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In the bowl of the robot (or it can be mixed by hand) put flour, butter, salt and 3 tablespoons of cold water
Stir a little. If a coca ball is not formed, add another tablespoon of water. Do not mix much, but only until the crust has formed. Remove the shell from the tub and wrap it in plastic wrap. Put it in the fridge for at least 30 minutes. When you have removed the crust from the fridge, preheat the oven to 190 C
Spread the crust with the rolling pin on the floured table until it is large enough to cover the tart tray.
Put the crust in the pan, pressing firmly on the curves on the edge. Prick his ass from place to place with a fork. Put baking paper on the bottom of the tart and fill it with beans. This way of baking the tart is called "blind" and is done so that the bottom of the tart does not swell and deform.
Bake the tart for 15 minutes, not total, at 180 C
During this time, prepare the filling: Heat a little water to scald the asparagus. Cut the fibrous part of the asparagus and use it for something else (for example to make soup). Keep a few longer threads to decorate the tart. Cut the rest into 4-5 cm pieces. Put them in boiling water and leave them for about 5 minutes. Take them out and you can use the juice formed in the soup.
Heat the oil and fry the prosciutto slices until golden and crispy. Take them out of the oil and cut them into smaller pieces.
Beat the eggs, then mix in the sour cream. Match pepper and nutmeg
Remove the tart crust from the oven, and carefully remove the beans and baking sheet. Put the pieces of asparagus and prosciutto in it.
Add half the cheese. Sprinkle a little nutmeg.
Pour the egg and sour cream mixture in which you mixed the rest of the cheese with a spoon. Garnish with the remaining asparagus threads.
Bake the tart in the oven at 180 C, for 30-40 minutes.
Remove the tart from the oven and leave it in the pan for 5 minutes. Pour the tart on a metal grill and let it cool.
Quiche with asparagus, ham and mushrooms on puff pastry
Quiche with asparagus, ham and mushrooms on puff pastry. It's still asparagus season and I'm going to use it for as many dishes as possible. Quiche with asparagus, ham and mushrooms is an improvisation on the edge of the classic recipe.
The classic quiche (I mean the one from Lorraine) involves a thin countertop (usually made of tender dough) covered with a lot of onion stewed in butter, slices of kaiser (bacon) and a & # 8222 cream & # 8221 of beaten eggs mixed with sour cream and grated cheese (usually Emmentaler).
Quiche is a savory tart of French origin. The most famous is Quiche Lorraine & # 8211 see here the original recipe.
This savory pie is traditionally made in autumn, when the grapes are harvested (vintage) and is accompanied by fresh must.
Being in the middle of spring, I chose a more & # 8222light & # 8221 and faster version. The dough sheet is a puff pastry and the topping is a much lighter one composed of green onions, ham cubes, slices of mushrooms and white and green asparagus sticks. In fact, I used the lower ends of the asparagus, keeping the tender tips aside (for another recipe). Another suggestion for using these heads is asparagus soup with ham (see recipe here). & # 8222Cream & # 8221 is also made of beaten eggs mixed with a little liquid cream and 2 tablespoons of grated Parmesan cheese. That's what I had in the house.
You can find it here homemade puff pastry recipe. If you don't have time to make puff pastry at home, I recommend the fresh puff pastry dough from Kaufland which is with BUTTER! (from refrigerators, not freezers).
Quiche is very suitable as an entree in a meal with friends and can be served directly from the tray in which it was baked. It is a rustic dish. If you have puff pastry in the fridge everything becomes simple and fast & # 8211 in 45 minutes you have a hot, crunchy and fragrant quiche.
QUICHE (TARTA) WITH ASparagus
I like this French specialty (quiche) so much, that when I entered the asparagus season and bought the first link this year I didn't think much about how to cook it, I opted for quiche. How come? See.
for the dough:
flour & # 8211 200 gr
unt & # 8211 100 gr
cold water & # 8211 50 ml
for the filling:
asparagus & # 8211 500 gr
praz & # 8211 1 pc.
unt & # 8211 50 gr
ricotta (or cottage cheese) & # 8211 250 gr
milk & # 8211 100 ml
sour cream & # 8211 150 gr
eggs & # 8211 3 pcs.
parsley & # 8211 a few threads
How to make the basis for quiche I talked about in another article (https://blogcusaresipiper.wordpress.com/2013/05/25/quiche-lorraine-cu-bacon-si-ceapa/), follow the link.
For the filling, proceed as follows. Peel the asparagus from its thin skin, tie it with an elastic band and boil it in cold, slightly salty water in an upright position (only 4-5 cm of its length will remain outside). Since it boils, boil for another 15 minutes.
Remove the asparagus connection from the water and cut a few tips for the subsequent decoration of the tart, cut the rest into 3-4 cm pieces and let it cool.
Chop the leeks into rounds and heat them in 50 gr of butter. Let cool.
During this time we prepare the cream. Beat the 3 eggs, add ricotta, milk, sour cream, salt, pepper and mix very well, then add the chopped parsley.
At this point we should have the dough base ready. Put the hardened leek, the asparagus cut into pieces on the bottom of the crust and pour the cream cheese. Decorate with the remaining asparagus tips and put in the preheated oven (180 degrees) for 45-50 minutes.
I hope you like this specialty as well. I'm sure vegetarians will especially love it.
Three dough recipes for quiche
Quiche is a French savory tart, but now prepared to taste, with various ingredients.
Today we offer you three dough recipes that fit well with this tart, respectively:
for variant no. 1, you need:
- 100 g of diced cold butter, at least 80% fat
- 200 g of flour
- a pinch of salt
- 2-3 tablespoons of very cold water
for variant no. 2, you need:
- 125 g of cold butter, at least 65% fat, cut into cubes
- 300 g of flour
- an egg yolk
- 50 ml of very cold water
for variant no. 3, you need:
- 125 g of cold butter, at least 80% fat, cut into cubes
- a pinch of salt
- an egg yolk
- cream, enough to bind the dough.
The preparation is invariably the same: mix the flour and salt with the butter, using your fingertips, until you get some crumbs. Then add, depending on the chosen recipe, the yolk, and mix, then add the water or cream.
Shape the ball into a dough, wrap it in cling film and leave it in the fridge for 30 to 60 minutes.
Once the dough is removed from the fridge, it is spread on a surface on which you have sprinkled a little flour and it is spread with the rolling pin.
If you used very cold water, you can spread the dough immediately after cooking and transfer it to the baking tray greased with butter and lined with flour. Refrigerate the pan for at least 30 minutes.
Asparagus tart. I propose as a recipe a tart with asparagus, mushrooms and peppers. Asparagus is rich in essential vitamins and minerals such as iron, potassium having a lot of health benefits. The asparagus has a more fibrous part from the tail and a tenderer part from the top. The thicker the stem, the harder the peel (you can scrape the fibrous part with a vegetable knife). I choose not to boil it because I don't want it to lose its properties and at the same time I want the tart to be a little crispy. This asparagus tart is prepared very quickly and is delicious and can be served both hot and cold. I invite you to try it yourself, to convince yourself that this tart should not be missing from your list of favorite dishes.
Tart dough ingredients:
Tart filling ingredients:
- 3 eggs
- 1 capsicum
- 150 g Greek yogurt
- 500 g of cow's milk
- 6 mushrooms
- 5 pieces of asparagus
How to prepare the asparagus tart recipe-video recipe:
In a larger bowl put the flour, salt, egg, butter and mix well. If the dough does not bind we can put 1-2 tablespoons of cold water. Form a ball, wrap it in cling film and put it in the fridge for 30 minutes or in the freezer for 15 minutes.
While the dough stays in the fridge, we will take care of the filling for the asparagus tart.
Wash the vegetables well then cut the capsicum, asparagus, parsley, mushrooms as desired. We put the cheese on the large grater. Beat the eggs and place them over the cheese, along with the parsley and Greek yogurt.
We take care of the tart dough. To spread the dough evenly and not break when we take it off the work table, we can put it on baking paper and put food foil on top and spread with the rolling pin until we get a dough even and large enough to reach us for the tray . We place it in the tart tray with a diameter of 26 cm.
We cut the dough and the extra paper. With the help of a fork we make holes in the dough, if we do not, it will swell in the oven. Put the tray in the preheated oven at 180 degrees for 10 minutes, then take it out and put half of the mixture with cheese, mushrooms, peppers and asparagus and then put the rest of the remaining ingredients.
Put in the preheated oven at 180 degrees for 40 minutes.
Asparagus tart can be served hot or cold.
|Complexity||Preparation time||Nr. servings|
|low||1 hour and 10 minutes||8 servings|
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Quiche with gorgonzola and ham
I make quiche very often. I tried various fillings for this kind of recipe: with ham, with cheese, with white asparagus, with tuna and corn, with spinach and bellows cheese. But when I saw a picture with mini-quiches made by Laura Laurentiu, I immediately asked her what combination she used for them and I felt that I instantly wanted to eat something like that. In addition to the ingredients Laura used, I also added green onions.
So, I set to work and the recipe came out below.
Preparation time: 01:15 hours
Cooking time: 00:35 hours
Total Time: 01:50 hours
Number of servings: 5
Degree of difficulty: environment
Quiche ingredients with gorgonzola and ham
- 1 cup and a half of white flour (180-190 grams of flour, I measured volumetrically using a 250 ml cup of tea)
- 50 g cold butter (I used 82% fat)
- 1 egg yolk
- a pinch of salt
- ½ cup of cold water
- 150 g sweet gorgonzola
- 6 eggs
- 300 g sour cream
- 150 g of ham
- 2 green onions
- herbs of Provence
- For decoration: basil leaves
Prepare Quiche with gorgonzola and ham
1. Knead the flour with butter and salt until you get a sandy dough. Then add the egg yolk, continuing to knead and begin to gradually incorporate cold water. Knead until you get a homogeneous dough. Wrap the dough in cling film and let it cool for about an hour.
2. In the meantime we can prepare the filling.
Beat the eggs with the whipped cream, together with the sour cream, then add the chopped gorgonzola, diced ham, chopped green onions, and at the end, the herbs of Provence.
3. Then heat the oven to 180 degrees Celsius.
4. Remove the dough from the refrigerator and spread with a rolling pin on a surface sprinkled with a thin layer of flour, the thickness of the dough being about 6 mm. I divided this sheet into 5 pieces and put the dough in 5 tart shapes, with a diameter of 12 cm and a height of 3 cm, after previously greasing them with butter.
Then I pricked the dough thus placed in the forms with a fork and I filled each tart form with the filling prepared above.
5. Bake the quiches for about 30-35 minutes in the oven, at a temperature of 180 degrees or until browned on top.
6. After they are baked, I took them out of the trays with a detachable bottom and left them to cool on a grill. Then I decorated it with basil leaves.
I'm sorry I can't reproduce the smell from my kitchen when these quiches were baked.
Sophisticated: Green asparagus cream soup
Like radishes, spinach, leurda, onions and green garlic, the appearance of asparagus in stores is a sign of spring. Once you see it, you know very well that the chances of snow have died down and that Baba Dochia has stuffed her coats well in the mock-up trunks.
Because Mother Nature knows that we are bitter after winter and with the vitamin tank almost empty, she filled all the spring truffles with a lot of nutrients, so, although the craving for french fries is great, it would not be bad to put a little nail in it. this period and move our attention to the first vegetables.
As a not very learned people with the spring stem, asparagus is not so well received in our country, as in other western areas. But that doesn't mean that things have to stay that way, especially since whether it's white or green, asparagus is very easy to prepare, it goes great with eggs, rice, pasta, soups or caught in a soufflé.
Today we will not focus on complicated dishes. Quite the contrary. Because if you have a bunch of green asparagus in the fridge, put your blender to work and make a beautiful green soup.
If, however, you want to try your luck with other dishes that contain the arrow-shaped stem, you can try: Green asparagus with "sunny" eggs, Risotto with green asparagus or creamy Orzo with spinach and green asparagus.
GREEN ASparagus CREAM SOUP
Ingredients for 2 people:
* 1 bunch of green asparagus
* 2 tablespoons sour cream
* salt, pepper & lemon juice to taste
* a little grated Parmesan cheese, if you have it on hand (if you don't have it, it works without it)
1. Break the dry or sticky asparagus, bending the stem slightly. This way you will make sure that you only work with the young stem
2.Click the garlic finely and cut the potato and asparagus into cubes
3. Melt the butter in a saucepan, then sauté all the vegetables (garlic, asparagus and potato) together, then add enough water to cover the vegetables. If you want a richer taste, you can use strained vegetable soup instead of tap water, or add a cube of vegetables
4.When the vegetables are cooked (after about 10 minutes), turn off the heat and with a vertical blender turn the soup into cream
5.To make sure that your soup will be fine and good, pass all the liquid through a fine sieve, in another saucepan
6. Keeping the heat off, season the soup with salt, pepper and cream to taste, and then add a few drops of lemon juice.
Serve the soup in bowls with a little grated Parmesan on top and eat it with toast
How to make quiche lorraine
Learn how to make a Lorraine quiche like in the South of France, with bacon and flavored nutmeg.
Fry the bacon without adding extra oil, possibly you can use a non-stick pan.
Mix the flour with an egg, salt and cold butter and knead the dough well. If necessary, add a few drops of water to bind the dough. Leave in the fridge for at least 3 hours, or even overnight.
Roll out the dough with a rolling pin and place in a tart pan with a wavy edge.
Let cool for 10 minutes and bake for another 10-15 minutes over medium heat.
Mix the cream with the eggs, salt, pepper and nutmeg.
Fill the tart with bacon, grated cheese, cream and bake over medium heat for about 30 minutes.5 / 5 - 1 Review (s)
Preheat the oven to 400 ° F. Prepare the pie crust for 5 to 8 minutes or just until the crust begins to brown. Set the crust aside on a wire rack while preparing the filling.
In a medium skillet, melt the red pepper and onion in olive oil until allowed to cool over medium heat for about 5 to 7 minutes. Add the cooked and drained wild rice to the pan and set aside to heat.
Combine the eggs, cream, mustard and pepper in a medium bowl and beat well with a grinder until mixed and smooth.
Put half of the Havarti cheese over the pie crust, then spread the wild rice mixture over the cheese. Pour the egg mixture all over and sprinkle with the remaining Havarti cheese. Sprinkle with Parmesan cheese.
Bake the quiche for 30-35 minutes or until the filling is swollen, set and golden brown around the edges. Let stand for 10 minutes on a wire rack before cutting.
Quiche with asparagus
Ideal for lunch or even for a picnic, the quiche tart is easy to prepare and very filling.
To prepare this recipe, you need the following ingredients:
- quiche dough (you can find our recipes here)
- 7-8 cherry tomatoes
- 2 beaten eggs
- 150 g parmesan race fin
- 500 g of fresh asparagus
- 2 cloves of garlic (optional) finely ground
- 3-4 finely chopped sage leaves
- thyme leaves from 4-5 green twigs
- 150-200 ml of cream.
Put eggs, cream, Parmesan cheese, garlic and greens in a bowl. Season with salt and pepper and mix.
Pour this composition into the pre-baked dough crust.
Place the chopped asparagus and cherry tomatoes on top.
Place the tray in the preheated oven at 180ºC for 35-45 minutes, until the composition thickens and is slightly browned.
The tart is served warm or cold, as such, or with a seasonal salad.