Langdon Hyde Design

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Month: July 2019

Courgette & Parmesan Quiche

This is my take on a recipe featured in the August 2019 Country Living magazine. I have chosen to make my own “quiche” pastry rather than use a “ready-rolled puff pastry” and have used my own method for making the white sauce.

I would also suggest using a flan dish rather than a deep pie dish as I found that the filling did not fill the dish I used completely. As a consequence the crust was rather large.

Ingredients

Pastry

  • 225g plain flour
  • Half a teaspoon salt
  • 100g butter
  • 1 egg beaten with 1 tablespoon water

Filling

  • 40g butter
  • 40g plain flour
  • 400ml milk
  • 2 medium eggs, beaten
  • 60g Parmesan cheese, grated
  • 2 courgettes
  • 2 carrots
  • 1 small aubergine
  • 1 tablespoon extra virgin olive oil
  • Freshly ground salt & black pepper
Quiche prior to cooking. In future I will use a flan dish rather than a deep pie dish.

Method

  1. First make a white sauce by melting the butter in a non-stick pan over a medium heat. Add flour and cook over low heat, stirring, for 2 minutes. Do not allow mixture to brown. Remove from heat and gradually blend in the milk. Return to heat and cook, stirring, until the sauce comes to the boil and thickens. Simmer very gently for 3 minutes. Season to taste with salt and pepper. Remove from the heat and leave to cool, covering the surface with a circle of baking parchment to stop a skin forming.
  2. Make pastry by sifting flour and salt into a mixing bowl. Rub in flour until the mixture resembles fine breadcrumbs. Mix to a dough with the egg and water. Roll out and line a 23cm fluted flan dish. Chill.
  3. Preheat the oven to 180°C (160°C fan oven) gas mark 4.
  4. Cut the vegetables lengthways, as thinly as possible, with a mandolin if you have one. (I used a potato peeler as a suitable alternative to produce ribbons of courgette and carrot.) Halve the aubergine lengthways, if necessary, so that it is similar in width. Cut into strips using a sharp knife.
  5. Mix the eggs and Parmesan together in a bowl, then stir into the now cool white sauce.
  6. Pour the sauce into the flan dish.
  7. Starting from the edge of the dish arrange the vegetables around in a spiral pattern. Alternate between the courgette, carrot and aubergine. Brush the vegetables with olive oil and sprinkle with a little salt.
  8. Put flan dish on pre-heated baking tray and cook for 50-60 minutes until golden, and vegetables are tender.
  9. Allow to cool for approximately 10 minutes.
  10. Slice and serve.

Serve alone, or as an accompaniment to a selection of cold cooked meats and warm crusty bread. Serves around 6-8.

Time For Change

When Time Began

Before I commenced the reinvention of my “grandfather clock” its claim to fame was that it had been featured in one of the Sunday newspaper supplements back in the mid-nineties.

I bought it from an antique shop in Gerrard’s Cross where it stood out from the more traditional items of furniture. At the time I had been searching for a slim tallboy to stand in my then entrance hall but this brightly colour timepiece appealed to my sense of humour.

Engineered from scrap it would have been the forerunner to the current trend for upcyclying.

I’m sad to say that in more recent times it had been relegated to my studio as its infantile demeanour no longer suited my “grown up” home.

Changing Times

Transforming it to a more conventional piece of furniture enabled me to reintroduce it.

The first step was to paint its exterior with Neptune’s eggshell in Walnut.

Once that step was complete I painted the interior with Annie Sloan Antibes Green chalk paint™.

The final step was to paint the clock face. As a contrast to the dark brown door I used Farrow & Ball Old White eggshell. Lastly, I reinstalled the hands and timepiece mechanism.

Present Time

At last my “grandfather” clock was welcomed back into our home adding a little storage and a lot of character.

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