Wild Garlic Flower Quiche
A Taste of Sri Lankan cuisine | Homecooking – the way we like it
A Taste of Sri Lankan cuisine | Homecooking – the way we like it
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  • Hope you enjoyed the music from South Africa
  • The pastry was from Delia Smith’s recipe for a Thick Onion Tart
  • For the pastry
  • 50 g self raising flour
  • 50 g wholewheat flour
  • pinch of salt
  • 0.5 teaspoon mustard powder (optional, I did not use this)
  • 50 g butter
  • 40 g Cheddar cheese grated
  • (1) Make the pastry by sifting the flours, salt and mustard powder into a mixing bowl, then rubbing in the fat until the mixture becomes crumbly.
  • (2) Then stir in the grated cheese and add enough cold water to make a dough that leaves the bowl clean.
  • (3) Wrap the dough in a polythene bag and leave to rest in the fridge for half an hour.
  • (4) Then roll out the pastry to line the tart tin, prick the base with a fork, place it on the pre-heated baking sheet, and bake in the centre of the oven for 15 minutes. Oven temperature 180 degree Celsius.
  • (5) After that remove from the oven and brush the inside of the pastry case with a little beaten egg (for the filling) and return to the oven for another 5 minutes.



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