Spinach Corn Quiche (vegetarian)

Who wouldn’t enjoy a warm and flaky quiche? If it has spinach corn and cheese as filling then that makes it tempting too. The buttery crust and the combination of the filling make this recipe popular with everyone. My folks love it!

SPINACH CORN AND CHEESE QUICHE

Ingredients

Spinach – 500gm (washed and then chopped roughly)

Sweet Corn Kernels – 1 cup

Onions – 1 medium (chopped finely)

Garlic paste/chopped – ½ tsp

Olive oil – 2 tblsp

Butter – 2 tblsp

Chilli flakes – ½ tsp

Nutmeg – 1

Grated Cheese – 1 cup (Mozzarella/Cheddar/Processed or a mix)

Pepper pdr – ½ tsp

Salt – to taste

White Sauce – about 2 cups
Shortcrust Pastry - for a 9" pie

Method

FOR THE SPINACH FILLING

1.    Heat a pan and add 1 tblsp of olive oil and 1 tblsp of butter. When the butter has melted add in the onion. Cook it till it is light pink in colour. Then add in the garlic and cook briefly.

2.    Next, add the spinach and keep stirring till it releases water and reduces in volume.  This happens quickly.

3.    Season with salt, pepper and grated nutmeg (about a pinch). Spinach and nutmeg go very well together.

4.    Then cook stirring continuously on high heat to dry out the water. Your spinach filling will be ready once it looks dry and there is no trace of moisture.

5.    Remove and keep aside.

FOR THE CORN FILLING

1.    Heat a pan. Add 1 tblsp of butter to it.

2.    As soon as the butter melts, add in the corn. Season with salt, pepper and chilli flakes.

3.    Cook the corn on medium heat till they puff up slightly.

4.    Remove from heat and keep aside.

FOR THE WHITE SAUCE

 https://www.youtube.com/watch?v=TQeULxBJXuU

FOR THE SHORTCRUST PASTRY / PIE DOUGH

 https://www.youtube.com/watch?v=7sTRXgrShYU&t=2s

FOR ASSEMBLING THE QUICHE/PIE

1.    Roll out the short crust pastry or pie dough to a size slightly bigger than your pie dish. It’s best to use a loose bottom dish.

2.    Line the pie dish with the dough.  Crumple a sheet of butter paper or foil and line the empty pie with it.

3.    Fill with beans or rice and blind bake the pie in a pre-heated oven at 180°C for 15 mins.

4.    Remove the butter paper.

5.    Spread the spinach filling evenly at the bottom. Then add in the corn.

6.    Pour the white sauce over the corn. Top with the grated cheese.

7.    Bake at 180°C for a further 30 mins or till the pie crust is cooked and the cheese gets a golden colour.

FOR DEMOULDING THE QUICHE/PIE

1.    Let it cool for 5 – 10 mins outside.

2.    Keep the pie on a jar or container that has a smaller radius than the pie dish.

3.    Lightly loosen the edge of the pie and the side ring will drop down.

4.    Slice it and serve at room temperature or warm.

  

© Rinki’s Kitchen 2017 

How to make flaky Shortcrust Pastry or Pie Dough?

Shortcrust Pastry may be a fancy name but is actually just Pie Dough! The recipe uses just 4 ingredients but the trick lies in incorporating them patiently. Apart from pie, tart or quiche, this dough when flavoured differently can be used for baking cookies too.

Fairly simple to achieve…just be gentle …just be patient …

https://www.youtube.com/watch?v=7sTRXgrShYU

SHORT CRUST PASTRY OR PIE DOUGH                                                       Makes 2 X 9” pie

Ingredients

Refined Flour / Maida – 2 cups

Chilled Butter – 2/3 cup

Chilled water – ½ cup

Salt – ½ tsp

Method

1.    Cut the butter into small cubes and then measure in the cup.

2.    Add the salt to the flour and mix well.

3.    Add the butter cubes and mix into the flour using a pastry blender or your finger tips till it resembles bread crumbs.

4.    Add in water a little at a time to the flour and mix gently to just bring the dough together into a ball.

5.    Knead lightly and get a smooth ball of dough.

6.    Wrap in cling film or plastic wrap and keep in the fridge for at least an hour before baking.

7.    You may store the dough in the freezer for up to 2 months.

© Rinki’s Kitchen 2017

Gingerbread Cookies without molasses....How to bake and decorate

Winter holidays are ideal for some family baking time. And Ginger- bread Cookies are the best bet when you want to bake with kids. The fun continues even after, when it’s time to decorate the cookies.

The warm spices used in the recipe are perfect for the season.

So indulge in some baking therapy and spread the cheer!

https://www.youtube.com/watch?v=eTw1wYQ5LfM

GINGERBREAD COOKIES                                              Makes 24 to 30 (based on size)

Ingredients:

Refined Flour/Maida – 1 ½ cup
Brown Sugar – ½ cup (firmly packed)
Egg -1
Honey/Maple Syrup/Molasses – ¼ cup
Butter – ¼ cup (melted)
Vanilla extract – ½ tsp
Ground Ginger – 1 ½ tsp
Ground Cinnamon – ¼ tsp
Garam Masala pdr/Ground Nutmeg – ¼ cup
Baking Soda – ½ tsp
Salt – ¼ tsp

Method:

1.    Mix together all the dry ingredients and keep aside.

2.    In a large bowl, combine the butter, brown sugar, honey and vanilla extract using a whisk or electric beater or a wooden spoon.

3.    Add in the egg and beat till it is light and the sugar has combined well.

4.    Add in the flour mix and combine with the wet mix. DO NOT OVERBEAT.

5.    Take out the dough onto a floured surface and knead lightly to bring it together into a smooth ball.

6.    Flatten it to a disc. Wrap in plastic wrap or cling film and refrigerate for at least 1 hr. The dough may be frozen for up to a month.

7.    Take it out and roll between floured butter paper to 1/8 inch thickness.

8.    Cut out cookies. Gather the left over bits and roll out again. Keep going till all of the dough has been cut into cookies.

9.    Place the cookies (slightly apart) on a baking tray lined with butter paper. Bake in a preheated oven at 175°C for 10-12 mins or until done. Check after 8 min to determine the baking time required.

10. Take out the cookies. Let cool in the tray for 5 mins. Transfer to a wire rack and cool completely.

 

EGGLESS GLAZE ICING                                                       

Ingredients:

Icing sugar – 1 cup

Liquid glucose/Corn syrup – 1 tsp

Water – a few tablespoons

Colourless essence – ½ tsp

Method:

1.    Mix the icing sugar, liquid glucose, essence and 1 tblsp of water using a spoon.

2.    Keep mixing and adding water (only a few drops at a time) till you get to a thick paste like consistency.

3.    If the mix looks runny, add more icing sugar. If it looks stiff, add a few drops of water. Adjust the consistency.

4.    Keep it covered in plastic wrap until you need it.

5.    Fill a piping bag or zip lock bag or butter paper cone with the icing and decorate the cookies.

6.    Use sprinkles and candy to decorate the cookies.

7. Leave the cookies outside till the icing becomes firm. Should take about 3 - 4 hours.
Then store them in an airtight container.

© Rinki’s Kitchen 2017

Potato and Carrot Soup...light and flavourful ...

There are some days when all you want to have is a really light soup.

This is a exactly one such recipe. The combination of potato, carrot, onion, garlic and celery provide the perfect taste combination. The broth is really light and flavorsome.

The addition of butter not only enhances the taste but also gives it the right amount of richness.

Try it ….I am sure you will make it your own. J

https://www.youtube.com/watch?v=ha5_FFQZ8vM

POTATO AND CARROT SOUP                                                  Serves 2 to 4

Ingredients:

For the stock

Potato – 1 small

Mushrooms – 3 to 4

French beans – 4 to 5

Capsicum – top or sliced (1/4 )

Radish – Head and slices

Carrot – Head and slices

Onion – 2 small

Cauliflower stem – few pieces

Cabbage leaves – 2

Coriander stems – few

Peas – a handful

Sweet corn – a handful

Salt and Pepper – to  taste

Water – 1  to 1 1/2 lt

For the soup

Potato – 2 medium (cut into cubes)

Carrot – 2 medium (cut into cubes or thick pieces)

Garlic – 1 large clove (chopped finely)

Onion – 1 medium (chopped finely)

Celery stalk – 2 tbsp (chopped finely)

Butter – 3 tbsp

Salt and Pepper – to taste

Water - 2 cups

Method:

1.    To make the stock, add all the vegetables into a deep vessel. Pour in the water, season with salt and pepper and put it on high heat. Once the water starts boiling, lower the heat and cook covered for at least an hour.

2.    Mash the vegetables to extract the flavor. Strain the stock and keep aside.

3.    In a hot wok, add in the butter. Once the butter has melted add the onions and fry stirring continuously till golden pink in colour.

4.    Add in the garlic and celery. Fry them briefly till they release their aroma.

5.    Next, add the potato and carrot pieces. Cook them stirring continuously for 2 mins. Cover the wok and lower the heat. Cook for 5 mins on low heat tossing the vegetables occasionally.

6.    Add in some water to cover the vegetables. Bring it to a boil.

7.    Add in most of the prepared stock reserving some for later. Bring it to a boil. Cover and cook for 20 mins or till the vegetables are cooked. Mash some of the potatoes. This will help to thicken the soup slightly.

8.    Check on the soup and adjust the consistency. Add in the left over stock or water. Check the seasoning. Boil for a further 5 mins.

9.    Switch off the heat.

10. Serve hot, topped with a spoonful of butter, a sprinkling of pepper and some fried onions for garnish.

© Rinki’s Kitchen 2017

CHICKEN NUGGETS IN GARLIC CORIANDER SAUCE

My son loves chicken nuggets in any form …..fried or coated with sauce or in some gravy. I make a variety of chicken nugget recipes. Most often they are flavoured according to the ingredients at hand.

This recipe uses really simple ingredients yet, makes a very flavourful dish.

It may be served as a starter or as a side dish. The consistency of the sauce can be adjusted according to your preference.

Add it to your collection of recipes and win over hearts J

CHICKEN NUGGETS IN GARLIC CORIANDER SAUCE                                 Serves 2 to 4

Ingredients:

For the nuggets

Chicken breast – 2 (cut into bite sized pieces)

Garlic paste – ½ tsp

Dark Soy sauce – 1 tsp

Pepper – ¼ tsp

Salt – ¼ tsp

Cornflour – 3 to 5 tblsp

Oil – for deep frying

For the sauce

Capsicum (chopped into squares) – ½ cup

Shallots (halved) or Onions (chopped into squares) – ½ cup

Garlic (finely chopped) – 2 cloves

Coriander stems (finely chopped) – 1 ½ tblsp

Tomato ketchup – 2 tblsp

Dark Soy sauce – 1 tsp

Light Soy sauce – 1 ½ tsp

Vinegar – 1 tblsp

Honey – 2 tsp

Cornflour – 1 tblsp

Ajinomoto/MSG – ¼ tsp (optional)

Pepper pdr – ¼ tsp

Salt – to taste

Oil – 1 tblsp

Water (hot) – 1 cup

Method:

For the Nuggets:

1.    Add the garlic paste, soy sauce, salt and pepper to the chicken pieces. Mix well and leave to marinate for at least 30 mins.

2.    Add some cornflour to the marinated chicken and mix well to coat all the pieces.

3.    Heat some oil in a pan and deep fry the chicken pieces on medium heat, till they are cooked and turn crispy. This may take 3 to 5 mins.

4.    Drain on absorbent paper and keep aside.

For the sauce:

1.    In a bowl take 1 tblsp of cornflour, add some water to it and mix well to combine. Keep aside.

2.    In another bowl, combine together the ketchup, dark and light soy sauce. Keep aside.

3.    Heat the oil in a pan. Add in the chopped garlic and fry briefly for a few seconds.

4.    Add the chopped capsicum and shallots. Fry them on medium heat till they are lightly fried.

5.    Now, add the ketchup mixture to the pan and mix well. Add the chopped coriander stems. Season with a little salt and pepper. Cook stirring, briefly.

6.    Add in about ¾ cup of hot water. Mix well and bring it to the boil.

7.    As soon as it comes to a boil, add 2 tsp of the cornflour –water mixture. Mix thoroughly, the sauce should thicken immediately. If not, then add another tsp of the cornflour mix.

8.    Bring it to a boil again.

To assemble the dish:

1.    Add the fried chicken nuggets into the sauce and mix well. Once all the nuggets have been well coated with the sauce, switch off the heat.

2.    Drizzle with the honey and vinegar. Add the MSG. Mix well.

3.    Serve hot garnished with chopped coriander stems as a starter or a side dish.

© Rinki’s Kitchen 2017