- 3 tablespoons corn oil
- 6 scallions, trimmed and chopped
- 1 red bell pepper, de-seeded and chopped into small pieces
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 5 tablespoons coconut cream (if you can’t find this, use the thick layer of cream found in coconut milk, plus the milk as required to make up the amount)
- 1 tablespoon sweet chili sauce
- 1 tablespoon fresh chopped cilantro
- 4 tablespoons sweet corn, drained
- Freshly ground black pepper
Heat 1 Tbsp of the oil in the fry pan over a medium setting.
Fry the scallions and peppers until softened, but not browned. Lift out and cool slightly. [The pan can now be used again, as it is, to fry the fritters]
Sift the flour, baking powder and salt into a bowl.
Whisk in the egg, coconut cream, chili sauce and cilantro. Beat until the mixture is smooth (it should be a thick consistency).
Stir in the fried vegetables, sweet corn and a little black pepper.
Heat half the remaining oil in the pan.
Spoon rounded tablespoons of the mixture, spaced apart, into the pan cooking 3 or 4 at a time.
Fry until the bottom is golden, then turn over and cook on other side.
Add more oil as needed. Drain fritters on a paper towel and serve hot or cold with dipping sauce.
Note: Mixture can be a day ahead, refrigerated and then cooked when required.
ALL-PURPOSE CUSTARD: Whatever the filling, the custard mixture remains the same. Since pie shells vary in depth, calculate the custard by egg:
Whisk 1 large egg in a measuring cup. Blend in liquid (usually milk) to reach the 1/2 cup mark (e.g., whisk 3 eggs into 4- cup measure; stir in enough milk to reach the 1 & 1/2-cups mark). Whisk in a little salt to taste, freshly ground white pepper plus perhaps a speck of nutmeg or drops of hot-pepper sauce. This is usually the amount you’ll need for an 8- to 9-inch shell.
PIE SHELL: Quiches are traditionally served in a prebaked, freestanding, straight-sided shell formed in a ring 1/2 to 3/4 inches deep. If you can’t find one, use a regular pie tin with slanting sides or a store-bought frozen pie shell. Prick the bottom of the dough at 1/4-inch intervals with a table fork and, to prevent sides from collapsing and bottom from rising, weigh down with buttered aluminum foil filled with dried beans (which can be kept and used indefinitely for this purpose).
Bake at 450 degrees F for about 10 minutes, until the dough has set.
Remove foil and beans and bake another 7 to 8 minutes more, to brown slightly.
Cheese and Onion Quiche
- 2-3 c. sliced onions cooked to very tender in 2 tbsps. olive oil and seasoned with salt, pepper, and a little sage
- prebaked 9-inch pie shell in its ring or tin
- 1/4 c. lightly pressed down, coarsely grated Swiss cheese
- 1-and- 1/2 cups of the preceding all-purpose custard
Preheat the oven to 375 degrees and place the rack in the upper-third level.
Spread half the cheese in the bottom of the pie shell, spread on the onions, and top with the remaining cheese.
Beat up the custard briefly and pour it over the onions, filling the shell to within 1/8 inch of its rim if it’s straight-sided, not much more than halfway if the shell is slant-sided and the sides seem at all fragile.
Bake 25 to 30 minutes, until filling is lightly puffed and nicely browned.
For serving, slip the warm quiche out of its ring or pan and onto a serving board or platter, or serve from the pan cut into wedges.
Stem, wash, blanch, squeeze dry, then chop 10-oz. pkg. of fine fresh spinach.
Saute 2 Tbsp shallots or scallions briefly in 2 Tbsp butter, add spinach, and stir over moderate heat for several minutes until very tender.
Season carefully with salt, pepper, and a speck of nutmeg. Proceed to build and bake the quiche as above.
Serve warm or cold. (“Puffed” top of quiche will somewhat flatten out upon cooling, so bring to the table immediately if you want that bigger presentation)
Refrigerate cooked quiche for up to three days or frozen for up to 2 months.
- To freeze quiche after baking: Cool, then place on a tray and freeze until firm. Double wrap, seal and label.
- Reheating: Do not thaw before reheating. Remove wrapping and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
- 4 egg whites
- 1 teaspoon white vinegar
- 1 tsp cornstarch
- Pinch salt
- 1 cup granulated sugar
- 1 tsp. white vinegar
- 1 tsp. vanilla
- Fruit such as fresh peaches, pineapple, bananas, strawberries, etc.
- 1 cup (240 ml) whipping cream
- 1 1/2 tablespoons granulated white sugar
- 1 teaspoon pure vanilla extract
Preheat oven to 400 degrees.
Beat egg whites with pinch salt 5-6 minutes. Add sugar very slowly (only a spoonful at time), then vinegar and vanilla. Beat until stiff peaks form.
Use an oven-proof large plate, or turn a 9 x 13 pan upside down. Wet the surface, then spoon meringue on top, smoothing center and raising the edges a bit. It will enlarge in the oven.
Put in oven and turn temperature down to 250 degrees. Bake undisturbed for 1 1/2 hours, checking near end of time that it doesn’t brown too much.
- ½ cup butter
- 1 tsp vanilla
- 1 cup white sugar
- 2 cups Rice Krispies
- 1 egg, beaten
- ½ cup chopped nuts
- 1 cup chopped dates
- Dessicated coconut
Melt butter in frying pan. Add sugar, egg and dates. Stir and flatten dates. Cook until thick and dark brown (about 3 – 5 minutes).
Remove from heat. Stir in vanilla, cereal and nuts.
When cool enough, shape into balls and roll in dessicated coconut. Refrigerate to set.
- 1 lb. brown sugar
- 3 Tbsp corn syrup
- 1/3 cup (approx) cereal cream
- ¼ lb. butter
- 1 tsp vinegar
- 1 tsp vanilla
Combine all ingredients in saucepan.
Bring to boil; continue boiling for 3 – 5 minutes, until candy reaches ball shape in water (thermometer 235º).
Remove from heat and let stand UNSTIRRED for 20 minutes.
Beat with beater about 5 minutes.
Pour onto buttered plate or dish, then refrigerate.
- 2 cups flour
- 1 tsp baking powder
- ½ cup butter
- 2 eggs, beaten
- 2 Tbsp brown sugar
- ½ cup coconut
- 1½ cups brown sugar
- 1 cup chopped walnuts
- 2 Tbsp flour
Combine flour, butter and 2 Tbsp brown sugar; press in square cake tin and bake until light brown.
Combine remaining ingredients, and put on top of baked layer. Bake in slow oven about 25 minutes.