Woke up to a beautiful sunny day, have been inspired to make something lighter and fresher.
Checking out the fridge I have a lot of odds and ends to use up, so an Impossible Quiche seems the obvious choice, with some new potatoes to make a Potato Salad and a green salad too.
For the which I base it on This recipe but use what I have at the time I start by chopping and frying off some bacon, red onion, bell peppers and leave to cool.
Once cooled, in a separate bowl add 4 whole eggs, 240ml milk, 120ml double cream, 125g grated cheddar, 65g plain flour, a pinch of salt and pepper, add the fried of ingredients and tip into a greased ovenproof dish I used some Asparagus too
into a preheated oven (190) for approx 25-30 mins
till golden and cooked through.
I am boiling about a dozen salad potatoes till just tender, leave to cool
then chop, add a tablespoon of mayonnaise, a teaspoon of wholegrain mustard, finely sliced spring onions.
The whatever you have to make a lovely side salad, I just had Rocket leaves with a Raspberry balsamic 😍
I also made some seeded bread, 300ml warm water, 1 pack of yeast, into the Thermomix for 2 minutes, heat 37, speed 2 – then add 500g bread flour, a pinch of salt and a glug of olive oil and mix on dough mode for 3 and a half minutes, adding 50g of mixed seeds for the last 30 seconds. Leave to rise for an hour, then split in half and make into baguette shapes and leave to rise for another hour
preheat the oven to 200 – when ready put a cup of cold water into a tray at the bottom of the oven, slash the bread with a sharp knife.
pop into the oven for approx 35-40 minutes till crisp and golden – yum.
To offset all this healthy stuff I have made Chocolate Brownie Icecream to have with the Chocolate Brownies I made yesterday 😇
I make a ‘custard’ in the Thermomix but could be done in a pan on the hob, just more stirring 😉 I add 100g dark chocolate, 225g sugar, 300ml double cream, 400ml whole milk and 5 egg yolks (freeze the whites for meringues) – I ‘cook’ this for 8 minutes, speed 4 for 5 mins. Pour the custard into the Cuisineart pot and cool for at least 2 hours in the fridge.
Then pop the pot into the Icecream maker and set time for 50 minutes, in the last 10 minutes add brownie pieces and if you have some – chocolate sauce 😍