Shame on me!
I was having lunch with a few Italian colleagues yesterday. The only one who packed her lunch box asked the rest of us what were our excuses for not doing the same.
"Well, I was out last night" said the first one.
"My housemate was cooking for his new girlfriend, I couldn't stay in their way!" said the second one.
"Me? Sorry I don't have any excuses except for pure laziness!!" (might as well be honest about it!!)
So I went grocery shopping to Dunnes Store after work. As I was looking for some cherry tomatoes, I came across a bunch of Butternut squash. This is a vegetable that I never had until I came to Ireland. My dear friend Francesca (the one who asked silly questions) cooked it as a pasta sauce once. A pie or quiche seemed appropriate for my lunch box. I decided to add a bit of goat cheese, but I ended up buying an irish blue cheese : Cashel blue.
I was having lunch with a few Italian colleagues yesterday. The only one who packed her lunch box asked the rest of us what were our excuses for not doing the same.
"Well, I was out last night" said the first one.
"My housemate was cooking for his new girlfriend, I couldn't stay in their way!" said the second one.
"Me? Sorry I don't have any excuses except for pure laziness!!" (might as well be honest about it!!)
So I went grocery shopping to Dunnes Store after work. As I was looking for some cherry tomatoes, I came across a bunch of Butternut squash. This is a vegetable that I never had until I came to Ireland. My dear friend Francesca (the one who asked silly questions) cooked it as a pasta sauce once. A pie or quiche seemed appropriate for my lunch box. I decided to add a bit of goat cheese, but I ended up buying an irish blue cheese : Cashel blue.
BUTTERNUT SQUASH AND CASHEL BLUE CHEESE QUICHE
- Pie Filling
1 large butternut squash
1 red onion
1 large spoon of honey
Rosemary
Cashel blue cheese
Milk
Salt and pepper
2 eggs
- Crust
200 gr of flour approx
1egg yolk
3 large spoon of oil
Thyme
salt pepper
little bit of water
Peal and slice the butternut squash and onion. Roast in the oven with olive oil, 1 big spoon of honey and plenty of rosemary. Bake until soft but not mushy (al dente).
In the meantime, prepare a short crust pastry. Mix the flour, salt, thyme leaves together. Add the oil and egg yolk. Then m,ix with your hand (it's more fun!). Once you get a couscous like powder, add a little bit of water until you get a ball.
Line pie dish with the pastry.
In a pan melt the blue cheese. Once melted had the cold milk (or fresh cream) and egg off the stove. Also add salt and pepper and little bit more thyme leaves.
Add the roasted veg onto the pie dish and pour over the egg, milk and cheese mixture.
Bake in hot oven (200c) for about 40min.
I was quite pleased with the result. The sweetness of the squash fit very well with the taste of blue cheese. Though the Cashel blue isn't strong enough. Next time I'll use Roquefort or Stilton.
In the meantime, prepare a short crust pastry. Mix the flour, salt, thyme leaves together. Add the oil and egg yolk. Then m,ix with your hand (it's more fun!). Once you get a couscous like powder, add a little bit of water until you get a ball.
Line pie dish with the pastry.
In a pan melt the blue cheese. Once melted had the cold milk (or fresh cream) and egg off the stove. Also add salt and pepper and little bit more thyme leaves.
Add the roasted veg onto the pie dish and pour over the egg, milk and cheese mixture.
Bake in hot oven (200c) for about 40min.
I was quite pleased with the result. The sweetness of the squash fit very well with the taste of blue cheese. Though the Cashel blue isn't strong enough. Next time I'll use Roquefort or Stilton.
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La honte!!
Hier midi, j'ai déjeuné avec 3 collègues Italiennes. La seule d'entre nous qui avaient ramené sa gamèle nous demanda où était passé nos tupper.
"Je suis sortie hier soir" dit la première.
"Mon colloc faisait la cuisine pour sa nouvelle copine" ajouta la seconde
"Moi? J'ai pas d'excuse, mis à part un baobab dans la main!"
Alors après le boulot, je me suis arrété au Dunnes Store, le super marché du coin. J'étais en train de chercher des tomates cerises lorsque je suis tombée sur l'étalage des courges butternut. Je n'avais jamais gouté ce légume avant de venir en Irlande. Francesca, celle qui pose des questions saugrenue, en avait fait une sauce pour les pâtes. L'idée de faire une quiche me plaisait bien, c'est facile à transporter dans un tupper. J'étais à la recherche de fromage de chèvre et finalement je suis repartie avec un fromage bleu local : Cashel blue cheese.
Quiche à la courge Butternut et fromage bleu de Cashel
1 grosse courge butternut
1 cuil à sp de miel
1 oignon rouge
romarin
fromage bleu de Cashel
Lait
2 oeufs entiers
sel et poivre
pour la pâte:
Environ 200 gr de farine
1 jaune d'oeuf
3 ou 4 cuill à soupe d'huile
thym
sel et poivre
un peu d'eau
Peler et découper la courge en petit morceau et les oignons. Les faire rotir au four avec de l'hule d'olive, 1 cuil à sp de miel et du romarin. Cuire jusqu'à ce que la courge soit al dente.
Preparer la pâte sablé salée. Mélanger la farine, sel, thym. Ajouter l'huile et le jaune d'oeuf. Mélanger avec les doigts (c'est plus drôle). Lorsque le mélange a la consistance du couscous, ajouter l'eau petit à petit jusqu'à obtenir une boule compact.
Etaler la pâte et la mettre dans le moule.
Dans un casserole, faire fondre le fromage bleu. Ajouter le lait froid hors du feu et l'oeuf. Assaisoner avec sel, poivre et du thym.
Verser ce mélange dans le moule à tarte.
Cuire dans un four préchauffé à environ 200c pour 40min.
Je ne suis pas déçue. La courge est sucrée et ce mélange à merveille avec le fromage bleu. Par contre la prochaine fois, j'essaierais avec un fromage un peu plus fort. (Roquefort ou Stilton).
