Monday, May 11, 2009

Raspberry Meringue Roulade

Pavlova is one of my favourite desserts. It's so easy to make and can be done ahead. But I recently discovered this wonderful recipe over at Thibeault's Table . It's Pavlova at high speed. And there is less of the crisp crust that Pavlova has, but I'm wondering if I might like this version better over the long run.

It needs to be done fairly last minute - but takes less than 20 minutes to bake, then 20 to cool. And oh my, the soft, pillowy sweet meringue with lightly sweetened whipped cream and tart raspberries. Delectable! I used frozen raspberries that thawed only partially so they weren't runny with juice yet. They were just perfect.

If you compare my photo (a bit blurry) with Thibeault's, you'll notice hers is actually a roulade - mine is more like a quesadilla - folded over. But I think they probably tasted equally gorgeous.
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Broccoli and Boursin Quiche

I do love quiche. This recipe came from the quarterly magazine available at our local grocery store, Thrifty's. Their site has many great recipes, and although I think shopping there is a bit more expensive than other stores, the quality is insurpassable. Anyway...

Broccoli and Boursin Quiche

4 eggs
1 1/4 cups milk (I used 1%)
pinch grated nutmeg
salt and white pepper to taste (I used freshly ground black pepper)
2 cups broccoli florets, lightly steamed until crisp tender
1 (150 gram) package Boursin cheese
1/4 cup finely chopped red bell pepper
1 deep-dish pie shell (I used Patricia Well's Pâte Brisée, made with butter)

Preheat oven to 350 degrees. Break eggs into a bowl and whisk until yolks and whites are combined. Whisk in the milk, salt, pepper and nutmeg. Set aside.

Roll out pie crust to fit a deep pie plate. Distribute half of the cheese, in small chunks, over the bottom, then arrange the broccoli over that, and then the rest of the cheese. Sprinkle with the red bell pepper. Pour the egg mixture over top and bake for 45 - 50 minutes or until the eggs are set. Rest the quiche for about 5 minutes before cutting and serving.

Serve with a green salad, and some crunchy bread for a delicious and easy dinner.

I like leftover quiche. It packs well in lunches and also reheats well in the microwave.
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Thursday, May 7, 2009

Cucumber Feta Salad

Long English cucumbers were on sale two for one last week. I had read a recipe somewhere about making a cucumber feta salad, but couldn't remember where (note to self - that's what bookmarks and printers are for). (Edited to add: the inspiration came from Kelley, who re-posted her recipe the very same day I posted this one - is it cucumber season?)

So I attempted it on my own, and it was yummy, if I do say so myself. Even my husband, not known for choosing to eat salad as a snack in the evening, took this out of the fridge and ate it (out of the container!) while reading his sailing magazine.

So, here's what I did (more or less)

Cucumber Feta Salad

1 long English cucumber, quartered lengthwise and sliced, about 1/3 inch thick (yes, 1/3 inch - or 1 cm)
1/2 - 2/3 cup of feta cheese, cubed or crumbled, depending on if you buy it dry or brined.
1/2 red onion, thinly sliced
1/4 cup black olives (I use the pitted Kalamata ones from the deli)

2 T olive oil
2 T red wine vinegar
2 teaspoons fresh oregano, finely chopped (mine is just showing up outside after a long winter)
1/2 teaspoon Dijon mustard
1-2 T plain yogurt
salt and freshly ground pepper

Whisk the dressing ingredients together, pour over the salad ingredients and enjoy the crunch!
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