chicken, mushroom, potato and spinach quiche

my sister , ezani made this for one of the magazine photoshoot...basically, you can just put anything you like as its filling...i just copy and paste this recipe from her blog, zestbyezani..

photo also from zestbyezani

i've made quiche before but using potato as it base...you can try it too here, tuna and cheese quiche..

Pastry ingredients:

2 cups flour

170g cold butter, cubed

Pinch of salt

5-8 tablespoons ice water

Filling ingredients:

6 pieces button mushroom / swiss brown, thickly sliced

1 brown/red onion, chopped

2 pieces of chicken breast, cubed

1 bunch spinach, roughly chopped

2 potatoes, peeled, cubed and boiled until soft

3 eggs

¾ cup sour cream or cooking cream

¾ cup fresh milk/ full cream UHT milk

1 cup grated cheddar cheese

Salt and black pepper to taste

Method:

1. Prepare the pastry. Mix flour with salt in mixing bowl. By using a butter knife, cut the butter into the flour until the mixture resembles bread crumbs (or just blend in the food processor)

2. Add a spoonful of ice water at a  time and mix with a fork until mixture comes together to form dough. Knead dough slightly and wrap with cling wrap. Chill in the refrigerator for 30 minutes.

3. Meanwhile, prepare the filling. In a hot pan, fry the sliced   mushrooms with a little oil while tossing for a few minutes until brown. Remove from pan.

4. In the same pan, sauté the onion until soft, add chicken and cook the chicken until done. Throw in the spinach and cook until spinach is wilted. Add salt and pepper to taste. Leave filling to cool while rolling out the pastry.

5. Preheat oven to 220 degrees C . Prepare a 12 inch tart tin / quiche pan or a few smaller tins.

6. Remove the pastry from the refrigerator. Sprinkle work surface with some flour and on the pastry pastry as well. Roll pastry to 3-5mm thickness using a rolling pin. Transfer onto the tart tin/ quiche pan and trim the edges.

7. Whisk together eggs, sour cream (or cream), milk, salt and pepper.

8. Arrange the filling ingredients (mushrooms, chicken and spinach, potatoes) into the pastry. Sprinkle with cheese. Pour egg and cream mixture to cover the filling.

9. Bake in 220 degrees C for 20 minutes, then lower to 170 degrees C for 40 minutes or until quiche is cooked and brown.

10. Remove from the oven and allow to cool slightly before removing from the tin/pan.

*Note: For the pastry, only add as much ice water as needed until the mixture forms a dough that is not too wet and not too dry. Just nice.
For the filling, feel free to use any ingredients that you desire. For example you can use tuna, smoked salmon, different kinds of cheeses, different kinds of vegetables. It’s all up to you!
For making tarts and quiches, I love using a removable based tart tin as it will be easy to remove the quiche from the pan when it is ready.

fragrant chicken stew

my kids simple love chicken so much..thus, any chicken dish will satisfy their tastebuds...this is such a wonderful, aromatic, lip-smacking dinner...adapted from Sophie Conran's Soup and Stew book

1 tbsp olive oil
1 chicken cut into 8 pieces
1 knob of butter
3 small red onions, peeled and chooped
2 cloves garlic, peeled and chopped
1 inch fresh root ginger, peeled and chopped
1 tsp cumin
2 potatoes, peeled and cubed
few sticks of baby carrots
4 large tomatoes, cut into wedges
500ml chicken stock
2 strips of lemon zest
1 handful chopped fresh parsley
salt and pepper
1 pinch of saffron threads

• preheat oven to 220 degrees. heat oil in an ovenproof pot with a lid, on a medium to high heat, brown the chicken pieces on both sides. remove the chicken from the pot and put them aside on a plate until needed
• reduce the heat, add the butter to the pot and getly fry the onions until soft
• stir in the garlic, ginger, cumin and cook for 2 min.
• add the potato and carrots and gently fry for 5 min. stir in the tomatoes, saffron and stock and gently bring to simmer, then remove the pot from the heat
• submerge the chicken pieces and lemon zest in the vegetables, then season well with salt and pepper. give a final stir through, put the lid and pop it in the oven for 1 hour
• take out of the oven, season to taste and stir in the chopped parsley

honey and mustard chicken

also from the Mind and Mood Foods Book...sweet and tangy chicken...a lovely dish! it is so finger licking good..!

3 tbsp honey
2 tbsp wholegrain mustard
1 tbsp olive oil
1 tbsp fresh lemon juice
1 clove garlic
salt and pepper
1/2 chicken, cut into pieces
fresh herb sprigs (i used rosemary and thyme)

• preheat grill to high
• put honey, mustard, olive oil, lemon juice, garlic, herbs and seasoning in a small bowl and whisk thoroughly
• cut 3 slashes in each chicken pieces and place them in a pan
• pour in the honey mixture and mix well
• grill for 20-30 min until the chicken is cooked through

paprika chicken stew

this recipe was modified from chef norzailina...it was so delicious!

2 tbsp olive oil

1 onion, chopped

3 garlics, chopped

1 tsp chilli powder

3 tbsp paprika

1 chicken, cut into pieces

400ml water

1 can chopped tomatoes

2 sticks celery, sliced

2 tbsp flour

1 small tub sour cream

salt, sugar to taste

• heat the oil in a large saucepan. fry the onion, garlic, chilli powder, paprika till fragrant and translucent
• add in water, then chicken. cook for about 30 min.
• add in tomatoes and celery.
• mix well a little bit of the gravy with flour, then transfer back to the pan. add in the cream.
• simmer till a bit thicken
• serve with rice, bread or pasta.

chicken with mushroom

this is another lip-smacking dish that will keep your saliva drooling for more.....for a more creamy version, scroll down for amendments...

3 cups sliced mushroom (i used fresh white and brown button mushroom)

1/2 chicken, cut into pieces (or you can just use chicken breasts)

2 eggs, beaten

1 cup bread crumbs

2 tbsp + 2 tbsp butter

1 cup mozarella cheese, shredded

3/4 cup chicken stock

1 carrot, diced

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

• preheat oven to 175 degrees celcius
• heat 2 butter in pan, sauté the mushrooms, carrots and bell peppers. set aside
• dip chicken into beaten eggs, then roll into bread crumbs
• in the same pan, over medium heat, brown both sides of chicken (add more butter if needed)
• arrange 1/2 of the mushroom at the base of a casserole dish. place the chicken on top of the mushroom. then, arrange the remaining vegetables and mushroom on top of the chicken.
• add in the chicken stock to the pan
• sprinkle the cheese on top of that
• bake in preheated oven for 30-40 min or until the chicken is no longer pink.

for a creamier version, substitute the chicken stock with a can of cream of mushroom - more lip-smacking!

spicy chicken in red gravy

also from mamafami and sis rossya...i love the taste and smell....

1 chicken ~ cut to small pieces and half fry

3 onions ~ cut into rings

3 cloves

4 cardamons

3 cm cinnamon sticks

200 g tomato puree

4 tomatoes ~ cut into 6 portion

green peas

crispy fried shallots

2 lemon grass ~ bruised

3 cm galanggal ~ bruised

2 bunches corriander leaves ~ snipped

salt and sugar to taste

To grind :

10 dried chillies

4 cloves garlic

3 cm ginger

2 tablespoon corriander seeds

1 tablespoon fennel

Method :

1. Heat oil. Saute onion, cinnamon stick, cloves, cardamons, lemon grass, galanggal and grounded ingredients till fragrant.

2. Add in 1 cup of water, half fried chicken, tomato puree, salt and sugar. Cook till thickens.

3. Add in the cut tomatoes, green peas, crispy fried onion and corriander leaves.

4. Cover the pot and remove from heat.

Chicken basil

tried out this recipe from kak Ummi...lovely...i like the smell of basil so much...yummy..!

500g chicken pieces

5 garlic, finely chopped
1 cup basil leaves

2 tbsp chilli paste

1 tbsp fish sauce
1/2 tsp belacan paste (i omitted)

1 tsp salt (or according to taste)

1 tsp sugar
2 tbsp oil

tumeric powder and salt

• coat the chicken pieces with salt and tumeric powder. heat oil in pan, fry the chicken till golden and remove


• leave some oil in pan, add in chilli paste and belacan paste. fry till fragrant


• add in garlic, fish sauce and basil leaves


• add in salt and sugar


• add in the fried chicken, mix well


• remove from heat

chicken curry(ii)

another version of chicken curry...simple and easy...

chicken pieces

cinnamon stick

cloves

star anise

4 tsbp curry powder mix with water

oil

coconut milk (i used fresh milk)

curry leaves

carrots and potatoes and tomatoes

blended:

1 tsp cumin

4 shallots

2 garlic

1 inch ginger

• heat oil in pot, add in cinnamon sticks, star anise, cloves and blended ingredients fry till fragrant



• add in curry leaves and curry powder mixture,mix well



• add in chicken pieces, cook until the flesh becomes white.



• add in water



• add in potatoes and carrots, let boil until it becomes cooked



• add in coconut milk/fresh milk



• season with salt



• remove from heat and serve

Gai Pad Gaprow

i tried out this Thai recipe from kak Jun's blog...we think it means fried chicken with basil...

a lovely dish...when i was making this dish, i did not have thet basil leaves ini hand, so instead i used coriander leaves...tasted good as well....!

500g chicken cut into small pieces, marinate with 3 tbsp light soy sauce for 15 min(i used the normal soy sauce)

4 shallots, sliced

4 garlic, sliced

4 tbsp oil

2 tbsp soy sauce

2 tbsp fish sauce

3 red chillies, sliced

salt and pepper

5 kaffir leaves, sliced

1 cup basil leaves ( i used coriander leaves)

• heat oil in wok, fry the shallots and garlic till fragrant


• add in the chicken pieces, fry until 3/4 cooked


• add in soy sauce and fish sauce. add in a little bit of water if it's too dry


• add in salt and pepper. mix well


• add in kaffir leaves, basil and red chillies. mix well.


• when the chicken is cooked remove from heat and serve...

Oyster sauce and honey fried chicken

i tried out this yummy recipe from kak Jun...absolutely delicious...!

6 chicken wings

2tbsp honey

2 tbsp oyster sauce

tumeric powder

blackpepper

2 tsp salt

2 tsp mixed herbs

1 tsp oregano

2 tsp lime juice

• mix all ingredients (except the honey) and marinade the chicken wings for about 1/2 hour


• fry the chicken until golden brown


• drizzle the honey on top.


• serve

yummy yogurt marinated chicken

i tried out this recipe from this website to finish off my plain yogurt inside the fridge....it turned out pretty good, tasted like chicken tandoori, slightly easier than the real tandoori recipe....i marinated it overnight so the taste simply blend with the chicken nicely....

i had a wonderful healthy dinner of salad, the leftover baked potato cheese frittata and yummy yogurt grilled chicken

1/2 cup plain fat-free yogurt
3 cloves minced garlic
2 tablespoons lemon juice
1 tablespoon canola oil (i omitted this one)
1 teaspoon sugar
1 teaspoon chili powder
3/4 teaspoon ground ginger or
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
4-6 boneless chicken breasts

1 Combine first nine ingredients,and pour into a large ziploc bag.
2 Add the chicken to the bag, seal, and turn bag to coat chicken with mixture.
3 Refrigerate 8 hours or overnight.
4 you can grill over indirect medium heat until done.

BBQ chicken

we had BBQ chicken, fish, prawn and squid on polling day....i made the chicken marinade, again using whatever available in the kitchen....

chicken, cut into pieces

fresh rosemary

fresh oregano

fresh thyme

blackpepper

salt

lime juice

olive oil

soya sauce

blended ingredients:

onion

garlic

ginger

• mix everything in a big bowl, according to your taste


• marinade the chicken with the prepared sauce for 1 hour or more


• ready to be BBQ-ed

grilled chicken with tomato pesto

another healthy recipe....i need to finish up my basil leaves stock...this recipe was adapted from one of the website but i made it my style...

2 chicken breasts

1/4 cup basil leaves, chopped

lime/lemon, juiced (about 2 tbsp)

1 tbsp olive oil

salt

blended/processed ingredients:

2 tomatoes

1/2 cup basil leaves

2 tbsp water

1/2 chicken cube

1 tsp sugar (or according to taste)

• marinade the chicken with basil leaves lime juice, olive oil and salt. leave aside for 1/2 hour or more


• prepare the blended/processed ingredients using food processor


• transfer the chicken into a baking dish


• spoon the pesto sauce over the chicken


• grill the chicken, keep basting the sauce and turn over, grill until cooked


• when cooked, pour over the remaining pesto sauce over the chicken and serve
  

my style chicken BBQ marinade

i just chuck everything that was available in the kitchen to make the BBQ chicken...it turned out pretty good...

garlic

ginger

coriander leaves

red chillies

salt and pepper

soy sauce

fish sauce

• i process all the dry ingredients and mix them with the chicken. add in the salt and pepper, fish sauce and soy sauce according to taste. i left them overnight and the taste really seep through the chicken well.....
• ready to grill

Ayam masak merah (chicken in red gravy)

also from my mum's recipe collection...sweet, hot and tasty!!!

1 chicken cut into pieces

4 tbsp tomato puree

1 cup processed peas

1/2 cup raisins

1/2 cup evaporated milk (i omit this one)

2 tomato cut into wedges

1/2 cup water

3 tbsp chilli paste

4 shallots

1 inch ginger

1 inch tumeric

oil

salt and sugar

• fry the chicken parts (half cooked), set aside


• pound the shallots, garlic, tumeric, ginger and mix with the chilli paste


• heat oil in pan and fry the pounded ingredients till fragrant


• add in tomato puree, water and raisins, let boil


• add in chicken, sugar and salt. add in the tomatoes last


• add in evaporated milk (if you are using it), let simmer for a while. mix well and remove from heat

ginger chicken

let's try something healthy, got this from Nutriweb Malaysia...tastes good...

5 chicken drimstick, discard fat and skin ( i used chicken wings)

1 tbsp tamarind paste mix with 1/2 cup water

1 tsp tumeric powder

1 tsp ground black pepper

1/2 tsp salt

blended:

6 cm ginger

6 garlic

2 onions

• marinate chicken with blended ingredients, tumeric, black pepper and salt for 15 minutes


• place all ingredients in a pot, cover and cook over slow fire


• add tamarind juice and cook till sauce thicken


• garnish as you like

spinach fettucine with oat chicken and black pepper gravy

hungry hubby eating while studying

our dinner

our pasta

Me and hubby were left alone today at home…the others have went back to Batu Pahat…so, I cooked just enough meal for dinner tonight, just for the 2 of us….

I tried out this recipe, adapted from penyulawa’s fotopages…so, this is my version:

4 pieces chicken fillet
salt
black pepper
1 tbsp honey
1 egg, lightly beaten
instant oats
oil for frying

Season fillet with salt, pepper and honey. Marinate for ½ hour
Dip fillet into egg and coat with oats. Repeat one more time
Deep fry till golden, keep aside to cool

1 onion, diced
3 garlic, diced
green capsicum, diced
black pepper sauce
water
cheese slices
a little bit of barbeque sauce
**for the gravy, I used whatever are available in my kitchen…

Heat oil in pan, stir fry onion, garlic and capsicum
Add in black pepper sauce, water and barbeque sauce. Bring to boil
(I did not add any salt or sugar as the taste was already good)
Tear the cheese slices into the gravy.
Let simmer for 5 min. Off fire

Prepare fettucine according to package. Put on the plate. Cut the chicken fillet into small pieces. Pour the gravy on top. Enjoy your dinner!!!

Lemon chicken

i made this to eat with the butter rice....had a lovely dinner of butter rice, lemon chicken and salad with the dressing my sister bought from Australia....

3 chicken breast cut into 2 inch pieces, coat with corn flour and salt, fry till golden, set aside

2 lemon, juiced

2 tbsp sugar

1 cup water

corn flour (to thicken sauce)

rosemary leave

• mix lemon juice, sugar and water over heat. mix well


• add in rosemary leave


• thicken sauce with corn flour


• pour over fried chicken pieces

chicken balls soup

we had a lovely dinner today...everybody went down to the kitchen to cook something...

chicken balls soup (i did this)

yam pulp in tempoyak gravy ](made by my mum)

ikan terubuk masin goreng ]

kangkong goreng belacan } (made by my maid)

sambal telur dadar }

since my Jihan really like any type of balls, so i bought a whole bag of chicken balls yesterday...so today, i thought of doing chicken ball soup...a very simple dish...

10 chicken balls, halved

1 onion, sliced

2 garlic, sliced

1 inch ginger, sliced

star anise and cardamom

olive oil

dash of white pepper

chicken cube

salt

cauliflower florets

oyster mushroom

carrots, cubed

young corns

celery

potato, cubed

• in a pan, heat olive oil. add onion, garlic, ginger, star anise and cardamom, fry till fragrant, remove


• in a pot, boil water. add in fried ingredients and chicken cube. let boil


• add in the vegetables and chicken balls until vegetables cooked


• add salt and dash of white pepper according to your taste

grilled tandoori chicken

adapted from kak rin. made this when my father in law came..

1 whole chicken (i cut into 12 pieces)

1 lemon

1 tub plain yogurt

Pounded ingredients:

3 garlic

2 inch ginger

2 deseeded red chillies

grounded ingredients: (according to your taste)

peppercorn

coriander

cumin seed

cloves

cardamom

bay leaf

cinnamon stick

red colouring

• clean the chicken, remove skin and score the thigh and breast


• put the chicken into a plastic bag. squeeze a lemon into it. leave it for 1 hour


• mix the grounded and pounded ingredients. add yogurt and red colouring.


• marinade the chicken for 4-6 hour


• preheat oven 200 degreed


• grill the chicken until cooked


• (i lined my pan with aluminium foil before putting the chicken on it)