Quiche Lorraine

Ingredients:

• A dough, pate feuillete or more simple, bought or home-made
• 4 eggs
• 1/4 L milk
• 200G grated cheese (emmenthal or any not too tasty but not too fade cheese)
• 2 table spoon of crême fraiche
• 200gs of cubes of bacon
• 1 big onion

extra :

• one leech, or some mushrooms...

Preparation:

1. In a pan, stir fry onion and bacon together
2. In a bowl, mix milk, eggs, cheese (+ extra)
3. add onion and bacon to the rest
4. Pour on the dough, that has previously been spread in a pie pan.
5. Bake 20-25 min+ (it really depends on the oven) at 180°c/ th. 6
   

Lussekatter

As the weather turns bad again, our thoughts are transposed back to...christmas, and Saint Lucy, and here a wonderful (in all seasons) traditional swedish pastry.



Ingredients :

First dough

• 50g butter
• 5 dL milk
• 50g yeast
• 1 tea spoon salt
• 1,5 L of flour
• 2 tea spoon of sugar

Second dough

• 25g of Safran
• 125g butter
• 1 egg
• 1 dL sugar

+ eggs and milk to brush the pastries before they are cooked (to make them golden)
+ raisins to decorate


Preparation:

first dough

1. Melt the butter in the milk, until it is around 37°c (more would kill the bacterias in the yeast, and the lyssekatter with it!)
2. Add the yeast
3. In a separate pot, put most of the flour (keep one cup aside, for when you mix the two doughs) with the sugar and salt. Mix with the butter and co.
4. cover with a cloth, and let rest for around an hour.

second dough

When the hour is almost up, prepare the second dough.

1. mix (with a hand mixer) butter and almost all sugar. Keep a little sugar to crush the safran if need be.
2. add the egg
3. add the crushed safran to the second dough

mixing the doughs (the fun part)

1. mix both doughs. Dont worry, it will be ugly, but you will succeed in the end. Incorporate the flour that you kept for that purpose.
2. form the lussekattar, in braids, snails, what ever you feel like. It will make a lot of it. Decorate with raisins.
3. brush them with egg and/or milk.
4. bake them on cooking paper, for 8 to 10 minutes, at 250°C regular oven, or 200 if rotating heat. You will need to do it in a few (3, 4, 5) times, as there is a lot of them...

Mousse au Chocolat et au Mascarpone / Chocolate and Mascarpone Mousse

One of my favourite Mousse recipee...


Ingredients...for 3 or 4
* 250G mascarpone
* 100G sugar
* 150G dark chocolate (60ish percent is good)
* 3 eggs
* if you want, you can add some orange flower water.

1. separate the 3 egg-yolks and egg-whites
2. Mix mascarpone and sugar with the egg-yolks
3. Beat the egg-whites into snow
4. Slowly incorporate the egg-whites into the mascarpone and co mix
5. Separate the mousse in two halfs. In one, add orange flower water (a little!)
6. Melt the chocolate with a little milk (bain-marie, microwave, as you like) and incorporate it in the second one.
7. In small bowls, alternate layer of white mousse and black mousse.
8. Keep refrigerated for 2 hours before eating, and try to eat the mousse before 48h

Reunion Island meets Brabrand Turkey Curry

This recipee is born of weird circonstances, one january sunday evening in Brabrand, were inspired by a Reunion Island fish curry recipee, but without fish, we kind of did with what we had. The result was really good, though!

ingredients...for 5

• 1 kg turkey breast
• 5 or 6 small onions
• 30 gr of fresh ginger
• 5 tomatoes
  
• 5 garlic cloves
• thym; rosemary
• curry
• oil
  

1. mix your spices together
2. in a pot, put some oil (6 table spoons), and brown the meat for some minutes
3. take the meat outside, brown the onions then add the spices and tomatoes
4. after 10 minutes, add the meat again an let cook for 15minutes at a lower heat
5. Just before the end of the 15 minutes, add a glass of water and turn the heat so the water is boiling
6. turn the heat down again and finish cooking for a few (5) minutes.

Crême au Citron / Lemon Cream

ingredients...for 5

• 500g fromage blanc/fromage frais/kwark
  
• 3 big organic lemon (or more lime)
  
• 400g sweetened condensed milk

zest the lemons and press them.
mix the fromage blanc with the condensed milk
add the lemon zest + juice

=> put in the fridge for at least 2 hours before eating, so that it takes shape.

Mousse au Chocolat

Made everywhere and often

ingredients...

• 1 egg per person, or 3 eggs for 4, then per egg
• 10g butter
• some sugar, according to your taste
• 45g of cooking chocolate (around 50%)
  

Separate the yellow and white from the eggs, beat the white into snow
melt chocolate and butter together (micro-wave, bain-marie or in a pot) and add sugar
let it cool for a few moments then add the yellow
mix slowly and gently the white, not all at once (with a fork for example)

=> Pour into individual cups and put into the fridge for at least 2-3h before eating. Dont keep it more than a day after that; as your eggs are raw.

Zucchini Bread

Made in Glasgow, 20/03/08

ingredients...

• 3 eggs
• 1 cup veggie oil
• 2 cups sugar
• 2 cups grated zucchinis
• 2 tea-spoon vanilla
• 3 cups flour
• 1 tea-spoon salt
• 1 tea-spoon baking powder
• 1 tea-spoon baking soda
• 1 table-spoon cinnamon
• 1 cup dropped walnuts and or raisins

Beat eggs until light and foamy.
Add oil+sugar+zucchini+vanilla and mix lightly.
Mix all other dry ingredients, and add the dry ingredients to the wet ones.
Blend.
Add the walnuts and/or raisins

=> Pour into two loaf/cake pans and bake at 325 F° or 163 C° for about 50-60 minutes