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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring II: Week 5, Saturday

Emerald Soup
Asparagus and Chevre Quiche

Cooking time:  65 minutes for menu        Cooking schedule: see below for instructions

   This is a simple dinner for Saturday, as long as we're having big roast lamb on Sunday.  The quiche is chock-a-block with vegetables, making a substantial dinner with very little meat... And very healthy...  I know tomatoes aren't in season yet, but the supermarket ones are fine for this. Cook the rice earlier if you can.

Emerald Soup

Total time: 35 minutes
    I was given the recipe for this soup by the chef of Tidy Dols in London.  It's bright green color and fresh taste have been a favorite for years.  This makes enough to serve four.

Emerald Soup Ingredients:

 Instructions:

Asparagus and Chevre (Goat Cheese) Quiche

Total time: 65 minutes
    The variations on quiche are almost infinite.  Because I have this one so packed full of good foods, it takes a bit longer to bake then usual.  I had it in the oven for 40 minutes.  The center should be dry in appearance and only slightly 'jiggly' when done.  My brown rice cooks in 15 minutes... If yours take longer, make it ahead of time, or substitute Basmati or Arborio.

chevre quiche Ingredients:

chevre asparagus Instructions:

Note:  I put the quiche/pie plate on a pizza pan before pouring the egg/milk over.  Makes it easier to get into the oven and catches any drips and spills - saving oven clean-up.

Cooking Schedule: 65 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan, lid, blender, small saucepan
with lid, quiche or pie plate, medium saucepan,
medium bowl (used 2 X), baking sheet

Cook rice - can be done earlier
Turn oven on, 400F (200C)
Chop  onion, celery
Slice leeks
Sauté onion, celery, leeks
Heat saucepan of water on high - for asparagus
Chop potato
Add potato, stock to onion, cover, simmer
Trim asparagus, cut
Slice tomatoes
Slice cheese
Slice Prosciutto

Lightly oil quiche plate
Make quiche crust
Pat rice crust into plate
Bake quiche crust
Blanch asparagus
Remove asparagus, rinse with cold water, dry
Remove crust
Whisk eggs, milk
Assemble quiche
Pour egg/milk over top, bake
Trim, inspect spinach
Add spinach to soup, slowly
Done? When hot, purée soup
Finish soup
Either serve now or take 15 minute break first
Enjoy the soup
Remove quiche; Relax some more
Serve quiche

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