Recipes
Abbey House strives to offer all guests a high standard of food made with quality ingredients sourced locally. We are planning to share a number of our favourite receipes via this web site but in the meantime you can find below a recent article by Rosie Inge which featured in the Winter 2010 edition of What's on Somerset.
The Abbey House in Glastonbury recognizes that the body as well as the spirit need feeding on a retreat. Bridget Kingham is the Head Chef and I have known her delicious simple cooking for many years. She was partly the reason why I took part in a Contemplative Prayer Retreat at Abbey House.
She did magic things with spinach, bacon and cashews for us for our first lunch and saw us out with the most perfect roast pork meal at the end of the retreat.
Pear, Stilton & Walnut Quiche Pastry
Serves 6 people
- 250g 81% plain wholemeal flour (or half wholemeal and half white)
- 125g hard margarine, diced pinch salt
- 25-50ml cold water
- Pre-heat oven to 200C/400F/Gas 5
Method
Sift flour and salt into bowl. Rub in the margarine until the mix resembles breadcrumbs. Add cold water and start to bring the mix into a firm dough. Wrap in clingfilm and chill for 30 minutes in fridge.
Knead and roll pastry on a floured board to line a 9" (23cm) round tin. Trim the surplus and prick the base with a fork. Cover with a sheet of grease proof paper and some baking beans. Bake blind for 15 minutes. Leave to cool.
Filling
- 1 onion, sliced and gently sauteed in vegetable oil until soft
- 100g stilton, crumbled
- 2 pears peeled and cored; dice one and thinly slice the other
- A handful of walnut pieces
- 4 eggs
- 175ml milk
- 175ml double cream
- Salt, pepper and grated nutmeg
Method
Spread cooked onion over the pastry base, then add crumbled stilton and diced pear. Arrange the slices of pear around the tart. Scatter the walnuts over the surface.
Pour egg, milk, cream and seasoning mixture gently into the pastry case trying not to disturb the pattern of pear slices.
Reduce oven heat to 180C/350F/Gas 4 and bake until golden - approximately 30 minutes.
Tip: Spread the onions over the pastry base and the oil will help to stop the pastry.