Mushroom Quiche

Mushroom Quiche

2 cups mushrooms (I used swedish kantarellar)

6 eggs

1 cup cream

1 tsp dried thyme

salt & pepper

1 cup grated västerbotten cheese (strong white cheddar would be a good substitute)

1 tbs butter

defrosted puff pastry (4 small sheets)

juice of half lemon

• preheat the oven to 200C. Roll the puff pastry fairly thin and line 4 small metal pie dishes with it. It needn't be perfect, puff pastry always looks fine in the end.
• set a frying pan over medium heat and melt the butter. Sauté the mushrooms in the butter for 3 minutes then add salt and pepper, and lemon juice. Fry 1 more minutes then remove from heat.
• Divide the mushrooms evenly between the 4 pie dishes.
• Beat together the eggs, then add in the cream, thyme, salt and pepper, and grated cheese. Mix well.
• Pour the egg mixture over the mushrooms into the pie dishes, then place the pies in the oven. Bake 20-25 minutes.

Roast Chicken and Tomatoes

This is a wonderfully healthy, delicious and easy recipe of Jamie Olivers that has evolved and become a regular part of our recipe repertoire. The flavours are so strong and vibrant, I crave this every time I see a tomato. So, like everyday. Another great thing, the leftovers can easily be made into a lovely soup! Just remove the chicken and purée the rest, heat up, add boullion to taste then and throw back in the chicken. I feel very proud of myself after this, more than is warranted I'm sure.

Roast Chicken and Tomatoes (original recipe)

2 handfuls of new potatoes, some halved
8 boneless skinless chicken thighs
2 big handfuls of sweet little tomatoes, some halved (a variety of colours looks nice)
1 bulb of garlic, separated into cloves
2 yellow onions, 1 quartered and 1 sliced
1 bunch oregano, roughly chopped
olive oil
salt and pepper

• preheat the oven to 400F (200C) 
• in a large oven proof dish (with a lid), place the potatoes, then the onions, garlic, oregano and tomatoes. Pour on a couple glugs of olive oil then stir together a bit. Place the chicken thighs in the pot on top of everything and pres in a little. Top with another glug of olive oil and season with salt and pepper. 
• place in the oven and bake for 40 minutes with the lid on, then 30 with the lid off, stirring slightly before putting on the lid. Make sure the potatoes are nice and soft. This is how long it took with my gas oven, it may be different with an electric oven, keep an eye on it!

Happy Friday!