Best Ever Spinach Quiche

Oh my, is it June yet..?!
Where has the year gone? I turn a whopping age on Sat and it still feels a bit unreal… I just can’t cope with the fact that half the year’s gone already, I still feel as if I’m busy settling into the new year, preparing for the year ahead, meanwhile it’s halfway gone!

Anyways, moving along…

I made this fab quiche that is totally ‘good’ in every sense of the word. It’s carb-free and high fat, packed with healthy spinach.
And no, there are no ‘fillers’. I can’t stand it when you have quiche {not at my house!} and you can just taste that it’s been bulked up with flour inside the quiche.

So here’s my recipe for the ultimate spinach and feta quiche – Banting-style of course:

You will need:
200g of spinach, chopped and ready to use
1 onion, diced
100g butter
Olive oil
Nutmeg
1 cup cream
6 eggs
100g mozzarella cheese, grated
1 round of full-fat feta cheese
1/3 tub of cream cheese {Philadelphia or Lancewood}
Pink salt
Black pepper

Start by sautéing the onion in a bit of olive oil until soft, then add the spinach and wilt it down slightly. You don’t want it to be cooked dead…
Add the butter, a pinch of nutmeg and the cream.
Season to taste with pink salt and freshly ground black pepper.
Let this cool.
In the meantime, line an oven dish with baking paper and pre-heat the oven to 180C.
In a separate bowl, whisk the eggs and add the mozzarella cheese and crumble in the feta. Mix in the spinach mixture.
Now spoon half the mixture into the baking dish. Add dollops of cream cheese evenly all over and then cover with the rest of the mixture – the cream cheese should be like a hidden centre of creaminess.
Bake for 30minutes until it is set and golden brown.

This is perfect for lunch, served with some wild rocket or other mixed lettuce and herbs, perfect to pack for a picnic, or even just a light supper.
Ok, let’s face it, you could easily have this for breakfast too – so it really is the perfect breakfast / lunch / dinner dish!

Enjoy! X

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Warthog Roast

Big Green Egg

What a fab day – sunny Joburg with good friends, good wine & good food!

We tried out a new recipe today for warthog (I’ve never made or eaten warthog before…) from Shiny Happy People by Neil Roake (I love this cookbook!).

1 leg of venison (bush pig – I used warthog)

5 onions peeled & quartered

2 thumb-sized pieces of fresh ginger, peeled & crushed

freshly ground salt & black pepper

olive oil

200ml sherry

225g quince cheese (quince jelly)

Rub meat with olive oil, salt & pepper.  In a large casserole, brown meat on all sides & set aside.  Add onions & ginger to the same casserole used to brown the meat and sauté.  Add sherry to deglaze.  Return the meat to the casserole and add random dollops of the quince jelly.  Cover and slow-roast in a pre-heated oven of 160C For 3-4 hours.

Now, I adapted this recipe slightly by doubling all the quantities (except the onions) because of the huge piece of meat I used.  Also, we roasted it in our Green Egg.

The result – delicious and slightly sweet meat!  Next time I would just add more liquid halfway through the cooking process and have the temperature even lower – maybe at 120C for 4 hours.  The sauce was just a tad bit too reduced for me… But still delicious nonetheless!

Warthog roast

Sides:

Mielies (corn on the cob) with butter – always a braai favourite!

Roast beets with balsamic vinegar, olive oil & feta cheese

Scrumptious salad with roasted tomato & Danish feta with avocado – made by my friend Karin

Dessert:

Summer Berry Pavlova

This might just be my all-time favourite dessert – and healthy too! (Just egg whites & fruit… Oh yes, and a bit of cream and sugar too… Just a bit ;))

Summer Berry Pavlova

6 egg whites

pinch of cream of tartar

1.5 cups of castor sugar

1.5 tsp corn starch

pinch of salt

1 tsp vanilla essence

1 tsp red wine vinegar

Whisk egg whites and cream of tartar until soft peaks form.  Add sugar slowly, along with the corn starch & salt until glossy and stiff peaks form.  Fold in vanilla & vinegar.  Place on baking paper, in a round or oval shape.  Bake at 120C for 1.5 hours and let it cool in the oven.

Top with sweetened whipped cream (I use regular cream, whipped with castor sugar), fresh strawberries (cut and sprinkled with castor sugar), blueberries, gooseberries & pomegranate seeds.  Dust with icing sugar, serve & enjoy!

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