I've pushed on with Anna Karenina but I'm finding it extremely hard to like the book or the characters. People keep on telling me that I'll feel sorry for Anna eventually but I'm finding that hard to believe as I think she is a rather self centered character who only thinks about herself and not the consequences. I really dislike her, in case you can't tell.
Monday, March 11, 2013
I purchased the largest amount of Red Onions and Garlic, due to a bulk buy deal, so started looking for recipes to make with them. For some reason, I instantly thought of pie and quiche, my recipe below is a small twist on this recipe I found online: Onion and Wild Garlic Quiche.
I made it with 5 medium eggs and it was too moist, even after cooling down, so either add the 5th egg and cook it for a little longer, use 4 large eggs or make it with 4 medium eggs and it should be a little cheesier, instead of wetter than wet. It's all trial and error, like most cooking.
Also, I love garlic, in fact I think I'm a little immune to it's taste, my boyfriend tells me this is very garlicky, so if you want to have something a little more subtle, use 3 large cloves or 4 small cloves.
5 Medium Eggs
200g Cheddar Cheese
Half a Ball of Mozzarella
2 tbsp of Parmesan
4 red Red Onions
4 large cloves of Garlic
Salt and Pepper
Fresh Shortcrust Pastry (because who can really be bothered to make their own pastry?!)
What to do:
Preheat your oven to 190 C
Finely slice the Red Onions and crush the Garlic.
Add to a warm pan and soften the Red Onions and Garlic in lashings of Olive Oil.
Meanwhile, grease your container with butter / oil.
Roll out your Pastry and lay within your container, add greaseproof paper and baking beans and pop in to the oven, for 25 mins.
Grate the Cheddar, roughly chop the Mozzarella and Parmesan.
Scramble the Eggs in a large bowl, add all of the cheeses to make one big eggy cheesy mess, and add the softened Red Onions and Garlic.
Once the pastry has finished cooking, remove from the oven.
Remove your baking beans and greaseproof paper.
Add the eggy/cheesy mixture and pop back in to the oven for 30 minutes.
Once completely finished, it should be nicely browned on the top, allow for the quiche to cool. Don't worry too much if it's a little runny when you initially pull it out, it should dry as it cools.