Page 72 - Fresh Magazine - Winter 2017

new flvrs fo e Nw Yar

Mini broccoli quiches

FREEZER TIP MAKES 4
These are perfect for freezing, so make a FOR THE PASTRY FOR THE FILLING
double batch and freeze some for future use. 175g plain flour, plus extra for 300g broccoli, cut into 2cm pieces
Remove from the freezer, defrost overnight in dusting 1 tablespoon light olive oil
the fridge and heat through before serving. 75g cold unsalted butter, 1 garlic clove, crushed
cubed freshly ground black pepper
1 to 2 tablespoons cold water 250g crème fraîche
light olive oil, for greasing 4 eggs
handful of dried beans, rice or 8 sun-dried tomatoes in oil,
lentils, for blind baking drained and finely chopped
To make the pastry, sift the flour beans, dried rice or lentils also work
into a large bowl and rub in well.
the butter until you have a soft Bake in the oven for 10 minutes,
texture. Pour in 1 tablespoon then remove the beans and bake
of cold water and mix until for a further 5 minutes. Remove
you have a firm dough, adding from the oven and reduce the
another tablespoon of water if temperature to 180°C/gas mark 4.
needed to bring it together. Roll To make the filling, blanch the
into a ball, wrap in cling film broccoli in boiling water for 1
and place in the fridge for 30 minute, then drain and pat dry with
minutes.
a clean towel.
Preheat the oven to 190°C/ Heat the oil in a small frying pan set
gas mark 5. Oil four holes of a over a medium-low heat. Add the
cupcake tin and dust with flour, garlic and sauté for 1 minute. Season
then tap out the excess.
with a little black pepper.
Remove the pastry from the
fridge and roll it out on a lightly Put the crème fraîche and eggs in a
floured work surface. Stamp large bowl and beat until smooth,
out four circles and line the four then add the broccoli and garlic and
prepared holes of the cupcake stir in the sun-dried tomatoes.
tin with the pastry. Place a small Spoon the filling into the pastry
square of greaseproof paper cases and bake in the oven for 20
in each one and fill with dried to 25 minutes, until set and golden
beans. If you don’t have dried on top.

Pumpkin seed buns

MAKES 12 BUNS
olive oil, for greasing FOR THE PUMPKIN SEED PESTO
150g self-raising wholemeal flour 60g pumpkin seed butter
150g strong white flour 30g pumpkin seeds
2 teaspoons caster sugar 1 garlic clove, crushed
1 teaspoon baking powder handful of fresh basil leaves
30g cold butter, diced 2 tablespoons grated Parmesan
150ml milk cheese
115g Cheddar cheese, grated 2 tablespoons light olive oil
1 beaten egg, to glaze 1 teaspoon lemon juice
Preheat the oven to 190°C/gas mark work surface for a few minutes, until
5. Lightly grease a 20cm round smooth. Roll out the dough to make
shallow cake tin with olive oil. one large rectangle.
To make your pesto, put all the Spread the pesto over the dough and
ingredients in a blender and blitz to sprinkle the grated Cheddar cheese on
form a coarse paste. top. Roll up the dough like a Swiss roll.
Cut into 12 slices and put in the greased
To make the buns, mix the flours, SUPERVALU LOVES IRISH CRAFTS
sugar and baking powder together cake tin in a single layer, swirl side up, The children’s bows throughout this feature were created by
in a large bowl. Rub in the butter so they are touching each other. Brush Nikki Whelan in Dublin using quality fabrics that were sourced
with your fingertips, then stir in the with the beaten egg. to meet the delicate needs of babies’ heads and soft hair.
The range changes throughout the year, reflecting different
milk and mix to form a soft dough. Bake in the oven for 30 to 35 minutes, themes and seasons.
Knead the dough on a lightly floured until golden brown.
www.littlebowpip.com
70 | FRESH WINTER 2017

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