Sunday, December 14, 2014

Turkey Strudel

Courtesy of Jamie, a high school classmate of mine

Makes 4 or 5 strudels, each of which serves a couple people.


  • 20 sheets phylo pastry
  • 1/4 cup melted butter
  • one purple onion, sliced and sauteed
  • one jar roasted red pepper, sliced
  • 2 cup mixture of Edam and Havarti shredded cheese
  • 1 cup fine bread crumbs
  • 1 pound sliced turkey breast (I used smoked)
  • salt and pepper
To work with phylo you will need a damp towel to cover the pastry while you work.

  1. Lay out one sheet on a dry surface and brush with butter.  Layer five sheets of phylo with butter.
  2. Make a strip of sauteed onions about 3 inches wide, leaving about an inch and a half free at each end.
  3. Cover with a layer each of red pepper, cheese, bread crumbs, and turkey.
  4. Season with salt and pepper.
  5. Fold the ends over the filling strip and brush with butter.
  6. Fold one side over the filling and end strips and brush with butter. 
  7. Roll the whole strudel away from you over the last strip of pastry.
Using a large spatula move to a baking tray.  Bake at 325 degrees for 30 minutes, until browned.

(Sometimes the phylo will tear when you move it.  I brush with a bit of butter and cover it with a spare sheet of phylo)

Monday, December 8, 2014

Quiche Lorraine

Just discovered last night that the old standby, Quiche Lorraine, never made it on to the blog, so here you are.

Quiche Lorraine

Pre-bake one pie crust.  450 degrees for 8 minutes works nicely, poke with a fork half way through to get rid of bubbles, or use pie weights.

Pillsbury crusts are good if you don't have time to make one but I don't recommend the frozen or generic.  Best if you can make your own but it is time consuming.


8 slices bacon, crispy and cut up
1 bunch green (spring) onions cut up and sauteed

8 ounces Swiss cheese: I use a blend of Gruyere and Emmental


Mix together:

Six eggs, whisked
1 cup whipping cream
1 tsp salt
1 tsp white pepper
1 tsp cayenne

Add bacon, onions, and half the cheese to the baked crust.  Pour in egg/cream mixture and top with rest of cheese.  Grate some nutmeg over the top and bake at 350 degrees for 35 minutes.  Remove and let rest for about ten minutes.