Healthy, Hearty Supper.... my way..

I love eggs benedict, so I played around with couple of different light versions to come up with the best yet simple which led me to this deconstructed salad and eggs benedict dish.

A (not so) perfectly poached egg.... accompanied by a field green salad and shredded purple cabbage, with grilled zuchinni, cherry tomatoes, onions, and strips of stir fried beef added just enough texture and flavour variety to complete it - no need dressing (remember... I am on diet..!)

The creamy, rich egg yolk...

Mushroom Quiche

Now I see why people use frozen pie-crust to make quiche.

Its a lot of work to make the crust from scratch, especially when you "blind bake" (pre-bake) the crust. But there is nothing better than a real butter crust, and for that reason alone I do the extra work. I have had an inkling for mushroom quiche for quite some time, and this one turn out wonderfully.

MUSHROOM QUICHE

1 recipe pie dough

(or you can get ready-made from the Bakery shop)

2 tbspn Olive Oil

2 medium shallots - thinly sliced

Assorted mushroom - Portabello, Button, Oyster

(or any kind of mushrooms of your choice)

Salt and freshly ground pepper

1/2 cup milk

1/c cup heavy cream

3 large eggs

Pinch of Nutmeg

1 1/2 cup Gruyere cheese - grated

Methods:

Make pie dough and roll into 12 inc circle that fit into a 10x 1 1/2 inc round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 mins.

Pre-heat oven to 350deg. Line pastry with parchment paper or alluminium foil, pressing into the corners and edges. Fill at least tw0-thirds with dried beans, or rice. Bake for 15 mis, remove from oven and let cool for few minutes. Carefully remove the parchment paper and weights. Poke the bottom of the pie pan with a fork and return to oven and bake for another 5-10 mins or until lightly golden. Transfer to wire rack to cool while making filling.

Heat oil in a large non-stick skillet over medium high heat. Add shallots and cook until translucent but not brown. Add mushrooms and season with salt and pepper. Cook, stirring frequently until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown.

Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removal bottom) Sprinkle half the cheese evenly over the bottom of the crust. Spread the mushrooms over the cheese and top with remaining cheese. In separate bowl, whisk together milk, cream and eggs. Season with nutmeg, salt and pepper. Pour over cheese. Transfer to oven and bake until just set in the centre - 30 mins. Cool on wire rack before slicing

Enjoy..

Daughter's Week...

This week is 'Daughter's Week'...

Is there nothing better than French toast on Sunday breakfast?

Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of my daughter's favourite breakfast dishes.

It works best with several day old loaf bread (French or Italian - but I prefer Rye Bread), thickly sliced. I usually get my bread from SunMouLin @ Isetan KLCC - get the baker to slice the bread thickly for you. Fresh bread or bread thas has been sliced too thin tends to get mushy and fall apart when soaked in egg milk mixture.

Many people serve with powdered sugar; I believe there is enough sugar in the maple syrup, so I don't add more.

One of my favourite variations, is to add some orange zest and a tablespoon or two freshly squeezed orange juice to the egg milk mixture for extra zing..!

Well...what did I tell you...!!

(from background: thanks Mummy...I wish every week is Daughter's Week..!)

Sharing the recipe.:

FRENCH TOAST with Orange Zest

Ingredients:

4 Eggs

2/3 cups Milk

2 teaspoons of Cinnamon

Thick slices of day-old bread - better if slighly stale

Butter

Maple Syrup

Pinch of Salt

Optional:

2 teaspoon freshly grated Orange Zest

1 or 2 tablespoon freshly squeezed f Orange Juice

Method:

Beat egg, milk, cinnamon together.

If using - add orange zest and orange juice.

Whisk until well blended. Pour into a shallow bowl.

Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat.

Add as many slices of bread onto the skillet as will fit at a time.

Fry until brown on both sides, flipping the bread when necessary.

Serve hot with butter, maple syrup, and if available - fresh fruits.

Enjoy..!