Wednesday, April 11, 2018

Cream, Flattish Tire, Shopping,

I keep seeing tips for storing cream which involves whipping it with sugar and then freezing dollops to use on desserts. I have been doing this for a while, but I don't sweeten my cream, what if I need it for soups or other savoury dishes? Or do these people only use cream for desserts? It is also useful if you need sour cream and don't have any. You just add the cream and some lemon juice, does the job pretty well. Wouldn't work if you'd already sweetened it though.

Forgot to mention, at bowling yesterday, a friend came up to me and told me the back tire on our car was extremely low on air. When we were ready to leave the younger owner came out with us and blew up the tire for us with our gadget intended for the purpose. Funnily enough I don't ever remember seeing it before. We used to have a much bigger gadget which had a light on it for roadside emergencies and other stuff, don't remember now. No idea what happened to it nor where I got the present one from. Anyway, we were very grateful to him for doing the job for us. He really is a nice man. I was going to say "young" man but although he is young to us, he wouldn't be young to a lot of people as he's in his early 50s. His kids, for instance, wouldn't think of his as young I suppose.

Today was foot nurse day and then in the afternoon, shopping. This time I didn't purchase the whole store. I didn't get everything on my shopping list either because a) I had lost Matt and b) lost energy. Matt was sitting on the bench near the check outs which is where I had actually figured he had got to.

I thought this was a great idea for making a Quiche. Especially if you are a pasty flop like me.

Bread Bowl Lazy Quiche

1 8-9 inch  round sourdough boule, top sliced off and hollowed out, leaving about 1/2 inch of bread.
6 eggs
1 1/4 cup whole milk
3/4 cup half and half
1 1/2 cups filling (I like chopped spinach, onion and cubed ham)
Salt and pepper
8 oz of cheese slices (I use smoked gouda, Havarti, or muenster because they mold well and don’t crack)

1. Heat your oven to 375°F. Place your round of hollowed bread on a cooking sheet. Line the bread bowl with the slices of cheese, overlapping slightly. I do the sides first by draping the cheese down the side and onto the bottom, and then cover the bottom to seal the whole thing in.

2. Sprinkle your fillings evenly over the bottom. Mix the milk, half and half and eggs well, seasoning with salt and pepper to your taste. If your fillings or cheese are salty, go lighter on the salt. Pour the seasoned custard over the fillings then bake 30-40 minutes until the top is browned, and there is just the barest jiggle in the middle when you tap the baking sheet.

3. Let rest for 15 minutes before slicing. Serve hot, warm or room temperature.

 Source: Extra Crispy

Have a great day

10 comments:

  1. That was nice of him to fill up the tire for you. And as I am in my early 50's, thank you for thinking of us as young.

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    1. Yes, wasn't it Diane? To me you are definitely young. You look it too.

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  2. I'm with you about the cream. I've always frozen it whipped but definitely no sugar.
    Lucky you had some way to have your tire pumped up - and someone kind enough to do it.

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    1. Me too Helen, it's very useful to have in the freezer. I could have done it but it was much better having someone else. I was delighted with his help - and grateful.

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  3. I made a quiche once. It was underappreciated considering the effort, so I will stick with scrambled eggs.

    Maybe have Matt push the grocery cart while you shop? It would be harder to slip away pushing a cart.

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    1. Was it Liz? Matt enjoys quiche. Surprised your bunch don't.

      Trouble is I need the cart to hang on to myself.

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  4. You just reminded me to check my tyres. I don't have a spare tyre just some silly inflation thing which I don't know how to operate.

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    1. Think they call them donuts here Pinky. Funny to see it spelled tyres, been here so long, always use an i nowadays.

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  5. I LOVE quiche and that recipes looks great. I just wish I knew where to buy the large sized bread bowls. I got a couple at our grocery store and the second I ladled the stew in it, the whole bottom dissolved.

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    1. So do I JoJo but haven't had it for ages. That's a pain that it leaked like that. Not sure where one can buy them here either.

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