Goats Cheese, Mushroom and Caramelised Onion Quiche

20140202_184034I hate shop bought quiche, but I love my Grandma’s homemade quiche so I thought I’d try my hand at making my own. It’s sat in the oven now and it smells AWESOME! This is a jumble together of a few recipes, based on the contents of my fridge and cupboards – feel free to customize ingredients as you like!

You will need: 125g plain flour, 75g margarine, water, 2 small onions, balsamic vinegar, 125g soft goats cheese (cut off the rind if you have that variety), 100g mushrooms, 2 eggs, 150ml milk, olive oil, flan dish.

20140202_170312To make your pastry, pop the margarine and plain flour into a mixing bowl and rub together til it forms a breadcrumb like consistency Add 3 tablespoons of warm water and form the pastry into a ball. Put it in the fridge.20140202_173429Slice your onions into circles, fry in a little oil on a medium heat for 10 minutes. Add 1 tablespoon of balsamic vinegar to the onions and cook for another 5 minutes. Slice your mushrooms and add them to the pan, cook for 10 minutes.20140202_174153While the onions are cooking preheat your oven to 180 degrees. Roll out the pastry so it will cover the flan dish and the edges. Bake this for 5 minutes in the oven.

20140202_173736Beat your eggs in a measuring jug, then add 150ml milk, mix it with a fork. Slice your goats cheese and then crumble it into the eggy milk mixture. Mix with a fork until it forms a thick creamy consistency. Take your onions and mushrooms off the heat and add to the mixture.20140202_174132

Take the flan dish out of the oven, pour the mixture into the pastry case and pop in the oven for 15  minutes. Turn down the heat and cook for another 30 minutes.20140202_174941Take your quiche out of the oven, slide a knife into the middle and check it comes out clean, it should be a golden brown colour on top. If the knife comes out wet, cook for another 5 minutes. Serve with a salad or just eat a slice for a nice lunch. This is a lovely dish, really nice flavours and a light texture.

Enjoy, Love Mrs Gardom

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Pear, Whiskey and Cinnamon Upside Down Cake

photo(1)I love Fireball whiskey, I love cinnamon, I love pears. So I made a cake. This is a ridiculously indulgent upside down cake, full of booze, spices, pears and sugar. The flavours are lovely and wintery and it is relatively simple to make. If you’re not such a fan of the booze feel free to use less, if you want to use more, I salute you! This is one of my absolute favourite things to bake and one of Sam’s favourite things to eat so sharing my own recipe is a brave step! Let me know what you think!

You will need: a springform tin, Fireball whiskey, a good scotch (we used Whyte and Mackay), 8oz caster sugar, cinnamon, 3 eggs, 8oz butter/ margarine, 6oz self raising flour, tin of pears.

photo(5)Preheat your oven to 180 degrees and line your tin with greaseproof paper. In a large saucepan melt 2oz butter and 2oz sugar together until it forms a syrup, add 2 capfuls of Fireball, 3 capfuls of scotch and 2 teaspoons of cinammon. Drain your pears and add them to the syrup. Heat the pears in the syrup for about 10 minutes. photo

Take the pears out and arrange them on the bottom of your tin. Then cover them with the syrup, add more sugar if you want a thicker syrup.photo(3)For your sponge, mix 6oz butter and 6oz sugar together. Beat the eggs in a bowl and add them slowly to the mixture. Sift in your flour and add 2 tablespoons of cinnamon, then add two capfuls of Fireball. Mix everything together until you have a lovely smooth sponge. Pour your sponge mix over the pears and syrup in the tin. Make sure the sponge covers all of the syrup and pears. Place in the oven for 35 minutes.

photo(4) Take your cake out of the oven and leave to cool for about 15 minutes. Turn the tin onto a plate, undo the springform tin, and take off the cake. Ta-dah!photo(2)Sticky syrup, spiced pears and a good hit of whiskey. This is the ultimate cake.

Enjoy, Love Mrs Gardom

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Total Comfort Coffee and Walnut Cake

20140102_140821         My Mum always used to make coffee and walnut cake. Any family party, church function or school event, Mum would make her coffee and walnut cake and it would be the first to go. This is my recipe, inspired by hers. It is lovely and sweet and bitter and just makes me feel all warm and cosy.

You will need, 6oz butter/margarine, 6oz self raising flour, 3 eggs, 4oz soft brown sugar, 2oz caster sugar, 2oz walnuts, 1tbsp baking powder, 2 tbsp strong coffee. For the icing: 8oz icing sugar, 5oz butter, 2tbsp strong coffee, walnuts for decorating.

20131231_163535First of all put two tablespoons of instant coffee into a mug and add a tiny amount of water, until the coffee forms a thick paste.I prefer to use a strong coffee, like Kenco Milicano.

20131231_164250Leave to cool. Preheat your oven to 180 degrees and grease two cake tins. Mix the butter and the sugar together until smooth. Add the coffee. Now beat the eggs in a mug and add slowly to the bowl, while still mixing. 20131231_164909

Crush your walnuts into little pieces, with a blender or a pestle and mortar and add to the mixture. Now add a tablespoon of baking powder and sift the flour slowly into the bowl. Once everything is mixed together divide the mixture between your two tins. To get the mixture level I hold either side of the tin and wiggle it on the surface so that the cake mixture is evenly spread. 20131231_165338

Pop your tins on the same shelf of the oven and cook for fifteen to twenty minutes. Check your cake is done, it should spring back when you poke it, and turn them out on a wire rack to cool. 20131231_171357

For your icing, do the same as before with the coffee, making a paste. Now blend the icing sugar and butter in a bowl and add the coffee. I used the whisk attachment for my machine, but use a hand whisk if you would rather.

20131231_171217Place your first cake onto a plate or cake stand and cover the top with half the icing mixture. Pop the top on and cover this with icing.

20131231_172803Then decorate the top with walnuts and a sprinkle of icing sugar.I must admit, my presentation is more ‘rustic’ but  I would rather my cake taste awesome than look pristine.

20131231_173459Thick gloopy butter icing and lovely light sponge makes this a fabulous teatime treat, serve with loads of cream and a good americano. I love this cake. So does my husband. It isn’t going to last very long in this household!

Enjoy, Love Mrs Gardom

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Christmas Chocolate Cake

20131223_191611Christmas isn’t christmas without cake, but I would much rather have chocolate instead of fruit cake. So here is my recipe for an awesome chocolatey cake, perfect for when family pops in unexpectedly and you’ve run out of mince pies! It’s a basic chocolate sponge with a chocolate ganache covering and it is marvellous! I used milk chocolate as the hubby hates dark chocolate, but if you would rather have a richer cake use dark chocolate.

20131223_174415You will need 6oz butter/margarine, 6oz sugar, 3 eggs, 5oz flour, 2oz cocoa/hot chocolate, 1 teaspoon baking powder, 100g chocolate, 100ml double cream, a big cake tin.

First of all preheat your oven to 180 degrees and grease your cake tin with some margarine or a sheet of greaseproof paper. I usually use a big cake tin, mine is 24 cm as I would rather have a larger flatter cake that can feed more! Now mix the butter and sugar together in your mixer or by hand. Add the eggs one at a time and then sieve in your flour, baking powder and cocoa slowly while still mixing.

20131223_175949Mix all this until you have a nice smooth cake mixture. Pour your cake mixture into the tin and bake for about 20 minutes. To check whether the cake is cooked poke a knife into your cake and if it comes out without any mixture on it it’s done. Leave your cake to cool down.

20131223_185323So now for your ganache, break up your chocolate into pieces in a bowl. Heat and whisk the cream in a pan on a low heat but don’t let it boil. Once the cream is hot ( mine took 4 minutes) pour over the chocolate in the bowl and whisk until it is all mixed together.20131223_183822

Let your ganache cool and turn out your chocolate cake onto a plate (or a fancy cake stand if you’re showing off). Once the ganache is cool, start spreading it over your cake, making sure it is covered evenly. For a nice finishing touch, grate some of your leftover chocolate with a cheese grater and sprinkle over your masterpiece.20131223_191406

And that’s it. This is a lovely indulgent cake, perfect with a big cup of tea on a chilly winters day.

Have a wonderful christmas! Love, Mrs Gardom