Salmon and spinach quiche

This is not a very special recipe, although it's a nice dish, but I'm adding it to the blog because the base of the quiche is also homemade.
The base is not quite like shortcrust pastry, it's a lot more "biscuity/bready", but it goes very well with the spinach and salmon. Also, the original recipe uses smoked salmon, but I think it's a shame to cook it so I use normal raw salmon.

Salmon and spinach quiche


For the base

175 g plain flour
75 g margarine
1 tbsp sugar
1/2 tsp salt
1 tsp baking powder
1 eg
2 tbsp cold water

For the filling

300 g salmon
Frozen spinach (approx 1/2 packet)
3 eggs
300 ml whipping cream
Salt and pepper

To make the base, mix all the ingredients together and leave in the fridge for 1 hour.

Extend into a 24 cm round quiche plate and poke with a fork, then leave in the fridge while you prepare the filling.

Defrost the spinach and squeeze out any water. Beat the egg with the cream and season with salt and pepper.

Spread first the spinach, then the salmon and finally the egg mix into the base.

Bake at 200C for 40 minutes.

And another wholemeal bread with seeds

Today I tried another of the wholemeal everyday loafs. This one is full of goodness! It has wholemeal, granary and rye flour, rolled oats and seeds.

Again, the original recipe had more than 700g of flour, so I've used 1/3 of all ingredients, which leaves the quantities a bit strange.


Multigrain harvest bread

5 g fast-action dried yeast
185 g wholemeal strong flour
185 g strong granary flour
75 g rye flour
37 g rolled oats
9 g salt
1/2 tsp light soft brown sugar
17 g butter, diced
1 tbsp malt extract
100 ml warm milk
200 ml warm water
40 g (in total) of poppy, sesame and sunflower seeds (plus some more to sprinkle)

Add all the ingredients in the right order for your machine and start the wholemeal/dough raisin programme.

Once the programme has finished, turn the dough into a floured surface and shape into a round (or anything you prefer). Leave to rise for 30 minutes or until doubled in size.

Meanwhile, preheat the oven to 220C. Brush the top of the bread with some milk and sprinkle with some seeds.


Bake in the oven for 15 minutes, then reduce the temperature to 190C and bake for a further 20 minutes. Transfer to a wire rack to cool.

Finally some wholemeal bread

As requested by my sister Laura, this is a wholemeal bread, although not seedy. I must admit that most of the wholemeal breads I've tried tend to be a bit dry, but not this one!

Sorry about the strange quantities for the ingredients. The original recipe had more than 700g of flour, and it wouldn't fit in my breadmaker, so I decided to do 1/3 of all the ingredients...



Malted wholemeal loaf

1 1/2 tsp fast-action dried yeast
300 g strong granary flour
150 g strong wholemeal flour
17 g butter, diced
10 g salt
1 tbps malt extract
200 ml warm water
100 ml warm milk
Kibbled (cracked) wheat, to sprinkle

Get all the ingredients into the breadmaker (check the order for your machine) and start the wholemeal/dough program.

Once the program has finished, turn the dough into a floured surface and shape into a loaf. Leave it to rise for around 40 minutes until doubled in size.

Brush with milk and sprinkle with the kibbled wheat. You can make some cuts or decorate as you prefer.

Bake at 200C for 40 minutes. Turn to cool into a wire rack.

White bread rolls

A bit boring, I guess... These are just pretty simple buns, but they're quite nice, the dough is really easy to work with and they're lovely for breakfast, so here they go...

Breakfast buns

1 1/2 tsp fast-action dried yeast
450 g strong white flour
1 1/2 tsp salt
2 tsp caster sugar
25 g butter, diced
150 ml warm milk
150 ml warm water

Put all the ingredients in the breadmaker (they're already in the right order for my machine, but yours might be different, check the instructions). Start the white-dough program.

Once the dough is ready, knock back and place in a lightly floured surface. Divide the dough in 12 equal-ish pieces and shape each one into a small bun.

Place the buns in a baking sheet and leave to rise, covered, for 30 minutes, until they double in size.

Brush the buns with milk and dust with flour.

Bake at 200C for 20 minutes, until lightly golden. Move them to a wire rack to cool.