Nature's Calendar Hedgerow tipples pack

Nature's Calendar Hedgerow tipples pack

Spaghetti Quiche?

So, one of the problems I seem to get when cooking spaghetti is that I always cook too much, unless one can be bothered to get a weighing scales out, is cooking for 8 to 10 people or......

You have a certain ingenious spaghetti measurer that I discovered when my Sister in Law and Elder brother asked for one for Christmas.

How fancy, eh?!

Anyway, I wanted to come up with a recipe that I could use the extra cooked spaghetti in. While I was home with my family in Wales, last week, my dad and I cooked FAR too much spaghetti which I then packed up into a little Tupperware and brought back to Devon. I did a little 'Googling' and nothing came up with anything really that interesting, a few mentioned a sort of spaghetti bake instead of pasta, if you had spaghetti bolognese the night before, another pasta ish dish would seem kind of boring, or other posts about just generally how to store the cooked spaghetti. One blog that I visited talked about a spaghetti pancake, I liked the way she wrote and the idea, so I thought I would give it a go, perhaps adjusting it to make it a little different.

Me and my boyfriend take it in turns on the weekend mornings to get up and sort breakfast/his morning coffee intake, I do Saturdays (as he works all weekdays) and he does Sundays..... Terribly interesting I'm sure, I digress...... So Saturday morning, I got up and went to the kitchen while my boyfriend thought it was an excellent opportunity go to the living room and play some Xbox. At least he was distracted so I could mess up without him noticing! I got my ingredients out, my mixing bowl, the frying pan and started.

Spaghetti pancake turn quiche thing.

I cracked 4 eggs into my mixing bowl, some salt/pepper and mixed them together. I then added the spaghetti and made sure they were all evenly covered in the egg mixture. I heated up some oil in the frying pan and added the spaghetti/egg mixture, unsurprisingly, it just seemed to stick to the frying pan and I worried I would not be able to get the mixture off if I left it to solidify. I quickly turned the oven on, got an oven dish out and placed the mixture into the dish, got my mixing bowl again and cracked two more eggs into it and added a splash of milk, whisked them and poured the extra egg over the spaghetti. I placed the mixture into the oven for 10 minutes, after which I grated cheese onto and popped back in the oven for a further 10 - 15 minutes to cook right though and for the cheese to turn golden.

We had it for our breakfast, perhaps a little late, but I think it was pretty delicious and simple, also quite filling and versatile for whatever time of day. Think next time I will try it with more ingredients in like bits of chopped tomato, bacon and sausage, maybe with some baked beans on the side to make it more 'English' breakfasty.

Have a go if you find yourself with some left of spaghetti maybe? Enjoy, BryonyRuth xx

Medley Cheesecake

I haven't actually added any edibles yet so I thought I would add the little recipe I made for a Shloer competition, which I won ^_^

The idea of the competition was - You were given 6 ingredients, Peanuts, Chocolate, Honey, Cream cheese, Filo pastry and Berries! And you had to create your own recipe, using at least 4 of them and you were allowed to add a few of your own.

My recipe is as follows:-

Medley Cheesecake

Mini filo pastry encased peanut and chocolate cheesecake with a berry coulis.

This is a recipe for 4 individual servings. It will take 15 minutes to prepare and 30 minutes cooking.

What You Need!
For the Casing 16x15cm Square Filo Pastry pieces 60g Butter, Melted For the Filling 75g Roasted Peanuts 5g Knob of Butter 160g Cream cheese 1 Egg 65g Caster Sugar For the Topping 35g Chocolate 85ml Double cream 10g Caster Sugar	For the Coulis 100g Berries 20ml Water 10g Caster sugar Utensils Food Processor Mixing bowl Muffin tray 4 x 9cm Ramekins Baking paper Wooden spoon Pastry brush Small sauce pan

How to make them!

1. Blend peanuts with a small knob of butter in a food processor until smooth. If you don't have a food processor you can simply use 65g of shop bought smooth peanut butter.

2. Preheat the oven to 180C/350F/Gas 4 and line 4 muffin tins with baking parchment.

3. Combine cream cheese, egg, sugar and blended peanut in a food processor, until smooth. Or combine in a mixing bowl with a wooden spoon and give it some welly.

4. Spoon mixture into muffin tray and place in oven. Cook for 20 minutes. When ready, mixture should be firm with a little wobble.

5. Brush the melted butter onto the inside of the 4 ramekins and both sides of the prepared 16 squares of filo pastry. Placing 4 squares in each ramekin. Taking care not to tear the pastry. Pop in the oven for 3 minutes.

6. Warm cream, sugar and chocolate in a small sauce pan, until all chocolate has melted. Remove from the heat.

7. Remove cakes and ramekins from the oven, carefully remove each cake from their baking parchment cases and place them in filo lined ramekins.

8. Spoon the melted chocolate mixture into each ramekin over the peanut cheese cake centre. Place in oven for 10 minutes.

9. Place water, berries and sugar into a sauce pan, bring near to the boil, stirring mixture and simmer until it is time for the ramekins to come out of the oven.

10. Turn ramekins upside down and empty contents onto the dessert plate. Spoon berry coulis around the filo pastry encased cheese cake and serve.

Welcome!

Hello!

Welcome to my new blog. Over the last few years I have found my passion for food and I thought I would great a place to share with others the food I have eaten and the food I have created.

This is just the beginning and I have lots of share!

Hope you like it and will enjoy some of the food as much as I do.

x BryonyRuth x