A tart or quiche is a great option for a midweek dinner and doubles up as lunch the next day too as it tastes just as good cold as hot. I personally think the flavour intensifies the day after baking so don’t be afraid to bake this in advance or even freeze it before serving.
The tart pastry could be made overnight or earlier in the day to speed up the process. By refrigerating the pastry, this allows a flaky consistency which is what we all desire!! Puff pastry could also be used instead. Or if you are not too fussed about pastry then why not use the filling ingredients to make Cupcake Quiches??
I love to serve this tart alongside a mix of salads. My red cabbage slaw works great as does a simple green leafy salad.
- 170g wholemeal flour
- 100g plain flour
- 1 tsp salt
- 1 tsp freshly ground pepper
- 140g coconut oil, solid
- 3-4 tbsp cold water
- 2 tsp coconut oil
- 4 cloves garlic
- 1 tbsp sage leaves
- 1/2 medium onion, diced
- 1 leek, sliced into rounds
- 100g mushrooms, thinly sliced
- 100g spinach/kale/chard, shredded
- 6 eggs
- 4 tbsp creme fraiche
- 50ml milk
- 50g feta, cubed
- freshly ground pepper
- 1 tbsp pumpkin seeds
- Make the pastry: sift the flour, salt and pepper into a large mixing bowl.
- Rub in the coconut oil in tablespoonfuls with a fork until it forms breadcrumbs.
- Gradually add the water and stir with a wooden spoon until a dough forms.
- Roll the dough into a ball shape, cover with cling-film and place in the fridge for 10 minutes.
- Preheat an oven to 180°C and grease a 23cm quiche tin or use two smaller tins like I used. Remove the dough from the fridge and roll out on a floured surface into a 2cm thick circular shape.
- Place the dough into your tin and trim off any excess around the edges.
- Melt one teaspoon of coconut oil on a large frying pan over a medium heat. Once melted, add the garlic, half the sage leaves, onion and leek. Gently saute for 5 minutes until the onions are translucent. Remove from pan and set aside.
- Return the pan to the heat and melt the remaining coconut oil. Add the mushrooms and saute for 5 minutes. Remove from pan and set aside.
- Return the pan to the heat and dry-fry the shredded spinach, kale or chard for 3-4 minutes or until it’s wilted. Remove from pan and set aside.
- In a large bowl or measuring jug, whisk the eggs, creme fraiche and milk together with some freshly ground pepper.
- To assemble the tart: place half the spinach on the base followed by half the leek mix and finally the mushrooms. Repeat above until all vegetables are used.
- Pour over the egg mix, sprinkle the feta, remaining sage leaves and pumpkin seeds over the top.
- Bake in the oven for 30 minutes or until a skewer comes out cleanly and the centre is firm.
- Allow to cool for 5 minutes before serving.
Garlic, bacon and crispy potatoes – a few of life’s simple pleasures.
I was recently overseas at a wedding with a large group of my friends. As we arrived late to our rented house the night before the wedding, come morning we had no food in the house. A quick trip to the local supermarket for supplies with the thoughts of what to cook my friends that would be quick, easy and filling for the long day ahead. Initially I planned a large frittata but then we somehow managed to forget the eggs at the checkout so here I was left looking at potatoes, bacon, spinach, tomatoes, onions and garlic with the stares of fifteen hungry friends.
Hence this recipe for home fries served with fried garlic onions and a salad of spinach and tomatoes was created. These potatoes would also work great alongside grilled meat, a pie or frittata.
The happiness around that table ensured this recipe had to be shared so please enjoy and share with your friends.
Serves 6 as a side.
- 4 large potatoes
- 6 cloves of garlic, skin on
- 100g bacon lardons/rashers/streaky bacon
- 2 tbsp olive oil
- Halve the potatoes and cook on high in the microwave for 8 minutes. This gently cooks the potatoes which allows a much more crispier but still fluffy finish in the oven.
- Preheat an oven to 200°C and place the garlic, bacon and olive oil in a large baking tray or ovenproof dish.
- Chop the potatoes into chunks and add to the ovenproof dish.
- Combine all the ingredients together and place in the oven for 20-30 minutes or until crispy. Stir the potatoes once or twice to ensure an even colour.
- Before serving, squeeze the garlic cloves from their skin and return to the dish.
Leftovers are delicious but sometimes a bit of a challenge to revitalise into an enticing dish to eat. New potatoes are literally bursting out of the ground at this time of the year and no doubt a few too many have been boiled at dinner time.
Potato salad is a great way to use up leftover potatoes with a little mayonnaise and some fresh chives. Omelettes and frittatas are the next best answer.
For this recipe, I had some leftover vegetables from a dinner the night previous but fresh ingredients will work great too. In the case of uncooked potatoes, steaming or baking in the microwave will speed things up a little for you.
- 3 cloves garlic, minced
- 4 eggs
- 2 tbsp plain/ Greek yoghurt
- 50ml milk
- 1 tsp coconut oil, solid
- 1 large tomato, diced
- 50g cooked leftover carrots
- 150g fresh spinach
- 4 medium-sized new potatoes, sliced
- 1 tbsp fresh rosemary, chopped
- 5 sundried tomatoes, sliced
- Whisk the garlic, eggs, yoghurt and milk together in a measuring jug until well combined.
- Preheat a grill oven.
- Melt the coconut oil in a large ovenproof frying pan over a medium heat.
- Add the tomatoes and lightly get for a few minutes until the tomatoes soften. Roughly test the spinach with your hands and add to the tomatoes.
- Once the spinach begins to wilt, add the carrots, potatoes and rosemary. Stir to combine.
- Increase the heat to high and pour over the egg mixture. Sprinkle over the sundried tomatoes. Cook until the edges begin to harden and transfer to the grill oven. If the frying pan handle is plastic, wrap it in tinfoil to prevent it melting!!
- Allow the omelette to cook through under the grill for 5 minutes or until golden.
Do you have any great leftover recipe ideas? I would love to hear them, get in touch on social media.
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Brussel sprouts are generally loved or loathed but I think this recipe will convert most haters fairly quickly. The secret is par-cooking the sprouts by blanching and refreshing them in ice cold water so that they roast really quickly in the honey and cider sauce. Some pecan nuts would also be delicious added in with the bacon and cranberries to add a little Thanksgiving-esque touch to your Christmas dinner feast. I’ve used carrots and turnips here but parsnips, squash, sweet potato or any other root vegetable would also work great.
- 2 tsp coconut oil
- 2 medium carrots, peeled and cubed
- 250g turnip, peeled and cubed
- 400g brussel sprouts
- 1 tsp sea salt
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 100g bacon lardons or 3 rashers, cubed
- 3 tbsp dried cranberries
- Preheat an oven to 200°C/180°C fan/400°F. Melt the coconut oil in a large roasting tray.
- Once the coconut oil is melted, add the carrots and turnip and coat in the oil. Roast in the oven for 20 minutes or until soft through, stir regularly to ensure they evenly colour.
- Whilst the carrots roast, prepare the sprouts. Remove the outer leaves of the sprouts and rinse.
- Bring a large saucepan of water with the salt to the boil. Remove from the heat and add the sprouts. Allow to blanch with the lid on for 5 minutes before straining and refreshing under cold running water.
- Whisk the honey and vinegar together and stir through the sprouts, bacon and cranberries until well coated.
- Once the carrots and turnip are soft through, add the sprout mix and combine together.
- Increase the oven temperature to 220°C/200°C fan/425°F and return all the vegetables to the oven. Continue to roast for 10 minutes until crispy.
- Remove from the oven and serve.
Fuss-free dishes are my favourites; roasting vegetables is one of the easiest things to quickly add bucket loads of flavour and produce tender, melt in your mouth grub in no time!
- 1 small pumpkin
- 1 tbsp honey
- 1 tbsp extra-virgin olive oil
- 1/2 tsp cinnamon
- 1/2 cup bulgur wheat
- 1 tsp vegetable stock
- 1 cup water
- 2 large handfuls kale, de-stalked
- 1/2 tsp sea salt
- 1 tbsp pumpkin seeds
- 1 tbsp pomegranate seeds
- Preheat an oven to 180°C.
- Halve the pumpkin and scoop out the seeds. Slice the pumpkin into half moon shaped wedges.
- Wash the seeds in a fine sieve, place in a separate roasting tray and roast in the oven until crisp.
- Stir the honey, oil and cinnamon together in the bottom of a roasting tray before adding the pumpkin.
- Roast in the oven for 20 minutes.
- Whilst the pumpkin is roasting cook the bulgur wheat: place the bulgur, water and stock in a saucepan, cover with the lid and bring to the boil. Reduce to a simmer on the lowest heat until all the water is absorbed. Allow to cool.
- Roughly tear the kale with your hands and massage in the salt.
- To serve: mix the kale and bulgur wheat together in a serving dish, add the roasted pumpkin on top and scatter over the pumpkin and pomegranate seeds.
I know what your thinking…cauliflower… it’s not that tasty, I hate it, ugh how could you eat it?? Well I promise you, it’s not any of the above. Blanching and slow roasting, allows it to tenderise and burst with flavour. I learnt this cooking method whilst attending a course recently with the Dublin Cookery School and it’s been a constant on my weekly menu since! The cauliflower is perfect on it’s own as a side dish or add some salsa verde, carrot ribbons and sauteed cauliflower leaves for some colour and texture as a main dish. It also works great with a big juicy steak or roast beef.
- 1/2 whole cauliflower
- 8 inner cauliflower leaves
- 1 tsp coconut oil
- 3 garlic cloves
- 2 sprigs fresh rosemary
- 2 tbsp salsa verde
- 1/2 carrot
- 1 tsp extra-virgin olive oil
- 1 tsp apple cider vinegar
- Bring a large pot of salted water to the boil and pre-heat an oven to 180°C.
- Peel the leaves off the cauliflower, roughly chop the inner paler coloured leaves for later. Divide the cauliflower into florets or wedges.
- Once the water is boiling, add the cauliflower wedges and blanch for 2 mins. Remove with a slotted spoon and place in a bowl.
- Add 1 tsp coconut oil to a large baking tray and melt in the oven. Add the blanched wedges onto the tray with the peeled garlic cloves and thyme. Stir to combine.
- Place the tray in the oven and allow the cauliflower to roast for 20-30 mins until soft through.
- Prepare the salsa verde. For the carrots, use a vegetable peeler to create long thin carrot ribbons, stir through the olive oil and apple cider vinegar until lightly dressed. Place both in the fridge until required.
- Once the cauliflower has roasted, remove from the oven and cover with tinfoil to keep warm. Place a pan on a medium heat and lightly sauté the roughly chopped cauliflower leaves.
- To serve: place a layer of cauliflower leaves, top with the cauliflower wedges/florets, spoon over the salsa verde and add the carrot ribbons to finish.
I recently got a challenge from some of my friends to make a recipe using chicken and beans and this is the very tasty result. I’ve added a few more ingredients but they are things you will easily find in your cupboards at home. The tomato based sauce can be prepared ahead and frozen in batches or stored in the fridge. The sauce works great as a base for pasta dishes or mixed through some mince or shredded chicken for a quick and easy dinner. Serve the chicken with rice, mashed potatoes/vegetables or steamed green vegetables.
- 1 tsp coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1/2 tsp dried oregano or mixed herbs
- 1/4 tsp cumin
- 1/2 paprika
- 1 tbsp Tabasco or hot chilli sauce
- 1 tin chopped tomatoes
- 1 tin cannellini/butter beans, drained & rinsed
- 1 tin kidney beans, drained & rinsed
- 3 large handfuls spinach
- 3 rashers, chopped or 50g bacon lardons
- 5 chicken breasts/thighs
- Preheat an oven to 160°C.
- Over a medium heat, fry off the chopped rashers in a large saucepan. Once nicely browned, remove to the side and rinse the pan.
- Melt the coconut oil over a medium heat in a large saucepan. Sauté the onion and garlic until translucent.
- Add the cooked rashers, dried herbs, spices and tomatoes to the pan and continue to cook until the sauce begins to bubble. (At this stage you could place the sauce into a container, allow to cool and place in the fridge or freezer for future use.)
- Reduce the heat and stir through the beans and spinach before transferring to a large ovenproof dish.
- Rinse the saucepan and brown the chicken on all sides.
- Nestle the chicken breasts amongst the bean mix and cook in the oven for 20-25 minutes until the chicken is cooked through.
This salad doesn’t get much easier, it’ll be ready in three easy steps and demolished in minutes!! Salmon and avocado are packed full of healthy fatty acids so perfect for all diets and great for bone, muscle and heart health.
- 1 head baby gem lettuce
- 1/4 cucumber
- 2 stalks celery
- 1 cooked beetroot
- 2 radish
- 1/2 avocado
- 1 portion hot smoked salmon (substitute regular smoked/tinned salmon either)
- 2 tbsp Frenchie dressing
- Roughly chop the lettuce. Thinly slice the celery and radish. Cube the cucumber, beetroot and avocado.
- Gently flake the smoked salmon fillet into chunks.
- Divide the vegetables amongst the 2 plates, sprinkle over the salmon and drizzle with the dressing.
Food waste is a major sin in my mind so this recipe is great to use up lettuce or type of cabbage before it goes off. I used a grill pan but these would work well on the BBQ too just make sure to oil the lettuce first and stand over the BBQ to make sure they don’t blacken on you!! If you don’t have tahini or Dukkah (find it in your local health food shop or large supermarket; I make my own using Ottolenghi’s recipe), sprinkle some balsamic vinegar or a spoon full of your favourite herb/spice/chopped nuts on top.
- 2 baby gem lettuce
- 1 tbsp olive oil
- 1 tbsp tahini
- 2 tsp Dukkah
- Remove the stalk of the lettuce and cut lengthways in half.
- Bring a dry grill pan to smoking point, reduce the heat a little, roll the lettuce in olive oil and place onto the grill with a sizzle.
- Flip over once nicely charred on one side.
- Remove from the pan and sprinkle the tahini and Dukkah on top.