This recipe is inspired by the rainbow pie with hazelnut crust featured in Straight from the Source, the magazine made by the bulk store I frequent.
For the crust
- 1.5 cups hazelnut meal/blitzed hazelnuts
- 1/2 cup almond meal
- 3/4 cup flour (I used ordinary plain flour, use tapioca flour to make this pie gluten-free)
- 1 egg
- 100g butter
- A good pinch of salt
For the filling
- 5 eggs
- 2tbsp milk or cream
- 3tbsp pesto (I used this recipe)
- 1 small sweet potato, diced and roasted
- 100g gruyere
- 1 small courgette
- 1 small yellow pepper
- 30g spinach/red pak choi if you can get it
- 1 red onion
Note: You may be able to see from my pictures that I followed a slightly different method. Do as I say, not as I do!
Preheat the oven to 180C
Grease a 25cm pie tin. I used a 23cm one because that’s what I have and just meant the pastry was a little thicker.
Mix together the pastry ingredients until they form into a ball. Do not over-mix.
Press into the greased pie tin and bake for ten minutes. If you haven’t already, roast your diced sweet potato at the same time.
I allowed the crust to rise above the edges of the tin deliberately- the pastry burns very easily. This way, any blackened bits can easily be trimmed off at the end.
While the crust is cooking, finely chop the onion and cook in olive oil or butter until translucent.
Chop the other vegetables.
Layer the spinach, onion, pepper, sweet potato and courgette in the crust.
Beat the eggs with the cream/milk and pesto. Fold in the diced cheese and sundried tomatoes. Pour over the vegetables in the crust.
Return to the oven for 15-20 minutes, until the eggs are completely cooked.
I have to say that if I was going to bother to go to the effort of making a quiche again, I would be more likely to go for a quiche lorraine. But it was fun to try something new.
The stars aligned for one of my increasingly rare opportunities to bake. I was hosting a gathering at my house for my quidditch team, one of whom was having a birthday the next day. Since she is lactose intolerant, I decided to have a go at a dairy-free bake. I looked specifically for a recipe that still included eggs, since I’ve had mixed success with vegan bakes in the past. This Nigella recipe popped up on Pinterest, so I decided to give it a go. The cake is also gluten-free.
The recipe states that the cake is best eaten warm, so I made the apple sauce in advance to save some time. The apple sauce was delicious- I might well make that again. I enjoyed this cake, especially considering it’s a ‘free from’ type recipe. Not the best pictures I’ve ever taken. I may have already started drinking when I was making this cake.
While looking up uses for frozen bananas, I came across the idea of using them to make a fake ice cream.
It’s super easy. You simply blitz them up in a food processor or hand blender, after leaving them to thaw for a couple of minutes.
Then there are tasty add-ins. I like a tablespoon of peanut butter per banana.
This is as close as I got to a styled pic.
I think the ice’cream’ you get is pretty good. The texture is nice and smooth, quite creamy, and it’s sweet. However, I have a highly suspicious palate. It knows when I’m trying to trick it. So I do think you can tell the difference between this and real, delicious creamery ice cream.
I was crazy for this idea when I first discovered it, thinking that it would revolutionise my snacking life. Never again would I find myself jonesing for chocolate when there was banana ice cream in the freezer at home. With time, my ardour has mellowed. Just because you can do something, doesn’t mean that you should. I like this idea for when I need to eat some fruit, but I’m too lazy to go to the supermarket. I’m not sure it’s the substitute for unhealthy snacks that I had hoped.