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French Onion Quiche

20 Aug

It’s hot in paris. I know it’s summer in a lot places, but paris isn’t really equipped to deal with this hot wave (with no beach and no air conditioning) and days are going by in a blur right now – cooking is just too much these days.
Still, had a small lunch meeting at work, and surprisingly, they wanted me to bring food…
This quiche is my specialty, it has a few steps to it, but basically it’s an easy and great way to impress people with your cooking.
You can put it all together in 30 min and than another 30-35 in the oven, just make sure to let it cool for at least half an hour before you try and cut it.

Ingredients:
For the cheese mixture –
140 grams of grated hard cheese (emmental/comte or whatever you like, usually I choose gruyère)
250 grams skinny cream cheese
250 ml sweet cream
2 onions
1 leek, just the stem (the green part)
3 cloves of garlic
2 spoons of flour
2 eggs
salt and pepper

For the crust –
125 grams of butter
1.5 spoons of vegetable oil
5 spoons of water
¾ spoon of salt
1.5 tea spoons of sugar
1 and a half cups of flour

For decoration – chives

Making:

  1. Pre heat the oven to 200°c.
  2. Mix all the crust ingredients in a  medium pot and mix to a yellowish batter.
  3. Add all the flour at once and mix to get a soft dough
  4. Transfer the dough to an 28 inch pan, and with a wooden spoon flatten it to pan, with a little bit of margins to the sides (it’s doesn’t need to be even)
  5. Pop it in the oven for 10-12 minuets (leave the oven working when you take the pan out).

Meanwhile lets start with the cheese mixture –

  1. Fry the vegetables: first the onions (until they go brown, about 7 minutes), than add the leek and in the last 3 minutes add the garlic.
  2. Mix the vegetables and all the rest of of the materials in a bowl (the eggs go last).
  3. Pour the mixture on the crust, scatter some chopped chives on top (I use scissors) and put in the oven for 35-40 minutes.

Took it to work and it was gone in 3 seconds I think.. Oh well..
Emma.

Baked Sweet-Potato Latkes

2 Aug

Woke up hungry today, so I decided not to fight it and just make something yummy for lunch (got up at 12:00 so it’s legitimate in my eyes to skip breakfast).

Making latkes always gets me thinking about me grandma. In her last years she lived with us, and we never quite got used to waking up at 7:00 to go to school and smelling the chicken soup she was making for lunch, but that’s just how old polish woman are, waking up at 4:00 and starting cooking for the family.

One small comment: Why do I bake and not fry? The year is 2012 people, is there someone alive that doesn’t know frying isn’t good for you?

Ingredients:
2 sweet potatoes
1 potato
1 large onion, chopped and fried
30 grams of butter
1 egg
1 cup bread crumbs
Chopped parsley
Ground black pepper and salt

Cream dip:
Sour cream
Crushed garlic
Chopped chives
Salt and pepper

Making:
Once in the pan, give the latkes a small squash

  1. Boil the potato and the sweet potatoes until they are soft.
    Mash them with the butter.
  2. Mix the mash and the rest of the ingredients in a bowl and season it.
    Let it chill for a bit.
  3. Make latkes with semi-wet hands, put in pan covered with a greased baking sheet.
  4. Put in the oven (200°c) for about 30 min (depends on your oven), flip sides after 15 min.


In my opinion, you should really serve the dish with the dip, it upgrades the whole thing.

Try not to eat it all at once, I know it’s hard.
Any volunteers for doing the dishes?

Emma

Soul Food – Brownies

15 Jul

My liking of chocolate is questionable – I can appreciate a nice piece of a special chocolate, but if given the choice I will choose something fruity or a good cheese cake.

Nevertheless, these chocolate brownies are to die for. nothing special going on, nothing complicated about it, just a sweet and perfect quick dessert that goes well with a cup of coffee in a rainy day (it’s the middle of July and Paris has never been wetter). After the week I had, I’m allowed to eat all the chocolate I have in reach.

Ingredients:
cup and a quarter of flour
½ teaspoon salt
2 tablespoons cocoa
300 grams of chocolate
200 grams of butter
1 teaspoon of coffee
cup and a half of sugar
4 eggs
2 teaspoons of vanilla extract

Extras:
100 grams white chocolate chunks into the mixture
Almonds / hazelnuts / walnuts
2 tablespoons Nutella
Tablespoon chocolate liqueur
Coarse salt

2 small comments:
1.  You need to use 300g of chocolate, I usually recommend 200g dark chocolate and 100g milk chocolate but use whatever you have, if you have any special chocolate at home (like one filled with something yummy) don’t hesitate to use it.
2. The extras are indeed extras, they add a lot to the mix, so don’t use more than one at a time, except for the Coarse salt, just sprinkle it on top of the mix before putting in the oven, the combination of the sweet and salty in amazing and gives the whole dessert a twist.|

Making:

  1. Preheat the oven to 180 ° C
  2. Prepare a pan lined with a cookie sheet that sticks out on 2 sides. Grease the sheet plus the 2 other sides of the pan.
  3. Put the chocolate, Butter and coffee in a bowl. then melt them together.
    (if you are adding Nutella – this is the time)
  4. Add the sugar and stir.
  5. Add the eggs (one at a time) and stir.
  6. Add the vanilla extract.
  7. In another bowl mix the flour, salt and cocoa.
  8. Beat in the flour mix to the chocolate batter, don’t stir more than you absolutely need to.
  9. If you plan on adding something extra, this is the time (I added white chocolate chunks).
  10. Pour the mix to the pan, sprinkle coarse salt if you want to, and put it in the oven for about 30-40 minutes (it should be stable but the toothpick should be moist when you check it out)
  11. Let it cool down for about a night before you try to cut the brownies.
    Do you see all the salt?

Cut while still being hot, not aesthetic but delicious.

Have fun.
Emma

Smells like home – Orange Juice Cake

3 Jul

You can’t know from this blog yet, but I love baking.
Haven’t baked anything in a long time though, so my friends started complaining.
It started small enough, a cough, a smile, a “don’t you miss baking?” and then, the direct approach:  “you didn’t bring any goodies to work lately, what gives?!”, so, I baked a cake.
Since it wasn’t planned, I made do with what I had at home.
Easy like you have no idea, tasty and moist, less then 15 min work and to the oven, and it’s all in one bowl, that’s just how I like it.
Not sure why, but this cake reminds me of home…

Orange juice cake
Ingredients:

5 eggs
1 orange (with the peel!)
¾ cup orange juice
1¼ cups of white sugar
2 bags of vanilla sugar
¾ cup of vegetable oil
2 cups all purpose flour
1 bag of baking powder

Making:

  1.  Preheat the oven to 150 degrees.
  2. Crack the eggs to a big bowl; add the sugars, and mix until you get a fluffy mixture (about 3 min), twice the original size.
  3. Add the oil and stir well.
  4. Blend the whole orange (yes, with the peel) and the juice to a pulp. It ok if it’s not even.
  5. Add the orange to the bowl with the mixed eggs and stir well.
  6. Add the baking powder, stir and let it sit for a couple of minutes.
  7. Add the flour, mix as little as possible to get a pretty much even batter.
  8. Pour to an oiled 26 inch pan, and put it in the oven for about 40 min (if you test it with a toothpick it should be dry).
  9. Let it cool down outside of the oven (you can pour a few tablespoons of juice on top of it when it’s still warm to enhance the taste.

I add icing sugar on top once it’s cold, delicious…

Enjoy, Emma.