SursWorld

Food and some stories....

Tag: kale

Why Quiches are sexy

I have been fascinated with quiches even when I did not know how to pronounce them. It seemed like such a magical creation to the little me, everything put together in a neat little package, cheese, eggs, vegetables or meat, whoever invented the dish was a cooking genius. Although originally from France today it is cooked the world over and quite a party favorite whether as canapés or entrée.

The best part about this dish you can use any ingredients from spinach, mushrooms to seafood to make this; it’s flexible and versatile. And my favorite comfort food, it’s my go to recipe when I want something quick and sumptuous. However as you know being from the Nigela school of cooking and in my endeavor to make my food healthy I make mine crust less. Traditionally quiche is an open pie, so I make my pie without the crust. And if you remember from my last blog entry I have been trying to incorporate kale in my diet so this time I made my crust less quiche with kale. And to be honest this has been the best it ever turned out; the kale elevated the dish to another level. Another successful incorporation for my Kale challenge.

 

Recipe-Crustless Quiche

 

Ingredients

1 tbsp oil

2 onions thinly sliced

50 g chopped kale (spinach can be used as a substitute)

2 tbsp balsamic vinegar

4-5 eggs (to make it healthy use one egg and rest use just the egg whites)

Some cheese grated (quantity depends on your love for cheeseJ)

Assorted vegetables (use your creativity, use any you like, I use bell peppers, mushrooms, broccoli, tomatoes etc,)

Some stale bread

Seasonings: red pepper flakes, oregano, salt and black pepper.

Method:

Heat the oil in a frying pan, add the onions and caramelize them for 10 to 15 minutes. Add the balsamic vinegar, and let it simmer for some time. Add the kale along with 1 tbsp of water; cook for 5 minutes till the kale has wilted.

Add the rest of the vegetables and sauté for 2 minutes and take the mixture of the heat.

Grease the oven proof dish lightly, pour your vegetable mixture, beat the eggs with seasoning and add to this mixture. Add the cheese and the stale bread. Mix lightly. You can add some cheese on top for a nice crust.

If you want you can skip the bread and like I said add anything you want, I have not added any meat, but you can always add some chicken sausages or any leftover meats you may have in the fridge. Bake in the oven for 20 to 25 minutes at around 200 C. You can put the last 5 minutes in broil for a crisp surface. And voila a healthy sumptuous dinner is ready!

 

 

How to start using Kale

I started cooking when I was in school and started with basics like cheese macaroni and then graduating to stuff like shepherd’s pie. These recipes I would pick up from cutouts from old magazines like femina which my dad would keep in a scrapbook. Those days we didn’t have too much access to restaurants and cookery shows like masterchef that we do now.

Whenever our parents would entertain and a huge number of people were expected, the officers mess (dad was in the army) cook would come to chip in. Which meant me and my sister would spent the whole day observing the cook in the kitchen doing his prep for the party, he would open tins of exotic ingredients and give us scraps to eat. It used to be a great adventure for us.

It was very late in life that I discovered the phenomenon called food blogs. Why I like them over recipe books; is that blogs are like life experiences shared by the bloggers of their experiences with food, or if I can call them experiments with food; and as cooking is a science and an art. Science because the same set of ingredients with different permutations and combinations can create such varied recipes. And art because nothing is more beautiful or colorful than a table laden with good food and mouthwatering too!! I have learnt a lot from these blogs and they are my food inspiration. Will definitely, do a post one day of all my favorites.

Talking about inspiration, have been hearing and reading a lot about kale, and the other day when I was in Godrej Natures basket couldn’t help but notice their fresh stock of Kale. I had never cooked with Kale before and thought why not, let the experiments begin. So the challenge was not to make something exotic but try and incorporate this super food into our regular diet. So I cooked kale two ways one by incorporating it in Thai red curry and second in a crust less quiche that I love making regularly. Heres my recipe for Thai Red curry with Kale

DSC01153 (2)

Thai Red Curry with Kale

Thai red curry with Kale

Usually I make my Thai curry with prawns, but I wanted to try a vegetarian option and also wanted to incorporate kale in my recipe. For this recipe I used a store bought paste, I usually prefer THAI KITCHEN brand (but you can also make your own, it’s very simple) as I had to make a quick lunch. The beauty of this dish is that there is no standard list of vegetables that one can use, I like to change things up and have used from cabbage to pumpkin, depends on what you would like to eat.

Ingredients

1 tablespoon oil

1 small onion diced

Small piece of ginger grated

2 cloves garlic minced

1 red bell pepper cut in chunks

1 green pepper cut in chunks

Half cup of cauliflower cut in small florets

Half cup carrots chopped in small chunks

Half cup cabbage cut chunks

Half cup broccoli florets

Few baby corn chopped

2 Tbsps red Thai curry paste

One 250 ml coconut milk pack

One and a half cups of kale thinly sliced

One teaspoon palm sugar or brown sugar

2 teaspoons fish sauce (or light soy sauce for vegetarians)

1 tbsp rice vinegar

Thai basil and kafir lime leaves for seasoning

Dried prawns spice seasoning (vegetarians can skip it)

Method

  1. Heat the oil in a skillet, add onion and sauté it with a pinch of salt till it is translucent. Add the ginger & garlic and stir well. Add the harder vegetables like cauliflower, carrot, broccoli etc. first. Cook them first for 3 to 5 minutes then add the bell peppers and cabbage, until they are slightly tender.
  2. Stir in the curry paste, cook for 3 to 5 minutes, add half the coconut milk and the kale along with some water and salt and sugar for seasoning.
  3. Bring the mixture to simmer till all vegetables and the kale is tender. It’s always nice to have some crunch in vegetables as you don’t want your veggies to be absolutely soft, especially the kale, a little bite gives great texture to the red curry.
  4. Add the rest of the coconut milk, add the vinegar and fish sauce, and give it a good stir.
  5. Add the basil, kafir and the prawn seasoning. Your curry is ready. Serve it with steamed jasmine rice.

P.S will share the other recipe in my next post.

© 2017 SursWorld

Theme by Anders NorenUp ↑