EGG

EASY QUICHE LORRAINE

 

From France come the quiche we love. There are infinite variations of the filling, with vegetables, cheese and more.

This that I make today, is very easy to prepare, does not need precooking the base and isn’ t made with butter. The flavor is rich with cheese, spicy from bacon and creamy tomato adds flavor and moisture at the end.

When you make it for the first time definitely will remake it soon. Perfect to accompany a meal, ideal for buffets and parties.

 


 

SERVES:
8 – 10

PREPARATION TIME:
35 MINUTES

COOKING TIME:
50 - 60 MINUTES

WAITING TIME:
20 - 30 MINUTES

TOTAL TIME:
1 HOUR & 30 MINUTES

INGREDIENTS

For the base (35 cm.):

  • 90 ml olive oil
  • 1 egg, at room temperature
  • 90 ml milk, at room temperature
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 300 g. about flour, all-purpose

For the filling:

  • 140 g. emmental cheese, grated
  • 140 g. cheddar cheese, grated
  • 140 g. gouda cheese, grated
  • 3 slices bacon, cut into cubes
  • 5 slices ham, cut into cubes
  • 2 eggs
  • 250 ml cream
  • 4 tomato slices, finely chopped

 

DIRΕCTIONS

  1. In a bowl mix the flour with the baking powder.
  2. In another large bowl hurl all liquid ingredients, egg, olive oil, milk, salt and mix. Gradually add the flour, until dough that is molded (may need a little less or more quantity, it depends on the flour).
  3. I open the dough on a floured surface and convey a round baking dish or tart pan with removable bottom if you want to get out afterwards.
  4. Press with fingers the dough to stick well to the tart pan with a knife or pastry wheel cut around as much excess outside the walls. Cover with membrane and put in the fridge for 20-30 minutes, until you prepare the filling.
  5. To fix the filling into a large bowl put all the grated cheese, chopped bacon and ham mixing them.
  6. In a bowl, mix well the eggs with the cream.
  7. I cut a tomato into thin slices.
  8. I take off the base of the refrigerator, remove the membrane and with fork hole. I drop cheeses - bacon, embellish the tomato slices on top and finally the whole splash all over the egg mixture - cream.
  9. Bake in preheated oven at 180 * C in resistors for 50-60 minutes, putting the quiche Lorraine in the lower rack.
  10. I take leave to cool slightly and cut into pieces. Served both warm and cold.

ENJOY!


CHRISTMAS CAKE WITH CHOCOLATE, SPICES AND DRIED FRUITS

 

These days we have the mood for sweet flavors to accompany coffee and put us in the festive mood. When waiting for friends at home or even when we want to chill out, beside the fireplace watching our favorite movie, without wasting much time, we can prepare this easy Christmas cake.

 

 

Chocolate, moist interior, full of raisins and prunes matching incomparable with sweet spices of cinnamon, ginger and nutmeg.

Sweeten us spreading throughout the house smells.

 

 

 

SERVES:
12 - 16

PREPARATION TIME:
15 MINUTES

COOKING TIME:
50 - 60 MINUTES

TOTAL TIME:
1 HOUR & 15 MINUTES

 

 

INGREDIENTS

  • 500 g. flour, soft
  • 42 g. cocoa powder
  • 2 Tbsp baking powder
  • 1 pinch of salt
  • 1 Tbsp cinnamon powder
  • 1 tsp ginger powder
  • ¼ tsp nutmeg powder
  • 2 eggs
  • 400 g. sugar
  • 240 ml vegetable oil
  • 600 ml milk
  • 120 g. raisins
  • 150 g. prunes, chopped
  • 80 g. dark chocolate, chopped
  • icing sugar for dusting (optional)

For the glaze:

  • 115 g. dark chocolate, chopped
  • ½ tsp Salt
  • 120 ml sour cream

 

DIRΕCTIONS

  1. In a large bowl sift the flour, baking powder, nutmeg, ginger, cocoa, cinnamon, salt and stir well.
  2. In mixer bowl, beat the eggs and sugar together until fluffy and take a yellow pastel color. Then add the vegetable oil.
  3. I keep throwing flour alternately with milk, beginning and ending with flour.
  4. Fill with the chopped chocolate, raisins and prunes after the last two I have mixed with 1 teaspoon of flour.
  5. Mix last gently with mariz and I throw the mixture into a buttered and floured mold 25 cm.
  6. Bake in preheated oven at 180 * C in resistors for 50-60 minutes.
  7. Leave to cool on a rack located on baking sheet with parchment paper underneath.
  8. Brew putting chocolate glaze in a bowl of chocolate with salt and add the hot cream. Let one minutes to warm up the chocolate and then gently stir to homogenize the ganache.
  9. Let it cool a little, to become more thick. Then this splash all over the cake.
  10. When all cool Garnish with a little sifted icing sugar.

ENJOY!


NUTRITIOUS SCOTCH EGGS FOR KIDS - THE GREEK WAY

 

These eggs do not know who can resist! Textures succeed each other going, in the end, at best sweet yolk. When the bite breaking the crisp crust, enjoying the soft meat and before he bored you are in the delicious soft-boiled egg with the yolk to break in your mouth.

A variety of flavors that blend hiding inside the many nutrients that’ s why kids love them. The meat in the form of minced meat becomes softer and attractive for the little ones without realizing lentils that hide in them. Egg in the best form occurs after playing with them and surprising them when run from within the yolk of wanting so much to prevent.

 

 

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SERVES:
6 – 7 EGGS

PREPARATION TIME:
15 MINUTES

COOKING TIME:
30 MINUTES

TOTAL TIME:
45 MINUTES

 

INGREDIENTS

  • 300 g. ground beef
  • 6 small - medium eggs
  • 100 g. lentils
  • ½ onion, grated
  • 1 tomato, grated
  • 1 slice (35 g) bread, moist and grated
  • salt
  • pepper
  • ¼ teaspoon cumin
  • 1 bay leaf
  • oil for frying

For panning:

  • 100 g. flour
  • 2 medium eggs
  • 1 teaspoon milk
  • 100 g. breadcrumbs

 

DIRΕCTIONS

  1. I put in a pot of cold water to boil eggs. Once it starts to boil water to leave for 3 to 3.5 minutes (depending on size) and doff. Remove the hot water and rinse 2-3 times with cold water (just warm up the water change). Once completely cooled eggs, peel carefully because they are so soft.
  2. In a small saucepan with water drop lentils and let it boil for 5 minutes. Drain, put again in saucepan with water and 1 bay leaf leaving over medium heat cook for 20-30 minutes. When ready, drain and put in a food processor compostable.
  3. In a medium bowl put the minced meat, onion (without fluids), the pith of tomato (I remove as much of the liquid) and 3 full tablespoons of milled lentils. Douse a slice of bread (stale) to wring well in my palms and rub like tomato. I add that to the mix such as salt, pepper, cumin and mix well materials.
  4. I spread on a surface membrane and on it put 2-3 tablespoons mixture of minced meat. I spread my hands as sheet, to be 3-4 cm. thick about. I place over the egg and wrap carefully using membrane minced meat. Remove the excess mixture and create an external cover minced the egg.
  5. In three small bowl put the flour in the first to the second mix the egg with a little milk and third breadcrumbs.
  6. Spending in the same order one to one individual eggs from their mixtures. First of flour after the egg and finally from the breadcrumbs and put them on a platter.
  7. In a deep skillet as well warm the olive oil over medium heat carefully throw eggs. I leave for 3-4 minutes and doff, draining them, on absorbent paper.
  8. The serve since let it cool for 10 minutes.

ENJOY!


FLUFFY CAKE WITH CHOCOLATE TRUFFLE

 

The cake is a quick and easy dessert that everyone make often. This recipe is a basic recipe for cake that is open to different versions depending on our appetite. I chose to make a more particular, using truffle that creates an impressive mosaic inside. Above the chocolate icing, truffle and icing make it more special.

Some tips help the manufacturing process to be very fluffy, which is the characteristic of this cake.

 

 

SERVES:
12

PREPARATION TIME:
10 MINUTES

WAITING TIME:
30 MINUTES

COOKING TIME:
45 + 5 MINUTES

TOTAL TIME:
1 HOUR (WITHOUT WAITING)

 

INGREDIENTS

  • 220 g. (1 cup) + some more for the spread of mold, butter, at room temperature
  • 480 g. (2 cups) sugar
  • 4 large eggs, at room temperature
  • 2 vanilla powder
  • 380 g. (3 cups) flour soft
  • 1 packet (20 g.) baking powder
  • 240 ml (1 cup) milk, at room temperature
  • 65 g. + a little more for decoration, chocolate truffle
  • breadcrumbs for mold

For the glaze:

  • 90 ml (1/3 cup + 2 teaspoons) milk
  • 45 g. (3 tablespoons) butter
  • 155 g. (3/4 cup + 1 teaspoons) sugar
  • 50g cocoa powder

 

DIRECTIONS

  1. In a large bowl sift the flour and baking powder, stir well to mix.
  2. Spread with butter the form of cake and sprinkle with breadcrumbs.
  3. In another bowl beat all whites in a tight meringue.
  4. In the bowl of a mixer, beat the butter until fluffy. I continue with the sugar. Then I throw one by one the egg yolks, after homogenizing each, drop next and proceed with the vanilla.
  5. It's time for the flour - baking powder and milk. Throw alternately, beginning and ending with flour.
  6. Finishing with a marisa combine meringue to the mixture. Sprinkle truffle and mix gently to go everywhere.
  7. Pour the mixture into the mold and bake in preheated oven at 180 degrees Celsius for 45 minutes.
  8. When the time pass and the cake is cooked, has gotten golden color and with a knife see that is internally cooked, remove from the oven. After spending 5 minutes in invert onto a wire rack and let cool completely.
  9. Place the rack in a roasting pan with a greaseproof paper between them.
  10. In a small saucepan I make my frosting. Throw all ingredients in and stir to dissolve. Put in low temperature to melt and unite. Remove from heat and leave to cool a little and make it thicker.
  11. Then splash it all over the cake, sift a little icing sugar and sprinkle with a little truffle on top.
  12. Let cool and serve.

ENJOY!