SMOKED HAM PIE - SWEDISH QUICHE (SKINKPAJ)
Another Swedish recipe that I am posting for ZWT6. On Herrgårdsost Herrgårdsost is a semi-hard yellow cheese made from cow's milk with a mild nuttiness similar to Gruyere or aged cheddar. It has a few small holes (like Swiss cheese does) and is produced in large wheels coated with yellow wax. The name means "manor house cheese."
Provided by diner524
Categories < 60 Mins
Time 50m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Press pastry dough into baking pan.
- Set oven to 350°F
- Combine egg yolks, sour cream, ham, and cheese. Pour over dough, like a pizza.
- Bake at 350°F for 40-60 minutes, depends on oven as they vary.
Nutrition Facts : Calories 432.3, Fat 32.2, SaturatedFat 13.5, Cholesterol 232.8, Sodium 911.2, Carbohydrate 16.1, Fiber 1.2, Sugar 1.7, Protein 19.5
SMOKED HAM PIE (SKINKPAJ)
On a search for some Swedish recipes I came across this. It is basically a quiche but a super easy recipe! And super tasty!
Provided by Cassandra Chambers Wagner
Categories Savory Pies
Time 50m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350 degrees F.
- 2. Mix together ham, eggs, sour cream, cheese and spices. Pour into prepared crust.
- 3. Bake for 30 - 40 minutes.
SIMPLE HOMEMADE GOAT CHEESE
this is so easy and so much cheaper that i never buy it anymore. this same technique can be used to make ricotta if you use cow's milk and lemon juice instead of vinegar, or queso blanco with cow's milk and vinegar. if you try to make goat cheese with lemon juice it will lack the tang you're used to and be more like regular ricotta with a slight earthy touch.
Provided by spiritussancto
Categories Spreads
Time 15m
Yield 1 pound, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- in a a non-reactive pot on med-high, bring milk up to just below boiling while stirring gently but constantly. you'll see a bit of foam starting to form.
- add the vinegar and stir gently. if the milk doesn't curdle and separate cleanly right away then let it heat a few min longer or add a touch more vinegar a tsp at a time.
- drain in a strainer lined with several layers of cheesecloth or an old pillowslip that has been bleached and rinsed very well. that liquid you're pouring off is whey, btw, and useful. you might want to catch it in a big bowl.
- move your cheese to a mixing bowl and stir in salt to taste. add heavy cream to make it smoother if desired.
- you can press into mini quiche dishes (line with more cheesecloth so you can un-mold cleanly) and refrigerate overnight to solidify if desired. you can also form into a log and roll it in herbs or marinate it in flavored olive oil. be sure to wrap tightly before storing for up to two weeks but i doubt it will last that long! the whey can be used for baking or boiling in place of water to add some extra protein and vitamins. you can also give it to your pets or water your plants or lots of other things. make a protein shake with some fruit perhaps. happy cheese making!
Nutrition Facts : Calories 1.8, Sodium 387.8
HONEY & MUSTARD HAM HOCK PIE WITH FLAKY CHEESE PASTRY
Slow-cooked tender ham, potatoes and shallots are enclosed in cheesy cheddar pastry - invest in a pie plate or tin for a crisp base
Provided by Good Food team
Categories Dinner, Main course
Time 5h
Number Of Ingredients 19
Steps:
- For the pastry, wrap the butter in foil and place in the freezer the night before you need it. Put the ham hocks, bay leaves and peppercorns in a large pan. Cover with water and a lid, and simmer for 3 hrs or until really tender - you may need to top up the water level during cooking. (Alternatively, cook in a slow cooker for 6-8 hrs.) Leave to cool in the liquid, then chill overnight if you have time.
- To make the pastry, tip the flour into a big bowl with 1/2 tsp salt and the mustard powder. Hold the butter block in the foil (peeling back a little at a time as you need to) and coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Grate in the cheese too. Use a cutlery knife to lightly stir together, then stir in 175-200ml cold water to bring the dough together. Wrap in cling film and chill for 30 mins.
- Meanwhile, cook the potatoes in a pan of boiling water for 8 mins or until just cooked, then drain. Melt the butter in another large pan and add the shallots. Cook gently for 10-15 mins until tender and golden, shaking the pan now and then to roll them around in the butter. While they cook, drain the ham hocks, reserving the cooking liquid - the meat should be nice and tender. Shred with two forks, discarding the fat and bones.
- When the shallots are tender, scoop them out of the pan and add to the ham. Add the flour and mustard powder to the butter, stirring around the pan to make a paste. Cook for 1-2 mins, then splash in a little of the milk, stirring until smooth. Continue adding the milk, bit by bit, stirring well after each addition, until you have a very thick, smooth sauce. Add enough of the ham's cooking liquid to thin the sauce to a double cream consistency, about 300ml. Taste and season with pepper - it should be salty enough from the ham stock, but add a little extra if it needs it. Stir in the ham, potatoes, shallots, wholegrain mustard, honey and parsley, then leave to cool.
- Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf to heat up. Remove the pastry from the fridge. Divide into 2 balls, one a little larger than the other - keep the smaller one wrapped until later. On a lightly floured surface, roll out the large ball of dough to the thickness of a £1 coin. Use this to line the base of a 23cm metal pie plate or shallow cake tin. Fill with the pie filling, then brush the edges with a little beaten egg. Roll out the remaining pastry, lay over the top, then trim the excess. Crimp the sides of the pie, if you like. Brush with more egg wash and poke 2 steam holes in the top with a sharp knife. Place the pie on the hot baking sheet and bake for 45-50 mins until crisp and golden. Serve piping hot with green veg and gravy, if you like.
Nutrition Facts : Calories 1003 calories, Fat 59 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 59 grams protein, Sodium 7.2 milligram of sodium
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