The quiche lorraine is an emblem of French cuisine. It’s an old and easy recipe loved by all. Among many variations of the recipe, the original one – if there is any – doesn’t include cheese. It’s really better to use a homemade shortcrust pastry (and not too complicated). Plus the perfect shortcrust pastry recipe by Christophe Felder is sublime with the mixture.
For family lunch, brunch, dinner on the couch…
The quiche lorraine recipe:
Ingredients (6 servings):
Special shortcrust patry (by Christophe Felder) :
200g/7oz all-purpose flour
1 tablespoon of water
1 teaspoon of salt
25cl/8,3fl.oz. fresh cream
2 eggs + 1 yolk
150g/5,3oz smoked bacon cubes
1 pich of nutmeg powder
1 pinch of salt
1 pinch of pepper
Shortcrust patry. In a food processor, mix the flour, cubes of salt, butter, water and egg (you can also make it by hand). Wrap the dough in clingfilm and chill for at least 30 minutes before using.
Preheat the oven to 180°C/350°F.
Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Place in a round tart mold (Ø22cm-8,5 inch). Prick the dough with a fork. Cover base with baking beans or similar.
Cook for 12-13 minutes. Take the dough out and increase the oven temperature to 200°C/390°F.
Mixture. In a large bowl, mix the egg, cream, nutmeg, salt and Pepper.
In a hot pan, cook the smoked bacon cubes for few minutes until golden.
Place the smoked bacon cubes on the dough. Pour the mixture on. Cook for 10 minutes. Then, decrease the oven temperature to 180°C/350°F and cook for 20 more minutes.
Most of the time, I just like to make quick and simple dish for dinner. And what is easier than a sandwich ? According to TNS Sofres, the most popular dish in Paris is grilled salmon coming first before the fillet of duck breast, the most popular dish in France. Also for the most Parisian sandwich, I imagined a salmon club sandwich revisited. I used a low carb yogurt sauce for a healthy and diet-friendly recipe.
3-4 once piece of salmon, preferably wild, bones removed
2 tablespoons of yogurt/fromage blanc
1 lemon juice
1 inch piece of fresh ginger
1 pinch of 4 spices mix (nutmeg, peppercorn, ginger, cloves)
Salt & Pepper
Sliced rye bread
Red mustard leaves (or salad)
Place the salmon in a hot frying pan and cook it in olive oil for 10 minutes (5 minutes each side).
In a bowl, mix the yogurt and the lemon juice. Peel and finely chop 1 inch piece of fresh ginger. Chop chives. Stir in the chopped ginger and chives, 1 pinch of 4 spices mix, salt and pepper to the sauce.
Toast the bread in the toaster or in the oven.
Remove the skin from the salmon, then flake into small pieces.
Spread rye bread with a bit of lemon yogurt sauce. Layer on the salmon, more sauce, and red mustard leaves. Sprinkle on chopped chives.
Gnocchis are my number one comfort food dish. A bit long to prepare but so much better than the ones you find at the supermarket. Those italians favorites are generally made of potatoes and flour. They can be boiled or grilled. A simple twist to the traditional recipe is to replace half the potatoes by another vegetable (spinach, peas, salsify, etc…). I used celery root and made a walnut and parmesan cream sauce that go really well together.
Celery root gnocchis, walnut and parmesan cheese cream sauce
Ingredients (4 servings):
2 egg yolks
2 1/2 cups of all-purpose flour (more for making the gnocchis)
8,5 fl.oz fluid dairy cream
A dozen walnuts
1/4 cup of grated parmesan cheese + some for serving
1/2 coffeespoon of nutmeg powder
1 tablespoon of olive oil
Peel and cut the potatoes and celery root in small pieces.
Steam for 30 minutes.
Meanwhile, crack the walnuts and blend them in a mixing bowl. In a pan boil the dairy cream. Add parmesan and walnut powder and mix it well. Remove of the heat. Reserve.
In a large bowl, crush the potatoes and celery root with a fork or use a potato masher. Add the flour and egg yolks. Mix it well.
Roll the dough gently with your hands until the rolls are 3/4-inch in diameter. Flour a bit if needed. Cut 1-inch long pieces and make small balls. Flick gently the pieces off of fork.
Plunge the gnocchis in boiling water. Cook for 1 minute. When the gnocchis float to top of the surface, remove them and drain. Heat a pan with olive oil. Grill the gnocchis for few minutes until golden. Add salt and pepper.
Serve with walnut and parmesan cheese cream sauce and grated parmesan.
On Novembre 16th-17th, I participated to the food bloggers exhibition (Salon du Blog Culinaire) by 750g in Soisson. A nice event to spend time with the girls and meet other bloggers like Chloé et Ingrid.
With the team Marine, Nelly, Elodie and Juliette, we drove to the exhibition on Saturday as early as 7.00am for those who were cooking at 10.00am. Juliette and I had a show at 12.00pm.
For this first participation, we presented a mushroom buckwheat pancakes, butternut squash purée and chopped chestnuts recipe. A seasonal, tasty and vegetarian recipe we both love. This was the first time I used roasted kasha – the roasted buckwheat seeds. If you like buckwheat, you’ll love kasha. You can cook kasha to use as semolina or to make other preparations such as pancakes. You can also simply eat it raw, sprinkled on salad for example.
Mushroom buckwheat pancakes, butternut squash purée and chopped chestnuts
Photo credit: Les Recettes de Juliette
Ingredients (4 servings):
For the pancakes
150g/5,3oz buckwheat roasted kasha
Salt and pepper
For the purée
1 medium butternut squash
150g/5,3oz peeled and cooked chestnuts
10cl/3,4 fl.oz spelt cream (or equivalent)
1 tablespoon of cashew nut butter
Salt & Pepper
The butternut squash purée
Cut squash in half, lengthwise and discard seeds. Peel and cut in big pieces.
Steam squash for 20 minutes. Blend until smooth and add spelt cream.
Add one tablespoon of olive oil and cashew butter and mix. Add salt & pepper. Add water if needed to dilute the sauce. Reserve.
Chop the chestnuts. Reserve.
The mushrooms pancakes
Bring a large pot of water to a boil. Add the buchwheat roasted kasha and cook for 5 minutes.
Drain and place in a mixing robot. Add the eggs, salt and pepper. Blend until smooth. Pour in a large bowl. Reserve.
Wash and cut the mushrooms in small pieces.
Peel and chop the shallot.
Heat a pan at medium heat. Add one tablespoon of olive oil and then shallot and mushrooms. Cook for 10 minutes. Stir regularly.
Finely chop the chives.
Add shallot and mushrooms and chives in the batter.
Heat a non-stick frying pan over a medium heat and add one tablespoon of olive oil. Add a ladle of batter and flaten to make a pancake shape. Cook for 5 minutes, then turn it over and cook for 2-3 more minutes until golden brown on both sides.
Repeat until all the batter is used up.
Serve the pancakes with butternut squash purée sprinkled with chestnuts.
I love stuffed cabbage. Cabbage is so healthy, tasty and full of proteins. For this recipe, I wanted to make a vegetarian option. Also, I grabbed the flavours thesaurus by Niki Segnit to find the best flavours combination. Cabbage and chestnut looked like the perfect match. I love both. I had one natural chestnut jar left so I could skip the long chestnuts preparation. Plus I had some carrots and parsnips that looked good with it. In less than 30 minutes, the chestnuts stuffed cabbage dish was ready to serve.
Vegetarian stuffed cabbage with chestnuts, parsnips and carrots
Ingredients (4 servings) :
10cl/4fl.oz. white wine
1 teaspoon of olive oil
Salt, white pepper, hot chili pepper powder
Peel parsnips and carrots. Cut in small pieces. Steam for 20 minutes.
Steam cabbage for 20 minutes.
Peel and finely chopped the onion. Sweat the onion in a pan with olive oil. Add the chesnuts et cook for few more minutes.
Add carrot and parsnip pieces. Lower heat. Cook for few 2-3 minutes.
Deglaze with white wine. Season with salt, white pepper and a pinch of chili pepper powder.
Pick the leaves of the cabbage off.
In a robot, mix chesnuts preparation, carrot, parsnip, and the rest of the cabbage.
Make small balls with the mixture. Place in a middle of a leave. Fold the sides over. Repeat operation with other leaves.