PIMMS O CLOCK

With weather like this it must be time to sit down in the garden and have a drink!

Ingredients

50ml of pimms 
one glass of mint ice cubes
British strawberry's
Lemon & Lime
Borage flowers
Elder flowers
Elderflower cordial 10ml (I will post recipe for this very soon)
Lemonade


The only hard bit about this is having one glass!

Ice cubes

• Chop some mint and put in the ice tray with water and freeze

Pimms

• Mix the elder flowers and a few mint leafs, 10ml of elderflower cordial and mix
• Make layers of strwberry's, lemons, lime and ice
• Top up with lemonade and a few Borage flowers stir and drink!

Enjoy! 

SEA BEET AND RICOTTA QUICHE

After a rainy day I thought a quiche would go down well at our BBQ that moved in to the kitchen due to the weather.

Ingredients

Good handful of sea beet
5 x Free range eggs
150ml of cream
A few blobs of Ricotta
Nutmeg
Salt
Pepper 
1tbls red wine vineger
3 small onions (or 1 big onion)
Chopped chives





For the tart case I am using pre-made pastry...

• Pre heat the oven to 190c
• Roll out pasty on a floured bored and line the greased tin, leaving the excess pastry overhanging
• Dot the pastry with a folk and line with baking paper, fill with beans or rice

• Place on a baking tray and cook for 15 minutes
• Take the beans out and egg wash the whole case, returning to the oven for 5-10 minutes. Keep an eye on it so that it does not puff up - if so prick a hole and push down with your hands.
• Once the tart case is cooked go around the top of the tart ring cutting the excess pastry away
• Turn the oven down to 180c

Filling

• Start by heating a pan with a splash of olive oil (not too hot, don't want to color the onions)
• Slice the onions into thin strips and add to the warm pan
• Cook the onions for about five minutes til they start to soften and add 1tbls of red wine vinegar
• Sweat off for about five more minutes still not coloring until soft to bite

• Now bring a pan of water to the boil
• Give the Sea Beet a good wash under the cold tap

• Chop the sea beet into rough squares and blanch in the boiling water for 2 minutes
• Take the sea beet out and run under cold water to stop it going brown, drain off and dab the water off with a clean tea towel
• In a bowl mix 5 free range eggs, 150ml of double cream, a pinch of salt, pepper and nutmeg
• Place the Sea Beet, onions and Ricotta, and a sprinkle of fresh chopped chives in the tart case, pour over the egg mix

• Place in the middle of the oven and cook for 25-30 minutes till golden on top

 ps... I can give you a recipe for short crust pastry, if any one wants it just ask! 

PASTA DOUGH

 Yummy pasta dough.

So as I said in the last blog here is the pasta recipe ...

Wild garlic pesto pasta

375g Pasta flour ( Plain flour works fine).

9 Egg yolks (Free Range)

1 Whole egg (Free Range)

1 Tbls of cold water

1 Tbls of olive oil

1 pinch of salt

• Whisk all the wet ingredients together in a bowl.
• Place flour and salt in a bowl, make a well in the middle.
• Pour the wet ingredients into the well and mix flour from the out side in.
• Remove from bowl onto a floured surface and kneed until a smooth dough is formed , it should spring back when you pinch it.
• Wrap in cling film and allow to rest in fridge for twenty minutes.

• now roll your pasta out very thin folding it back on its self and rolling it out agen if you have a pasta roller this is a lot better but I don't so old school rolling pin it is.