Friday, October 13, 2006

Sun-dried Tomato In Avocado, Leek and Stilton Quiche, Couscous, Greek Salad & Knickerbocker Glory with Chocolate Sauce

Last night Brian made a starter of Sun-dried Tomato In Avocado with Leek and Stilton Quiche for main course served with broccoli and smoked cheese, couscous and Greek Salad followed by a Knickerbocker Glory with chocolate sauce for dessert.

I have to say I wasn't overally fussed with the starter as the leek and stilton quiche was delicious and filling as the main course. As a compliment to the quiche there was just too much going on in the plate and the quiche would have been perfectly served alongside the broccoli and smoked cheese without adding the couscous and greek salad which was overkill. No fault with the dessert though - you can't go wrong with a well made Knickerbocker Glory.

Conclusion: Too much food in one sitting especially with the main course. Perhaps a different or no starter and the quiche served with only the one compliment would have made a good rounded meal finishing off with Knickerbocker Glory.

Here's the big ol' list of recipes:

Sun-dried Tomato In Avocado


Half an avocado, ripe
Low-fat Mayonaisse
1 sun-dried tomato, finely chopped


Put sundried tomato into space for stone, lining cavity
Add Mayonaisse
Top with Paprika

Leek and Stilton Quiche


2 tbsp vegetable oil
25g butter
350g onions, finely sliced
675g leeks, shanks only, sliced
2 garlic cloves, crushed or finely chopped
2tsp soft thyme leaves
1 tsp caster sugar
1 tbsp plain flour
3 eggs
290ml double cream
100g stilton cheese, cubed
2 tbsp fresh grated parmesan
300g short crust pastry


Line a 10in flan tin or dish with the pastry. Place in the refrigerator to chill.
Heat the oil and the butter in a pan until melted. Add the onions, leeks, sugar, garlic and thyme and cook gently until they have started to turn golden brown and are soft. Allow to cool slightly. Fold in the flour and add seasoning.
Beat the eggs and cream together and add to the onion mix. Fold in half the parmesan and the stilton cheese.
Spoon the mixture into the flan case and sprinkle with the remaining parmesan. Bake in a preheated oven at 190C for about 50 minutes until golden brown and set.

Broccoli and Smoked Cheese


Olive Oil
1 onion
Broccoli - depends how many people you are feeding
Austrian Smoked Cheese - one or two
1 Stock Cube
Black pepper


Chop and fry onion for a few minutes.
Chop broccoli stalks and fry for 2 minutes.
Add broccoli florets and fry for 2 minutes.
Add half pint of stock and reduce at a medium heat so that mixture is not too runny.
Cut smoked cheese into rounds and add to mixture.
Reduce heat and cook for about ten/fifteen minutes ensuring that mixture does not dry out.
Season with black pepper.
Serve with pasta.

Greek Salad


½ tomato, diced
30-55g feta cheese, diced
¼ red onion, peeled and diced
small handful of fresh basil, torn
½ lemon, juice only
1-2 tbsp olive oil
salt and freshly ground black pepper


Place the tomato and feta cheese into a large bowl.
Add the onion, basil, lemon juice and olive oil. Season to taste.
Toss the ingredients together in the bowl to coat.
Transfer to a serving plate and serve.



1 cup uncooked couscous
1 cup water
1 medium tomato
1 small pepper
1/2 bunch of cilantro
1/4 cup of raisins
1 small lime
3 tablespoons of olive oil
salt and pepper to taste
dash of apple cider vinegar (optional)


Pour water into a small pot and put over stove on high heat.
Once water is boiling, turn off stove. Pour uncooked couscous into the pot, stir a few times and place lid over pot.
Wash and chop all of your veggies.
Cut lime in halves and squeeze juice into a large salad bowl.
Put raisins and chopped veggies into the salad bowl.
Uncover your pot of now-cooked couscous. Gently fluff couscous with a fork before pouring into the salad bowl.
Drizzle olive oil over your couscous salad and add salt and pepper to taste.
Mix, mix, mix.
Add olive oil, salt and pepper, or apple cider vinegar to taste.
Put couscous into the fridge. For maximum flavour and outta the roof results, leave overnight before enjoying!

Knickerbocker Glory with Chocolate Sauce


For the chocolate sauce
3 tbsp double cream
2 tbsp cocoa powder
2 tbsp caster sugar
1 tbsp honey
For the knickerbocker glory
3 scoops ice cream
35g/1½oz hazelnuts, toasted


To make the chocolate sauce, mix all the ingredients in a saucepan and warm through to create a smooth sauce.
Take a large glass and place some ice cream into it. Drizzle the chocolate sauce, repeat the process till the glass is full, sprinkle with toasted nuts and serve



Anonymous Skry said...

So stuffed... so unbelieveably stuffed...

Couldn't eat another thing...

10:23 pm  
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7:57 pm  

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