Leek Quiche

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

Ingredients (Serves 6-8 people)

1 roll of puff pastry dough
1 large leek, rinced, cut in thin slices
1 onion, chopped finely
4 eggs
2 egg yolks
1/3 cup of heavy cream (crème fraîche 30% fat)
1/4 cup of milk
1 cup of comté cheese, grated
1/2 tsp of ground nutmeg
Salt and pepper to taste
2 tbsps of virgin olive oil
A handful of cherry tomatoes (optional)
Fresh basil leaves (optional)

Method

1- Preheat the oven to 200°C.
2- Cut away the root and top of dark green leaves from the leek. Cut in thin slices and place in a large colander. Run leek slices under cold water to remove sand.
3- Heat the oil over medium heat in a lidded skillet and add the leeks, onion, and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft, stirring often, 5 minutes. If they begin to stick or brown, add a little water.
4- Beat together the eggs, cream and milk in a medium bowl. Add salt, pepper, nutmeg whisking well.
5- Place the dough onto a baking sheet and set in an ovenproof dish. Place in the oven for 8 minutes then remove and set aside.
6- Spread the leeks in an even layer onto the crust. Pour the egg mixture and sprinkle with the cheese. Add cherry tomato halves and fresh basil leaves (optional)
7- Place in the oven and bake for 25-30 minutes, or until set and just beginning to color on the top.

Remove from the oven and allow to sit for at least 10 minutes before serving. Enjoy!

For more foodie inspiration, you can follow me on Instagram!

Advertisements

Cauliflower, Kale and Penne Gratin with Comté Cheese

SAMSUNG CAMERA PICTURES

Get your comfort food fix with this creamy cauliflower, kale, pasta gratin with Comté cheese !

SAMSUNG CAMERA PICTURES

Ingredients (Serves 4 people)

1L of water (for boiling)
4 cups of cauliflower florets
3 cups of kale leaves
4 cups of penne pasta
3/4 cup of heavy cream
1/2 of milk
2 tablespoons of finely chopped garlic
1 cup 1/2 of Comté cheese, grated
2 tsps of ground nutmeg
2 handfuls of fresh thyme leaves
Salt and pepper to taste

Method

1- Preheat oven to 200°C.
2- Bring water to a boil in a large saucepan. Add cauliflower, kale leaves and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower and kale, set aside, reserving cooking liquid. Bring water to a boil again and add pasta. Cook for 8 minutes or until al dente. Drain and set aside.
3- Combine milk and cream in a saucepan over medium heat. Cook about 3 min, then add a handful of thyme leaves, garlic and nutmeg, stirring well with a whisk for another minute.
4- In a large oven-proof dish, place pasta, cauliflower, and kale. Combine roughly, and add the cream mixture. Top with Comté cheese and more thyme leaves and stick in oven.
5- Bake at 200°C for 20 minutes or until lightly browned.

Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

Orange and Chocolate Sponge Cake

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

Ingredients

For the cake:

1 cup of all-purpose flour
1 ¼ teaspoon of baking powder
½ teaspoon of salt
½ cup of unsweetened cocoa powder
50g of dark chocolate, melted (I used Lindt 70%)
1 cup of sugar
2 eggs
¾ cup of vegetable oil
2/3 cup of milk
Juice of 1/2 an orange

Method

1- Preheat your oven to 180°C and butter a round cake mould

2- In a large bowl, sift the flour with the cocoa powder, baking powder and salt. Add the melted chocolate, sugar, eggs, oil, milk and orange juice. Whisk until it is all incorporated. Add the vegetable oil, milk and vinegar. Finally add the dry ingredients and whisk until it is well combined.

3- Peel 2 oranges and slices them (about 0,5 cm thick)

4- Place the orange slices in the bottom of the mould. Pour the cake batter over them. Stick into the preheated oven and cook for about 45min, oven 50min, or until a knife inserted in to the centre comes out clean.

Leave the cake in its mould for 5 minutes, then run a knife around the edges to loosen it and carefully turn it upside down on a serving platter (that is larger than your mould).

For more foodie inspiration, you can follow me on Instagram !

Triple Avocado Toast with Egg

SAMSUNG CAMERA PICTURES

 

Ingredients

3 slices of your favorite bread
2 medium-sized, ripe avocados
2 tablespoons of virgin olive oil
1 squeeze of lemon
1 egg
1 tsp of unsalted butter
Salt and pepper to taste
Method

1- Cut each avocado in half, remove pit and discard. Remove avocado from the skin and place the avocado flesh into a medium bowl and mash it using a fork. Add the fresh lemon juice and season with salt and pepper as needed.

2- Place bread slices into a toaster or oven and cook until golden-brown.

3- Slather the mashed avocado on top of two toast slices, and pile them up to make a triple sandwich (as the picture shows)

4- Fried egg: Heat the butter in a frying pan over medium heat. Once the butter has melted, swirl it around the pan to coat, then crack the egg into the pan. Cover and leave for 3½ minutes, then check the white is cooked, lift out, season gently, and place on top of the avocado sandwich. Serve immediately!

For more foodie inspiration, you can follow me on Instagram!