Easter Tree

What is better than Spring? Seeing the magnolia blossoming, tulips, crisp new shoots on otherwise bare branches….So delicate, so green – so life assuring. Really love this time of year.

Have spent the day outside and managed to get some gardening done (with three little helpers). Cutting our hedge was first priority and we got some fantastic branches that inspired….Instead of ending up at the tip in the green waste container they now are bringing joy to our family in the shape of an Easter Tree!

The single best thing about this picture is her pride. Priceless. 

  • About now, cut your branches and place them in a vase with water. This will give the buds time to open and be beautiful by Easter Sunday.
  • Prepare yourself and your surroundings for a bit of mess… 🙂
  • Get your raw eggs ready, as well as a large bowl and a sharp needle
  • Prick a hole in both the top and bottom of the egg with the needle
  • Holding the egg over the bowl, blow into one hole and watch the egg come out of the other! If you have never tried this before it may disgust you! It definitely is a strange experience! Children laugh every year…husband refuses! 🙂
  • Save the blown out egg – omelette for breakfast? Make a cake for Easter lunch?
  • When all the eggs are done wash them out with some hot soapy water to ensure there is no left over egg inside. Pat dry.
  • Get lots of paint brushes and paint and let the children enjoy decorating the eggs.
  • Once completely decorated place them in an empty egg tray to dry overnight.
  • Thread a needle with two strands of thread and pull it through the dried, decorated egg the next day – ensure you have put either a small piece of toothpick or something at the end of the string in order that the string stays in the egg when you pull the needle through. Tie the two strands together and hang your egg on the tree.

Don’t worry if an egg breaks – makes a cute “nest”…. This one will be stuffed with cotton wool and have a wide ribbon wrapped around it….

Rye #3 – Quinoa, rye and seed quiche pastry

This third rye recipe I have used for years and come back to again and again. It is really easy, looks beautiful, tastes great, is healthy and can be used for many different occasions – buffet lunch, breakfast, brunch or an easy dinner when served with a side salad.

Prepare the pastry the night before and leave in a cold oven with a tea towel over it until needed. This will make it stay crisp as well as reduce stress levels if you are making them for a special occasion. Simply pop the filling in 45 minutes before you want to eat and stick it in the oven.

Everyone in our house has their own favourite filling so I often make two or three. They taste great cold the next day and you can also pop it into the lunch box if you fancy.

Filled with rye (read benefits here) and seeds as well as, depending on your choice of filling,  fresh vegetables, cheese, eggs or bacon, it is hard not to ENJOY!

Quiche Pastry – makes 1 quiche

110g plain flour
55g rye flour
Handful of quinoa
1 tbsp of both sunflower and pumpkin seeds
1/2 tsp salt
4 tbsp olive oil
Cold water to combine pastry
 
  • Preheat oven to 200C and grease and line pastry tin.
  • In a bowl combine flour, seeds, salt and quinoa. Slowly add olive oil and water and knead by hand until all ingredients form a dough ball that is not sticky.
  • Lightly flour your working surface and roll out dough with rolling pin. Transfer into pastry tin, it does not matter if this happens in smaller pieces that you mold together in the tin, ensuring that the dough not only covers the base but also goes half way up the sides – this to ensure your filling does not overspill. Save a small piece of the pastry for “mending” holes – see below!
  • Prick with a fork and pre-bake (empty) for 15 minutes (should be light brown).

  • When out of the oven you may notice that the pastry has contracted slightly in places – mend the holes with a bit of the raw pastry if this is the case – to ensure no holes.

Egg/cream topping mixture

This mixture goes on top of the various types of quiches – depending on filling. If you do not eat eggs, or want to avoid the calories from eggs and cream – I suggest making the spinach quiche as you can omit the topping for this one and simply sprinkle with some cheese. The spinach is moist enough on its own.

4 eggs and 200ml double cream (for egg/bacon, leek/bacon and tomato/onion quiche)
2 eggs and 4 tbsp double cream (for spinach quiche)
Grated cheddar cheese
 
  • Simply beat the eggs and cream together with a fork in a bowl

Filling Ingredients

Egg and Bacon quiche – great for breakfast or brunch

200g pack bacon lardons
200ml creme fraiche
Pinch ground nutmeg
 
  • Pre-heat oven to 200C
  • Fry bacon in a pan until brown
  • Put on paper towel to dry off excess oil
  • Add bacon and creme fraiche to egg/ double creme mixture (as above)
  • Season with nutmeg
  • Pour the filling into the pastry in the tin and sprinkle cheese on top
  • Bake in pre-heated oven for 40-45 minutes

Egg and Bacon

Simply egg is also good 

Spinach, feta and sun dried tomatoes quiche – great lunch or dinner

500 g of chopped, frozen spinach
20 sun dried tomatoes – or more if you like
Feta cheese to taste
Salt, nutmeg
 
  • Thaw spinach in a bowl
  • When defrosted add chopped sun dried tomatoes and feta cheese broken into pieces (quantity depends on your personal preference)
  • Season with salt and nutmeg
  • Put filling into the pastry in the tin
  • Pour over egg/cream filling and sprinkle cheese on top – or simply sprinkle with cheese and avoid the egg and cream all together.
  • Bake for 35 minutes if you added the egg/cream but only for 20 if you did not.

You can omit sun dried tomatoes and add pine nuts as I did here 

Onion and tomato quiche – brunch, lunch or dinner

1 tablespoon olive oil
3 onions – sliced thinly
3-4 ripe tomatoes
 
  • Gently fry sliced onion in a little olive oil until soft
  • Spread onto pre-baked pastry base
  • Pour over egg/cream filling
  • Slice tomatoes thinly and layer on top of the egg/cream mixture
  • Sprinkle cheese on top
  • Bake in the oven for 40-45 minutes

Leek and bacon quiche – lunch or dinner

1 tablespoon olive oil
3 leeks – sliced
200g pack of bacon lardons
 
  • Cut the leek length wise, not all the way through – enough to open it slightly. Rinse it under cold water to ensure you get any dirt out. Leek is often full of soil!
  • Slice the leek thinly and gently fry it in a little olive oil until soft but not brown
  • Spread onto pre-baked pastry base
  • Fry bacon in a pan until brown
  • Put on paper towel to dry off excess oil
  • Sprinkle the bacon lardons over the leek
  • Pour over egg/cream filling
  • Sprinkle cheese on top
  • Bake in the oven for 40-45 minutes

This one was eaten too fast to get a picture!! The leek goes ever so soft and slightly sweet…beautiful!