In this post, we keep ourselves in France to make known this dish so typical of the Lorraine region. The quiche lorraine is the main recipe from which all the other quiches come. Here we leave the recipe! Take advantage and bon appétit!
165 ml of cream to cook
a pinch of salt
200 g of bacon or jamón serrano
100 g of laminated cheese
1 spoonful of olive oil
a pinch of pepper
Preheat the oven 190 ºC above and below. Pick the mass from the fridge and maintain it in a room temperature during 15 minutes before unroll.
Put the special paper for the oven on the mould.
Stretch the mass with a roller until the mass cover the mould of 30 cm of diameter.
Bake the mass until it have brown color (15 minutes).
While the mass is baking in the oven, it is time to add some oil in a pan and fry the bacon or “jamón” (depending on your decision).
When the bacon is fried, it is needed to mix it with the eggs, laminated cheese, the cream, salt and pepper. The ingredients beated in a bowl.
When the 15 minutes finish the mass has to be taken away from the oven. Then if it has gone up, crush the mass with a spoon. Spill the mix.
Introduce it in the oven until the center of the quiche is done (about 45 minutes). To know if it is cooked it is necessary to insert a toothpick to confirm if the quiche is finished.
We have been in Halloween recently, so for this post we have decided to make a small tribute to this very peculiar party, adapting a typical French recipe, such as flan. To give you this little detail, we have made some small changes to the recipe, adding jam and over simulating the blood. We hope you like the crème caramel!
1/2 L of milk
2 yolks of egg
150 g of sugar
4 spoonfuls of water
strawberry or raspberry liquid jam
6 flan moulds or a big mould
Add ½ L of milk in a casserole pot and put it slow cooked.
Add a cinammon stick. Then leave it until the casserole pot start boiling, so leave it cold and wait for 30 minutes.
While we are waiting for the milk we prepare a mix in a bowl with 4 eggs, 2 yolks of egg and 150 g of sugar. Beat until all the ingredients are mixed.After 30 minutes waiting for the milk, it is needed to move away the cinnamon stick.
Add the milk in the bowl with the eggs and the sugar, and continue beating all the mix. Now put a strainer under the bowl and strain the mix. Spread out the mix between the six flan moulds or in a big mould.
Put it all in a big pot with some water. Then, put the mix in a casserole and add it to the pot with water to boil it the “bain – marie” way during 40 minutes with medium temperature
When the flan moulds are set, stop the fire. Leave it cold.
After that cover up the mix and keep it in the fridge for 4 hours minimum.
Finally, when the flan moulds are cold it is needed to use a knife under the topping. Pour it out on a plate and add the liquid ham to give more flavour.
In this post, we focus on one ingredient in particular: pasta; so that we can emulate the Italian country and savor this typical ingredient. Concretely, we have chosen to make this pasta with mushrooms!
Ingrediente for pasta with mushrooms sauce:
Pasta (to your liking)
To prepare the sauce
2 cloves of garlic
250 ml of cream
A pinch of salt
50 ml of olive oil
5 or 6 laminate mushrooms
A pinch of pepper
Boil the pasta in a pot for 8 – 10 minutes.
While the paste is boiling, we prepare the sauce.
To prepare the sauce is needed to make the “sofrito”.
First, add the oil in a pan and fry garlics and onions all together. Secondly add laminate mushrooms, a pinch of salt and pepper and the cream. Once is all mixed and hot we cool it.
Then, we retire the pasta from the pan and we put it in a colander.
Later, the “sofrito” will be ready. So, it is time to put it in a bowl we whip it with a beater.
Finally, we mix the finished sauce with the pasta and it will be time to enjoy the meal.
Serve the pasta in a deep plate and decorate it with cheese and parsley.