OLIVEOIL

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!


CLASSIC OLIVEOIL AND SESAME BISCUITS

 

The most famous crunchy biscuits for years, with lots of sesame and oil. Perfect to accompany our coffee or milk made even better when we dive into the drink.

 

 

So good for our body with olive oil and sesame, appeal to all ages and is easy to take with us to enjoy at work or at school for kids. Eaten all day and when you eat the first is difficult to stop. Therefore the dose make many, you do not do the mistake to make less because will regret it later.

 


 

SERVES:
120 PIECES

PREPARATION TIME:
50 MINUTES

COOKING TIME:
1 HOURS & 40 MINUTES

TOTAL TIME:
2 HOURS & 30 MINUTES

 

INGREDIENTS

  • 360 ml olive oil
  • 400g sugar
  • zest of one lemon
  • 120 ml natural orange juice
  • 120 ml alisiva boiled, cold (with 1 tablespoon ash)
  • 40 ml brandy or raki
  • 1 tablespoon Cinnamon powder
  • ¼ teaspoon clove powder
  • ½ teaspoon ammonia
  • ½ teaspoon baking soda
  • 600 g. (approximately) soft flour
  • 400 g. sesame

 

DIRΕCTIONS

  1. I put the sesame seeds in a colander and wash 2-3 times with plenty of water. The wring well, spread on a kitchen towel (old why lubricated) and cover with it.
  2. I make alisiva by putting a pan double the amount of water and dissolving means 1 tablespoon clean ashes (originating from wood without chemical). Just boil the mixture for 1 minute, remove from heat and having leave 10-15 minutes 'sit' ashes at the bottom, slowly get the top of the liquid into another bowl, leaving the pot ash and a portion of the liquid. I leave it to cool completely and then with a strainer that means I put cotton strain again the liquid into another container and have ready the alisiva.
  3. In a large bowl mix olive oil, sugar, raki, alisiva, lemon zest, cinnamon and cloves. Split orange juice in two equal parts, to one dissolve the ammonia and throw in the big bowl and the other dissolve soda and add it and the bowl.
  4. Mix well the ingredients by hand and gradually throw the flour until a dough that does not stick in my hands. I lay in the bowl, cover with a film and leave in the fridge to rest for half an hour.
  5. When I remove it from the refrigerator, I get a bit of the dough at a time (18gr) make a little ball and open a stick length of about 10 cm. Then I roll the stick on the sesame seeds to stick well and put the pan on greaseproof paper.
  6. Baking the pans in pairs in a preheated oven in air at 1800 C for 25 - 30 minutes, to darken the color. After that period Remove from the oven, leave to cool 2 minutes and put in onto rack to cool completely.
  7. Eaten cold and I keep in tightly closed box.

ENJOY!