Becca Jane St Clair

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A Trio of Recipes

I know I keep posting recipes instead of blog content, but I love to cook and I love experimenting with new recipes and twisting them into my own, so here’s three recipes I’ve been playing with recently – Roasted Tomato & Spinach Quiche, Cranberry Turkey Burgers, and Lemon Herb Chicken Traybake.

Roasted Tomato & Spinach Quiche


I found this recipe on the LJ cooking community, but I modified it slightly…or a lot, depending on how you look at it.

This was enough to make two quiches – one in my quiche dish, and the other in an 8-inch pie plate.

You will need:

300 grams baby plum, cherry tomatoes, or regular tomatoes (if you use regular tomatoes, chop into pieces about the same size as cherry tomatoes would be)
1 package frozen spinach, thawed and drained (I stuck mine in a colander in the sink, then pressed a tea towel over it to push out some of the water)
50g Feta cheese, crumbled (or “reduced fat greek salad cheese”)
300g crème fraiche (or sour cream)
300g milk (yes, I realize milk is a liquid and can’t be measured in grams, but I used the Crème fraiche container to measure the milk)
8 eggs
salt & pepper
2 shortcrust pie crusts

1. Roast the tomatoes – spread tomatoes on a cookie sheet and brush lightly with olive oil. Roast for 15-20 minutes at 200C. When they are done, lower the oven to 190c.
2. Mix together eggs, creame frache, milk, salt, and pepper.
3. line 2 quiche dishes or pie plates with crusts.
4. Divide tomatoes, spinach, and feta between the two dishes
5. Divide the egg mixture as evenly as possible between the two dishes and bake for 45 minutes

My second recipe is for Cranberry Turkey Burgers. Again, I found the recipe online as a link from a blog I regularly read, though right now I can’t remember which blog it was (if it was you, remind me so I can link you)!

So…my version!

Cranberry Turkey Burgers


You will need:

1/2 cup breadcrumbs
1 tbs dried Sage
500g turkey mince (ground turkey)
1 cup dried cranberries
1 egg
Salt & pepper
Handful of grated cheese (optional)

Combine all ingredients and shape into patties. Again, I made them about the size of my palm and got 10 out of the mixture. Grill until done. I did it on a George Forman and they only took about 4-5 minutes in batches of four.

I served it with cranberry ketchup and fresh salad leaves from my garden. The recipe for the ketchup was on the blog I found the link on, and it was quite simple. Just combine equal parts cranberry sauce with ketchup. Again, if it was your blog, please leave me a comment so I can give a link!

And the last recipe was created this morning. I had wanted to make the Spiced Chicken Traybake recipe I clipped out of Prima magazine, but when I tasted the spice mix after mixing it, I decided I didn’t like it, so I created my own spices as I already had everything else ready!

Lemon Herb Chicken Traybake


You will need:

Chicken legs (I bought a pack of 4)
Diced swede (I wound up with a bag of “root vegetables for mash” that also had parsnips and carrot)
3 TBS olive oil
2 TBS fresh thyme (I used lemon thyme)
2 TBS fresh oregano leaves
1 TBS dried basil (If I had fresh, I’d have used it)
1 TBS dried sage (ditto)
1/2 TBS lemon pepper (if you don’t have lemon pepper, use regular pepper)
1 lemon or lemon juice

1. Preheat oven to 220C. Boil the swede/root veg for about 5 minutes (just to get it slightly tender). If you used fresh cauliflower, boil that too.
2. De-skin the chicken. I didn’t do it this time, but I will in the future as there was a lot of fat in the bottom of the pan, and most of that comes from the skin.
3. Combine herbs and olive oil
4. Spread swede (root veg) in the bottom of your roasting tray and arrange chicken on top. Put cauliflower in the gaps between chicken.
5. Brush oil mixture on chicken and exposed veg, cut and squeeze lemon over dish.
6. Bake for 45 minutes, or until juices in chicken run clear.


Serve with gravy and roasted potatoes. Gives a roast dinner a new spin!

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1 comment

1 Comment so far

  1. busy do Holandii July 14th, 2010 22:01

    I was bored until i’ve found your website, interesting articles

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