Tag Archives: homemade

Quiche Lorraine recipe – with pastry from scratch!

Happy Wednesday my lovely readers!

I hope that those of you living in the U.S. had a great 4th of July! Here is Australia it was business as usual.

Recently with some of my colleagues we were talking about cooking lunches to bring to work and I mentioned that I make savoury cakes and quiches during the weekend, freeze them and then bring them with me. I got asked then if I buy my pastry frozen, because they thought that making pastry was quite hard! So I thought that I would share with you my super easy quiche pastry so that you can also make your own quiches from scratch (I also gave my colleague the recipe, everyone deserve to eat some yummy homemade pastry!).

Preheat your oven to 180°C (356°F).

You will need for the pastry:

  • 75 g butter (you can also use margarine)
  • 150 g plain flour
  • 50 g water (50 mL)
  • salt for seasoning

Mix all your ingredients together until well combined. Roll your pastry out and place in a quiche tin (I roll my pastry on a sheet of baking paper and use it to line the tin, it makes it easier to clean!). Trim your pastry and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.

You will need for the filling:

  • 150-200 g of bacon bits
  • 4 eggs
  • 100 g of thickened cream
  • 50 g of milk (50 mL)
  • block cheese (you can use gruyere or Swiss cheese too)
  • salt and pepper for seasoning

Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.

Bake for 30-35 minutes or until the cheese is golden brown.

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Enjoy! You can make those in muffin trays as well (for bite size quiches) and they freeze really well if you fancy bringing them to work for lunch! Let me know what your favourite work lunch recipe is in the comments and tell me if you make this quiche, I’d love to hear about it!

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Fantastic Bake Along – Pizza party

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Happy Saturday everyone!

Once again I am tuning in for the Fantastic Bake Along hosted by Tami @tanglewoodknots and Tracy @itsatsweetday. I pinched the logo from Tracy’s website, I hope it’s okay with you Tracy I just love it! This time, Brenna chose the recipe, dough for a pizza party! You can find the recipe on Tracy’s BAL post here.

I have actually made two very different pizza from this recipe, and both were delicious (I obviously only had one of the two, but my husband said his pizza was great and it did smell delicious).

So, first I made the dough for the pizza. The recipe was super easy to follow and only took about 10 minutes. Then I proofed the dough for slightly longer than the recipe called for (I did 1h instead of 20 min).

You might be wondering why my mixing bowl is on top of another container, well that’s my trick for proofing dough in winter. I boil water and put it in an insulated container, with my bowl on top so that the dough is on top of a warm surface, which make it raise better. It works the charm, even when it’s cold!

Then it was on to rolling the dough out and topping it.

The pizza on the left is my actual pizza. But why is there nothing on it? Because I wanted a white base pizza topped with fresh ingredients! Here are the pizza after cooking

I personally really enjoy a pizza with fresh ingredients, I just love the contrast between a nice warm and crispy crust and the freshness of tomatoes, mozzarella and basil! yum! Dylan had tomato base, bacon bits, mushrooms and cheese and it looked pretty tasty too!

I can’t wait to read about everyone else’s pizza, I hope they have been as successful as mine!

If you are interested in participating, contact Tami or Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.

Please also check out the other amazing bakers/cooks participating in the Fantastic BAL

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WIP Wednesday – Gandalf’s pipe and madeleines

Happy Wednesday readers!

I have taken back to my LOTR crochet along now that my ripple blanket is almost done (2 rows left, yay!). I have made a start on Gandalf’s pipe, and here is what it looks like so far.

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I’ve also been baking today, I made a fresh batch of madeleines using my nana’s recipe and they were delicious!

It was actually quite funny because I was using fresh eggs that a friend brought over and the madeleines turned out so bright compared to usual! I even though something was wrong before I realised what was happening 😂

If you are interested with the recipe, I’ll post it next week, just let me know in the comments 😊

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Montecaos Recipe

Hi guys!

Lately I have been obsessed with MasterChef! The new season started a few weeks ago and it has really given me the drive to cook and bake more. Today I want to share with you my family’s Montecaos recipe. These little biscuits are originally from North Africa, and my family adopted them and brought them back when they emigrated from Algeria. The good think with those is that they are completely Vegan, and I have found that more and more people don’t eat animal products so it’s a good recipe to bring if you are baking for lots of people and you don’t know if they eat animal products. I have also tried them with a gluten free flour (a mix of rice flour, corn starch and tapioca starch) and they work really well either way!

So let’s get to it! To make around 12 biscuits, you will need:

  • 250g flour
  • 125g sugar
  • 100g peanut oil
  • ground cinnamon or chocolate powder

Preheat the oven on 180°C. The cooking has to be perfect so make sure your oven is at the right temperature before baking any of your biscuits.

Mix the flour and sugar roughly together before adding the peanut oil.

Knead the mixture until you obtain a dough with the consistency of wet sand. It shouldn’t be so wet that it is sticky but it should also stay together quite well.

Roll into small balls of dough and rest on a baking sheet.

When the oven is at 180°C, bake for 5 minutes at 180°. Then, turn the oven down to 150°C and bake for an extra 5 minutes. I normally turn off the oven at this point and let the biscuits in until some of them show cracks at their surface (note that this only happens with the ones made with normal flour, the ones made with gluten free flour don’t normally crack).

Let them cool a little and sprinkle with cinnamon or chocolate powder.

And you have them! Delicious crunchy sandy biscuits 🙂 I made two different batches this time, some with and some without gluten. Can you spot the difference?

If you try them I would love to hear from you and see some pictures maybe 🙂

 

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Nutella recipes

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Hi guys!

Like I said recently, I’m a huge fan of Nutella so I thought that to start February well, I would share a few Nutella recipes with you! I have not only 1 but 2 Nutella recipe books but today I’ll just share two of my favourite recipes.

Coconut and Nutella puff pastries

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Makes about 30

Ingredients: 1 frozen puff pastry sheet – 150g nutella – 15g coconut powder

Directions:

  • Preheat the oven on 180 C
  • De-freeze the puff pastry and spread nutella on it
  • Roll the pastry on itself until half way and do the same thing on the other side (you will have 2 rolls touching in the middle)
  • Place the pastry in the freezer for 30 minutes
  • Cut the pastry in 0.5 cm thick pieces and bake for 15 minutes
  • Half way through the baking, sprinkle coconut powder on top of the pastries

 

Nutella lava cakes

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Makes 4

Ingredients: 140g coconut powder – 80g icing sugar – 40g of melted butter – 1 egg yolk – 100g coconut cream – 3 egg whites – a pinch of salt – 4 tea spoons of nutella

Directions:

  • Preheat the oven on 180 C
  • Mix the coconut powder, the icing sugar, the butter, the yolk and the coconut cream
  • Add the salt to the egg whites and whisk the whites until they form peaks. Add to the coconut batter
  • Grease 4 ramekins and pour the mixture in each of them. Then, add a teaspoon of nutella in the middle and push it underneath the coconut batter (this will prevent it from drying up when you bake it)
  • Bake for 15 minutes. Let cool for 5 minutes before gently removing them from the ramekins (or you can just eat them straight from the ramekins!

 

That’s it for today! If you would like more Nutella recipes, just let me know in the comments 😉

x

Emma

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