foodblog-isys100

Quiches may seem fancy and difficult to make, but they are really quite simple and easy! They are also affordable to make and almost everyone loves a good quiche. Quiches originated in France and can be a good way to impress your friends if it's home-made! Personally, I enjoy making quiches as you can add ingredients as you please and it's a very easy recipe to modify :)

Serves 6

Ingredients
Pastry
1 cup plain flour
1 egg yolk
pinch salt
1 tablespoon lemon juice
90 g butter

Filling
4 rashers bacon
3 eggs
1 cup cream
3/4 cup milk
1/2 teaspoom salt
pinch nutmeg
pinch sugar
pinch cayenne
90 g processed cheddar cheese
90 g gruyere or swiss cheese

Method
Pastry
1. Sift flour and salt into bowl.
2. Rub in butter until mixture resembles fine breadcrumbs.
3. Mix to a firm dough with lightly beaten egg-yolk and lemon juice; add one or two teaspoons water, if necessary.
4. Turn pastry on to light-floured surface, knead lightly.
5. Roll out to line base and sides of 23 cm flan tin.
6. Refrigerate 1 hour.

Filling
7. Dice bacon, saute until cooked and crisp; drain well.
8. Combine beaten eggs, cream, milk, salt, nutmeg, sugar and cayenne.
9. Finely grate cheeses.
10. Carefully spoon over custard filling.

11. Bake in moderately hot oven 10 minutes.
12. Reduce heat to moderately slow, bake further 25-30minutes, or until custard is set.

Tips and recommendations: I know pastry can be a difficult thing to make sometimes and often time consuming, so if you don't have the time or aren't confident enough in the kitchen an alternative to making your own pastry is to buy it from the supermarket. I personally like to use puff pastry as I like the flavour and texture from it! Another small recommendation for this recipe would be to blind bake your pastry first.
How to blind bake: Pre-heat your over to 220 degrees celsius, line your pastry with baking paper and pour rice in the middle to stop the pastry from rising, leave in the oven for approximately 8 minutes.
Then remove the baking paper and rice and place in the oven for another 5 minutes, it should be a light golden brown!
The purpose of blind baking is to start the cooking of the pastry as generally it takes longer than the filling!

One final tip, when cooking the bacon you don't need to worry about greasing the fry pan or anything! Bacon has enough of it's own lard to cook with, without it sticking to the pan.

*A moderate oven is about 180 degrees celsius.

Here is a video to help you! It also has a healthier alternative on how to cook the bacon :)

Restaurant Overview:

Wagaya is one of the most famous Japanese cuisine restaurants in Sydney located at Haymaket. Wagaya is quite unique as each table is armed with a touch screen menu mounted on the wall. Customers simply press the items wanted on the touch screen tv and the food will be delivered as soon as it is cooked, therefore it is perfect for those who wants to grab a quick meal. The restaurant is filled with dining tables, a sushi bar setting in the middle and 3 private rooms in the corner.

Wagaya offers a wide range of Food and Beverages like Sushi, soup, fried rice, seafood, meat, desert, alcoholic and non-alcoholic drinks. Some people believe that the menu is quite expensive as the proportion is quite small for most dishes. The place can get very busy, so I would recommend that reservations be made beforehand. Their phone number is (02) 9212 6068.

Personal Opinion:

I really like the atmosphere at Wagaya, especially when I get to sit in the booth, however, it could get a little noisy. The foods are really delicious there; I personally like the noodle soup, fried rice and chicken skewers. I’m not a fan of sushi so I never tried it but from what I’ve heard they have really nice sushi. I would give Wagaya a 4/5. I would recommend everyone to check out this restaurant, they are open till late so it is perfect for those who wants to grab a quick late night meal.

• 6 large potatoes
• 1 onion
• 1 apple
• 2 eggs
• Mayonnaise
• Sour cream
• Dill pickles

This recipe I have found extremely useful and use it all the time. This recipe is easy to remember and exact measurements are not crucial so it is one you don’t constantly need the recipe out in front of you. I use it as a staple dish for me and as one of the few savoury meals I am confident I won’t mess up it is often requested when people are coming over. It is simple and delicious and can be done quickly and without a great deal of preparation which is always a plus. This savoury tart can be used as a entrée, something to nibble on of a complete meal with a salad. It is also vegetarian which is makes it a great alternative to the main meat dishes. Although there are only a few simple ingredients it is filling but light at the same time.

What you will need:

• 200g ricotta cheese
• 2 eggs
• Handful of Basil
• Puff pastry
• Salt and pepp
  er
• 4 big Tomatoes
• Olive oil

How to make:
Make sure the first thing you do is get out the puff pastry from the freezer so it is easier to work with! Pre-heat the oven to 180 and halve the tomatoes put them in a baking tray and drizzle with olive oil and sprinkle the salt and pepper generously on top (dried herbs also add to the flavour if you have them). Put the tomatoes in the oven to cook for about half an hour or until the tomatoes are soft and cooked through. While you are waiting for the tomatoes to cook this gives you plenty of time to prepare the rest if the tart. Roll out the puff pastry to the size of the tray you are going to use and fold over the edges to make a nice crust for your tart. Put the pastry onto non-stick paper BEFORE you add the mixture on top otherwise things can get messy. Finely chop the basil and add that to the ricotta cheese and eggs and mix adding salt and pepper to taste. Spread the mixture onto the pasty evenly making sure you leave the edges of the pastry free because the pastry can puff up quite a bit. Then get your cooked tomatoes and add them to the top of your tart and place it all back in the oven and cook for about another half hour. When checking if it is cooked it should be lightly browned on top and the pastry should be nice and crispy but make sure you check the bottom of your pastry because raw pastry isn’t tasty! Hope you enjoy

Restaurant overview
Chat Thai is a traditional Thai Restaurant Cuisine that opened its doors in 1989 by Amy Chanta. The name “Chat Thai” it self means “Thai Nation”, or in English it means “to have conversation in a familiar and informal manner” stated in Chat Thai’s official website http://www.chatthai.com.au/manly/aboutus.html
Chat Thai’s four restaurants outlet serve its customer with great fresh and authentic food in and elegant and simplest environment. What made Chat Thai unique and famous is that the food at Chat Thai are value for money, mean that you can have a full stomach of dinner or lunch at Chai Thai with the cost of $15 to $20 while the foods are traditionally and uniquely made by Thai Chefs.
Chat Thai provides it customers with strictest safety standards way of cooking their foods with fully audited by FoodCheck. (If you don’t know what FoodCheck is, here is the link to FoodCheck website http://foodcheck.com.au/ )
The four restaurants are located at Haymarket, Rankwick, Manly and Westfield Sydney.
For more info regarding the location or menu please visit http://www.chatthai.com.au/index.html.



Personal opinion:
Chat Thai… YUM!!!!.
Well Chat Thai to me is properly one of the best traditional cuisines in Sydney where they serve self made traditional foods such as Vegetable Spring roll, Papaya Salad (my favourite). The one most famous desert at Chat Thai would be the “Sticky rice Custard” at the price of $4.50 will fulfil your stomach right after your main course.
I would give it a 4/5 for this restaurant. Also I would recommend everyone to check them out when you visit places nearby Sydney. Again for the location and menu please visit http://www.chatthai.com.au/index.html.