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Saturday, 16 April 2016

Gruyere and Ham Quiche for Dinner

By: Miriam Borys Busby

Yield:  4 - 6 servings


8 eggs
1 cup spinach - rinsed 
3 slices ham 
1 cup half & half cream
1/2 cup Gruyere cheese - cut into small chunks
1/8 cup grated parmesan cheese
1 green onion  
1 tsp. seasoning of your choice
( I used garlic ‘Dash’)
salt & pepper to taste

Prep for pastry:
Make your pastry ahead of time and store in the fridge. For an easy dinner I make up my pie shell the day before and keep it in the fridge, covered, until 40 minutes before meal time. Click on this link to go to my pastry recipe.

Egg Filling Prep:
This egg filling can be made up ahead of time as well and stored in the fridge.  The quiche takes approximately 40 minutes to bake and this time can used to make a fresh  green salad to go with.

Add eggs into a large bowl. Whisk together well with the cream, salt & pepper.  Grate parmesan cheese, add to eggs. Cut up the ham and the Gruyere cheese and add to eggs.  Whisk well.
Wash & spin spinach dry and add to the bottom of an unbaked pie shell. Pour egg mixture over the spinach . Preheat oven to 350. Put the quiche into the hot oven onto the middle rack. Bake until golden brown and the centre of the quiche is firm.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

Saturday, 2 April 2016

Apple/Ginger Carrot Cake for Carl's 73rd

This cake and icing can be made using only bowls and a good rubber mixing spoon. No need for a mixer here if you don't have one.

By: Miriam Borys Busby
Carl loved the giant sequoias north of San Fran
Carl's favorite cake....Happy Birthday honey

Servings: 2 X 9 inch round cakes

2 1/2 cups all-purpose flour
1 tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
2 tsp. baking powder
½ tsp. salt

4 eggs
1/2  cup white sugar
1 cup brown sugar
1 tbsp. vanilla
3/4 cup olive oil
2  cups grated carrots (peel first)
1 cup grated apples (use up your old ones for this) no need to peel the apple for this
2 tbsp. grated fresh ginger (or 1 tsp. powdered) peel ginger before grating 

Line cake pans with parchment paper (for a double layer cake). Grease all sides of the cake pans first and place parchment onto the greased surface.
In the larger bowl shift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In another bowl whisk together oil, sugars, eggs and vanilla. Whisk until well combined. Add grated apple, ginger and carrots and continue to mix until blended.
Add wet ingredients into the dry and stir by hand until well blended but don't beat or over mix. 
Pour batter into the prepared cake pans. Bake at 350° for 30-35  minutes. 
Cool on wire rack. Ice with Cinnamon Cream Cheese icing (see below).

Cinnamon Cream Cheese (makes enough to ice a double or triple layer cake)
16 oz. (2 pkg.) cream cheese
4 oz. butter
4 cups icing (sifted is important)
1 tsp. vanilla
½ tsp. cinnamon
Cream butter and cream cheese. Add remaining ingredients, Stir until creamy.

grated fresh ginger is really good in this cake

this icing can be mixed by hand but is smoother if you have a mixer

Carl's birthday dinner at Krua Thai on Lonsdale...he would have loved it.