Spinach-pepperoni nibbles

I was searching for a nice savoury offering for a small gathering at our house in an old issue of Better Homes and Gardens. A recipe called Spinach and Pepperoni Quiche caught my eyes. It sounded interesting but it wasn't exactly what I needed. So I tweaked it a little and this is what I got.

Spinach-pepperoni nibbles

Crust:
1 3/4 cups all purpose flour
1 tsp. salt
1/2 cup oil
3-4 tbsp. ice water

Topping:
2 medium peppers (any colour)
2-3 tablespoons oil
1 bag fresh spinach leaves
8 eggs
2 cups loosely packed shredded cheese (I used medium Cheddar)
4 ounces chopped pepperoni
1/2 cup milk or cream

Start by preparing the spinach. I always pinch off the stems because I can't stand those fine strings that can get stuck in our teeth when we use the stems, too. After cleaning, wash the leaves carefully so no sand granules get in the food either. Then wilt it in a pot without adding any extra water. Squeeze it out well when done.

Now chop the peppers and saute them in the oil just until they softens a little. Set aside.

Prepare the dough, pat it into a large pan (I use a short piece of dowel about the length of my palm to roll dough out nice and even right inside the pan) and pre-bake it for 10-15 minutes at 350F.

While the dough is in the oven, take a large bowl, dump all the filling ingredients into it and mix them together vigorously. When the dough starts to get slightly pink around the edges, take it out, spread the topping evenly over it and return it in the oven. Bake it until the top is set enough so you can touch it and it will not stick to your fingers, about half an hour.

Cool and slice it into 1 1/2 to 2 inch squares. You will get several dozen.

If you like the recipe and decide to try it, write me a teentsy little feed-back, will you?

Raspberry filled crepes with pear sorbet

I made these yesterday for dinner and it is a wonderful summer dessert. Unfortunately I am not a seasoned enough blogger yet to remember the imagery part, I forgot to take photos. Or rather, it was all gone before I remembered to do so. But it is simple enough for you to be able to imagine what it looked like, and next time (because for sure there will be a next time), I will add a nice photo.

Raspberry filled crepes with pear sorbet

For 8 servings

2/3 cup sugar
2/3 cup water
3 lbs of fresh pears or
2 cans (29 oz each) of pear halves, drained
1/4 cup fresh lemon juice
(2 tablespoons pear brandy - optional but recommended :)

8 crepes (a nice touch is to add some grated orange zest to the batter)
2 cups fresh raspberries

Creme fraiche, creme anglaise, Devon custard, or whipped creme

Early in the day or the day before:
If you use fresh pears, core them, arrange them in a circle on a plate and cook them in the microwave. When cool, remove the skins and mash them into a puree. If you use canned pears, puree them. Mix the lemon juice into the puree.

Now prepare the syrup by putting the sugar and the water in a saucepan and stir it over medium heat until the sugar dissolves completely. Just before the syrup reaches boiling point, remove the pan and let the syrup cool. (Fill the sink with some cold water and place the pan in it.) When both the pears and syrup are cold enough, mix them together and add the brandy. Pour this into a metal baking pan, cover and freeze. When the mixture is frozen solid, remove, break it into chunks and blend in the food processor (or blender) until smooth and fluffy. Pour this into an airtight plastic container and return it to the freezer.

Before the dinner test the raspberries for ripeness. If they are on the sour side, sprinkle a little sugar over them. Prepare crepes and keep them covered.

Assembly: Melt a little butter in the micro, brush the crepe with it on one side, place 1/4 cup raspberries in the centre and fold it together into a packet. Place it on the serving plate and place a nice round scoop of the pear sorbet on the side. Pour some of the creme nicely over and around it (you can further decorate the plate with a sprig of mint leaves and/or some thinly shredded orange zest) and serve.