This week I have been very organised. Please note these two words: very… organised. You should be impressed by this. Normally I’m very bad at planning my lunches at work, so I just end up buying something boring and brown for lunch, rather than something exciting and tasty. It’s also an expensive habit to be in.
I have decided to change this and so I would like to share this momentous occasion with you by sharing one of my favourite lunch time goodies with you – Pastry Less Quiche (or as the husband likes to call it – a cold omelette – he’s so eloquent).
I think the nicest part about Quiche be it with pastry or without, is the variety of flavours you can have. They’re very versatile, and you can use up leftovers – not that we have many in this apartment.
When I was in primary school I remember watching a programme during the horrendously long summer holidays. Which were horrendously long and boring when I had them but now I’m a grown up I wish I could be off for that long again.
One particular day a recipe came up for a really easy trifle and I’ve been making it ever since.
For the trifle:
This morning I woke up and wondered what I could make for breakfast. Yesterday we had eggy bread with a little syrup drizzled over the top, but the husband didn’t really seem convinced about it, not always perfect. So this morning I got out of bed and went in search of caffeine, which was where I spotted the bananas.
They were black, I would never eat them in a month of Sundays, but they were looking at me begging to be used. Now I’m not one to say no to baking/eating a cake, so I thought, should I make a banana loaf? I was far too hungry to be waiting an hour for it to cook, however muffins don’t really take too long, and they are meant to be a breakfast dish…
With the turn of the season into Spring, already I’m thinking of Summer Yummys, especially with the summer like weather we experienced a couple of weeks ago. Summer to me is citrus, and lemons are the epitome of citrus fruits in my opinion.
So this weekend I’ve been busy in the kitchen cooking up a storm of lemony treats to give me that summer feeling. I started making some lemon curd, because this was the basis for my baking plans; and essentially lemon curd is summer in a jar.
You will need:
1 large lemon
70g caster sugar
2 large eggs, beaten
50g unsalted butter, cut into cubes
Start by zesting the lemon into a medium sized bowl.
The budding domestic goddess/amazing wife I am, on Sunday I left my husband in my beautiful warm bed. This was a massive effort for me, because I love my bed. Sleep is up there on my top ten favourite things to do. I mean, if I could hibernate, I would. So anyway, I got out of bed, and went into the kitchen. I scratched my head and thought of what I could make him. Then, inspired by Rachel Khoo’s fabulous Little Paris Kitchen, I thought of choux buns.
Let me explain, I have tried choux pastry
before, but it seemed like an awful lot of effort – all that beating – phew!
These cupcakes are amazing, I’m not bragging here, they are genuinely amazing.
They are essentially red velvet cupcakes, without the red colouring, still yummy none the less. I recently made them for a new mummy, because all new mummy’s need extra special treats, and these fit the bill.
This recipe is also exceptionally easy.
For twelve cupcakes:
So it was Good Friday yesterday and it’s my family tradition to enjoy a fish pie. I want
ed to continue this tradition with my new husband so we headed up to the Fish Quay and bought ourselves some gorgeous fresh fish.
Here’s how I make my luxury fish pie: