October 2017 - Quiche

Makes enough to cover a medium sized quiche dish                       

8oz Shortcrust Pastry

3 Small Onions

4 Free Range Eggs

250mls of Church Farm Whole Milk

6oz of mature Cheddar cheese

Sprinkle of salt and pepper

 

Method

Roll out pasty in dish, cover with parchment paper, add baking beans and bake blind for 10 minutes at 190 degrees.

 Then remove beans and parchment paper and bake for 2 minutes to brown base.

Fry onions until soft, mix with grated cheese and place in pastry.

Beat eggs and milk together and pour over cheese and onions.

Cook at 170 degrees for 40 minutes until set and top is golden.

Serve with salad and enjoy!

 

Halloween Special - Pumpkin Soup

Ingredients

1.5kg Pumpkin – peeled and chopped into cubes

1 large onion – chopped

2 carrots – peeled and chopped

4 tablespoons vegetable oil

1 tablespoon runny honey

3cm fresh root ginger – peeled and chopped

1.25 litres water with vegetable stock

250ml Church Farm Whole milk

Salt and pepper

Method

  1. Heat Oven to 1800C

  2. Put prepared pumpkin, onion and carrots into a roasting tin; sprinkle with half the oil and season with salt and pepper.

  3. Roast in the oven for 45mins until tender and golden.

  4. Drizzle over honey 5 mins before end of cooking.

  5. Put saucepan over low heat with remaining oil. Add ginger and fry for 1 min. Add stock and bring to boil.

  6. Stir vegetables into pan and season to taste.

  7. Remove from heat and blend.

  8. Return to heat; add milk, stir and gently reheat.

  9. Serve with crusty bread.