Recipe Library: 
Asparagus and Ham Quiche - Crustless
Serves 4 - 5We developed this recipe with fresh asparagus, because they are in season during the spring and early summer. But the recipe works just as well with tinned asparagus salad cuts.
½ cup (125 ml) fresh breadcrumbs (1-2 slices of bread)
soft butter
1 x 200 g fresh green asparagus
1 T (15 ml) olive oil
1 onion, finely chopped
½ t (2,5 ml) Green Onion Seasoning
1 T (15 ml) canola oil
1 T (15 ml) butter
125 g sliced ham, cut into small squares
3 eggs
1 cup (250 ml) cream, sour cream or Greek double cream yoghurt
2 T (30 ml) Ina Paarman's White Sauce Powder
½ cup (125 ml) grated cheddar or gouda cheese
Butter a 24 cm flan dish really well with soft butter and shake ½ cup of fresh breadcrumbs in the dish, so some of the crumbs adhere to the bottom and sides. Place dish in the freezer to set, while making the filling.
Preheat the oven to 170°C.
Steam the asparagus for 3 minutes. Toss them with the olive oil and leave to cool. Cut off 3cm of the tips. Keep the tips to garnish with after the quiche is baked. Slice the rest of the stems into 2 cm lengths.
Season the onion with Green Onion Seasoning. Sauté the onion in the oil/butter mixture until completely soft and beginning to brown slightly. Remove from heat. Add the steamed asparagus stems (not the tips) and ham.
Leave to cool.
Beat the eggs with the cream. Toss the White Sauce Powder with the grated cheese and sprinkle half of this mixture evenly over the base of the prepared dish.
Top with asparagus, ham and onion mixture. Mix the remaining cheese mixture into the eggs. Pour the egg mixture over the asparagus.
Bake on the middle shelf for ± 35 minutes until set and puffy. Switch off the oven, open the door slightly, and leave the quiche in the warm oven for a final 10 minutes. Leave to cool slightly. Top quiche with asparagus tips. serve with a fresh green salad dressed with our Tuscan Vinaigrette and some good bread.
CHEF'S TIP:
- Replace fresh asparagus with 1 x 410 g tinned asparagus or asparagus cuts - drain off all the liquid.
- Vegetarians can happily leave out the ham and increase the cheese to 1 cup.
Butternut and Mozzarella Quiche with Pecan Topping - Crustless
Serves 6A classic combination, that will find favour especially with vegetarians, who so often crave not only taste, but also texture. The nuts are also a good way to add protein.
soft butter
½ cup (125 ml) soft fresh breadcrumbs
1 onion, finely chopped
Ina Paarman's Green Onion Seasoning
1 T (15 ml) canola oil
1 T (15 ml) butter
1½ (375 ml) cups butternut blocks 2cm x 2cm
1 T (15 ml) brown sugar
½ t (2,5 ml) nutmeg
½ t (2,5 ml) cumin
3 eggs
1 cup (250 ml) full cream milk
2 T (30 ml) Ina Paarman's White Sauce Powder
½ cup (125 ml) grated mozzarella cheese
¼ cup (60 ml) roughly chopped pecan nuts
Butter one 24-26 cm flan dish or 6 smaller flan dishes (± 10 cm in diameter) really well with soft butter and shake ½ cup of fresh breadcrumbs in the dishes, so some of the crumbs adhere to the bottom and sides. Place dish or dishes in the freezer to set, while making the filling.
Preheat the oven to 170°C. Season the onion with Green Onion Seasoning. Sauté the onion in the oil/butter mixture until soft. Add the butternut and brown sugar. Stir-fry for 2 minutes. Add 2 T of water, cover the pan with a lid and slowly cook the butternut for ± 5 minutes until just tender. Season with Green Onion Seasoning, nutmeg and cumin.
Beat the eggs with the milk and White Sauce Powder.Spoon the butternut mixture into the prepared pie dish. Sprinkle the cheese over. Pour the egg mixture over. Sprinkle the nuts over.
Bake the quiche on the middle shelf for 25 - 30 minutes for small dishes and 35 minutes for one large flan until golden, set and puffy. Switch off the oven and leave it in the warm oven with the door slightly open for a final 5 minutes.
VARIATION:
Use 1½ wheels of feta cheese in place of the mozzarella.
Fresh Green Salad with Tuscan Vinaigrette
Serves 4-5These easy, casual throw together salads are one of the joys of summer. You can also add cucumber, radishes, etc - whatever is available.
1 punnet spinach, rocket and watercress mix
200 g baby tomatoes, halved
1 bunch spring or salad onions, finely sliced with green tops
½ cup Ina Paarman's Tuscan Vinaigrette
Toss the salad ingredients together. Dress just before serving.
Pavlova with Cheesecake Filling 
Serves 8-12
The big advantage of using the Cheesecake Mixture to stabalise the cream of the filling is the fact that the pavlova will keep for up to 6 hours without going soft.
| 8 Servings (24 cm) 4 egg whites 2 t (10 ml) fresh lemon juice 1 cup (220 g) castor sugar 1 T (15 ml) boiling water 1 T (15 ml) cornflour baking paper |
12 Servings (26 cm) 6 egg whites 1 T (15 ml) fresh lemon juice 1½ cups (330 g) castor sugar 1½ T (22.5 ml) boiling water 1½ T (22.5 ml) cornflour baking paper |
Do not use a plastic mixing bowl. Glass, copper or stainless steel is best. Wipe the bowl out with the cut side of the lemon and then dry it with clean kitchen paper. Rinse the beaters in boiling water to make sure there is not a speck of grease on them.
| 1 | Stand the bowl on a dishcloth. Beat the egg whites just until bubbles form. Add the lemon juice. Beat vigorously on high speed while turning the bowl with your one hand. |
2 | When the whites form peaks and the points of the peaks stand up and just fold over when you lift the beaters, you can start adding the castor sugar tablespoon by tablespoon. Continue beating and adding the sugar slowly until the mixture becomes very thick, heavy and shiny. | 3 | Test a little of the mixture by rubbing it between two fingers. If you can feel sugar granules you still need to beat a little longer. Beat in the boiling water. Sift the cornflour over and fold it in by hand with a spatula. |
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Crack eggs at room temperature, one by one in a separate bowl, and if the yolk should break and spill into the white, discard and start again. |
Do not add the sugar too soon. Wait until the whites are really stiffly beaten. |
Make sure all the sugar is dissolved or the meringues will weep sugar tears when they are baked. We use caster sugar because the crystals are smaller. |
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Bake for 20 minutes at 140°C, then turn the oven to 100°C, bake for another 1½ hours. Switch off the oven and leave the Pavlova in the oven with the door closed to cool down completely.
CHEF'S TIP: What to do with egg yolks?
- Add one or two when next you make scrambled egg or omelette
- Add one to hot mashed potato for a really creamy texture
- Make Mayonnaise in your food processor
WATCH POINTS
- Shape and bake the pavlova immediately, it will start to deflate and draw water as soon as you stop beating.
- Baking meringue mixtures are actually more a process of drying them out. So the rule is a low oven temperature for a long time.
- Home-made pavlova will turn an ivory or pale champagne colour. The slight caramelisation of the sugar increases the flavour.
| 8 Servings ½ cup (125 ml) cold water ½ x 250 g Ina Paarman's Lemon Cheesecake Mix 1 cup (250 ml) fresh cream |
12 Servings 1 cup (250 ml) cold water 1 x 250 g Ina Paarman's Lemon Cheesecake Mix 2 cups (500 ml) fresh cream |
In a smaller mixing bowl, whip the cream until just firm. Using the same beaters, whip the cheesecake mixture for 1 minute until smooth. Gently fold the whipped cream into the Cheesecake Mixture using a spatula or metal spoon and stir until evenly blended.
Keep the mixture covered in the fridge.
FRUIT
| 8 Servings 1 punnet (500 g) ripe strawberries ½ cup (125 ml) granadilla pulp |
12 Servings 1½ (750 g) punnets strawberries ¾ cup (187,5 ml) granadilla pulp |
Rinse the strawberries and remove the green stalks - cut them in half. Refrigerate in a closed container in the vegetable drawer where they won't get too cold.
TO ASSEMBLE
Fill the pavlova with cheesecake mixture, top with fruit and serve.
The wine suggestion this month is courtesy of Fairview
- their recommendations are :
Fairview 2009 Sauvignon Blanc is a excellent accompaniment for the Quiches. This light golden colour wine has classic Viognier aromas of white flowers with subtle spice, dried apricots and citrus peel. Lovely, long finish tempered by crisp acidity.
Fairview 2008 Special Late Harvest is ideal served with the Strawberry Pavlova. Peach and pineapple aromas with fragrant honey flavours. The wine has crisp acidity, balancing with the aromatic sweetness and a clean, full finish.