SWEET POTATO CRUST QUICHE

In the pursuit of being healthy I found a recipe using Sweet Potato as a base for quiche. It is super simple and doesn’t take much time or effort to prep. I had posted a photo on my facebook last Sunday and quite a few people messaged me and asked me to share so here it is:

To make the crust:

Heat the oven to 220
Shred 3 sweet potatoes I grated mine.
Soak the shredded sweet potato to remove some of the starch. Then squeeze out excess water and place on a paper towel lined plate.
Place the sweet potato into a bowl with 1 egg white, 1 table spoon of flour (this can be gluten free) 2 tablespoons of olive oil, and a little salt & pepper. Mix together.

Grease a pie dish, I used a little canola spray. 
And press the mixture into the dish. 
Cook for 25 mins.

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To make the quiche:

Slice up about 4 layers of bacon
I used 1 yellow onion, but you can also use spring onions.
I fried the bacon and the onion with a little of the canola spray, and when almost ready added a handful of baby spinach leafs. Cook until wilted and remove from the heat.

In another bowl mix 3 eggs and the left over yolk from the crust. About 200ml milk, and grate some cheddar cheese. 

When the base is done place the bacon, onion and spinach onto the sweet potato base and pour over the eggs, milk and cheese mixture.

Add salt and pepper to taste. 
Bake at 180 for roughly 40 mins.
Let cool down for 10.

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I hope you enjoy this healthier alternative to quiche.
It is definitely a great way to sneak in extra vegetables hehe

Love Steph x

 

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BLUEBERRY PANNA COTTA

I have a sweet tooth so when I have guests round for lunch or dinner I love to make something delicious to please them. 

Especially for my niece who adores my Oreo cheesecake (click for the recipe), she can usually be bribed to eat all her vegetables by the mere mention of dessert.  

I saw some fresh blueberries in the supermarket, I bought them with the intention of preparing blueberry chia muffins (click for recipe). Then I saw a youtube video for expresso panna cotta and got the idea that blueberry and vanilla would be interesting, and also appropriate for a child. I didn’t want to send her running up the walls on a caffeine high. 

Ingredients & Method:

Blueberry sauce

Blueberries (Fresh or frozen – thawed) approx 250g

3 table spoons of honey

2 table spoons of lemon juice

Place in a pan and cook on low for about 3 mins until the blueberries are soft, remove from the heat and put in a bowl to cool down. When cool I placed mine into glass containers.

Vanilla panna cotta

600ml milk (I used whole milk which in Malta is equivalent to UK semi skimmed) 

Vanillia pod (I used 2 as I love vanilla and find it difficult to remove all from the pods)

Vanilia essence (just a drop)

4 sheets of leaf gelatine

120g caster sugar

200ml natural yoghurt

Soak the gelatine in a bowl of cold water for 10 mins. (I did this before I started to make the blueberry sauce). Place milk into a pan and simmer, add in the vanilla & sugar. Stir until the sugar has dissolved in the milk. Remove the milk from heat as soon as it starts to boil and add in the leaf gelatin (make sure to squeeze out any excess water). Slowly stir until that has also dissolved. Let the milk cool down a bit and then sieve. 

Once the milk has cooled add in the yoghurt mixing gently. I then spoon the mixture ontop of the blueberry sauce mix. I tried to be careful but the mixture separated and became a marbled white and purple shade. I thought it still looked pretty. Leave to cool in the fridge for a few hours or overnight.

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I then whipped up a little fresh cream to top my panna cottas and finished by placing a few fresh blueberries ontop each one.

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This recipe makes roughly 6 glasses but depending on the size of your containers. This was my first time making panna cotta and I will definitely make more again, next time experimenting with different flavours. It was much easier than I expected, so don’t be afraid to try it out!

Love Steph x

NO BAKE OREO CHEESECAKE

Wow It’s December already, where did this year go?
I dunno about you guys but I have a serious sweet tooth and for me Christmas is an excuse to bake and indulge.

The past few Christmases I made brownies, you can find the recipe for “Triple Chocolate Fudge Walnut Brownies” HERE and “Double Chocolate Peanut Butter Brownies” HERE.

This started out as a experiment to keep my 7 yr old Oreo obsessed niece happy, and I was so seriously impressed that I will be bringing it to the table after Christmas lunch. It is the exact right balance of sweet.

finished cheesecake

I had originally found the recipe on Bakers Royale Blog, once you have finished reading this recipe, go and check out more on her blog, you wont be disappointed!

Ingredients
(This made me 5 individual cheesecakes)

Crust

1 1/2 cup (or about half a packet) crushed digestive biscuits.
1/4 cup packed light brown sugar.
7 tablespoon unsalted butter (I used salted and it was fine)

Cheesecake

1  Elmlea whipping cream.
half a packet Philadelphia cream cheese.
2/3 cup sugar.
½ teaspoon salt.
a dash of fresh lemon juice.
2 teaspoon vanilla essence.
half a packet Oreo Cookies, crushed. I left out 5 to be used as decoration.
whipped spray cream.

Method

Crush the digestive biscuits and mix in the brown sugar. Place the butter in a pan and melt it down, then once melted mix in with the digestive mix. Spoon into the containers your using. I made individual ones as I thought it was nicer than a big one. 🙂

base

My bases looked like this, I had set them aside for about 20 mins while I made the cheescake oreo mix.

I put the whipping cream into my mixing bowl, and spent what felt like forever whipping it up with my handheld whisk. Once it started to thicken up and hold form I put it aside.

I then mixed the Philadelphia, sugar, salt, vanilla and dash of lemon juice in a bowl and beat it until it formed a smooth consistency. I then added the Philidelphia mixture into the whipping cream, and folded in the crushed Oreo cookies.

oreo bater

I spooned the cheesecake mixture into the individual containers, and put in the fridge over night alternatively you can leave in the fridge for about 6 hours.

Take out of the fridge about 20 mins before serving. This is where I used the left over Oreo cookies to decorate with a bit of whipped cream.

Ta Da

finished cheesecake

A no bake Oreo Cheesecake sure to impress all your guests.

Love Steph x

RESTAURANT REVIEW: LUNCH AT SALVINO’S

Valletta is the capital city of Malta, also recently awarded the status of “European Capital of Culture 2018“. Not only is it full of beautiful baroque architecture it’s also a really great place to go for for scrumptious food.

Spoilt for choice it can be hard to choose a venue, so when a friend posted a photo to facebook of a beautifully presented plate of deliciousness I had to put it on my restaurant “To Do” list. Luckily for you readers that list is rather endless, so expect regular foodie features on this blog.

I am no food critic and this blog is not a place where I will share bad reviews, I am a self confessed food lover and I want to highlight some of the amazing establishments that I come across. Salvino’s is one of those jewels, currently under new management so if you have visited in the past be sure to visit it again.

salvinos

Situated next to St. Georges Square (in front of the police station) is this chic, charming & rustic restaurant. Typical Maltese stone walls and chalk board menus, small and bustling with Maltese families.

The waitress sat us down and asked if we would like to see the wine list. She brought over a little chalk board which had white on one side and red on the other, the prosecco caught my eye I have been favouring sparkling wine recently.

wine list salvinos proseccomenu salvinos menu salvinos

The prosecco had a lovely subtle flavour, easy to drink with a citrus hint, which would compliment our meal beautifully. We skipped starters and ordered mains. I ordered the “Rack of Veal” and my partner the “Rack of Lamb“. Whilst we were waiting the waitress brought over a basket of fresh bread and olives.

fresh bread at salvinos

The bread was delicious, don’t you love it when bread is covered in sesame seeds? I am a fanatic for freshly baked bread although so not to fill up we shared one with a slathering of butter. I am so glad we stopped at one because when our mains arrived my jaw dropped. These are portions for hungry people!

THE MAINS

Rack of Veal & Rack of Lamb with roasted vegetables.

rack of veal at salvinos rack of lamb at salvinos

The presentation was aesthetically pleasing, with the roasted veg layered under the meat.

The veal was tender and cooked perfectly, delicate and succulent. The texture was soft and easy to cut. There was no over powering sauce or gravy to distract from the flavour. I very rarely order veal but I am so glad I did, it was one of the dishes recommended to me as their speciality and it was absolutely divine.

The Lamb was equally impressive, with a slightly peppery taste the meat was also soft, tender and easy to remove from the bone. Lamb is a meat that can often taste quite dry but this was truly mouthwatering, not over cooked and also with no sauces or gravies to distract from the taste.

The roasted vegetables were crisp, I really enjoyed the marrows where as my partner loved the aubergine. The waitress had forgotten to bring us roast potatoes, which actually was better for us, since the portion sizes were large they would have gone to waste.

When who I presume to be the manager (or owner) noticed that the potatoes were missing he apologised profusely and made sure to comment that we should have a discount added to our bill. It was a nice gesture and we told the gentleman that it really was ok, that we are extremely happy and not to worry about it, he insisted that it shouldn’t have happened and how sorry they are.

Customer service goes a long way and the manners and actions of the staff at Salvino’s are fantastic. 

When another gentleman came to take the plates I asked if I could keep the bone for my dog, he smiled and told me that I will have a very happy doggy and that it’s not a problem at all. Another point for Salvino’s customer service. He then asked if we would like to try something sweet.

We decided that we would get something small to share… After all Sunday lunch is the perfect excuse to go a little crazy, without feeling guilt for doing so, dessert yes please!

THE DESSERT

Custard Tart & Fruit Flan.

dessert at salvinos

Oooo and Ahhh

Yes this was a seriously impressive dessert to share. The pastry on the tart was firm, the custard sweet and the fruit delectable. I savoured every bite, then I tried the flan which was more savoury and had a slight almond taste to the base. It was scrumptious and something my partner devoured…

I love that when you want something to share they divide it. I then ordered a cappuccino and my partner an amaretto. We stayed talking for a while and then asked for the bill. We were not rushed at all and I really enjoyed my first dining experience at Salvino’s.

The prices for the quality of food was very affordable, I noticed from Facebook that they have an offer for December. Set menus are available upon request and start from €40 including premium wines.

You can find them on Facebook or their Website.
Phone: +356 99490456.

Love Steph x