Moroccan Bruschetta with Basil and Goat Cheese

Moroccan Bruschetta

Moroccan Bruschetta

I know, I know Bruschetta is Italian, so why Moroccan Bruschetta? Well because I made this one with Moroccan bread. Moroccan bread is a flat circular loaf of white bread, with a golden crust on the outside and a yellowish fluffy interior, it is delicious, I love it! I think part of its secret lies in the semolina on its composition making its flavour quite unique. There’s a local shop near my house that sells it fresh every day, so I usually keep a loaf on my fridge for many uses: breakfasts, meals, it even serves as a base for pizza (opened into two halves)!

A couple of weekends ago, we were on lazy mode and haven’t planned anything for lunch, so we simply took two slices of this wonderful bread and decided to turn them into fabulous Bruschettas, with a little help from the basil plants I grow on my balcony, that I’m today sharing with you!

It is simple, quick, delicious and frugal. Ideal for a summer (vegetarian) lunch or a great appetiser all year round! Leave the cheese out of the equation and you’ll have a perfect vegan snack!

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Non-Soup post – Spinach and Goat Cheese Whole-Wheat Quiche

Spinach and Goat Cheese Whole-Wheat Quiche

I know this recipe has nothing to do with soup, but I was cooking it the other day for lunch and being one of my “specialities “I felt like sharing it with you as well.

A quiche is a great option to take to gatherings and to cook when entertaining at home; I’ve been cooking this for years, but when I first served it for a birthday brunch some years ago everybody liked it so much that I started doing it for this sort of events since then too.

There are two phases in its making: the pastry crust and the filling. As for the pastry you could also use a bought one when in a hurry and as for the filling it can be whatever you wish, I usually cook this one along with a quiche Lorraine. However, when it comes to the pastry crust, I hardly recommend to try the home-made, you’ll see how easy it is to make and how much healthier, the bought ones usually contain high percentages of hydrogenated fat (the worst kind).

Quiches are big in Argentina, my home country, they are part of everyday menus in most families and restaurants; in fact, my grannie Dina (my mum’s mum) used to cook a ham&cheese one very often that the whole family loved and she was the one who taught me the pastry dough that I’ve been using for around 20 years already. I have no idea where or from whom she got the recipe, and of course, there is no need to say that although I like my results, I could never make it taste exactly like hers.

In today’s version  I used whole-wheat flour  instead of white for the pastry, but you can easily switch them using the same measurements. I created the filling using a classic spinach filling formula with a French inspiration twist. Shall we try it?