weeknight dinner recipes – My Whisk and I

200g chorizo, casing removed and sliced
45ml butter
2 leeks, cleaned and sliced in discs
2 onions, sliced
1 x 400g frozen puff pastry
4 eggs
125g sour cream
50g parmesan cheese, grated
15ml flour
5ml smoked paprika

Preheat your oven to 200℃ and spray a 22cm diameter loose-bottom pie tin with baking spray.
Place a pan on medium-high heat and add the butter.
Add the chorizo, leeks and onion and cook for 15 minutes.
Remove from the heat and set aside to cool.
Lightly dust a work surface with flour and roll the pastry into a 25cm diameter disc.
Line the prepared pie tin (base and sides) with the pastry and prick the base all over with the tines of a fork.
Line the pastry case with baking paper and dry beans/rice and bake for 20 minutes.
Remove the beans and paper and bake the shell for another 8 minutes.
Remove from the oven and lower the temperature to 180℃.
Add the eggs, sour cream, parmesan, flour and paprika to a mixing bowl and whisk together until smooth.
Spoon the chorizo mixture into the pastry shell and spread it evenly over the base.
Pour the egg mixture over and bake the quiche for 40 minutes.
Serve warm or at room temperature.

200g mushrooms, sliced
50g butter
750ml chicken (or vegetable) stock
2 cloves garlic, peeled and smashed
2,5ml ground ginger
20ml soy sauce
10ml sugar
20ml dry sherry (or Chinese cooking wine if you can get hold of any)
2,5ml sesame oil
2 x 200g fresh udon noodles
a small handful of chives, chopped

Place a frying pan on medium-high heat. Wait for it to heat up and then add the butter and mushrooms.
Fry until golden. Remove from the heat and set aside.
Add the stock, garlic, ginger, soy sauce, sugar, sherry and sesame oil to a saucepan and bring to a boil.
Turn down the heat so that the broth can simmer.
Place a lid on the saucepan and simmer for 10 minutes.
Remove the garlic and add the noodles to the broth.
Agitate the noodles with a fork so that they break up and cook for 2-3 minutes.
Add the fried mushroom and remove the saucepan from the heat.
Ladle the noodles and a good amount of broth into serving bowls and top with a sprinkling of chives.

Tag: weeknight dinner recipes

Chorizo and Paprika Quiche

Udon Noodle Broth