Ingredients 20g butter100g mushrooms, sliced½ leek, washed, sliced1 teaspoon thyme leaves,plus extra, to serve1 garlic clove, crushed4 eggs¾ cup thickened cream1 teaspoon Dijon mustard¼ cup grated tasty cheese Method Preheat oven to moderate, 180°C. Lightly grease a 23cm round quiche pan with removable base. Line pastry case with baking paper, […]
Eggs
9 posts
Ingredients 2 sheets pre-rolled shortcrust pastry200g cooked salmon, sliced into small pieces (canned salmon can be used)3 eggs3/4 cup of pouring cream1/2 cup of whole milk1/2 cup of gruyere or cheddar cheese plus extra for topping1/2 tsp of sea saltFreshly ground black pepper2 Tbsp finely chopped dill Method Preheat oven […]
Ingredients 2 sheets ready rolled shortcrust pastry 1 tablespoon olive oil 5 brown onions, finely sliced 1 cup grated tasty cheese 3 eggs 300ml cream 1/2 cup milk Method Preheat oven to 180°C. Lightly grease a 23cm quiche dish with butter and line with pastry. Trim excess. Line pastry with […]
Ingredients 3 eggs2 tablespoons pouring cream20 grams butterA good handful of your favorite cheese (vintage cheddar is great) Method Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper. Melt butter in a non-stick frying pan over medium […]
This is a great souffle to make if you are a little nervous of making souffle. Ingredients 50g unsalted butter40g plain flour300ml milk150g soft goat’s cheese, crumbled3 tbsp chopped fresh chives3 large eggs, separated50ml double cream25g grated Parmesan cheese Method Preheat the oven to 180°C. Melt the butter in a […]
Cepes are probably more commonly known by their Italian name of Porcini. they are available in the markets of France in early Autumn. A favourite in France, it is not uncommon to eat an omelette for dinner when dining out. Serves 2 Ingredients 4 eggs250 g fresh cepes (porcini)1 clove […]
Our French house is in the heart of Perigord Noir, the home of the famous black truffle. Every December the truffle markets is held in our town square. A truffle omelet is a popular way to eat truffle. Ingredients 3 eggs2 tablespoons pouring cream20 grams butter20 grams fresh truffle, thinly shaved […]
This tasty quiche is popular all over France however is most seen in the S.W where Rocamadour cheese comes from. Ingredients 1 sheet ready-rolled shortcrust pastry1kg fresh spinach (frozen spinach can be used)1 leek finely chopped 4-6 rashers thin sliced middle bacon chopped, rinds removed […]
Possibly the most famous quiche in France, this quiche takes its name from the region of Lorraine in the NE of the country. Ingredients 2 sheets ready rolled shortcrust pastry 1 tablespoon olive oil 1 brown onion, finely chopped 4 rashers bacon, rind removed, finely chopped 1 cup grated tasty […]