Sausage and Spinach Quiche

We have been needing a new fridge/freezer for a while now.  The one we had was in the flat when we moved in 2.5 years ago and it was not in the best shape.  Water always collected in the bottom of the fridge and sometimes it would freeze there.  Not so great for the vegetables.  Water would always be on the back wall too and if anything was too far back on the shelves it would get wet.  Kinda gross, no?  Then there was the freezer.  It frosted up so badly and didn't seem to be properly sealed.  Things were either too frozen or not frozen enough.  We would have replaced it ages ago if we'd been able to afford it.  Now, with a combination of wedding gifts and a decent salary we have finally been able to do it!  You have no idea how excited we were.  The Hubby and I can get a bit like that whenever we get anything big and new for our home.  We'll be so giddy when we can actually afford to put a deposit down on a house.

Anyway, the point of that little bit of exposition is that we had to clear out the old fridge/freezer the day before the new one came so it could be taken away.  To avoid having too much food to pack into a cool bag to go into the Hubby's Grandma's chest freezer, I thought I would use some of the things we had to make something.  And that something was a quiche.

What's this?  I hardly ever go savoury.  We all know I have a ridiculous sweet tooth (the number of fillings I have can testify to it).  And pastry?  I have a dislike of pastry.  Not when it comes to quiche though.  I'm actually rather fond of quiche, pastry and all, so I thought now was as good a time as any to try making one.  It would make for a nice lunch if it turned out well.  

My choice of filling was obviously influenced by what was in my freezer.  However, I decided regular old pork sausage was a little dull so opted to make them into Italian sausage.  This was something I had done a few weeks previously when making meatballs (and trying out my slow cooker for the first time).  The recipe I had been using then called for Italian sausage but I was unable to get a hold of it.  Luckily, in the vast pool of knowledge that is the internet, I stumbled across a DIY recipe for it over on Back to her Roots.  So easy to do and very delicious.  So I knew I wanted that in my quiche.  Also I love frozen spinach.  I am very picky about my veggies, disliking pretty much all of them.  Yet I know I need to eat them because they are good for me so I try to 'hide' them in my food like you would with a small child.  Chopped frozen spinach is great for this.  I can see it obviously, but there is no noticeable taste.  I mix it in to quite a few of my dinners to get some greens in me.  There are shallots in this quiche too, for a little extra veggie goodness.  I am very fond of shallots, especially as they are a good size and I can use just a couple to add some extra yummy flavour to a meal when a whole onion would be far too much.  Another note I will add is that there is no cream in this quiche.  Mainly because I forgot to buy any and didn't feel like going out to get some.  So it's just milk.  It worked perfectly well as a substitute.  

This quiche is delicious.  I was so pleased with how it turned out, given it was my first try and I was making bits of it up, and how yummy I found it to be.  I thoroughly enjoyed having it for my lunch.  Unfortunately it was too much for me to finish by myself (the Hubby is vegetarian) and some of it went to waste.  Next time I'll be sure to freeze some portions.  That was just a bit hard to do when we were waiting on a new freezer to be delivered this time!

Recipe - inspired by James Martin via BBC Food

Pastry:

• 170g/60z plain flour
• 75g/2.75oz butter, plus extra for greasing
• Cold water

Filling:

• 300g/10.5oz pork sausage (about 6 sausages)
• 1 tsp fennel seeds
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp Knorr All Purpose Savoury seasoning (optional)
• 1 clove garlic
• 85g/3oz chopped shallots
• 115g/4oz frozen chopped spinach (thawed and drained)
• 100g/3.5oz cheddar cheese
• 3 large eggs
• 200ml/7fl.oz milk
• Salt and pepper for seasoning
• Parmesan for sprinkling

1. Start by making the pastry.  Sift the flour into a bowl.
2. Add the butter in pieces to the flour and rub in with your fingers until the mixture resembles breadcrumbs.
3. Add enough cold water to the crumbs to bring them together into a firm dough.  Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
4. Grease an 23cm/9inch loose-bottomed tart tin with butter.
5. Roll out the pastry on a lightly floured surface and use it to line the prepared tin.  Do not trim off the edges and place in the fridge to chill again (about 20 minutes).  Meanwhile, preheat the oven to 190°C/375°F/Gas Mark 5.
6. To make the filling, start by removing the sausage meat from its lining and putting it into a large bowl. 
7. Add the fennel seeds, basil, oregano, garlic powder, rosemary, pepper and savoury seasoning (if using) and mix well to combine.
8. Cook the meat in a frying pan with a little oil over a medium heat until it has just started to brown.
9. Add the shallots and spinach and cook for about 10 minutes, stirring occasionally.  Remove from heat.
10. Line the pastry base with greaseproof paper and fill with ceramic baking beads.  Bake the pastry case blind for 20 minutes.
11. Remove the beads and paper and bake for a further 5 minutes.
12. Grate the cheese and sprinkle over the base of the pastry.
13. Cover the cheese with the sausage filling, making sure to spread it evenly.
14. In a jug, combine the milk and eggs, season with a little salt and pepper and mix.
15. Pour into the pastry case until it is full. Sprinkle with grated parmesan.
16. Bake for 30-40 minutes, or until set.  Once removed from the oven, leave in the tin to allow it to cool and set further.
17. Once cool, remove from tin and serve.  Store in the fridge for up to 4 days.  Can also be frozen.

Great British Bake Along: Povitica

This was the last thing I was able to do as part of my bake along challenge before I really started to struggle with finding time to do it.  As I have said before, I do hope to be able to go back to the ones I missed/failed miserably at *cough*custard tart*cough*, however, it's dependent on time and the fact I am likely to be distracted with seasonal baking (I have so many pumpkin bakes in mind, it is a bit ridiculous).  I may be able to combine a few challenges with said seasonal baking but we shall see.  So without further ado, let's get on with this Bake Along (for the time being).

Week 8 on the GBBO was Advanced Dough, where the bakers were working with enriched dough.  That means there is a higher percentage of fats, eggs, milk and sugars in the dough, usually resulting in something much richer and sweeter than your average dough.  Deviating from my usual process of attempting the signature challenge, I decided to take on the technical challenge for the week: povitica.  I had never heard of it before the episode but when I saw it, I thought it just looked so cool.  I really wanted to try it as I thought it would be the most challenging.  I also thought it would also make a nice bake to take into work to share.  Sealing the deal was the fact that I had been given the book for the series for my birthday by my brothers, so I had Paul Hollywood's recipe all ready and waiting for me to try.  Obviously, having the full recipe means I did not have as much trouble with this as the bakers did.  That's not to say I did not encounter problems, but I wasn't having to guess anything.  I will admit though, I tampered with the recipe ever so slightly.  I changed out some of the walnuts in the filling recipe for hazelnuts.  I was hoping for a more Nutella like flavour.

I had two issues when making this recipe; one was minor and one was major.  The minor issue came from the fact that the recipe requires a stand mixer with a dough hook to do all the hard work of making the dough.  I do not own such a thing for I can not afford it and even if I could, I have no where that I could keep it.  My lovely yellow kitchen is, unfortunately, quite small and we already struggle to store things (which is actually a problem with our flat in general).  It makes me a bit sad when things rely on mixers in recipes.  It makes things difficult for those of us who still have to do things the old fashioned way!  So I kinda had to muddle through making the dough by hand.  I mixed with a spoon and then kneaded the dough myself for a long time until I got the texture I assumed I was aiming for.

The major issue was the stretching.  You have to stretch the dough by hand after rolling it out to double the size!  It is not an easy feat.  Initially I did not use a bed sheet and had clingfilm covering my partially opened table instead.  Disaster.  The table wasn't big enough and everything stuck to itself.  After I extended the table further I found I could not rotate my dough to fit without it falling to pieces.  So I had a brief strop, where I scrunched it up and threw it down on the table, then went and got a bed sheet and started over.  I was concerned I would somehow ruin the dough by doing this but it didn't seem to have an adverse effect.  The sheet does make things easier but I still struggled with the stretching.  The blasted thing just kept tearing, a massive hole formed in the middle and I was unable to get it to the desired size.  So in the end I got it as big as I could, patched the hole and just went with what I had.  When writing up the recipe, I realised I had been using my hands the wrong way up, so that probably contributed to my problems somewhat but oh well, I know for next time.

Putting on the filling did not prove to be too much of a problem, and neither did rolling and shaping the loaf.  Really, after the stretching mess, everything else was pretty simple and I did end up with a pretty good looking povitica.  I was so pleased when I cut into it and could see all the spirals and that it was cooked all the way through, unlike most of the poor bakers' on GBBO.  I will say, once I tried it, it wasn't really my cup of tea.  But I'm fussy.  You all know that by now.  The lovely ladies I work with all seemed to enjoy it as once again it was eaten up rather fast.

Recipe - adapted from Great British Bake Off: Big Book of Baking


Dough:

• 300g/10oz plain flour
• 40g/1.5oz caster sugar
• 1.5 tsp salt
• 2 tsp fast action dried yeast
• 30g/1oz melted butter
• 1 large egg
• 150ml/5.5fl.oz lukewarm milk
• 1/2 vanilla pod

Filling:

• 60g/2oz butter
• 4 tbsp milk
• 200g/7oz hazelnuts
• 80g/3oz walnut pieces
• 100g/3.5oz caster sugar
• 2 tbsp cocoa powder
• 1/2 vanilla pod
• 1 egg yolk 

Assembly:

• 15g/0.5oz melted butter
• 1 egg white, beaten
• 100g/3.5oz icing sugar
• Cold water 

1. Put the flour and sugar into a large bowl.  Add the salt to one side and the dried yeast to the other.
2. Add in the butter, egg and milk, along with the seeds scraped from the inside of the vanilla pod.
3. Mix them the ingredients together until they start to form a dough, then knead with your hands until it is soft, smooth and stretchy.  (Much easier to do if you have a mixer fitted with a dough hook I'm sure.  Alas, I had to do it with a wooden spoon and my hands).
4. Give the bowl a light coating of oil, shape the dough into a ball and place inside.  Cover with clingfilm and leave to rise in a warm place for about an hour, until the dough has doubled in size.
5. Whilst you wait, make the filling by putting the butter and milk into a small saucepan and melting gently together over a low heat.  Remove the butter from the heat.
6. In a food processor, combine the cocoa powder, sugar, walnuts, hazelnuts and seeds scraped from the vanilla pod.  Blitz into a sandy powder.  Some nut chunks are okay as it will add a nice texture.
7. Add the egg yolk and milk/butter mixture and pulse to combine.  Set aside.
8. Spread a clean bed sheet over a large work surface or table and dust with flour.
9. Roll out your dough into a rectangle that measures 30x50cm/12x19.5inches on the bed sheet.
10. Brush the surface of the dough with the melted butter.
11. Dust your hands with flour then ease them under the dough and carefully start stretching it out from the centre. (Paul Hollywood recommends doing this with your palms facing down so you are using the top of your hands).  It will become very thin and translucent (you should be able to see the sheet through it).  You are aiming for your rectangle to measure 60x100cm/24x39inches.
12. Spread the filling gently over the dough, taking care not to tear it. (If necessary, add a little warm milk to the mixture to loosen it up if it is difficult to spread).  Cover the dough as evenly as possible.
13. Prepare a 1kg loaf tin by greasing it with butter.
14. Starting at one long edge of the dough, gently roll over about an inch of dough to start your roll, then carefully lift the sheet to slowly roll the dough up tightly like a Swiss roll.
15. Carefully pick up the rolled dough and ease one end into the bottom corner of the prepared loaf tin.
16. Wrap the roll around the base of the tin in a U shape and then continue to lay the roll on top of itself to form a second U shape.
17. Place the tin inside a large plastic bag, seal and leave to prove for about an hour.  
18. Preheat the oven to 180°C/350°F/Gas Mark 4.
19. Remove the tin from the plastic bag and give the top of the dough an egg wash with the beaten egg white.
20. Bake in the oven for 15 minutes before turning down the oven temperature to 150°C/300°F/Gas Mark 2 and baking for another 45 minutes. (Cover the top with foil if it starts to burn).
21.  Allow the loaf to cool in the tin for 30 minutes after removing from the oven.  Then turn out onto a wire rack to cool completely.
22. When the loaf is completely cold, mix the icing sugar with a small amount of water to make a runny icing.  Drizzle the icing over the top of the loaf and leave to set.

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Great British Bake Along: Viennese Gugelhupf

I have to say, I am quite disappointed with myself.  My Bake Along challenge kinda fell apart after I started work.  It's been a tough eight weeks which I have been struggling to cope with.  Things have not been going as well as I would have liked.  It also wasn't helped by the fact I got into a car accident a few weeks back, which has had me too scared to drive a car since.  Consequently, commuting to and from work has become a longer process.  Now that it is the school holidays I am hoping to get back out in the car for some practise and to boost my confidence again.

Anyway, that's why my posts stopped for a while.  A pity, since the Bake Off has finished.  A bit hard to do a bake along when I have nothing to bake along to, huh?  So I figure I will catch up with the two posts I was unable to get done after a bake and then hopefully somewhere along the way I'll be able to try out a few things I never got a chance to do.  Sadly, there does not seem to be much point in a commentary any more, since whatever I say will be a bit redundant at this point.  So we'll just skip straight to the bake. 

What week was this one...6?  Yeah, 6.  So this was the week of European Cakes.  I chose to take on the signature challenge and make a yeast leavened cake inspired by the cakes of Europe.  I had to go hunting for ideas for this one, since I had no idea where to begin.  I didn't know any names of cakes so looking took a while.  Eventually though, I found something called a 'gugelhupf' which could be made in a Bundt tin, which I had.  Once I had a specific term to look for, finding a recipe was not too hard.

Making the yeasted dough did not feel much different from making a regular cake batter but there was a time where I was worried it would not rise.  It took a while to do anything on the first proofing, and I think most of the rise came from the baking.  Thankfully it turned out rather well.  I took it into work with me and it was promptly eaten by the staff, which was nice.  I like it when people enjoy my baking.  It is not a really sweet cake so if you aren't one for lots of icing this might be for you.

Recipe - adapted from About Food

• 85g/3oz raisins
• 85g/3oz mixed candied peel
• Orange juice to cover, and for making the glaze
• Breadcrumbs for dusting tin
• 2.25 tsp dried yeast
• 125ml/4.5fl.oz lukewarm milk
• 180g/6.5oz butter, plus extra for greasing
• 4 eggs
• 120g/4oz caster sugar
• Zest of 2 lemons
• 1/2 tsp salt
• 1 tsp vanilla extract
• 500g/oz plain flour
• 85g/3oz blanched, chopped almonds
• 2 to 4 tbsp milk
• Icing sugar

1. Put the raisins and candied peel into a bowl and cover with the orange juice.  Cover the bowl with clingfilm and leave to soak overnight.
2. Prepare a large Bundt tin by greasing it well with butter and sprinkling with breadcrumbs.
3. Put a teaspoon of sugar into the warm milk and add the yeast.  Leave to proof for around 15 minutes.
4. In a large bowl, mix together the butter and sugar until it is pale and creamy.
5. Add the eggs one at a time, beating into the mixture after each addition.
6. Mix in the vanilla extract, salt and lemon zest.
7. Beat in the flour and yeast mixture until a sticky batter forms.  You can add the extra milk a little at a time to thin the mixture if needed.  It should jut drop from the spoon when lifted.
8. Drain the raisins and candied peel and add them and the chopped almonds to the batter.  Fold in gently.
9. Spread the batter into the prepared Bundt tin, cover with clingfilm and leave to rise in a warm spot until it has almost doubled in size.
10. Preheat the oven to 180°C/350°F/Gas Mark 4 and then bake the cake for 40-50 minutes.  A skewer inserted into the cake halfway between the centre and edge should come out clean.
11. Cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling completely.
12. Make the glaze by putting a few tablespoons of icing sugar into a bowl.  Add a teaspoon of orange juice at a time, mixing after each addition, until you get an icing with a slightly runny consistency.
13. Drizzle the glaze over the cake and then leave to set before finally dusting with icing sugar.

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Exciting news!  This blog has entered into the UK Blog Awards 2015.  Voting starts November 10th so hopefully I can count on your support!