Ratio: Quiche

Ratio: Quiche

Ratio Cooking: Quiche

StorrCupboard is coming over all new-term and talking ratios.
As a veg-box customer I’ve got used to making quiche from loads of different things. Using just egg yolks for luxury, or an egg and an egg-white when that needs finishing up. Half a jar of roasted peppers and a few olives? A little bacon and loads of greens? Half an egg left from egg washing some scones & some cream from Sunday crumble?
Read on and find out how your small leftovers are the perfect inspiration for a quiche. Solving food waste and making something tasty all in one meal.

Quiche base

Simple

Buy a pre-made base. At £1 for one, I don’t find it great value and they can get broken easily. But, if you don’t have any type of tin or dish, you may need one of these bad boys.

Easy

A packet of ready made shortcrust pastry. Again it’s a quid. Again not great value if you don’t know how to make your own but this is still pricey. Those who want a more wholefood approach won’t be happy with the whole margarine element. You’ll need some sort of pie dish or tin; if you don’t have one yet then look in the charity shops, you can usually find them for a couple of quid.

Tiny bit harder

Make your own. Going imperial with your scale is where this is at.
For a 15 cm dish, you want 4 ounces of flour and 2 of fat. That’s it. You really don’t like imperial? That 115 grams of flour and 55 grams of fat. Got a great big lovey tart dish, 40 cm across? Double it!
If you’re buying Sainsbury’s plain flour at 50p/kilo, you’re looking at 6p of flour. 2 oz of regular butter will set you back 30p. So, about 36p, rather than a quid! If you’re money conscious but worrying about the environment, then try buying organic flour and a really good organic butter – this is also where your StorrCupboard & ratio skills can really come in handy. When I have rendered lard, I’ll use 1 oz of butter and 1 oz of lard. Using rendered lard saves expensive butter for another dish and adds a layer of flavour to my finished dish. , Organic farming is better for the animals and for soil health; some home cooking can make it cheaper than processed food.

The filling

How much egg?

Now, you can use egg yolks, whole eggs …
I’ve bought mixed size organic eggs for years and my cooking is fine.
The white and yolk of 1 large egg is about 45ml.
If you’ve made a big old meringue and you have 3 egg yolks leftover, you can make the most luxurious tart. If you have one yolk, well, I’d still work with two whole eggs and add that little luxury.
For this recipe let’s start with x2 eggs and x2 egg yolks. But you could always use x3 egg yolks, x1 egg and a little more cream. This isn’t rocket science or Vienoisserie, this is thrifty, budget and environmentally conscious cooking.

Cream

You can use single, double, whipping. You can even use slightly cheesy cream…
#THRIFTTIP
If you don’t already store the rinds from your Parmesan/Italian Style Hard Cheese, then start. Ideally, a couple of hours before you make your quiche, warm the cream with a parmesan rind, some seasoning and a bay leaf, maybe some thyme. The flavour from the cheese rind will GO TO the cream and mean you don’t have to use as much cheese. Woohooo!

Veggies, a little meat

The great thing about quiche is that you can shove loads of random stuff in there. Greens, roasted peppers, a little bacon. I suppose a slice of cold roast beef would be better on the side, but all of these work…

The total weight you want it around 500 grams cooked weight. If you have some cold, leftover greens, a few olives, a little meat – read on for some ideas about quiche fillings to clear out your fridge and make something from nothing. Check out the recipe for ideas and tips.

The cheese

You can use most cheeses here. Cheddar, Emmental, blue cheese, goat. Chunks of feta stirred through a roast pepper mix. A couple of slices of that not-amazing Brie you picked up or some crusty bits of blue.
The point is to use up what you have, and enjoy the mix! If you love greens and feta, then go for it. Love cheese and onion? The cheddar and onion is your friend.
You know what you enjoy eating, so start there. And message me with questions.

 

Quiche: Ratio Guide

Want to clear out the fridge and make a quiche? Here's your ratio guide to make a perfect quiche or tart from weird leftovers.
Prep Time2 hrs
Cook Time1 hr
Course: Main Course
Keyword: cheap recipies, empty the fridge, no food waste
Servings: 4
Author: Ann Storr

Equipment

  • Scales
  • Optional: food processor
  • Mixing bowl
  • Small bowl and lid
  • Tart/pie tin
  • Rolling pin
  • Baking beans and greaseproof paper
  • Measuring jug
  • Whisk
  • Saucepan
  • Frying pan

Ingredients

For home-made pastry

  • 115 grams flour (can be, say, 90 grams plain white + 25 spelt...)
  • 55 grams fat (all butter/half butter half lard/margarine)
  • pinch fine sea salt
  • 2-4 tablespoons water

For the custard

  • 2 whole eggs around 90ml of egg
  • 2 egg yolks around 30 ml egg yolk
  • 300 millilitres cream double, single, whipping... slightly cheesy...
  • 1 rind Grana Padano/Italian style hard cheese
  • 1 bay leaf optional
  • nutmeg optional
  • spring onion greens or leek top optional

Cheese

  • around 100 grams cheese Cheddar, gruyere, double gloucester, Parmesan...

Veggies and/or meat

  • 1 kg raw veggies onions, mushrooms, greens...
  • oil/fat to cook them - lard, butter, olive oil...

or

  • 500 grams cooked, leftover veg
  • up to 150 grams bacon/sausage/chorizo

Instructions

The custard - ideally a few hours before you want to cook the quiche/tart but ** not essential **

  • If you have a parmesan rind and/or bay leaf/freshly ground
    nutmeg etc, place them in a saucepan with the cream and bring the heat to
    medium. Season with salt and black pepper. After about five minutes and before it
    boils, turn the heat off and leave to one side/in the fridge overnight, if you wish.

If making your own pastry

  • Either process the flour, fat & salt in your food processor and then add a little water until it comes together in a ball.
  • Or, if making pastry by hand, rub the fat(s) into the flour/salt mixture until sandy. When there are no lumps of butter left over, add a tablespoon of water at a time, until it comes together in a ball.
    Either way, place the pastry in the small bowl, cover with a lid (I just use a plate) and leave in the fridge for half an hour.

Blind baking

  • Turn your oven to 220C
  • Lightly flour your kitchen counter and place the pastry in the middle. Roll out the pastry to about 10 cm wider than the tin/dish you are using.
  • Move the dish to next to your raw pastry. Either by nudging the pastry onto the pin, or by lightly folding the pastry into quarters, lift the pastry over the tin.
  • Gently push the pastry into the 'corners' of your tin. If your pastry is breaking and you are swearing, squidge and wedge it into the tin. Make sure to really push and squash the sections together and make sure to place a lipped oven tray underneath. You can always use a little water on the pastry if it's really dry.
  • Prick the pastry all over with a fork and trim off any excess. Cut a length of greaseproof paper and grease it a little. Oiled side down, place it on the pastry and cover with the beans.
  • Put in the oven and bake for about 20 minutes, or until the sides are golden brown.
  • Once ready, remove from the oven. Carefully pour the very, very hot baking beans into a heat proof bowl and leave to cool down. Dispose of the greaseproof paper.
    You can either go straight on to cook from here, or leave to cool and bake the quiche/tart another day.

The meat/veggies

  • Greens (around a kilo): wilt in a frying pan and after about 5-10 minutes tip into a colander and then squeeze out any water or other ideas.

Cheese

  • Grate; if feta, into chunks

Baking

  • Turn the oven on to/down to 180C. Place a tray in the oven to heat up. Strain the cream and discard the cheese rind.
  • Take the eggs and/or egg yolks and whisk into the cream. Taste and season as necessary. Stir the cheese through.
  • If using spinach/onions, I tend to stir them into the custard. For peppers/feta, I pour in the custard and attempt to make a pretty dish by placing them carefully.
  • Place the tart on the waiting try in the hot oven and bake for between 30 and 40 minutes.
  • Check on it after about 25 minutes; if the top is brown but the middle is still very wobbly, you can turn the heat down and continue to bake. It’s ready when the middle of the tart feels firm to the touch.

Eating

  • If you’ve used a loose-bottomed tin, you can release the tart by propping it onto a tin and letting the side fall down. If you’re using a solid tin or ceramic dish, just leave on the wire cooling rack until ready.

Storage

  • The tart will keep in the fridge for around 5 days. If you want to reheat, it's best to let the tart come to room temperature and then place in a warm oven until warm through. Don't reheat again. And don't microwave! The pastry will go all floppy and foul.

Leftover Green Pepper Jambalaya

Leftover Green Pepper Jambalaya

Jambalaya

Creole and cajun cuisine has always interested me, and I don’t really know why. I think because the flavours and layers and history are fascinating – how French, African-diaspora, American and English histories combine.  I started cooking some Louisiana style food when the StorrCupboard babies were small, having photocopied (yes it was 2006…) most of a little book from my South London library.
It may be incidental, but there’s a lot of baked goods in creole and cajun cooking.  And whiskey.  And fat.
I won’t ever understand marshmallows and sweet potato, or frito pie, or pumpkin pie.  But a chunky cornbread?  Jambalaya?  These foods enabled people on limited means to eat joyfully, making the most out of bits and bobs and, as I’ve talked about, that’s how I managed to feed my family when times were lean. And a small amount of leftover meat can be used perfectly. So … yes please.
Your leftover green pepper is one of the essentials in building your jambalaya.  Like onion, carrot, garlic and celery in French or Italian cuisine, green pepper, onion, celery and garlic is what you need for cuisine from the Deep South.  The bitterness that some of us (cough) struggle with is essential.  In a dish like this, rich with smoked sausage, chicken and fish, and filling with rice, the bitter note is perfect and stops it from being too rich.
Note: if you have access to amazingly diverse food shops, Andouille sausage is ideal.  If not, Tolouse, or a Polish smoked sausage.   I had only fancy fresh hot-dog sausages that have been in the UK supermarkets for the past couple of summers, and they were great.
With the meat, it’s about weight. I went for white fish as there are many ethical problems with prawns eaten in the UK, and they are hellish expensive.  Mussels would work, or salmon – this is a dish where the rice and the veg pad out and showcase the meat.  Keep the ratios the same and make it the dish that you love.

 

Jambalaya

Adapted, barely, from Felicity Cloake, Guardian.
Prep Time20 mins
Cook Time2 hrs
Course: Main Course
Cuisine: American
Keyword: eating on a budget, family recipies

Equipment

  • Tools
  • Sharp knife
  • Chopping board
  • Large saucepan pan
  • Lid for the pan
  • Wooden spoon
  • Slotted spoon/flipper
  • Plates
  • Optional tools
  • Measuring spoons

Ingredients

  • 3.5 teaspoons cajun spice mix
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 2 smoked sausages
  • 4 bone-in chicken thighs
  • 1 onion 150g
  • 1 green pepper 300g
  • 1 celery stick 70g
  • 3 cloves garlic 10-15g
  • 4 spring onions 70g
  • 800 ml Chicken or pork stock
  • Few drops Tabasco sauce
  • 300 g long grain rice
  • 300 g fish I used coley fillets

Instructions

Prep

  • If using frozen fish, remove from freezer
  • Slice the sausages into 2cm-ish slices
  • Finely dice the onion, celery and green pepper
  • Crush/finely chop the garlic

Method

  • Pour the oil into the pan and add the sausage until it sizzles - quite hot, not max
  • Brown both cut sides and remove
  • Repeat with the chicken
  • Turn the heat to medium and allow to cool for a minute
  • Add onion, green pepper, celery and garlic to the pan and cook until tender (about
  • 10 minutes); some people like to place a lid on the pan (I find it helps)
  • When tender, add the garlic and and stir around for a minute
  • Add the spice mix and stir well to make sure that the veg is well coated in spice mix
  • Return the chicken to the pot, pour in the stock and the Tabasco
  • Simmer for 15 minutes or until the chicken is tender then add the rice
  • Simmer for another 10 minutes
  • Next, stir the rice once, place the lid on and leave for 15 minutes
  • After the 15 minutes are up, remove the chicken and set aside
  • Turn the heat to low
  • Add sausage and fish to the rice mixture
  • Stir the rice around the meat and fish once, replace the lid and leave to steam
  • As soon as you can, shred the meat off the bones
  • Stir the chicken through the rice mixture

Storage/further meals

  • Store in a lidded container, in the fridge, for up to 4 days
  • Reheat CAREFULLY until piping hot
  • You can freeze, in a lidded container, for a month or so

Smokey Barbecue Noodles

Smokey Barbecue Noodles

Hoisin barbecue noodles

Barbecueing is one of my favourite ways to cook. Mostly because I like building up fires and being outside.

Cooking the right amount is almost impossible, when you take into account having to shave off charcoal edges here and there (I’m still learning about the right heat, okay?). And it’s nice to have friends and not nice to see arguments over who gets the last piece of chicken..

Inspired by the chow mien I made a little while back, I got to thinking about how a small amount of meet could make the perfect bowl of noodles. And, god I love it when I’m right.

 

Leftover Barbecue Noodles

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: eating on a budget
Servings: 2
Author: Ann Storr

Ingredients

  • 1 tablespoon vegetable oil
  • 1 inch ginger
  • 1 clove garlic
  • 150 grams fresh greens (spinach, chard, kale)
  • 50 ml vegetable/chicken stock/water
  • 1 tablespoon hoisin sauce
  • 2 tablespoons shoyu/light soy sauce
  • pinch soft brown sugar
  • at least 25 grams leftover barbecue protein per person

For the noodles

  • 150 grams dried noodles
  • 1 tablespoon sesame oil

Tools

  • Chopping board & knife
  • Wok
  • Measuring jug
  • Measuring spoons/teaspoon & tablespoon
  • Saucepan & colander/sieve

Instructions

  • Shred the leftover barbecue meat/fish/veggie into small pieces
  • Finely chop the garlic and ginger. Cut the onion or leek into 5mm slices
  • Cook the noodles to packet instructions. Once you have drained them, stir the sesame oil through and set to one side.

The stir fry

  • Heat the wok until smoking and add the oil. Add the garlic and ginger and stir fry for 5 seconds then add the onion/leek. Stir fry for one minute before adding the garlic and ginger and quickly deglaze the wok with Shaoxing rice wine.
  • Add the chicken/veg stock, Hoisin sauce and light soy sauce. When boiling, add the greens and shredded meat.
  • Stir the cooked noodles through and serve

Storage

  • The noodles will keep fine for a few days in a lidded container. You can eat them cold.

Egg and bacon quiche

Egg and bacon quiche

Egg and bacon quiche.

Okay, there is more than one egg yolk in this dish, but what I want is to inspire you to have a zero waste, adaptable set of recipes.

If you’re veggie, or don’t have bacon, then just leave it out. Add in more onions, or leeks. Or some tuna and sweetcorn.

If the thought of making your own pastry is a little intimidating, then buy a packet of shortcrust or a ready made base. If you can learn to make your own it’ll cost you about 50p in flour and butter, not £1.39.

There are a lot of steps in this recipe. If you’re new to making pastry or quiche, then take it one step at a time. The pastry can be made a day or two in advance, it can be baked and left to one side. GO at your own pace and then enjoy your zero waste egg and bacon quiche.

 

Leftover egg yolk tart

Okay, this is a leftover smashing meal. Good luck!

Ingredients

For the pastry

  • 125 grams plain flour + more for rolling out
  • 65 grams unsalted butter

OR

  • 35 + 30 grams lard/unsalted butter, respectively
  • pinch salt

For the leftover egg yolk filling

  • 1-2 leftover egg yolks
  • 1-2 whole eggs
  • 150 ml cream (double or single)
  • 1 onion add in another one or two if not using bacon
  • 100 grams bacon (optional) you could use mushrooms instead
  • 150 grams cheese - cheddar, Gruyere, double Gloucester.... just a melting cheese, it doesn't really matter which one
  • optional: 1 parmesan rind
  • optional: bay leaf, nutmeg
  • Salt & pepper

Tools

  • Scales and mixing bowl
  • Food processor or mixing bowl
  • Chopping board and knife
  • Bowl & cover for pastry
  • Measuring jug
  • Rolling pin
  • Pie dish, ceramic or metal
  • Cheesegrater
  • Baking beans
  • Greaseproof paper
  • Fork
  • Optional saucepan

Instructions

If using bay, parmesan rind ....

  • Place the cream, flavourings and seasoning in a saucepan. Turn the heat to medium. After 5 minutes, turn the heat off and leave them to one side for up to a day.

If making your own pastry, processor method

  • Place flour, salt & butter in the processor. When they look like sand, add a little water and process. Turn out onto a floured surface and squish together. 

If making your own pastry by hand

  • Cut the butter/butter and lard into cubes. Rub the fat into the seasoned flour until it looks like sand.

Both methods

  • Add just enough water to make it come together. This means that, when you squish it about, it doesn't crack and crumble.
  • Place in the bowl, cover and leave for at least 30 minutes in the fridge.

Make the filling

  • If you're using bacon, cut the fat off and put it in the pan to render. This will give the whole mixture the flavour of bacon.
  • Dice or slice the onion. Put the pan on around medium heat. Add the onions and DON'T LET THEM BROWN. 
  • It'll take at least 15 minutes for the onions to squidge down. Make sure you cannot see any white. 
  • Fry the bacon in with the onions. Grate the cheese.
  • If you've seasoned the cream with parmesan rind and bay, strain the cream into a bowl. Beat the egg yolks and whole egg into the cream. Stir in the cheese.

Bake the pastry

  • Turn the oven to 220C. Place a tray in the oven to heat. 
  • When the pastry is golden and lovely, turn the heat down to 180C. Remove the
  • Flour your counter (if you've been tidy enough to clean it since making the pastry). Take the pastry from the fridge and roll it out. Place it into the tin/dish. Prick it all over with the fork. Place the greaseproof paper over the pastry, cover it with pastry weights..
  • Place the quiche onto the hot tray and bake for about 15 minutes, or until golden brown.
  • Meanwhile, mix the onions, bacon and cheese custard mixture. Taste and season further if needed.
  • When the pastry is cooked, carefully remove the hot baking beans and leave them to cool. 
  • Pour the custard into the hot pastry case and return to the oven. Bake for around 30 minutes or until set.

Storage

  • The tart will keep in the fridge for around 5 days. If you want to reheat, it's best to let the tart come to room temperature and then place in a warm oven until warm through. Don't reheat again. And don't microwave! The pastry will go all floppy and foul.

Crispy schmaltz mashed potato

Crispy schmaltz mashed potato

Crispy schmaltz mash potatoes

Okay, so you could eat these as a side dish. But, for me, these chicken fat rich mashed potatoes, drowned in gravy, are good enough on their own. Maybe some broccoli and peas so that the whole meal isn’t beige.  Don’t skip the rosemary, it’s heavenly, and the perfect way to use up your leftover chicken skin.

 

Schmaltz Mash Potatoes

Adapted, barely, from James Beard 'Waste Not', p83 
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Servings: 2

Ingredients

For the schmaltz

  • at least 90 grams leftover chicken skin & fat

For the mash

  • 450 grams floury potatoes such as maris piper, king edwards, or 'red'
  • 50 grams butter
  • 75 ml single cream you might need more or less depending on how much chicken skin and fat you have
  • The schmaltz

To serve

  • Chicken gravy
  • One sprig of rosemary

Tools

  • Scales and bowl
  • Small saucepan with lid
  • Large saucepan
  • Measuring jug

Instructions

Make the schmaltz

  • Chop up the skin and fat, and place in the saucepan. Cover with water and put on a medium heat. Stir occasionally and cook at simmering point for an hour.
  • Increase the heat to medium after an hour and continue to cook the mixture until the pieces of skin have browned. This will take around 15 minutes.
  • Strain the schmaltz; if there's any little crunchy bits at the bottom of the pan

Make the mash

  • Peel and boil the potatoes in well-salted water. They are cooked when a knife pushes into one and gives way.
  • Mash the potatoes with all the cream, all the schmaltz and all the butter.
  • Warm up the gravy, finely chop/mince the rosemary, and serve. Add some green veggies on the side, if you like, maybe a fried egg.

Storage

  • The mash will keep for up to five days.

Crispy chicken skin chow mien

Crispy chicken skin chow mien

Crispy chicken skin chow mien

So you’ve rendered the fat from your chicken skin, but maybe you want something a little more adventurous than just, you know, eating it? Remember, relay race – what ideas do you get from this crunchy, deeply savoury, salty goodness?

Learning more about Chinese cuisine is where I’m at, and my kids love the noodles and rice that are part of it. This chow mien went down a treat. Stir fries are a perfect salty/sweet/fatty meal and perfect for mid week cooking. You do need to be ready, pay attention and be ready to bin any garlic that is burned.

You can use any green veg in this, really. If you don’t have much chicken skin, you can always add any leftover meat you might have hanging around, or some egg or cashew nuts. It’s a template to get you using up those random bits in your fridge for a healthy, thrifty, leftover busting dinner.

 

Leftover Barbecue Noodles

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: eating on a budget
Servings: 2
Author: Ann Storr

Ingredients

  • 1 tablespoon vegetable oil
  • 1 inch ginger
  • 1 clove garlic
  • 150 grams fresh greens (spinach, chard, kale)
  • 50 ml vegetable/chicken stock/water
  • 1 tablespoon hoisin sauce
  • 2 tablespoons shoyu/light soy sauce
  • pinch soft brown sugar
  • at least 25 grams leftover barbecue protein per person

For the noodles

  • 150 grams dried noodles
  • 1 tablespoon sesame oil

Tools

  • Chopping board & knife
  • Wok
  • Measuring jug
  • Measuring spoons/teaspoon & tablespoon
  • Saucepan & colander/sieve

Instructions

  • Shred the leftover barbecue meat/fish/veggie into small pieces
  • Finely chop the garlic and ginger. Cut the onion or leek into 5mm slices
  • Cook the noodles to packet instructions. Once you have drained them, stir the sesame oil through and set to one side.

The stir fry

  • Heat the wok until smoking and add the oil. Add the garlic and ginger and stir fry for 5 seconds then add the onion/leek. Stir fry for one minute before adding the garlic and ginger and quickly deglaze the wok with Shaoxing rice wine.
  • Add the chicken/veg stock, Hoisin sauce and light soy sauce. When boiling, add the greens and shredded meat.
  • Stir the cooked noodles through and serve

Storage

  • The noodles will keep fine for a few days in a lidded container. You can eat them cold.