On my needles ...

Made a start on a woolly hat this afternoon, with Radio 4 Extra playing in the background.  The hat is from a free Erika Knight pattern in Making magazine, last year.  Made with Rowan Purelife British Sheep Breeds Chunky, it can be a bit itchy but is extremely warm.  I made a similar one last year but whilst culling my magazine collection threw the pattern out, only be reunited with it after a search on the Internet.  Fortunately I took a screen shot, because I can no longer find it otherwise I would share the link with you.  

I love Radio 4 Extra and make the most of the BBC Radio iPlayer, with my current favourites being Doris Lessing - The Grass is Singing, Ruth Rendell - The Keys to the Street and a wonderful production of Wind in the Willows which is dramatised and narrated by Alan Bennett with Ratty played by Richard Briers.
  
Even though I love reading for pleasure, after a long day at work my ability to relax and concentrate on the written word is seriously impeded so I rarely read a book but instead listen to plays and unabridged audio books.   This way I don't miss out  and can knit, drive, cook, rest or just generally potter around whilst enjoying a good read.

In my kitchen today I have a recipe for Christmas Quiche.  Yes I know it is two months away but I think you will find a slice of this is worth the Christmas mention. 
 

I am unable to recall where this recipe originated from but I vaguely remember it was linked to using up Christmas leftovers.  A couple of slices also accompanied me when I drove through the snow to Surrey last year to collect relatives who were due to stay with us over the Christmas period.  I can be quite brave and adventurous with my trusty Tupperware by my side.  As well as instilling bravery or foolhardiness, this quiche is the only one that is welcomed in our house, with others such as broccoli likened to something from an episode of Doctor Who, restaurant critics all of them!  

Christmas Quiche

375g pre rolled shortcrust pastry*

3 eggs

150ml single cream

50g Cheddar cheese - grated

100g ham - shredded

50g Stilton

Preheat Oven to Gas Mark 4

Line a 20cm tin with the pastry

and place in freezer for one hour**

Blind bake for 15 minutes

Remove baking beans and bake for a further five minutes

Beat the eggs with the single cream

Sprinkle in the grated Cheddar, Ham & crumbled Stilton.

At this stage you can snip in some Sage leaves if you wish.

Season with salt & pepper

Bake for 25 minutes until golden

* I make my own shortcrust so I can alter the amount of pastry depending on the size of my quiche dish. 

** I don't do this because I have already chilled my pastry before lining the quiche dish and blind baking



Enjoy xxx

Welcome to my new followers Gina King, Carol - Tales from Spring Cottage, Eleanor from Stitches and Seeds, Fading Grace & Country Rabbit.