For a touch of heat try adding a little finely chopped red chili to the mixture Use a combination of half cream and half milk if preferred

Chervil belongs to the parsley family, but is much more aromatic than parsley. One of the staples ofclossic French cooking, it is used with tarragon, chives and parsley in the seasoning blend fines herbes.

4 large eggs 1'/< cups (300 ml) cream '/; teaspoon salt

3 tablespoons roughly chopped fresh chervil 1 tablespoon finely chopped fresh chives

1 to 2 sheets ready-made shortcrust pastry 1 cup (155 g) fresh shelled peas

4 oz. (120 g) soft fetta, crumbled '/; cup (60 g) grated Cheddar

1 Preheat oven to 350°F (180°C). In medium bowl, whisk together eggs and cream; season with salt and stir through herbs.

2 Lightly oil 5-in. x 13-in. (35 cm x 12 cm) rectangular or 9-in. (23-cm) round tin. Gently place pastry into tin, using 2 sheets if required; mould pastry into sides and trim any excess.

3 Sprinkle top of pastry with peas and fetta. Pour over egg and herb mixture; sprinkle with Cheddar.

4 Place quiche on bottom shelf in oven; cook 30 to 35 minutes, or until quiche is set. Serve with salad.

SERVES 4

Preparation 20 minutes Cooking 35 minutes

Herb cyuÁcfe/

Chervil belongs to the parsley family, but is much more aromatic than parsley. One of the staples ofclossic French cooking, it is used with tarragon, chives and parsley in the seasoning blend fines herbes.

Lovage and fennel omelettes

An omelette is fast food at its best. Use spicy Vietnamese mint, perilla or Thai basil in place of the celery-flavored lovage.

8 large eggs

1 teaspoon salt

'h cup (25 g) roughly chopped fresh chives, sliced into 2-cm lengths

3 tablespoons roughly chopped fresh lovage

2 tablespoons roughly chopped fresh fennel leaves

1 tablespoon butter

Vj cup (60 g) grated full-flavored cheese such as gruyire

1 Whisk eggs and milk in a large bowl. Season with salt; stir in herbs.

2 Melt butter in small non-stick frying pan over high heat. Pour one quarter of egg mixture into pan. Cook about 1 minute, stirring gently. Egg will begin to set around edge of pan almost immediately. Using fork or wooden spoon, gently pull back cooked egg from edge of pan, allowing any uncooked egg mixture to run underneath.

3 Cook a further 45 seconds to 1 minute, or until egg is just set. Sprinkle over cheese. Fold over one half of omelette and slide onto serving plate. Cover with aluminium foil to keep warm. Continue with remaining mixture. Serve at once with a crisp mixed salad.

SERVES 4

Preparation 10 minutes Cooking 10 minutes

Continue reading here: Individual souffles never fail to impress The fruit chutney base is a surprise extra that complements the flavors of the herbs

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