Pancetta, Tomato and Kale Courgetti

Ingredients

2 large courgettes
1 tbsp olive oil
2 handfuls of cherry tomatoes
1 large bunch of kale
100g pancetta cubes
2 garlic cloves
Chilli flakes
Salt and pepper

Method

1. Spiralize the courgettes and set aside
2. Crush the garlic
3. Chop the kale, removing the woody stems
4. Heat olive oil in a large frying pan
5. Add pancetta and fry until crispy
6. Remove pancetta from the pan and add the cherry tomatoes
7. Fry until softened
8. Add the garlic, chilli flakes and chopped kale to the pan
9. Cook until the kale is wilted
10. Add the courgetti and pancetta to the pan
11. Cook until courgetti has softened slightly
12. Season with salt and pepper and serve

Broccoli and Stilton Quiche

I made this yesterday for Ronan's Aunty Breda. My brother and his wife were convinced that the crust would taste of marzipan but there is absolutely no almond taste at all!

Ingredients

Crust:
4 tbsp coconut oil, melted
180g ground almonds
75g gluten-free oat flour (if you can't find oat flour, grind gluten-free porridge oats in a food processor)
1/2 tsp salt
Freshly ground black pepper
2-3 tbsp cold water

Filling:
7 eggs
150g blue cheese (I used Aldi's Tipperary Blue), cubed
Small head of broccoli

60g grated cheddar cheese, grated
200ml milk
Salt and pepper

Method

1. Preheat oven to 180°C
2. Lightly grease 27cm quiche dish with some coconut oil
3. Combine dry crust ingredients in a large bowl
4. Add melted coconut oil and mix well
5. Slowly add water until you are able to form a ball out of the mixture with your hands
6. Place the dough ball into your quiche dish and gently press out towards the sides (and up the sides) until evenly covered
7. Bake the crust for 15 minutes
8. Chop the broccoli into small florets and parboil the 5 minutes
9. Remove the crust from the oven and allow to cool for 5 minutes
10. Beat the eggs with the milk, salt and pepper
11. Distribute the broccoli, blue cheese and half the cheddar evenly around the crust
12. Pour the egg mixture over the top and sprinkle with the rest of the cheddar
13. Bake for 30 minutes or until top has turned golden and eggs have set
14. Serve with a green salad