Recipes

Ingredients for 4 to 6 people :

Filling :
- 200 gr [7 oz] lardoons (diced bacon)
- 6 eggs
- 20 cl [7 fl oz] single cream
- 60 gr [2 oz] of thinly semi soft cheese
- 1 tomatoe
- 1 Tbspoon of Dijon mustard
- salt, pepper & grated nutmeg

Shortcrust pastry :
- 200 gr [7oz] plain flour
- 100 gr [31/2 oz] butter (unsalted)
- 5 to 10 cl water [2 to 3 fl oz]
- 1 pinch of salt

Recipe :

If you chose to make your own pastry :
In an electric mixer, put the flour and the salt ; turn mixer on and add the butter cut in small cubes while mixing for another 15 seconds ; still mixing, add the first 3 spoons of water and then one by one slowly until the dough becomes a ball. Stop adding water right away (the ball must not stick). Leave the paste in a salad bowl for at least 30 minutes (with a bit of flour on bottom).

Make the Quiche :
1-Pre-heat oven 200°C/400°C ; butter the pie dishes ; cut the tomatoe into thin slices.
2- Spread directly the pastry in the pie dishes with your fingers (using flour to help, push dough from middle to sides of dishes). Let the pastry stand a bit higher than the dish edge.
3- Bake the pastry for 5 to 10 minutes ; get them out before they shrink, adjust sides if needed.
4- Fry the lardoons in a pan, stirring occasionally, until they get brown and crisp.
5- In the meantime, beat the eggs with a fork in a bowl and add the cream and seasonning.
6- Pour the lardoons in the beaten eggs, leaving the fat from cooking inside the pan ; beat again to mix.
7- For each pie dish, brush the case with the Dijon mustard, cover with sliced cheese, then with sliced toamatoe ; pour the eggs mixture on top (devide equally the lardoons).
8- Bake for 15 to 20 minutes if unitary pie dish ; add 10 minutes if you use a one single large dish.

Serve warm in the individual pie dish, ideally with a lettuce.

TRICK : you can chose to buy the crust or a puff pastry for a gain of time and facility reasons. Your quiche will become much easier and quicker to make, while staying a very good recipe...

Ingredients for 8 people :

- 450 gr [1 lb] pork meat
- 300 gr [2/3 lb] veal meat
- 250 gr [1/2 lb] smoked lardoons (bacon)
- 5 cl [ 2 fl oz] cognac
- 2 eggs
- 2 blades of thyme
- 2 bayleaves
- nutmeg, salt & pepper

Recipe :

1- Cut the meats into cubes ; .
2- In an electric mixer, with the blade accessory, put meat cubes and crush them, but not too thinly.
2- Put the meat in a salad bowl, pour the cognac, add the thyme leaves, the nutmeg, salt (not too much because of the bacon) & pepper ; mix everything and leave for 15 minutes.
* Add the 2 eggs to the meat and mix to obtain an homogeneous mixture ; put it into a paté terrine, smooth the surface and display the bayleaves on. Cover with the terrine lid.
* Put the terrine on the oven baking tray in which you must always keep some water during the baking time (this is called "bain marie").
* Bake in pre-heated oven at 180°C / 350°F for 1 h 30.
* Let it cool down then keep in fridge for at least 12 hours before serving.

Serve with French bread and cornichons (gherkins).

Ingredients for 4 people :
- 4 individual creamy goat cheeses
- 4 farmhouse bread slices
- 10 large lettuce leaves
- 6 Tbspoons olive oil
- 1 teaspoon Dijon mustard
- 1 Tbspoon vinegar
- salt & pepper

Recipe :

1- Wash and dry the lettuce ; on chopping board, crumple a few
leaves together in your hand and cut thin strips with a knife on a chopping board. Share them among the individual ear-dish
2- Put one goat cheese on each bread slice and pre-heat oven
on grill position.
3- Make your vinaigrette : in a bowl mix salt, pepper, and mustard ; solwly add the vinegar and then the oil, always mixing.

3- When ready to serve, put the toast and cheese under oven grill for about 5 to 10 minutes ; the cheese should begin to get warm and slightly melt ; in the meantime, pour a bit of vinaigrette on the lettuce strips of each dish. When cheese is ready, put the
toast on lettuce and serve right away. Decorate with a walnut half or parsley.

TRICK : the important choice is the one of goat cheese ; do not chose a fresh goat cheese or a dry one. It has to be in-between, creamy.

Ingredients for 6 to 8 people :

- 1/2 liter [18 fl oz] milk
- 4 eggs
- 50 gr [2 oz] plain flour
- 150 gr [5 oz] Roquefort cheese
- salt & pepper

Recipe :

1- Bring the milk to the boil ; preheat the oven at 190°C / 375°F.
2- Meanwhile, in a salad bowl, crush the Roquefort cheese with a fork ; add an egg and mix, then add the flour and keep crushing with the fork in order to obtain the smoothest mixture that you can. Add the left 3 eggs, one by one, while beating like an omelette.
3- Add a little salt (Roquefort cheese is much salty) and generous pepper, then pour the milk slowly in the mixture while mixing.
4- Pour the preparation in a non-stick tin and bake in oven at for 35 minutes.

Serve warm or at room temperature on a bed of lettuce*.

Ingredients for 6 people :

- 350 gr [12 oz]
chicken livers
- 2 eggs
- 5 Tbspoons
sour cream
- 2 shallots
- 50 gr [2 oz] butter
- 5 cl [1.7 fl oz] cognac
- salt & pepper.

Recipe :

1- With a very sharp little knife, take nerves and
grease off from the livers and cut them in halves ;
mince the shallots.
2- Heat the butter in a non-stick pan, gently fry
the minced shallots in it for 2 minutes, then add
the livers with salt and pepper for 5 minutes.
Deglaze** with the cognac and take off from flame.
3- In a electric mixer, blend the livers with the eggs
until the mixture is smooth ; add the cream and adjust seasonning.
4- Evenly share the preparation into ramekins ;
bake in a bain-marie* in a preheated oven at 150°C /
300°F for 30 minutes.
5- Let cool down, then totally refrigerate before serving.

Serve with toasts and French gherkins ("Cornichons").
Use tomatoes for decoration.