A Simple Spring ‘Pasta’

Sometimes you find yourself home alone for dinner and all you want is a comforting, creamy bowl of pasta. On a grain-free diet it’s not that straight forward, but inspiration hit me the other day and I think I managed to create a dish that really hits the spot.

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Jamie Oliver, in his 30 Minute Meals book and programme really inspired me to create freshly made quick meals and some of the methods he uses really come through in this recipes, just because I think they are so cleaver and useful.

You can make this recipe with almost any veg you have lying around in your fridge and create flavour combinations that suit your pallet. Add chilli flakes for a kick of heat or butter for a richer flavour.

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A Simple Spring ‘Pasta’

Serves 1

Ingredients:
3-4 Garlic cloves, thinly sliced (I like using lots of garlic)
Half a punet Mushrooms (chestnut, oyster or button), cleaned and sliced
1 small bunch Asparagus, chopped as you like it
1 large courgette, outer flesh shaved into strips using a peeler (making your ‘pasta’) and the core cut into cubes
3 heaped Tbsp SCD yogurt (or any other yogurt you like, I used sheep’s milk yogurt)
2 Tbsp good quality olive oil
a few sprigs of fresh herbs such as rosemary, basil, chives, oregano or thyme, roughly chopped
40gr Parmesan
a handful or pine nuts
Nutmeg to taste
Salt and pepper

Method:

  1. Heat one tbsp of the olive oil in a frying pan on a medium to high heat and add a quantity of two garlic cloves to the pan.
  2. When the garlic has infused the oil but before it burns add the mushrooms and toss in the oil.
  3. When the mushrooms have stated colouring, add the asparagus and courgette core.
  4. Whilst the vegetables are frying, and keeping an eye that they don’t burn, prepare the yogurt sauce: Place the yogurt in the bowl you are planning to eat from, dress with the rest of the olive oil, grate in most of the the parmesan and the nutmeg. Season with salt and pepper to taste. Give it a good mix and taste. Amend seasoning and set aside.
  5. Give the vegetables a mix and add in the courgette ‘pasta’ strips, the rest of the garlic and the herbs. Toss gently, making sure not to tear the strips. Cook for a few minutes until the courgette goes a bit translucent but not over cooked.
  6. Pour the veg into the bowl with the yogurt sauce and mix quickly. Leave the hob on.
  7. Return the pan to the hob and put the pine nuts on to roast. In the mean while grate the rest of the parmesan on your dish. When the nuts started taking colour sprinkle them over the ‘pasta’ and drizzle with a bit more olive oil.

Enjoy!

The Green Giant Quiche

My mum’s partner is a real green fingered gardener.  Their house is surrounded by a tranquil green garden with shade all year round, which is useful as they live in Israel. On my last viait I spotted some beautifully overgrown Swiss Chard plants in the veg patch at the edge of the garden. I asked, and turns out they didn’t even realise it’s edible! So I just had to do something about that.

We were invited to Friday night dinner with very close friends and I was tasked with making a vegan main course (veganism is the latest trend in Israel). Inspiration soon followed and I made this:

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It got raving reviews and dinners who aren’t keen on coconut didn’t even notice I used coconut crem in it. Suscess!

So when I returned home to the UK I decided I’d make the minimal alterations and suit it to our SCD diet. In the recipe I’ll give both Vegan and SCD options.

Pesto Green Giant Quiche

Ingredients:

For the base:

2 cups ground Almonds
5 sundried tomatoes (in oil or rehydrated in hot water)
1 tsp chilli flakes
1/2 tsp salt
2 tbsp olive oil
2-4 tbsp water

For the filling:

1 large bunch (aprox 500g) fresh Spinach or Swiss Chard, washed
1 large Onion
1 Leak (optional)
2 bunches fresh Basil (I used two store bough packs)
1 small bunch fresh Parsley (It gives a really fresh touch)
3-5 large cloves Garlic
1/4 cup Olive Oil + 1 tbsp for frying the onions
50g raw Walnut Halves
50ml Coconut Cream (dissolve in some hot water to make required quantity or use coconut milk if you have an open can)
2 Eggs for SCD version and for Passover OR 3-4tbsp Garam Flour for Vegan option
1/2 tsp cooking Salt (use more if using Maldon/Kosher salt)
Black Pepper to taste
A handful of Pine Nuts for decoration

Method:

Make the quiche base:

  1. Heat the oven to 160˚c and have two large pieces of parchment paper ready for rolling the base dough.
  2. Dab the sun-dried tomatoes with kitchen paper to soak up excess oil or water and slice into thin strips.
  3. In a medium bowl combine dry base ingredients and mix in the tomatoes and chilli flakes, then add the olive oil and water and mix with a spoon into an oily dough (the dough will just come together and is not flexible at all as it made of ground nuts, rather than a glutinous flour).
  4. Place the dough between the two sheets of parchment paper and using a rolling-pin, roll it out to fit your pie dish (not too thin), then peel off the top piece of paper and transfer the dough onto the pie dish by flipping it onto the dish. Now the bottom piece of paper is on top. Using clean hands, ease the dough into the dish and peel off the paper. The dough will probably tear so just preform some patch work and form it to fit your dish.
  5. Blind bake the base for 15min or until golden brown and dry (no need for baking beans, this dough doesn’t rise). Remove from the oven and leave to cool. Leave the oven on to bake the filling.

Make the filling:

  1. Whilst the base is baking bring a saucepan of salted water to the boil. Blanch the spinach/chard for about 4min. Transfer the blanched greens into a bowl of ice water to stop the cooking process, then drain well and squeeze the excess liquid out. Leave to one side.
  2. Chop the onion and leak (not too finely). Heat the one tbsp olive oil and 2 tbsp water in a frying pan on medium heat, then fry the onion and leak until translucent but not burnt. Keep adding water, a tbsp at a time to prevent the onions from burning. leave to one side.
  3. In your food processor bowl, place the basil, parsley, garlic, olive oil and walnuts. Process until smooth, then add the drained and squeezed greens, coconut cream and eggs/garam flour. Add salt and pepper and process until well incorporated.
  4. Stop the food processor, taste the mix and amend seasoning if needed.
  5. Remove the processor blade and mix in the cooked onions, then tip the batter into the crusted pie dish and scatter the pine nuts over the top.
  6. Bake in the oven (still on 160˚c) for 30-40min, until the quiche is set. Remove from the oven and leave it to cool for five minutes before serving.

Serve with a big salad and enjoy!

Lovingly grain free

Making love happen is so much better when you aren’t bloated, uncomfortable and in pain. here are some ideas for a grain free Valentines Day meal that will leave you with enough energy and spunk for the real deal:

First Course: Herby cracker wedges with a Labaneh dip

For the herby Crackers:
Original recipe from Elena’s Pantry

2 cups Ground Almonds
1 tsp Salt
2 Dired Figs, chopped into small cubes (if figs don’t agree with you, used dates)
1 Rosemary Sprigs, roughly chopped
1 Egg
2 tbsp Olive Oil
2 tbsp water (optional)

Method:

  1. Heat the oven to 160˚c
  2. In a bowl mix together the ground almonds, salt, figs and rosemary.
  3. In a separate small bowl whisk together the egg and olive oil.
  4. Add the wet ingredients to the bowl of dry ingredients and combine with a spoon to a greedy dough. If the dough is too dry and won’t come together, add some water, a little at a time.
  5. Roll the dough out between two sheets of  parchment paper and slice the raw dough into wedges (like slicing a pizza)
  6. Bake for 10min or until the crackers are golden brown, remove from the oven and let cool for 5 min before serving with SCD Labaneh.

* If you are vegan these wedges work great without the egg.

Fig and Rosemary crackers in the making

For the Labaneh (a Lebanese style cream cheese spread):

The night before your dinner, line a sieve with a muslin cloth and place over a bowl. Pour into the lined sieve 3 cups of SCD yogurt (if you can tolerate it, shop bought sheep or goat’s yogurt are also good). Gather the edges of the muslin over the yogurt so nothing falls in and leave in the fridge or a very cool place over night. When you are ready to serve scrape the creamy cheese from the muslin into the serving dish and decorate with olive oil and Zaatar if you have. If not, use thyme or smoky paprika.

Meatballs and Cavolo Nero 'Pasta'

Main Course: Meatballs in tomato sauce and cavolo nero ‘pasta’

Inspired by Disney’s Lady and the Tramp

Cavolo Nero is ‘black cabbage’ and is both yummy and healthy. It’s available this time of year and it’s shape lends itself to be a great replacement to pasta, but don’t be discouraged if you can’t find it in the shops, use kale instead.

For the meatballs:

1 Onion, finely chopped
2 tbp fresh or dry herbs (whatever you have at home… rosemary, thyme, oregano, basil…)
500gr Minced Beef
1 egg
Salt and Pepper to taste
Oil for frying

For the tomato sauce:

1 large onion, roughly chopped
2 cloves Garlic
2 Carrots, grated
2 cans Chopped Tomatoes or 1 bottle of legal Passata
1/2 cup Dry Red Wine (add more to taste or if sauce is too dry)
2 tbsp herbs of your choice (I used rosemary)
Salt and Pepper to taste
Olive Oil

Method:

  1. Make the meatballs: Combine all the meatball ingredients in a bowl and leave to rest at room temperature whilst you make the sauce.
  2. In a deep pan heat a glugg of oil and an equal amount of water, add the chopped onion and fry on a medium heat until translucent and golden brown. If the onions start to burn add a little more water. Browning them slowly will develop a sweet taste but burning them will give a bitter flavour. Add the garlic and grated carrots and continue frying for 3-5min.
  3. Add the tomatoes, red wine and herbs and season to taste.
  4. Cook, uncovered, on a medium heat whilst you are frying the meatballs.
  5. Heat a glugg of olive oil in a pan.
  6. Roll meat balls to the size of a ping-pong ball and brown in the heated oil, about 2-3 min on each side. Make sure the meatballs are not crammed in the pan, as this will make them boil rather than fry. This might take a few batches, so transfer the cooked balls into the bubbling sauce.
  7. Once all the balls are fried and cooking in the tomato sauce, make you ‘pasta’

For the Cavolo Nero ‘Pasta’:

1/2 ‘head’ of Cavolo Nero cabbage or half bag of ready to use chopped Kale
1 sprig Rosemary
2 garlic cloves (if you are both eating garlic than it won’t matter when you kiss)
1tsp Olive Oil
1 tsp Ghee
Salt and Pepper to taste
Grated Parmesan to taste

Method:

  1. Fill a large saucepan with salted water and bring to the boil.
  2. Wash the cavolo nero thoroughly and shake to dry, then place each leaf up-side-down on a cutting bore and using a sharp knife, cut the dark leaf away from the light green stem. The stem is quite woody even when cooked so I usually discard it. The leaves are now long strips and resemble pasta noodles.
  3. When the water is boiling, drop the leaves in and simmer for 3-4 minutes.
  4. Whilst the leaves are cooking, finely slice the garlic cloves and rosemary.
  5. When the Cavolo Nero is cooked, drain into a colander. Leave the leaves in the colander and return the saucepan to the heat, melt the ghee and oil together, add the garlic and rosemary and stir gently for about 1 minute before adding the cavolo nero leaves. Warm through and make sure the leaves are covered. Season to taste.

Assemble:

  1. The cavolo nero is your pasta, so pile it in the middle of a pasta dish and top with the meatballs and tomato sauce (I usually serve 4 balls for each diner).
  2. Grate or shave parmesan over everything and enjoy.

* If you are gentle, you might even be able to re-inact the movie scene.

Layered Dessert

Dessert: Fruit, Crumble and Cream Layered Heaven

Make the crumble and whipped coconut crease in advance the assemble just before serving.

First thing’s first: The night before your dinner, put 1 can Coconut Milk (Make sure you get pure coconut milk with no stabilisers and additives) in the fridge. Don’t shake it. The milk will separate to water and cream and you want the cream for whipping later.

1 cup blanched almonds
1/2 cup cashew nuts
1/2 cup pecan nuts
(use any nut combination you like and have in the house: Walnuts, Macadamia or Brazil nuts work really well too)
2 tbsp coconut flakes, optional (shredded coconut is also fine just make sure you use an unsweetened product)
2 tbsp Ghee
2 tbsp honey
Pinch of salt (use pink Himalayan if you have)
1 Mango / 1 punnet Strawberries / 1 punnet blueberries / pitted cherries or any other fruit you like and works with a soft and crunchy combination.

Method:

  1. Heat the oven to 170˚c and line a baking tray with parchment paper.
  2. Scatter all the nuts and coconut flakes, if using, on the tray, drop little clumps of ghee in and around the nuts and drizzle the honey over everything, then sprinkle the salt.
  3. Roast in the hot oven for 10-15min, checking and shaking the pan every 5min. You what the nuts to turn golden and the honey to caramelise, but nothing should burn, so keep an eye on it.
  4. Once golden and beautiful, remove from the oven and cool completely. The nuts may seam soggy at the start but as they cool they will crunch up.
  5. Put the cold nuts in a food processor and pulse to brake them up. DON’T MAKE A POWDER! Set aside until you are ready to serve.
  6. Prepare the fruit you are using (peel and slice the mango or hull and quarter the strawberries) and set aside until you are ready to serve.
  7. Open the cooled coconut milk can and scoop the hardened cream into a mixing bowl. Save the ‘water’ for cooking but make sure none of it gets into the bowl.
  8. Using an electric mixer whisk the coconut until it resembles fluffy whipped cream. Sweeten with a little honey if required. Store the cream in the fridge until you are ready to use.

Assemble:

In wine glasses or martini cocktail glasses, layer the fruit and then the nut crumble, a bit at a time. When the glass is full, dollop the coconut whipped cream and top with a mint leaf or lemon verbena garnish.

Enjoy and may you have a happy and loving Valentines day. x

Wintery Thoughts

The weather seamed to have gone crazy and reports on TV look a bit like the film ‘The Day After Tomorrow’. Here in the UK we have been waking up at night to the sound or rain trickling on the roof and the whistles of wind blowing in our window. No snow yet.

More dedicated bloggers than me dedicated their end of year posts to summarising and listing 10 of the best… But I’m afraid I just cook and post. I enjoy other’s dedication to photography, styling and creative writing.

Out New Year resolution is to stick to the SCD diet strictly, and hope that this will increase energy levels and decrease the chances of that horrid illness returning to haunt our lives. Lots of will power and creativity required.

There are so many recipes and information out there (like roost, SCD recipe and Hold The bread, Please) but sometimes I like to look at my baking drawer and see what I can come up with. This time cocoa butter, vanilla and cherries (unseasonal but reduced price in the supermarket) popped at me.

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White Forest Muffins

Basic muffin recipe inspired by roost
Makes 12 muffins

Ingredients:
4 cups Ground Almonds
1/2tsp Salt
3/4tsp Baking Soda
2tbsp Coconut oil
1/4 cup Cocoa Butter
1/2 cup  + 1 tbsp Honey
3 Eggs
250gr fresh cherries, pitted and halved
1/2 Vanilla pod (optional)

Method:

  1. Het the oven to 160˚c and line a muffin tin with 12 muffin or cupcake liners (I used a silicone muffin tray so didn’t use paper liners).
  2. In a small bowl, mix the pitted cherries with 1tbsp honey and some of the vanilla beans (if using), then scatter a few cherry halves on the bottom of each lined muffin cup.
  3. Melt the coconut oil and cocoa butter in a small pot on a low heat, then remove form the heat and add the 1/2 cup honey.
  4. Combine the dry ingredients in one bowl.
  5. Whisk the eggs and mix them into the other wet ingredients. Add the rest of the vanilla if using.
  6. Mix wet ingredients into dry until incorporated and pour the batter into each cup, covering the cherries.
  7. Bake for 20-25min until golden brown
  8. Cool completely and serve.

Enjoy

SCD Lasagne with a vegan béchamel sauce

It’s been a while since I posted a recipe on the blog. I guess the blogging bug hits me intermediately, so I’m not very consistent with my posts, but I have been cooking SCD  and developing lots of recipes. I have also been posting on another blog, about foraging.

Back in the summer, during that courgette glut I talked about in my previous post, our neighbours gave us a HUGE courgette and I decided to tackle a recipe which will usually be a big no-no for SCD followers, Lasagne. The idea of replacing the lasagne leaves with courgette wasn’t that original. Moussaka is made with layers of meat and aubergine. The fun bit was coming up with a solution to replace the béchamel sauce.

Luckily we have a Vitamix blender, so I figured, if you can make a creamy feeling soup with no cream in it, you can make a creamy béchamel sauce with no milk or flour in it. Cauliflower gives the colour and body and raw blanched almonds give the rich, smooth texture. The result is a mild flavoured, light and very similar to the original, vegan and SCD friendly béchamel sauce.

Vegan friends, this is not a vegan recipe, but the béchamel sauce is purely vegan and can be used for any recipe that requires it. It keeps its texture and body well during cooking and tastes great.

Like in making traditional regular lasagne, before they invented the no-cook noodles, there are three stages to the cooking process. It’s a bit of a project, but it’s totally worth it.

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SCD Lasagne with Vegan Béchamel sauce 

Serves 6-8

Ingredients:

1 oversized courgette or 4 large ones, sliced lengthwise into 1/2cm strips
Olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1kg minced meat (I used lean beef)
2 cans chopped tomatoes
A hand-full of Sage leaves (or 1tbsp dry)
A hand-full of fresh oregano (or 2tbsp dry)
Salt and Pepper to taste
For the béchamel:
1 large cauliflower
1/2 cup blanched almonds (raw, not roasted)
3tbsp olive oil
1/2cup hot water
1/4tsp nutmeg
Salt to taste

Method:

  1. Heat the oven to 190˚c, line a large baking tray or two with aluminium foil and brush with olive oil.
  2. Lay the sliced courgette strips on the oiled tray and brush with some more oil, which will help them brown. If you want, season with salt and any other herb you like, then roast in the oven for 15-20min, until browned. Remove from the oven and let cool.
  3. Meanwhile, in a large pan or pot, heat some oil and brown the chopped onion first, then add the minced garlic and cook for a minute more.
  4. Add the minced beef to the pan and cook until it’s browned, then add the canned tomatoes and the herbs. If it’s all to dry, add some water. Bring to the boil and simmer for 30-45min, mixing occasionally, until thick and cooked through, then season with salt and pepper to taste.
  5. Whilst the courgette is cooling and the meat sauce is simmering, make the béchamel sauce. Cut the cauliflower into large chunks and steam over boiling water (or in a steamer) until very soft. About 10min.
  6. Place the soft cauliflower and the rest of the béchamel ingredients into the blender and process, starting on low and slowly increasing to high speed, for about 3min, until you have a smooth, creamy sauce. Taste the flavour and seasoning and adjust to taste.
  7. Heat the oven to 170˚c and assemble the lasagne: In a deep, oven-proof dish ladle a small amount of your béchamel and spread it over the bottom of the pan. Place a layer of the courgette ‘pasts leaves’, then layer with a third of the meat sauce, then pour some of the béchamel. Place another layer of the courgette leaves, meat sauce  and béchamel, until you have used it all up. If you can eat Parmesan cheese, grate a layer on the top and place the lasagne in the oven.
  8. Bake for 30-40min, until you see bubbling along the sides of the dish. Remove from the oven and let it rest for 10min so it sets and doesn’t fall apart when serving. Enjoy with a green salad and a glass of dry red wine if allowed.

 

Picnic under the oak tree

It’s been a year since my now husband J popped the question. A whole year has passed, since one of the happiest days of my life and a start of this great journey we are taking together.

A few good months into our engagement, in the midst of our wedding perp, on a sunny day in March, our photographer Blake Ezra came over to our house (which was also the wedding venue) to take some pre-shoot photos of us and the of the venue. I’d highly recommend doing this, as it get’s you used to having someone with a camera following you around and also gets you great professional photos that aren’t in a white dress and all dressed up.

We took Blake for a lovely walk in the woods, past the spot where we got engaged, and had some fun re-enacting the moment.

Shira and Jon Engagement shoot Shira and Jon Engagement shoot Shira and Jon Engagement shoot Shira and Jon Engagement shoot

So a year later, we thought it would be fun to go back to that beautiful spot where we got engaged  and have a nice afternoon picnic (all SCD friendly of course).

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An SCD friendly Picnic

The picnic included: Roasted veg with Tahini, Beetroot Carpaccio with Manchego, a green salad, SCD bread (coming soon, an improved recipe) and carrot and courgette cupcakes for dessert.

Quantities for the recipes depend on how many people you are serving. Also, use any veg you like and are available to you.

Roasted Vegetables with Tahini (served cold):

Ingredients:
Courgettes
Cauliflower
Sweet Peppers (I used mini sweet peppers but use any red/yellow/orange you can find)
Garlic, chopped
Olive Oil
Oregano or Thyme
Salt and Pepper to taste

Method:

  1. Line a baking sheet (or two) with aluminium foil and heat your oven to 190˚c.
  2. Slice the vegetables into a large mixing bowl (you can mix them together, but if you are using beetroot, make sure you dress it separately so you don’t stain all your veg)
  3. Add the garlic, a good glugg of olive oil, herbs and seasoning and toss the veg until they are well coated in the oil and herbs.
  4. Arrange the veg on the baking sheet (I like to arrange them neatly but you also tip the contents of your bowl and scatter the veg).
  5. Roast in the oven for aprox 40min, or until nicely golden on top with slightly charred edges, then remove from the oven, let cool and enjoy with a dollop of tahini dressing (equal parts of Tahini paste and water, garlic and salt to taste, chopped parsley and lemon juice. Mix together to a runny consistency, adding more water and seasoning if needed).

Beetroot Carpaccio with Manchego 

Serves 2-4

Ingredients:
2 Fresh Beets, washed and peeled (I only had red beets, but by all means, use a variety of colours if you can)
2tbs Olive Oil
Juice of half a lemon
1 sprig Mint
Salt and pepper to taste
Manchego, Parmesan or even Blue cheese

Method:

  1. If you have a mandolin, use it to slice the beets on thickness 1. If no, slice the beets very thinly with a very sharp knife.
  2. Place the sliced beets in a bowl (or even in the box you will be taking them to the picnic in), add the rest of the ingredients and mix very well, making sure all the beet ‘pages’ are smothered in the dressing.
  3. Leave in the fridge until ready to use.
  4. Wash the mandolin from the beetroot juices and slice the Manchego on the same setting. Keep the cheese separate from the beets and at the picnic. combine them on the plate or on a sandwich.

Note: On another occasion I served the beetroot carpaccio as an accompaniment to lemon and dill Salmon Gravad Lax with a herby pesto dressing and no mint. Yum!

Enjoy!

Don’t waste your food, make quiche!

Last week I was introduced to a great organisation called Feeding the 5000. It’s a UK based organisation, working worldwide to fight food waste. J and I spent the afternoon in central London, helping them distribute perfectly good peppers and cherry tomatoes that were rejected by the supermarkets for not being ‘perfect’ enough to go on their shelves.

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The cleaver thing is that the Feeding the 5K guys didn’t just give away the vegetables. To anyone who would stop and listen to our shpiel, we gave out a bag with lots of veg which included a recipe for Gezpacho soup by celebrity chef Hugh Fearnley-Whittingstall. We asked them to maybe make the gezpacho and invite friends over to enjoy their soup, and in the ‘pop-up’ restaurant spirit maybe ask them for a donation to the organisation and sign up to the no-food-waste pledge.

This activity really brought to light the detachment we have from the food production process and the lack of awareness to the amount of food that is wasted every day.

At the end of the afternoon, we were still left with a good amount of peppers and as the City people went back to their offices we loaded our bags with peppers and headed back home to grill, cook and preserve about 30kg of red, yellow and green peppers.

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Upside Down Pepper Quiche

Inspired by this recipe by Dvarim Bealma
There are a few steps to this quiche, but it can be made all in one go.

Ingredients:
4-6 Peppers (asorted colours)
1 whole garlic bulb
4 Eggs
500ml Goats Milk Yogurt (SCD yogurt if possible)
30gr Parmesan Cheese, grated
12 Pitted Kalamata Olives, roughly chopped
6 Dried tomatoes, sliced
1tbsp fresh mint
1tbsp Fresh Thyme
Salt & Pepper to taste

Note about the herbs: Use any herb combination you like/have. If you don’t have fresh herbs, use dry.

Method:

First roast the peppers and garlic: 

  1. Heat the oven to 250˚c and line a baking tray with aluminium foil.
  2. Take another (smal-ish) piece of aluminium foil, place it flat on your work board and dress with a little olive oil, salt and a sprig of thyme, then cut off the bottom of the garlic bulb and place it, cut side down, on the dressed foil. Wrap up the garlic and place it on the baking trey.
  3. Place all of your peppers, whole and washed, on the baking tray and place in the hot oven.
  4. Important: the peppers need to be turned every aprox 10min so they are evenly roasted on all sides.
  5. After the peppers are roasted remove from the oven and lower the temperature to 170˚c. Set the roasted garlic aside to cool.
  6. Place all the peppers in a large glass bowl and cover the top with cling film. Leave the peppers to steam and cool. This process with make separating the peel from the flesh a very easy job.

Whilst the peppers are steaming and cooling, make the quiche filing by combining all the ingredients and whisking them in a bowl. Don’t forget to unwrap the garlic and squeeze the roasted cloves into the batter.

Assembling the quiche:

  1. Peel the roasted peppers, one by one, by pulling the loose burnt bits away from the soft flesh, then gently remove the flesh from the stem, trying to pull from the bottom, so the seeds stay on the stem.
  2. Gently slice the flesh on one side so the pepper can be spread out flat, then clean any seeds from the surface.
  3. When all your peppers are peeled and clean, start lining your pie dish with the peppers, making sure they overlap so the filling doesn’t seep through, just like a normal pie crust.
  4. Pour in the filling batter and bake in the oven for 35min, or until the filling is slightly wobbly but not runny.
  5. Remove from the oven and let cool for at least 15min, then place a plate , up-side-down on top of the pie and flip it over (do this over the sink as there will be some liquid spilling out).
  6. Release the quiche from the pie dish and serve with salad.

Enjoy!