quiche with bacon, potato and horseradish sauce


This hearty and rich tasting Quiche is great to serve as a main course with a green salad or just as a snack or party appetizer.


Preparation for a 23 cm pie dish

For the pastry:

  • 200 g flour
  • dash of salt
  • 100 g butter
  • 50 g sour cream
  • 1 teaspoon fresh lemon juice
  • 30 ml ice water

Whisk together the flour, the salt and the butter in a large bowl.

Add the sour cream, the lemon juice and the water and knead for about 5 minutes. The dough has to ends up a bit sticky.

Pat the dough into a ball and wrap it well with plastic wrap and refrigerate for 1 hour.

For the filling:

  • 350 g potato, boiled, peeled and sliced
  • 100 g streaky bacon
  • 60 g celery, cut in little pieces
  • 1 egg
  • 60 ml sour cream
  • 1 tablespoon horseradish sauce
  • 1 tablespoon olive oil
  • dash of salt, pepper

Cook the bacon in a skillet until browned and crisp. Remove it from the heat, drain on a paper towel then coarsely chop the bacon.

In the same skillet cook the celery for about 5 minutes. Remove the celery and drain on a paper towel.

Beat together the egg, the sour cream and the horseradish sauce.

Preheat the oven to 200° C.

Dust a clean work surface and a rolling-pin with flour.

Unwrap the pastry dough and it roll out, to fit the size of your pie dish.

Carefully roll the pastry around the rolling-pin, then unroll it over the pie dish.

Brush on the olive oil and cover with the potato slices. Spread some salt and pepper onto the potatoes, add the bacon and the celery.

Pour the egg – sour cream mixture on top and bake the quiche for about 20 – 25 minutes in the middle of the oven.

Enjoy!

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tarte with zucchini and ricotta


From our neighbors garden I had lots of zucchinis left that I need to use up. Today I decided to make this very easy and very delicious tarte. It taste amazing warm with a salad or just as a little snack for a picnic or a party.


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For a 30 cm pie dish

For the pasty

  • 200 g flour
  • 1/2 teaspoon salt
  • 120 g butter
  • 60 g sour cream
  • 2 teaspoons fresh lemon juice
  • 50 ml ice water

Whisk together the flour, the salt and the butter in a large bowl.

Add the sour cream, the lemon juice and the water and knead for about 5 minutes.

Pat the dough into a ball and wrap it well with foil or plastic wrap and refrigerate for 1 hour.

For the filling

  • 300 g  zucchini, in thin slices
  • 2 tablespoon olive oil
  • 1 – 2 garlic clove, finely chopped
  • some fresh thyme
  • 160 g ricotta cheese
  • 40 g parmesan cheese, grated
  • 50 g Gruyère cheese, grated or some other hard cheese

Spread the zucchini slices out over paper towels. Sprinkle with 1/2 teaspoon salt and let drain for about 30 minutes.

In a small bowl, whisk the olive oil, the garlic and the thyme together and set aside.

In a separate bowl, mix the ricotta cheese, the parmesan cheese, the Gruyère cheese and 1 teaspoon of the garlic-olive oil together and season with salt and pepper to taste.

For the glaze

  • 1 egg yolk beaten
  • 1 teaspoon water

Prepare the tarte

Between two parchment papers roll the dough out and transfer in the pie dish.

Spread the ricotta mixture evenly over the bottom of the tarte dough, leaving a 1 cm border.

Arrange the zucchini slices on top of the ricotta mixture, in a circular patter.

Drizzle the remaining tablespoon of the garlic-thyme-olive oil mixture evenly over the zucchini.

Press the edges up and  brush the crust with the egg yolk glaze.

Bake the tarte on the lowest shelf in the oven for about 30 – 40 minutes.

Remove the tarte from the oven and let stand for 5 minutes.

Bon appétit and happy baking! 

puff pastry pockets with chicken and apples


This delicious little puff pastry pockets are filled with chicken and apples. They taste amazing warm with a salad or just as a little snack for a picnic or a party. The preparation is easy and the pockets can be stored in the refrigerator for hours before baking.


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Makes about 30 pockets

  • 2 sheets puff pastry
  • 300 g sliced chicken breast
  • 1 onion
  • 1 apple
  • 1 teaspoon flour
  • 1 teaspoon curry powder
  • 1 dl bouillon
  • 1 egg yolk
  • splash of milk
  • Chop the onion and fry until soft in a pan. Add the chicken slices and cook for about 4 minutes.

Add the chopped apple, sprinkle the mixture with the flour and curry powder and pour in the bouillon.

Let it cook for about 5 minutes or until the liquid is evaporated.

Chop the mixture and let it cool completely.

Roll out the puff pastry and cut out circles with a round shaped cookie cutter (about 5 cm diameter) and place the circles on a baking sheet.

Spread 1 teaspoon of the mixture evenly in the center of each circle.

Fold the pastry circles over the filling and press the edges to seal.

Brush each strip with the egg yolk and milk mixture.

Bake for about 25 minutes or until golden.

Happy baking!

 

puff pastry twists filled with ham


This variation of the classic ham croissant is a wonderful addition for a brunch or a cocktail party. It taste delightful served with salad as a starter or mean course. The preparation is very quick and can be stored in the refrigerator for hours before baking.


Makes 8 puff pastry twists

Preheat the oven to 200° C

  • 1 sheets puff pastry
  • 90 g cooked ham, cubed
  • 1 tablespoon parsley, coarsely chopped
  • 2 tablespoon grated parmesan
  • 2 tablespoon cream
  • 1 egg yolk

Mix the cubed ham, parsley, parmesan and cream in a bowl.

Unfold the puff pastry and cut it into 8 equal parts and spread about 1 teaspoon of the ham mixture evenly in the center of each part.

Fold the pastry over the filling and press edges to seal.

Continue to roll to the end and twist each strip into a corkscrew.

Place them on a cookie sheet and brush each strip with beaten egg.

Bake for about 20 minutes or until golden brown.

Enjoy your meal!