Ronda, June 2008

Guapas, las fotos de Ronda.
For those who missed the Arab Bath or vice versa yesterday, please check up fotos for 'Ronda November 2007'.
Tried to create a slideshow but not successful. Losiento :((
Gracias Y abrazos

Ronda November 2007

Fresh chestnuts

Ham, Tomato and Cheddar Quiche

Recipe Courtesy of Cathy Lowe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients:
1. One package Pillsbury crescent rolls
2. One cup grated Swiss cheese
3. ¾ cup diced soaked ham
4. ½ cup diced tomato
5. 3 eggs, lightly beaten
6. 1 cup cream, light or heavy
7. Salt
8. Pepper

Method:
1. Preheat oven to 350 degrees. (Fahrenheit or centigrade?)
2. Pat the uncooked crescent roll dough into a 9 inch deep dish pie plate to form a crust
3. Sprinkle in 1/2 cup of cheese on bottom and top it with ham and tomato.
4. In a medium bowl, mix together the eggs and cream.
5. Season with salt and pepper.
6. Pour into pie plate and top with remaining cheese.
7. Bake for 40 minutes or until firm.
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Note: The first time I made a quiche was with this recipe and result was excellent. I have since mixed and matched other ingredients.

I use ready made crust or puff pastry, they taste just as good.

If using puff pastry, it's optional to 'blind' bake first or use straight off the package to make a quiche.
To 'blind' bake, prick pastry lightly with fork without cutting through the pastry before weighing it down with beans/rice over parchment/wax paper.
Bake at 180C/350F for about ten minutes or just slightly golden. Cool completely before using to fill up.

Do not throw excess dough as you may need to 'patch' the baked crust after 'blind' baking.

To make a pattern at the edges use a fork; simply press against the dough with back of fork against the pie dish or pinch the edges to make a pattern.

The key factor in this recipe is the liquid mixture of eggs and cream.

If using spinach, ensure it is squeezed dry.

Test doneness of quiche with a toothpick. If it comes up clean, it's ready. Delicious served hot or old. Serve with a simple refreshing salad.

Use a rim cover to protect the crust edges from burning or alternatively, use foil.

For the ingredients, let your imagination works for you. For this recipe, the extra ingredients added were baby leeks, Spanish onions and slices of red peppers to give the quiche an additional kick. If you do not have extra red peppers, just use slices of tomatoes.

I didn't have a chance to take photographs of any slices as I took it to a meeting. The proof of the pudding was in the eating when rave comments were received after the tasting.

Cheese and Egg Baked

Serves: One
Prep: Five minutes

Ingredients:
1. ¾ cup cheddar cheese or cheese of your choice.
2. One large egg at room temperature.
3. Unsalted butter for greasing bowl.
4. Dash of white pepper (optional)
5. Sprinkling of hot paprika (optional)

Method:
1. Pre-heat oven to 200C or 400F.
2. Grease a shallow oven proofed bowl lightly with butter.
3. Add cheese into bowl. Push cheese away to side from centre of bowl.
4. Crack egg in centre of bowl. Sprinkle some cheese on the egg.
5. Bake dish on centre shelf of oven for about five minutes.
6. Increase oven temperature to maximum for about one minute for cheese to brown or longer depending on your oven.
7. Serve immediately with crusty bread

Note:
1. Mature cheddar cheese is used in the recipe as we like strong cheese. It's easier to shred cheese directly from the fridge.
2. Delicious with a sprinkling of hot paprika when dish is cooked.
3. Do not over bake lest cheese dries up and egg yolk rock solid. You can always put it back into the oven to extend cooking period if it's not done to your taste, but nothing can be done if it is overcooked.

Boiled Egg And Soldiers

Serves: One
Prep: 3 minutes
Cooking: 5 minutes

Ingredients:
One or two large fresh eggs (at room temperature)
Slices of bread of your choice
Butter
Water – Enough to cover egg(s)

Method:
1. Place egg(s) in small pot to conserve energy and with enough cold water to cover them.
Bring water to a boil, and then lower to simmer and put egg(s) into the boiling water. Set timer for 4 minutes.

2. Prepare toast while egg(s) is/are cooking. Butter toast and cut into four or five strips. The strips are known as 'soldiers'.
Assemble soldiers on plate with an egg cup holder.

3. When egg(s) is/are cooked for the desired time, remove immediately and place in egg cup holder.
Cut off egg top immediately with a knife to prevent it from cooking further and serve.
Dip the soldiers into the yolk and enjoy.

Note:
Boil the eggs for a longer time if you prefer your yolk not too runny. I prefer the white cooked with runny yolk.