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

  
  
  
  

Baguettes

Flavours of France

From buttery pastries to bouncy white bread and delicate desserts, no one bakes with as much gusto as the French. Give your kitchen the buzz of a first rate boulangerie.

Baguettes

This long stick of bread is the epitome of French baking – a crisp golden crust, soft, springy white dough, and traditionally seven cuts along the top, The cuts let the expanding gas in the loaf escape, and give the baguette its signature look.

Fresh baguettes combined with good ham and a smudge of grainy mustard is the perfect recipe for lunch.

Baguettes recipe,

This recipe, a version of the French classic, is made with ferment. There are different types of ferment, but this one use fermented dough, where the ingredients for the ferment are mixed together into dough and then left for min 6 hours (better overnight) before being added to the rest of ingredients. This process of slow fermentation gives flavour filled bread.

Recipe for ferment,

10g fresh yeast

500g strong white bread flour

10g salt

350ml water

Rub the yeast into the flour using your fingertips, add the salt and the water and mix well until the dough begins to come together. Turn out onto a un floured work surface and work the dough for 10 min.

Return to a lightly floured mixing bowl. Cover with a baking cloth and leave to rest at room temperature for 6 hours or overnight. Until it has doubled in size. This will make around 900g dough. You only need 600g, so leave the rest in the fridge to use another time.

Recipe for baguettes,

950g strong white bread flour

50g dark rye flour

720 water

600g fermented white dough

20g salt

Mix the two flours in a large mixing bowl, and then stir in the water. Mix well until the dough comes together. Cover with a baking cloth and leave to rest for 30 min.

Add the fermented dough and mix well. When it comes together, use dough scraper to help you turn dough out onto an un floured work surface.

Work the dough until it becomes smooth and elastic. Sprinkle on the salt and work for 2-3 minutes more.

Lightly flour your work surface, and then fold the dough into a ball. Put back into your mixing bowl, cover with a baking cloth and leave to rest for 1 1/2 hours.

Lightly flour your surface, turn out the dough, fold and put back into the bowl. Leave to rest for another hour.

Lightly flour your work surface again, and turn the dough. Divide it into 12x185g pieces and cover with a baking cloth to stop then from drying out while you’re shaping them.

Preheat oven to 250C. Bake for 12 -15 minutes until golden brown.

Almond cookies with a cherry on top

Ingredients

-200g butter

-90g caster sugar

-1/2 tsp almond extract

-280 self raising flour

-25g ground almonds

-125g glace cherries

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, then press cherry gently into the centre of each cookie.

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.

Sun-dried tomato & olive focaccia

Focaccia is a popular in Italy and is usually seasoned with olive and salt, and sometimes herbs.

Iingredients:

450g strong plain white flour

1 tsp salt

2 tsp easy - blend yeast

55g sun-dried tomatoes in oil

55g pitted black olives

3 tbsp olive oil

250ml warm water

Preparation:

Grease or flour a baking sheet and set aside. Sift the flour and salt into a large bowl, and then stir in the yeast. Stir in the tomatoes and olives. Make a well in the centre, then add the 3 tbs oil and enough water, mixing to form soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round, then place it in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.

Knock back the dough on a lightly floured surface, and then roll out to form a flat oval about 2,5cm thick. Place the dough on the baking sheet, cover and leave to rise again until doubled in size.

Meanwhile, preheat the oven to 200C. Using your fingertips, make deep dimples all over the surface of the dough. Drizzle with oil. Bake for 20-25 minutes, or until cooked and golden.