Stilton And Butternut Squash Quiche With Roast Sprouts Recipes

DADS FAVOURITE STILTON QUICHE

Steps:

• Preheat the oven to 180°C/gas 5. Divide the pastry into 2 and roll each out to make 15cm rounds on a floured surface. Line 2 12cm quiche tins or pie dishes and prick the bases with a fork.
• Put on a baking tray and blind bake for 10 minutes (loosely scrunch up tin foil and place over pastry). Remove the foil, turn oven down to 175c & return to oven for 5 more minutes.
• Gently fry spring onions for 2-3 minutes Place half in each tin. Sprinkle half of the Stilton into each tin. Whisk egg, cream, salt and pepper in a jug and pour over the Stilton.
• Return to oven and resume cooking for a further 20 minutes or until quiche is set and lightly golden on the top.
• Serve warm or cold with salad.

STOVETOP BUTTERNUT SQUASH AND CHICKEN STEW WITH QUINOA

Steps:

• Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
• Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
• Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
• Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.