Hi guys,
This is a new section I am creating to get us to share our recipes.
Today I am wanting to know about anyone who would have a great and simple saffron rice recipe.
If you do, please post it in the comment section.
Can’t wait to read you!
D.
Archives for the month of: August, 2012
Tonight we had the classic parma ham and figs, lovely!
So I have got a new challenge on my hands, prepare healthy, yummy and easy to transport lunches for my boyfriend who just started a new job!
Here is what he requested, a Quiche Lorraine, lovely and simple French dish, and very cheap too!
My cupboard ingredients
- 1 roll of puff pastry dough
- 3 whole eggs
- 30 cl of fresh cream
- 25 cl of milk (if you don’t have both fresh cream and milk, use 55cl of just cooking cream)
- 300 grams of smoked lardoons or pancetta
- 150 grated emmental cheese
- Salt, Pepper, Nutmeg
Equipment needed
- 1 whip
- 1 round pie dish
- 1 salad bowl
- 1 knife or fork
Pre-heat your oven at 250°C for 10 minutes
In the pie dish, spread the puff pastry and with a sharp knife or fork make little holes at the bottom. Set aside.
Cook your lardoons or pancetta cubes in a hot pan. Once golden and crunchy, drain to take away melted fat. Set aside.
In the bowl break the 3 eggs and top with fresh cream. Mix well with the whip.
Add the milk progressively whilst still whipping.
Add the salt, pepper and nutmeg. A pinch of each.
Spread evenly the lardoons on the puff pastry dough.
Pour the mix on top gently and top with the emmental cheese.
Cook the Quiche Lorraine for 25 to 40 minutes at 250°C depending on your oven’s strength. I recommend that after 25 minutes you check with a knife if it is cooked. If it is liquid, put back for 5-10 more minutes. If the knife comes out clean, it is ready. If the quiche is not golden you can grill it for 3-5 minutes but stay close by to make sure it does not burn.
Serve along side a nice arugula salad with an olive oil and balsamic dressing with a few walnuts.
Enjoy!
D.
Recipe to come!
Here is the outcome:
Hey guys,
It’s often that around 5:30-6ish we have a little pre-dinner craving and it’s always hard to find something not too filling to eat so that at 8ish we are still hungry enough for dinner.
Tonight my little cupboard creation was:
- Toast bread
- Mix plain yoghurt with chopped fresh dill and a quarter lemon juice
- Spread on bread and drizzle some Sel de Guérande atop to give it a little crunch.
It would also make a great little canapé cut in little circles or squares.
Enjoy!
D.
fusionsoulfood 