Roll a strip of zucchini into a tight spiral, followed by a strip of carrot and then eggplant. Continue alternating, forming a tight spiral. As the roll gets larger, you may find you need to use two strips of vegetable to complete the circle. Once the roll gets too large to handle easily on the bench, place in the centre of the filled crust. Continue arranging alternating layers of vegetables around the spiral until you reach the outer edge of the crust.
  4. Drizzle tart with olive oil and bake for 1 hour or until golden and set in the middle. Serve at room temperature.
Adapted from Taste.com.au
Adapted from Taste.com.au
Berry Nutritious http://berrynutritious.com.au/
In Healthy, Pastry, Recipe on
October 29, 2015

Low Fat Spinach and Tuna Quiche

I’ve always shyed away from making quiches too often, because as tasty and convenient as they are, the amount of fat in the pastry makes the seemingly innocent snack, quite an unhealthy one. So when I recently came across a recipe card with my Mission Foods package which used a wrap as the shell instead of pastry, I was quite interested to see what the result was like.

The Mission Soft and Fluffy Wraps are a good size for making mini quiches, although my muffin cups were a little smaller than the recommended, so mine ended up being rather tall. Make a small incision and press into your muffin pans and you’ve got an easy replacement for pastry- and you don’t even have to worry about cutting it into perfect circles either because they already are! Read more

In Pastry, Recipe on
November 26, 2014

Vegan Chocolate Mousse Tart

Woo-hoo! Last exam for uni ever done and dusted!

And with warm (literally) welcome to the summer holidays, I’m ready to party, chill out and enjoy the last 3-month summer break I’ll ever have. As much as I looked forward to finishing my degree in the past 4 years, I know I will definitely miss these long holidays!

I was originally going to post something cold and summery today because the weather lately has NOT been the type for anything other than icy cold drinks and salad, but then I realised that I had some unfinished uni-related business that I still needed to post. If anyone remembers from these posts before, I’d cooked up a four-course meal for a uni assignment that I’d thought would give me the content to blog more regularly during that particular month. Well obviously that didn’t happen, but you really don’t want to listen to me blabber on about how fail I am at managing this blog and other life related matters at the same time…… Read more

In Pastry, Recipe on
July 11, 2014

Napoleon Pastry (Asian Style)

When I first started using the internet to search for recipes (before my blogging days), there were so many things I couldn’t find, especially when it came to the less commonly eaten things that I’d wanted to make. And even less so, recipes that actually seemed reliable!

Napoleon Pastry

I’d been searching for a recipe for napoleon pastry/napoleon cake for a while before giving up and forgetting about it. I’d wanted to make them the way I’d always known- that is, the type they sell at Asian bakeries (cripsy biscuit-like pastries of puff pastry, walnuts, and sponge cake or whateverelse the bakery felt like putting in), but the only thing that google came up with was vanilla slice (perhaps the more common version/definition of napoleon).

I’m sure there’s plenty of recipes online for this particular version now, but I was reminded of my quest to find such recipe when I came across it in an Asian cookbook. This particular version uses puff pastry to sandwich together buttercream and walnut meringue, which is quite similar to one of my favourite versions of this pastry. It’s a bit fiddly to put together because you have to put together the three components, but it’s well worth the effort- these pastries are amazing! There’s plenty of textural contrast, with layers of flaky, buttery pastry against soft meringue and crunchy walnuts which impart a fragrant nuttiness.

The photo really don’t do these justice (they didn’t last long enough for me to take good photos!)- they taste a lot better than the mess they look like!! Read more

In Pastry, Recipe on
July 4, 2014

Profiteroles

There are some foods which I am disappointed by every time I try, not matter how many chances I give them. One such food which falls into this category are profiteroles, of which I’ve tried quite a few versions- big, small, chocolate coated, chocolate flavoured, cream filled, custard filled etc…….and am disappointed every single time 🙁

The reason, though kind of silly, is my own fault because I always expect them to be crispy on the outside (because they look like they would be! or is it just me?), so when I bite into them and realise they’re soft and airy, and then remember that the same thing has happened numerous times before, I can’t help but feel disappointed. Chocolate coated ones are slightly better though- at least the chocolate layer is crispy (sort of)! Read more