11 January 2017

Roasted tomato, basil and mozzarella quiche (Quiche de tomates. mozarella y albahaca)








I was looking photos that I still had in the camera and I find this quiche!
I remember it was delicious. And why the hell did not I do it again?
Aah the voragine called Christmas and New Year! 
And now I see it and I love it.
Is true  I love  quiches but  this is wonderfully simple with its flavor of tomatoes and basil.
I hope you enjoy .
love !


Source: A bake in the life







Ingredientes

Pastry

200 grams plain flour
75 grams chilled butter
2 tablespoon cold water
1 teaspoon salt

Filling

200 grams cherry tomatoes (or others)
salt and pepper
80 grams mozarella in small píeces
1 small sliced onion
1 egg 
150 double cream
handful of sheredded basil leaves and a little to sprinkle over the quiche



Method


To make the pastry combine the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. Add 2 tablespoons of cold water and begin to pull the mixture together into a ball, if needed add the final tablespoon to form a soft dough.
Roll out the dough on a lightly floured work surface large enough to line a 20 cm tin (8 inch). Press the pastry gently into the tin ensuring it lays smoothly against the fluted sides.
Chill in the frideg for 30 minutes.
Preheat the oven to 200°c /400 F
Place the cherry tomatoes (or tomatoes in pieces)  and onion in a small roasting tin, drizzle with oil and season with salt and pepper before placing on the lowest shelf in your oven toslowly cook,
Once chilled line the pastry case with foil and fill with baking beans  or rice) as long as they are dry and heavy enough to prevemnt  the pastry from puffing up.
Blind bake for 15 minutes  and then renove the beans/foil and continue to bake  for 5 minutes to dry out the centre of the base.
Keep a close eye on the tomato/onion and remove once the tomato start to pop open and onions caramalise.
Beat together the eggs and cream before adding the basil and seasoning with salt and pepper.
Once the pastry case has cooked sprinkle half the pieces of mozarella over the base then top with the tomato onion mixture,
Pour over the egg/cream mixture until it just reaches the top of the pastry case and finally top with the rest of mozarella.
Bake for 15 to 20 minutes until the top is set and appears golden brown.
Leave the pastry cool in the tin the remove onto a serving plate and top with fresh whole basil leaves.



print recipe here











En español

Quiche de tomates, mozarella y alhabaca













4 January 2017

Black cherry cream brulee (cream brulee con cerezas)









As many of you know here in the southern hemisphere we are in the summer.
I can not stand the heat. I just want my Autumn.
Now the good thing about summer is the fruit (and being able to swim) the cherries have been beautiful and I have done some things, this I did days before Christmas.
And seriously a Cream brulee with cherries is divine !!
It can be made with cherries in jars that are used for cherry pie.

Happy new year to all  who stopping by here!
And thanks for the friendship .

Source : Guys love cooking









My daugther made Christmas cookies 
the recipe is from my mom  here 








Ingredients

6 egg yolk
200 grams sugar
500 ml double cream
1 1/2  teaspoon vanilla extract
 200 grams pitted black cherry (in syrup) or fresh



Method 

Preheat oven  150 °c (300 F)

Add the double cream into a sauce pan . Add the vanilla extract into the cream.
Heat up and simmer the cream mixture about 5 minutes.
Meanwhile whisk the sugar and egg yolks together in a large bowl until pale and fluffy.
Pour slowly the hot cream over the egg mixture while whisking continously  until thickened.

Strain the mixture through a sieve into a nother large bowl.
Distribute the cherries in quarters or black cherries syrup in the bottom of the ramekins and cover with the mixture of vanilla and eggs.

Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides and place the tray in the oven, and bake for 40 minutes.
Take the ramekins out of water and leave cool to set (1 hour)
Before serving  sprinkle 1 teaspoon sugar evenly over the surface of each cream brulee and then caramelise with a blow torch.
Wait until the caramel layer becomes hard then top with some cherries,



Print recipe







   She  make all the things beautiful
(you can make this recipe any time are always delicious!)






En español

Cream brulee con cerezas














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