the fruits of labour

After a good day weeding and tending the vege patch yesterday, we harvested some fresh spinach, collected the eggs and made this yummy dinner -

CHEESY SPINACH QUICHE

2 cups plain flour

175gm soft butter

1 egg, lightly beaten

1 tblspn cold water

extra 20gm butter

1 clove garlic, crushed

1 bunch English spinach, trimmed, chopped

Filling:

1 1/4 cups grated cheese

5 eggs, lightly beaten

300ml thickened cream

1/2 cup milk

Grease a deep, 25cm flan tin.

Process flour and butter until combined.  Add egg and enough water to make ingredients cling together.  Knead dough on a lightly floured surface until smooth.  cover; refrigerate for 30 minutes.

Roll pastry out between two sheets of baking paper until large enough to line prepared tin; trim edge.  Prick lightly with a fork.  Cover with paper, fill with dried beans or rice; place on an oven tray.

Cook in a moderately hot oven, 190C, for 20 minutes, or until lightly browned; cool.

FILLING:  Combine all ingredients in a large jug; mix well.

Heat extra butter in a large pan.  Add garlic and spinach; cook, covered, until spinach is wilted.  Drain well.  Arrange spinach mixture over pastry base; pour over Filling.

Cook in a moderate oven, 180C, for about 1 hour, or until cooked, when tested.

Its certainly one of our favourites.  I love the feeling of eating what we've grown and produced!!

Its not often these days that we have dessert.  Growing up we had it every night, now its a bit of a treat, mainly because I don't think we really need it.  On the spur of the moment I decided to treat everyone to Golden Syrup Dumplings!

GOLDEN SYRUP DUMPLINGS

1 1/2 cups self-raising flour

1/2 tspn baking powder

30g butter, chopped

1 egg, lightly beaten

1/4 cup milk

Syrup:

50g butter 

1/3 cup golden syrup

1 1/2 cups boiling water

Sift flour and baking powder into medium mixing bowl; add butter.

Using fingertips, rub butter into flour until mixture is fine and crumbly.  Add combined egg and milk, mix to a soft dough using a flatbladed knife.  Press together lightly into a ball.  Divide into 12 equal portions and form into ball shapes.

Melt butter in a large pan, add golden syrup; stir over medium heat until butter melts and ingredients are combined.  Pour in water, stir to combine.

Place dumplings gently into boiling syrup, cover and reduce heat to a simmer.  Cook for 10 minutes, until a knife comes out clean when inserted into centre of one of the dumplings.  Lift dumplings onto serving plated and drizzle with remaining syrup.  Serve with cream or ice-cream.  

Best made just before serving. 

NOTE:  Thats the traditional method (usually I make like that), last night I decided to put the balls in a greased pie dish, pour over the syrup and put in a moderate oven for about 20 minutes.

 

Mister four said "you're the best cooker ever Mum"!!  Special words like that make everything so worth it!

Photo's bit dodgy today, camera batteries died so had to resort to phone!

Hope you all have a wonderful day :)