My very original quiche.

Quiche as a classic French dish, the quiche originated in Germany. The word quiche means "cake" which came from the German word Kuchen. Today, quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century.

My very original quiche.
My inspiration from http://www.beawkuchni.com/

Ingredients

200g flour
1,5 tsp baking powder
4 eggs
100 g grated cheese
100 ml olive oil
100 ml milk
200 g feta
2 - 3 handfuls of fresh chopped herbs (basil, parsley, chives ... )
pepper, a pinch of salt

Preparation

1. Preheat the oven to 150 C.
2. Cut feta into thick cubes.
3. Mix the flour with the baking powder, feta, cheese and herbs. In second mixing bowl  disorder eggs with olive oil and milk. Season with pepper and a pinch of salt (do not add salt too much, because feta is salty enough.)

4. Add the egg mixture to the flour and mix gently.
5. Pour the mixture into paper lined (or greased and sprinkled with bread crumbs / flour).
6. Bake for 50 minutes until golden brown.

cupcake bakehouse / Lorraine Pascale

These are not just cupcakes, these are The Cupcake Bakehouse cupcakes made in London town by Lorraine Pascale and her merry band of highly skilled Cakers.

Her team of fantastic chefs wake up whilst the rest of you sleep and bake the yumminess that are The Cupcake Bakehouse cakes to deliver to the shop nestled in the heart of Covent Garden.

You can find more info on http://www.cupcakebakehouseuk.com/

 I highly recommend visit


The Cupcake Bakehouse (shop)20a The PiazzaCovent GardenLondonWC2E 8RB

Almond cookies with orange peel and chocolate

Almond cookies and almond biscuits are prepared in different ways across various cultures

and in various cuisines. It is a type of light colored cookie often topped with sliced 

almond in the United States.

Various forms of almond cookie are prepared in other countries including: France Macarons,

Spanish almendrados, and Qurabiya (a shortbread biscuit made with almonds).

In Turkey Şekerpare are often decorated with an almond (or pistaschio or walnut).

In Norway sandkakers are a type of almond cookie that are baked in tins which are fluted.

Ingredients

-150g butter
-90g caster sugar
-1/2 tsp almond extract
-280 self raising flour
-150g ground almonds

Preparation

1. Preheat the oven to 180C.

2. Place the butter in a large saucepan and heat gently until melted. Remove from the heat. Add the sugar and almond extract to the pan and stir together. add the flour and ground almonds and mix to form a smooth dough.

3. Roll small pieces of the dough between your hands into smooth balls to makes 25in total. Place on the baking sheets, spaced well apart, and flatten slightly with your hands.

4. Bake in the preheated oven for 10-15 minutes, or until golden brown.

5. Leave to cool for 2-3 minutes on the baking sheets.

crêpes

A crêpe or crepe is a type of very thin pancake, usually made from wheat flour or buckwheat flour (galettes).  While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France and Quebec. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury .

The best crêperies in Paris

Louvre and Eiffel tower

Ingredients

• 110g/4oz plain flour, sifted
• pinch of salt
• 2 eggs
• 200ml/7fl oz milk mixed with 75ml/3fl oz water
• 50g/2oz butter
• 1 medium orange, grated zest only
• 1 tbsp caster sugar

• 

  Café Crêpe :)

  
  
  Preparation method
  
  
  Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
  
  
  Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the orange zest and caster sugar into the batter.
  
  
  Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you're making them, use ½ tbsp of batter at a time in a 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes.
  
  
  recipe from
  http://www.bbc.co.uk/food/recipes/classiccrepessuzette_66236
  
  
  
  
  

  

  Louvre