Sunday, June 26, 2016

Ham, Leek and Cheddar Quiche

According to the author, "Quiche is one of the most versatile dishes you can make. It can be varied with the seasons; accomodate a spectrum of cheeses, vegetables, and meats; and be served for breakfast, lunch, or dinner. This is one of my all-time favourite quiche combinations."

Quiche is a favourite in my house, and I have made many versions of quiches, with different meats and vegetables. When I saw the photo of this recipe in the book, I knew that I will have to give this a try sooner or later! I like how the long slices of leeks arranged over the top, sprinkled with cheese and bake to a golden delicious colour.


Long slices of leeks sauteed in butter, is arranged on top of the filling.


The crust is pretty easy to handle. I've used a rectangular tart pan with dimensions 8x12-inch. The flaky pie dough in the recipe is for a single 9" round crust. So I have made one and a half recipe for both the dough and the filling to fit my pan. Follow the usual steps for making the crust dough as instructed in the recipe, and the steps for blind-bake.

The filling is made by sauteing the sliced leeks until wilted and the diced ham is added in. An extra leek is sliced lengthwise and then saute in butter until wilted. In a large glass measuring jug, whisk the eggs, milk, sour cream, a pinch of salt and black pepper. Scatter the leek and ham mixture onto the prepared crust, pour in the milk mixture, then arrange the long leek slices, followed with the sprinkling of cheese over the top. I have used Cheddar cheese as Gruyere cheese is not easy to find over here. Bake for about 30 minutes until the top is golden.


Sprinkle some Cheddar cheese over the top. 


 Freshly baked and smells good!





Delicious quiche! Really nice when eaten warm, with a few slices of cucumbers and tomatoes. This would be great for lunch and even dinner with some other side salad. Just as the author says, it is the most versatile dish, for any meal of the day.

Monday, June 20, 2016

Chocolate-Bourbon Bundt Cake

I made this boozy moist chocolaty cake, Chocolate-Bourbon Bundt Cake, for Father's Day. Another fabulous recipe from my selected cookbook for this month, at Cookbook Countdown #6Williams-Sonoma : Home Baked Comfort by Kim Laidlaw.



Made only half a recipe and used my half-sized bundt pan with a 6-cup capacity. I've reduced the sugar slightly, using scant 3/4 cup and for the bourbon, 1/4 cup plus 1 tablespoon. For half a recipe, I've baked the cake for 35 minutes.

As for the glaze, I find that when left to room temperature (as instructed in the recipe), it has thickened considerably and quite impossible to pour over the cake. I have therefore stirred in more cream, a little cream at a time, until I get the consistency I want.



This cake is delicious. It is moist, chocolaty bitter, though in a delicious way. And I can definitely taste the bourbon in it, very, very nice! Top with the chocolate glaze, this makes a wonderful cake for any celebration, though, with the amount of bourbon used, definitely not for young kids! Served with a scoop of homemade vanilla ice cream, this is a divine dessert treat! As with cakes like this, the taste gets even better the next day.


Wednesday, June 15, 2016

Coconut and Lime Shortbread


My next bake : Coconut and Lime Shortbread


Firstly, I've got to say that this is one of the best shortbreads, ever! According to the author, "A good shortbread cookie should be buttery and tender, crumbly and toothsome". And these are exactly that! 

The dough is easy to put together, only thing is do not overknead. It is then refrigerated for about 30 minutes. Once the dough is taken out from the refrigerator, work quickly as it softens rather fast. If it is too soft to handle, refrigerate the dough again before proceeding. Sliced to size, prick with a fork and scatter some sugar over the top. Bake until golden at the edges about, 22 minutes.  

There's lightly toasted shredded coconut and zest of a lime in the dough. And while the shortbread are baking, they smell delicious!



Buttery, tender, crispy, crumbly and so, so good! I've enjoyed snacking these Coconut and Lime Shortbread with a mug of hot black coffee. Another keeper recipe from this fabulous book!