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Potato Cased Vegetable Quiche

Serves 4

Prep time : 15 minutes

Cooking time: 80 minutes

1kg potatoes, peeled

50g parmesan

2 tbsp. Olive oil

40g butter, melted

1 onion, chopped

1 garlic clove, chopped

1 carrot, chopped

½ leek chopped

3 large eggs

100ml cream cheese

200ml milk

110g grated cheddar

Salt & pepper


  1. Preheat the oven to 200C.
  2. Firstly, place the potatoes in a saucepan and bring to the boil. Simmer for 15-20 minutes until soften. Drain the potatoes and mash in a bowl. Add the oil and parmesan and season with salt and pepper. Set aside for a while to cool.
  3. Next line a ceramic dish or baking tin with baking paper and grease the inside of the paper.
  4. Tip the potato into the tin and press it up the sides of the tin and across the base, to make a firm case for the quiche. Egg wash the base and transfer to the oven. Blind Bake the potato case for 20-25 minutes.
  5. In the meantime, prepare the filling. In a sauté pan, over medium heat, heat some oil and butter. add the onion, garlic, carrots, leek. Cook for 2 -3 minutes or until cooked through. Remove from the heat and set aside.
  6. In a separate bowl, beat the eggs, milk and cream together with some seasoning.
  7. When the base is blind baked, check for any crack that might have appeared and cover with extra egg wash. Once the egg wash has set, spread the carrot and bacon filling and pour the milk mixture over. Sprinkle the cheese.
  8. Place it straight into the oven. Bake for 25 minutes.
  9. Remove from the oven and let it settle for 5-8 minutes before serving.

Serve with a light salad.

Lemon Mousse With Almond Butter Crunch

Prep time: 20minutes

Cooking time : 14 minutes

225g Almond butter 

200g caster sugar plus extra for coating  

1 large egg 

1 tsp gf baking powder 

240g lemon curd Signature Tastes Lemon Curd  

500ml cream  

200g fresh raspberries 

  1. Preheat the oven to 160˚C..
  2. Line 2 baking trays with parchment paper.
  3. In a bowl, combine the almond butter with the caster sugar until fully incorporated. Add the egg, baking powder and stir well to combine. Roll 12 small balls. Place and gently press with a fork on the prepared tray.
  4. Bake in the oven for 14 minutes until golden brown. Remove from the oven and leave aside to settle. When cooled , break into bite size pieces.
  5. In the meantime, In a bowl, whip the cream to a soft stage and add half of the lemon curd. gently fold the curd with the cream.
  6. In each glass, add a tablespoon of lemon curd and swirl to coat the base of each serving glasses.
  7. Add the raspberry cream and decorate with pieces of almond cookies and fresh raspberries.
  8. Place in the fridge to set for 30 minutes and Serve within a day

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