If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case. Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.īeat together the milk, cream, eggs, herbs and seasoning. Cover and rest for a further 30 minutes in the fridge. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick. Sieve the flour and salt into a bowl add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture.Īdd the milk a little at a time and bring the ingredients together into a dough.Ĭover and allow to rest in the fridge for 30-45 minutes Or 1 x 250g block of ready-made shortcrust pastry Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch! Want to make what King Charles is having for lunch on the big day?Ī deep quiche with a crisp, light pastry case and delicate flavors of Spinach, broad beans and fresh tarragon. Serve at room temperature with fresh herbs added at the last minute. Sprinkle the feta across the salad and gently toss to distribute throughout. Drizzle with about 1/2 cup of the ginger-curry dressing. Taste, adjust with more salt and/or vinegar and set aside.Ĭombine the quinoa, red onion, arugula, cashews, cucumber, and chickpeas in a large bowl. Slowly drizzle the olive oil in as you’re blending until the dressing emulsifies and becomes creamy in appearance. Use a blender or food processor to combine all the ingredients except the olive oil. Re-toss with a bit of extra dressing and you’re good to goĢ tablespoons freshly squeezed orange juiceġ medium cucumber, seeded, cut into 1/4 moonsįor serving: 1 cup fresh herbs – torn basil, minced chives, torn mint, etc. This salad is even better on the second day. It is also a great spread on sandwiches, and drizzled over grilled vegetables or bruschetta. The dressing is flavor-packed and can be made up to a few days ahead of time. This quinoa salad is all about the ginger-curry dressing. Top with the remaining cilantro relish and a sprinkling of sesame seeds. Add half the cilantro-peanut mixture, toss again, and transfer to a serving dish.
Stir to combine, pour over the vegetables, and toss to coat. In another bowl, stir together the soy sauce, rice vinegar, and remaining 2 teaspoons of honey.
In a separate bowl, combine the cabbage, mung bean sprouts, broccoli or pea sprouts, and celery. Add the cilantro, peanuts, and scallions. In a medium bowl, stir together the sunflower oil, sesame oil, 1 tablespoon of the honey, and a generous pinch of sea salt. One small bunch of cilantro (leaves and stems), choppedĢ cups finely shredded cabbage, (a mix of green and purple is nice too)ģ large stalks celery, thinly sliced on diagonal
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