Walking down a side street in East London with a corrugated door ahead I wondered if I was in the right place when a little side door opened and I was beckoned inside. Once inside the smells, sounds and sights told me I was in […]
Month: June 2014
Whilst on my North Carolina visit to my sister I was treated to a cleansing, exfoliating and moisturising facial by my niece. My niece Danielle works at The Spa at Lafayette in Raleigh, North Carolina (USA) and told me she had a treat for me. […]
I love bacon however growing up in America bacon was bacon and it was always streaky. I was particularly pleased when spoiltpig asked me to celebrate the British summer with a traditional Quiche Lorraine recipe using spoiltpig streaky bacon.
When the sun is out in Britain everyone rushed outside for a pic-nic either in the back yard, the nearest park or a trip to the beach. Either way there will probably be a quiche in the pic-nic container.
I usually make my quiches with all sort of different ingredients but for this one I decided to follow the recipe sent to me with the bacon for a Gallic classic with a British twist. Quiche Lorraine.
I was sent a package to make the quiche which included spoiltpig streaky bacon, (The pigs used for this bacon spend much of their life outside and in comfortable straw barns making them just a little bit spoilt!). Clarence Court Burford Brown eggs with an amazing dark yellow colour along side some other essentials.
You could either make fresh pastry or use ready made (which I did).
- Roll out the pastry as thinly as you can and line the base of a traditional quiche dish or a loose-bottomed fluted flan tin.
- Ease the pastry into the tin and press into the sides.
- Trim the edges so it sits slightly above the tin. Prick the base with a for and chill for 10 minutes.
- Preheat the oven to 200oC/fan 180oC/gas 6.
- Line the pastry case with foil and fill with baking beans or rice and bake for 15 minutes. Remove the foil and beans and bake for another 4-5 minutes.
For the filling:
184g pack spoiltpig smoked dry cured streaky bacon, chopped
1 Tablespoon oil
320ml double cream
4 Burford Brown whole eggs and 2 egg yolks
Freshly ground black pepper to taste.
- Heat the oil in a frying pan and cooke the bacon for 8-0 minutes until cooked but not crisp, drain and spread half over the pastry case.
- Put the cream, eggs, egg yolks and black pepper into a large bowl and beat until combined and then whisk faster to create a frothy mixture.
- Pour over the bacon and sprinkle over the other half of the bacon.
- Top with grated cheese.
- Bake for 20 minutes then check to see if it is ready. It is ready when it still has a wobble in the middle but is puffed up.
- Allow to cool slightly then serve with a side salad and jacket potato for a perfect summer meal.
- When cold this is great sliced and included in a pic-nic basket or for a packed lunch.
Denhay Farms Ltd make spoiltpig bacon and it is available in most major supermarkets. It is also available in Smoked Streaky, Unsmoked Back and Smoked Back.
Clarence Court Burford Brown eggs are also available from most major supermarkets as well as London branches of Fortnum and Mason, Selfridges and Harrods.
I was sent the above ingredients to make a quiche but did not receive any payment to do so. As usual all opinions and photos are my own.
Walkers have made crisps and snacks for decades and this summer will see the launch of a new range – Market Deli potato crisps, tortilla chips and pitta chips in eight flavours. The flavours are combinations of the best of real ingredients from around the […]
Recently I made a cake for a colleague at work and both Mr R and his father were slightly upset that they didn’t get a piece.
A package arrived with some Nielsen-Massey extracts (I always use their Vanilla Extract and/or Vanilla Bean Paste for the quality and taste) and this package had Almond, Coffee and Lemon extracts.
The Pure Lemon Extract will add a splash of citrus to beverages, vegetables, cakes, cookies, frozen desserts,
jams, pies, pastries and the same with the other intense and pure extracts.
I had a lemon that needed using up resulting in my decision to make a Lemon Sponge Cake with a Lemon Cream Cheese frosting.
Basically used my stock Victoria Sponge Recipe:
- Preheat oven to 180o and prepare your sandwich cake tins.
- Cream 175gm room temperature butter with 175gm caster sugar until light and fluffy.
- Add 3 eggs, one at a time, beating after each one (if the mixture starts to split you can add a couple of teaspoons from your flour).
- Add 1 tsp Nielsen-Massey Pure Lemon Extract and the grated rind of one lemon.
- Add to the mixture 175gm Self Raising flour and mix until all mixture is evenly mixed.
- Add 2-3 tablespoons milk to achieve a smooth, craemy texture.
- pour evenly into the two prepared tins and bake for between 27-32 minutes in the middle of the oven until a knife or toothpick inserted into the middle comes out clean.
- Allow the cakes to cool in the tin for 5 minutes and then cool on a rack until the cakes are completely cool.
To make the icing and filling:
- Cream 200gm of Philadelphia Cream Cheese with 1 tsp Nielsen-Massey Lemon Extract and lemon curd until you have the desired consistency.
- Spread just over half of the filling on one sponge cake and top with the other sponge cake.
- Spread the rest of the filling on top of the cake to just come to the edge of the top.
- Top with slices of strawberries or blueberries and enjoy!
Thanks to Nielsen-Massey for my collection of extracts. I was not paid to write this post and all opinions and photos are my own.
Last year I attended my first Food Blogger Connect conference for food bloggers. Due to the high cost and the fact that not only did I not have any money spare but also could never have justified the expense to Mr R, I went as […]
World Duty Free who run the Duty Free shops across the 21 UK airports are in the middle of holding a Whisky Festival at their locations. They will introduce new premium brands and special editions and will offer whisky tastings. They also wanted to highlight the number of women who like and drink whisky.
I personally am not a whisky drinker but when I was invited to an event in London designed just for women. The ladies who attended fell into two main groups: those who liked whisky and those who didn’t!
Women make up approximately one third of the UK whisky drinkers but it is often thought of as a man’s drink!.We were introduced to a new cocktail on arrival, The New Fashioned (a different spin on and Old Fashioned) and this was made for us by Miss Whiskey (aka Alwynne Gwilt), a whiskey blogger who loves talking and drinking whisky.
Miss Whisky also held an information drinking session, hoping to shake off the image of stereotyped whisky drinking men, holding on to the premise that whisky is a real man’s drink! And let us try whiskies depending on what other spirits we liked eg, Vodka, Rum, Brandy etc.
We were also treated to a talk by Grace Dent, Toastmaster, journalist and speaker. Grace gave us an interesting and humourous look into her journalistic and speaking career. She also gave an insight into the changing role of women increasingly being the after dinner speaker and some top ‘toastmaster’ tips should we be called upon to raise the toast.
At the end of the evening I still didn’t like whisky but I had a better, more informed opinion. Some of the cocktails we tasted were very nice for what they were but not quite my taste.
Many thanks to World Duty Free for inviting me to this informative event. I was not paid to attend and all opinions and photos are my own.
Tabasco comes in a size and strength to suit everyone! When I was younger eggs were not my favourite food, in fact following a rather unfortunate accident with a rotten bird’s egg I hated them! For years I wouldn’t touch an egg in any form […]