Pfft! Physioproffe! Who needs him!


Now that Comradde Physioproffe is leaving you should all know…

I hate him and everything he stands for. Freethought blogs isn’t big enough for two people who make spelling mistakes and swear a lot.

And cooking? Pfft.  Anyone can cook! 

Avi’s Quiche

For the pastry

Either get some premade pastry crusts (unsweetened)

Or

Mix one egg yolk into sufficient flour and add a warmed knob of butter. Then slowly mix in cold water until a dough is formed. Flour and let it sit for 15 minutes. Then roll it out and layer your pastry tin. Remember to poke holes through the dough. Fill the pastry with beans and bake it in the oven at gas mark 4 for 15 minutes.

For the Filling

4 eggs

Cream

Milk

Cheese – Cheddar and Red Leicester

Vegetables – My choice? Red onions, spinach, mushrooms

Meats – chicken breast that’s been shredded fine so it cooks rapidly

Beat the eggs with the milk and cream till you form a smooth mix.

Cut your vegetables fine.

Fry your meat till it’s golden brown on the outside.

Now stir your ingredients together, empty out the beans from the pastry crust and fill it with the filling before returning it to the oven. The quiche will be done in 40 to 50 minutes.

Eat with salad.

See… You don’t need Physioproffe…. [oh and I do photos too]

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Comments

  1. rq says

    PhysioProffe does risotto. This isn’t risotto.
    I’m sorry, Avicenna, but I still need PhysioProffe.

  2. says

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  3. Rich Woods says

    Just as well the filling doesn’t appeal to me, since I do now have a great baked bean pie.

  4. Vicki says

    Comment spammers referring to a myspace group? (That’s comment 3, with the suspiciously vague praise of your blog.)

  5. sugarfrosted says

    I hate to say it, but I wouldn’t really care if he did leave. His blog is pretty terrible. (Granted I tried reading him when he was whining about how terrible his iPad was and never gave him a read since) That Quiche does look pretty good, though.

  6. MadHatter says

    CP has never posted quiche that I recall. For that I like him better…quiche is ick.

    Also, he posted truffles today. He won my internets.

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  8. says

    The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen. Augusta Precious Metals

  9. thebookofdave says

    FtB still needs a blogger who understands the importance of deglazing. But don’t worry. You’ll always be appreciated for your spam.

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