Beautiful but Soggy-Bottomed Quiche

Carrot & Courgette Fleur Quiche Carrot and Courgette Fleur



Come on isn’t she pretty. And she’s darn tasty too, but as my charming mother said I would’t have won the bake off. Soggy bottomed is probably and understatement, poor Mary Berry would probably be swearing blind at me now for introducing this wet-bottomed monstrosity to the internet, but never mind. She’s pretty so who cares about her wet patches (eh-eh mind from the gutter now).

The idea actually came from pintrest, one of my great loves, but everyone knows that if you ever try to create  something of pintrest at home its always going to fail. Especially when you click to find the recipe and its in greek or french, no where on the whole of the internet could I find the sodding thing in english. Have no fear I did what only throughly over keen people would do and well, made it up.

6 small courgettes (zucchini’s whatever)

6 large carrots

1 short crust pastry just go buy it life’s too short, well you’re going to spend the next two hours arranging strips of carrots so…

4 eggs, 2 egg yolks and 1 egg white

300 ml of cream

2 teaspoons of mustard

6 slices of parma ham

Some parmesan

Roll out the pastry and line a flan dish, one with a removable bottom. Brush the egg white around it and place in the fridge.

Mix together the eggs, yolks, cream and mustard. Season and set aside.

Boil kettle, make tea/remove wine from fridge, add straw. Basically get comfortable. Using a peeler create 100s of vegetable strips.

Start creating the beauty by rolling up a strip of courgette, then wrap a strip of carrot around it. And so on, and so on, and so on. Once you need to use more than one length, go and get the tin out of the fridge (and replenish your wine, you’re only just starting) put the circle in the middle and continue carrot-courgette-carrot-courgette you get the picture. Every now and again add a circle of ham, tear the pieces in half to make them roughly the same width as the vegetables.

Once you are about 2 inches away from the edge and a finale circle of ham. Then start from the outside in. When the two have made celebrate, and you’ll probably be drunk as the proverbial skunk so dance around a little too.

Recover yourself and place the tin in a roasting tray, just incase of any leakage, no one likes leakage. Then carefully pour the egg mixture around the strips and grate the parmesan over the top.

Place in the oven, with the help of a responsible adult, at 180°C for 45 minutes until the egg mix is solid and the cheese is golden brown.

Let me know if you try this out?

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Left-overs Cury Night

Curry night Over all cury Curry close up

Raita- Grate about half a cucumber, add a touch of salt, and squeeze the water out. Mix with 3 large spoonful’s of  good quality natural yogurt and a crushed garlic clove. ( the best garlic crushers are from ikea)

Cavolo nero– it’s a bit like kale, so cook accordingly. In another pan dry fry some desiccated coconut, about a handful, until pale brown. Add to drained Cavolo nero along with freshly chopped tomatoes.

A good lime pickle is essential; Patak’s is my favorite as it is not as sweet as others.

Naan bread and mango chutney, goes without saying really for a curry night.

A now for the actual curry, this recipe is perfect for Monday nights after Sunday roast lamb when you have a lot of left over meat. However, if you don’t have any left overs buy diced leg of lamb and cook for an hour and a half, but keep adding water to keep it wet. Sautee an onion, this is basically like frying on start on a very high heat once you’ve added the onion to the melted butter turn the heat right down, this will mean the onion will be a lot sweeter and wont burn. Add some crushed cardamom seeds, or if you don’t mind chewing them leave them whole. Some garam masala, cumin, ground coriander, some dried chili flacks or a medium fresh chili, as well as tamarind paste. Fry for a few minutes and then add a tin of chopped tomatoes, it doesn’t matter if you buy cheap or expensive, however, if they were cheap ( no one is judging you, I’m a student) add a teaspoon of sugar if they were expensive and a tiny splash of cider vinegar. Bubble for a few minutes or as long as you have, you want it to thicken but not dry out.  Add one aubergine chopped to a suitable size, and then the lamb. Cooked for a while longer until the aubergine is cooked, season to taste and serve with rice, which I wont advise you on as I’m truly rubbish at rice so go ask someone else if you’re not sure.

Go and eat outside with candles and red wine,  lots of red wine.

Let me know how it turns out if you make this? What else do you do with left over roasts?

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P.s. Shopping list in Bold.


A beautiful day out


Flowers Collage

Silly HatP1040056Mont of OlivesMirror GardenIn Flander FieldsCoco GardenBumble BeeP1040060
































What? BBC Gardeners’s World Live and BBC GoodFood Show.

Where? Birmingham NEC.

When? 12 – 15 June 2014

My Top Five:

One – Seeing James Martin live, unfortunately the photos I took of his show were seriously poor. I’m going to blame the lighting, but honestly the show its self was really really good. He made seared tuna with watermelon, ginger pickle puree and baby leaves, followed by BBQ duck and finally strawberry pavlova with vanilla cream and a strawberry glaze. And he did it all with a sense of humour, “We like Sainsbury’s because it keeps the rif-raf out of Waitrose”.

Two – Buying macarons, I’ve actually never really been a massive fan but they just look so very cute and are definitely the in thing at the moment. Not only were the ones I brought from Dimkin’s suitably dinky they were also jolly yummy when I had them for breakfast this morning, I was running late for work. 

Three -The Cocoa Garden, if only this was smell-o-blog! Bubbling pools of chocolate and furniture made of coco pods, not only was it beautiful to look at but also truly stunning to smell like a real like Willy Wonka paradise.

Four – The weather, typical British we’ve got to mention the weather somewhere but at least I’m not moaning about it…this time. We could not of wished for better weather, perfect sunshine for 90% of the day.

Five: The garden created by Birmingham City Council, designed to commemorate 100 years since the start of World War One. Giant poppies as a central water feature with plants fighting over head, along with many other details such as dogs (for catching rats), a BSA bicycle, as well as trenches and a stunning horse.

Let me know if you’ve been to the show and your favourite things from it?

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Birmingham City Council

Lamb Tagine with rice and Moroccan Spinach

 Something I love most about being home is cooking, don’t get me wrong I do cook at university but its always cheap, easy and quick food. Being home I have more room, more ingredients and I didn’t have to pay for them, it’s win win really. Here’s something I made this weekend for my parents:

2 aubergines

2 courgettes

2 peppers (orange and red)

6 medium vine tomatoes

2 preserved lemons

2 cups of long grain rice

Fresh mint

100g of Feta

75ml natural yogurt

500g of lamb neck fillet

1 tbsp ground coriander

1 tbsp ground cumin

For spinach:

1.3kg fresh spinach

Ground coriander

Ground cumin

Lemon juice

1 glove of garlic

Heat the oven to 200°C, Chop the aubergines and courgettes, toss in some olive oil and season in a large roasting tin. Roast for 10mins. Chop the remaining vegetables and the lemons. Carefully place in the roasting tin and return to the oven for a further 25mins.

Cut in lamb into small bite size chunks. In a large bowl sprinkle the coriander and cumin over the lamb and then rub in. In a frying pan heat some more oil and fry the lamb for 8-10mins until golden but still soft.

Lower the temperature of the oven to 160°C, mix the lamb into the roasting tin with the vegetables, very carefully cover the tray with tin foil and return to the oven for 15-20mins.

Cook the rice following the pack instructions; I am notoriously bad at cooking rice so I use ‘Uncle Ben’s’ and even I can’t cock that up. Once the rice is cooked, drain any remaining water and mix in the broken up feta and the chopped mint.

While the rice is cooking make the spinach. I’m very lucky and mine came straight for the garden so needed cutting and preparing, but otherwise just rinse well. Put in a saucepan with a small amount of water on a medium heat, toss continuously, I find using two wooden spoons the easiest way.

Once cooked heat some oil in a frying pan, drain the spinach, fry with all the other ingredients for 4-5mins.

Transfer rice to a large platter surround with spinach, top with vegetables and lamb, sprinkle mint and serve with yogurt.


A poor photo of a really yummy meal