KALE & GOAT CHEESE QUICHE

KALE & GOAT CHEESE QUICHE

What better way to start your morning than with an iron packed kale quiche. I love kale & I am always trying to integrate it into many of my recipes. 

This quiche is simple & easy with just 5 main ingredients to really highlight the earthy fresh taste of kale & creamy, yet tangy, goat cheese. Quiches are great because they can be served hot or room temperature & are so versatile. You can add any ingredients you like with endless combinations like leek & bacon, asparagus & parmesan or ham & cheese just to name a few. 

INGREDIENTS 

1 tart shell (frozen, pre-made or homemade)

4 extra large eggs

50 ml egg whites (optional for a fluffy quiche)

splash of milk

1 cup kale

1/2 cup spinach 

2 oz goat cheese 

chopped medley tomatoes

salt & pepper to taste  

METHOD

Preheat oven to 350 degrees. 

Pierce frozen pie crust with a fork to prevent air bubbles. 

Add four eggs into crust. Gently break up yolks using a fork. 

Finely chop kale & spinach. Gently sauce for 2-3 mins on medium heat to prevent kale edges burning. 

Add kale & spinach to eggs. Add egg whites & splash of milk. Fold in so egg mixture covers kale & spinach. 

Add spoonfuls of goat cheese spaced evenly. Add tomatoes. 

Bake at 350 degrees for 25-30 minutes on middle rack. 'Jiggle' the quiche to check if the centre is cooked. 

Broil on high for 2-3 minutes until crust edges are golden brown. 

Top with cracked black pepper & sea salt. Enjoy. 

Tip: Using heavy cream in a quiche gives the filling additional richness & creaminess. 

XO 

Kiran | THE BLANK PLATE


If you liked this post, check out my previous quiche recipe: SPINACH & GOAT CHEESE QUICHE

YOGURT PARFAIT WITH FRESH FRUIT & CHIA SEEDS

YOGURT PARFAIT WITH FRESH FRUIT & CHIA SEEDS 

I love to start off my mornings with a creamy yogurt parfait topped with superfoods. It's nutritious, light, & energizing with fresh fruit, chia & flax seeds, dark chocolate chips, & goji berries.

A great tip for yogurt parfaits is to soak your nuts for 5 mins so the nuts remain a crunchy texture, but aren't so difficult to eat. You can use any fruits & nuts you have on hand; the possibilities are endless.

INGREDIENTS

1 cup strawberry yogurt (or greek yogurt)

1 chopped banana

1 peach

4 strawberries

2 tbsp blueberries

2 tbsp raspberries

2 tbsp granola

2 tbsp pecans

2 tbsp goji berries (optional)

2 tbsp chia seeds

2 tbsp flax seeds

2 tbsp dark chocolate chips

METHOD

Keep yogurt in the freezer to cool for 10-15 mins. While then, chop your fruit into smaller pieces.

Soak the pecans into lukewarm water.

Place yogurt in bowl, top with chopped fruit, granola, chia & flax seeds, & dark chocolate chips.

XO

Kiran & THE BLANK PLATE

ROSEMARY CHICKEN & WAFFLES WITH A BACON SYRUP

ROSEMARY CHICKEN & WAFFLES WITH A BACON SYRUP

I love sweet and salty combinations. The classic breakfast of chicken & waffles is typically made with battered-then-fried chicken atop a white flour waffle.  For a healthy twist, I used baked crispy chicken and grain & oatmeal waffles.

For an added twist, I made a bacon & ranch spicy syrup to keep up with the theme of fried chicken served with ranch dressing & hot sauce.

INGREDIENTS

Chicken:

2 chicken breasts (boneless, skinless optional)

1/3 cup maple syrup

2 tbsp panko breadcrumbs

2 tbsp wheatgerm or breadcrumbs

1 tbsp chopped rosemary (fresh or dried)

1/2 tbsp paprika

1/2 tbsp cayenne pepper

1/2 tsp black pepper

1/2 tsp salt

1 chopped scallion to garnish

Waffle:

1 egg

1/3 12 grain flour or whole wheat flour

1/3 cup oatmeal muffin mix

splash of milk

1 tsp vanilla extract

1/2 tsp salt

Bacon Syrup:

1/3 cup maple syrup

2 tbsp chopped cooked bacon

2 tbsp hot sauce

2 tbsp ranch dressing

METHOD

Cut chicken breasts into two.

In a bowl, add maple syrup.

In a deep plate, add wheatgerm or breadcrumbs, panko breadcrumbs, chopped rosemary, paprika, black pepper, & salt.

First dip the chicken into maple syrup, then into the breadcrumbs. Place on a baking sheet & bake at 350 degrees for 40 mins. Flip half way. While your chicken is baking, make your waffles.

Bake one strip of bacon with the chicken, Cook until crispy, chop, & set aside.

In a bowl, combine one egg, 12 grain or whole wheat flour, oatmeal muffin mix, milk, vanilla extract, & salt. Whisk until smooth.

Spray waffle iron with non stick cooking spray, both sides. Pour batter into centre or waffle iron & close. Cook for up to 3 mins, open waffle iron & let waffle sit for 1 minute.

Combine maple syrup, ranch dressing & hot sauce in a bowl. Add chopped bacon.

Plate chicken on top of waffles, garnish with chopped scallions, & top with bacon syrup.

XO 

Kiran & THE BLANK PLATE

ORANGE-INFUSED BLUEBERRY PANCAKES WITH RICOTTA CHEESE

ORANGE-INFUSED BLUEBERRY PANCAKES WITH RICOTTA CHEESE

My favourite breakfast at the Shangri La hotel in Toronto are the blueberry pancakes with orange-infused ricotta cheese. When I got the craving for it, I decided to make my own version.

The salty ricotta cheese balances the sweetness of the orange & maple syrup. Combined with tart blueberries, it is extemely satisfying.

INGREDIENTS

1 cup 'just add water' pancake mix

1 orange

1 sprig of mint

1/2 cup blueberries

2 tbsp ricotta cheese

maple syrup

METHOD

As package instructions state, add water to the pancake mix & whisk until smooth.

Grate orange zest into pancake mix & reserve some for garnish.

Add blueberries to batter & fold in gently.

Remove orange peel & remove orange segments. Squeeze two orange slices into the batter.

Using a ladle, pour pancake batter onto griddle to make the same size pancakes. Flip when bubbles form & set aside.

Top pancake stack with ricotta cheese, orange slices, orange zest, & blueberries. Drizzle with maple syrup & garnish with mint.

XO 

Kiran & THE BLANK PLATE

COCONUT BLACK RICE PUDDING

COCONUT BLACK RICE PUDDING

Black rice has become a staple in my cooking. It has many preventative benefits for cancer, diabetes, heart disease & heart attacks. Black rice is a nutrition powerhouse, packed with antioxidants which makes it even healthier than brown rice. 

I've become a coconut fiend lately. I had some leftover black rice from dinner so decided to make it into something sweet; a creamy, Thai-style, warm coconut rice topped with fresh fruit & shredded coconut. It's dairy-free & gluten-free, making it a delicious dessert or even breakfast. 

INGREDIENTS

1/2 cup cooked black rice

1/4 cup coconut milk (preferably Silk coconut milk)

3 g stevia sugar (2 packets)

1 tbsp fresh shredded coconut

1 tbsp sliced almonds

1 tbsp pomegranate seeds

sliced mango

sliced kiwi

METHOD

Slice mango & kiwi into thin slices. Remove the pomegranate seeds from 1/4 pomegranate. 

In a pan, add coconut milk & stevia sugar. Bring to a simmer & add cooked black rice. Mix & gently stir. 

Top black coconut rice with fruits, shredded coconut, & sliced almonds. 

Enjoy for dessert or even as a breakfast. Add any fruit or toppings of your choice. 

Tip: Black rice takes a bit longer to cook than white or brown rice. You can reduce the cooking time by soaking the rice in cold water & in the refrigerator overnight. 

XO

Kiran & THE BLANK PLATE

SAO PAULO PHOTO DIARY

Pool day at the Grand Hyatt in Sao Paulo with coconut water & a House of Yere coverup. Five flavours of bruschetta, olives, a mojito, a smoothie & Brazil's local drink, a caipirinha. All ready for the Brazil vs Colombia match with my Brazil jersey that I picked up from Primark in the UK for about 10 pounds! Kiran in her Ghost Label dress, Saint Laurent pumps & Tom Ford bag acting like she knows what she is doing with that soccer ball. Street art. Street lamps. Dozens of fans outside the Teatro Municipal de Sao Paulo. Policia ready for the riots if Brazil had lost; we got lucky. They won that day. Brazilian appetizers which included banana fritas & polenta fries. The banana bunches as centrepieces looked spectacular. Restaurant decor. Saint Laurent twin pumps. Brazil booty shorts & a great tan. Eggs Benedict & vanilla infused french toast with strawberries from room service. And Brazil reais & centavos, which I will add to my world currency collection. 

XO 

Jyoti