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This is a recipe suggested to me on a facebook group Il-Kcina when I had leftover rice to use up. Do join us there if you want to share recipes and ask questions etc with like-minded people.

You will need:

a cup of cooked rice

1 courgette, cut up into thin slices and grilled

3 eggs, whisked

1 cup grated cheddar (I use a mature one)

a couple of slices of bacon / ham

1/2 cup cream (optional)

The suggestion was to make a quiche using rice instead of pastry. I only put rice on the bottom of the dish and didn’t add any cream, so it essentially was less of a quiche and more of a random layered bake in my case, but it worked and the result was fragrant and delicious. I don’t like to keep rice for more than 2 days after it has been cooked, so this was the perfect excuse to use it all up.

I started off with Jasmine rice that had been cooked in a mixture of water, coconut milk, cinnamon sticks and bay leaves. It was very sticky but still easy to shape, so I flattened it onto the bottom of my baking dish. You could technically coat the sides of the dish too if you prefer.

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I covered that with about 2 tablespoons of grated cheddar and then with a layer of good ham, but you can substitute with cooked bacon or omit this altogether for a vegetarian version. On top of the ham I placed grilled courgette slices that were also leftovers (they were not garnished).

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Then added the rest of the cheese. The eggs were whisked in a separate container and then gently poured over the whole dish. If you want to add cream, whisk this into the eggs before pouring. The egg mixture should seep into all the gaps and make the dish uniform whilst baking. You may want to help it out by slightly tilting the dish to all ends before sticking it into the oven. Add salt and pepper as desired.

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It will need about 20 minutes to cook in a 200 degree oven. Let the eggs solidify and the top start to brown slightly. It also heats up well if you want to add it to your lunchbox.

These almond biscotti are perfect for dunking in coffee, tea or (why not) molten chocolate. The term ‘biscotti’ refers to the fact that this type of biscuit or cookie is cooked twice. It does not contain butter or oil and so is crunchy and crispy. Having said that, I’ve found some recipes from food bloggers whom I follow and admire which did contain butter and the recipe seems to work that way too. Whatever rocks your taste buds, I guess; I won’t judge.

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Also, have you always assumed that making biscotti would be difficult? Nope!

I decided to try these out using barley flour instead of plain flour. Just for fun. I substituted with the same quantity and the biscuits turned out fine.

You will need:

250g barley flour and some for dusting (you may use plain flour if you prefer)

2 whole eggs, whisked lightly

150g caster sugar

1 teaspoon baking powder

pinch of salt

200g blanched almonds either in slivers or whole, lightly toasted

zest and juice of one lemon

Preheat the oven to 180 degrees.

Lightly toast the almonds in a dry pan, tossing frequently until they just start to brown.

In a large bowl, sift the flour then add baking powder, caster sugar, baking powder and salt.

Whisk the eggs in a separate bowl, then add to your mixture together with lemon zest and juice. Mix everything together until you get a dough. Add the almonds and continue to blend in. It may be necessary to add a teaspoon of water to make the mixture come together. However, make sure to mix thoroughly before doing this as this depends on the size of your eggs and how much lemon juice your lemon had i.e. you might make the dough too ‘wet’ if you add the water when you don’t need to.

Place parchment paper/ a baking sheet on your tray and dust this with a small amount of flour. Wash your hands well and form 2 logs with your dough, they will be about 4cm in diameter. These will expand as they cook so leave some space in between.

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Bake in the preheated oven for 10-15 minutes until it starts to very slightly brown. Leave to cool for 5 minutes. Do not switch off the oven.

Using a serrated knife, cut the baked dough into 1/2 inch diagonal slices. Arrange the slices on the baking sheet and return to the oven for 15-25 minutes or until golden.

Transfer to wire rack to cool and then store in an airtight container until ready to consume.

The next time, I want to try these cappuccino biscotti, mmm!

Today I have a little something special for Halloween – a guest post about a delicious carrot cake a friend of mine made, which I was lucky enough to taste (twice:))


Can you bake a spooky cake?

As anyone who follows my food blog Marie’s Cuisine would know, I do not provide recipes, but I do provide an outlook on how food makes me feel. A Halloween themed carrot cake I made for a friend caught our dear fellow blogger Miriam’s eye and therefore this guest post has come about.
I love Halloween. I loved it as a kid in Canada that is. When I came to Malta and was presented the alternative in the form of Carnival, I must say I was not amused. The two do not compare I’m afraid. Knocking on people’s doors demanding candy totally trumps a vulgar neon float.
However, Halloween seems to be creeping in slowly on our little island with a few parties here and there and that’s how I conjured this cake.
I used buttercream icing which I coloured orange, which turned out to be disaster number one. I miscalculated the yellow and ended up with a more coral kind of icing rather than orange. I also got yellow colouring everywhere and I ended up looking jaundiced for a couple of days…hepatitis anyone? Now that’s scary.
Disaster number two was the fact that I’m awful with a piping bag. Seriously. Some time ago I tried to make light blue swirls on cupcakes for a friend’s baby shower and it looked as if Papa Smurf took a dump all over my confections. So this time I went uber simple: I used white ready-made frosting already in a tube, ready for the piping. I made a little spider web and it turned out pretty decent. By then I felt as if my cake decorating talents were spent and I bought a Cadbury special Halloween spider. I’m not proud, but I was sick of the smell of sugar. My nose is sensitive.
And there you have it folks, another messy but delicious misadventure from my kitchen. Now you can go back to scrolling through Miriam’s lovely and well put-together meals.

Happy Halloween all

And finally, a pic of Marie-Claire in her Halloween get up. Visit her website for more!