Hello guys! I need to confess, I’m loving quiches and can eat it anytime: for lunch, dinner and simply whenever I’m hungry. I was browsing the net the other day, looking at various beautiful green salads with lots of leaves and spring vegetables, when I realised that I haven’t prepared or even tried somewhere a quiche with asparagus. In cafes asparagus is most of the time served as a side dish or part of a salad. So, I was feeling very excited to make a quiche with beautiful asparagus! While soft and buttery crust was chilling in a fridge, I was wondering about the filling: to use asparagus alone or add something else, use only double cream, or probably add some nice cheese in it.. So many ideas, so little time. Finally, I used double cream along with ricotta, that by a lucky chance was in the fridge, plus I threw a handful of frozen peas in.
Can’t describe how good it was! Flaky, buttery, aromatic crust holds beautifully yellow custard-ish filling. Delicious!
I was enjoying it with a cup of milky tea. You can serve it with some lettuce-cucumbers salad on side.
Crust. Put flour, salt and butter in a big bowl. Quickly rub ingredients together until coarse breadcrumbs (or use food processor). Add egg and mix until the dough is formed. Pour in water if needed. Cover and refrigerate for 30 minutes or overnight. You can keep the pastry in a fridge up to 3 days.
Roll out 3-4mm thick dough to fit your baking tin. Bake blind in preheated 200C oven for 20 minutes, then without weights for 10 minutes.
Filling/Assembling. Whisk ricotta with eggs, add cream and season to taste. Arrange vegetables, pour the egg mixture over veggies. Sprinkle with freshly ground pepper, if desired. Bake in 180C preheated oven for 35 minutes or until the filling is set.
Let the quiche slightly cool in the tin, then carefully transfer to the serving plate to wooden board, slice and serve.
Every year on Easter I’m coloring eggs and making kulichi. I love foodie traditions! 😀
Kulich is a traditional sweet bread that is usually baked in a tall cylindrical shape tins (similar to Italian panettone); kulichi are made from brioche dough with dried fruits or nuts added, and decorated with snow-white icing or it might be not topped at all.
During the Eater holiday in Russia people visit their relatives and friends and give each other colored eggs, various sweets and kulichi. One of the most amazing things about kulich that it stays fresh and soft pretty long: I suggest to make the double quantity of the dough and bake small-size kulichi, so you can take a couple pieces with you when visiting a friend. What can be better than such a nice, sweet and home-made gift, right? 🙂
This time I decided to add a touch of luxury to the kulich’s dough, so I added lots of aromatic spices (vanilla, cardamom, saffron), and used double fat milk and more egg yolks (compare to my regular recipe) to make the dough richer. Of course preparing the dough and making kulichi is a time consuming process but its absolutely worth it! The result is beautiful, flavorful and soft kulich!
Don’t forget to sprinkle the cake with colorful edible beads for the final touch!
Paskha is another traditional Easter dessert, where the main ingredient is tvorog (the farmer cheese). I absolutely love it and I wish I could it more often then once a year. 😀 Click here to get the recipe.
I used large eggs. Egg for the glazing need to be very fresh.
The dough should be soft, but if needed add more flour.
370g plain flour
small pinch of salt
150ml double cream milk, warm
4 egg yolks + 1 egg yolk (for brushing)
80g white sugar
1 tsp vanilla extract
1/2 tsp ground nutmeg
3 cardamom, crushed (use only seeds)
a pinch of saffron
75g butter, very soft but not melted
120g mixture of golden&dark raisins and dry fruits (orange, strawberry)
50-70g roasted silvered almonds, optional
1 egg white
150-160g icing sugar
1 tsp lemon juice
In a large mixing bowl, sift 100g of flour, add salt, yeast, warm milk and stir to combine. Cover with a wet kitchen towel and let it rise for 30 minutes in a warm place.
Meanwhile, in a small bowl, whisk egg yolks, vanilla and sugar with hand or electric mixer for 2-3 minutes until pale. Add egg mixture and butter to the dough, mix to combine. Sift the remaining flour, add spices and mix just to combine.
Transfer the dough to the working surface and knead to combine.
Return the dough to the large bowl, cover again with wet kitchen towel and let it rise for 30-40 minutes.
Meanwhile, wash raisins, blot it up with paper towel. Sprinkle all dry fruits with a teaspoon of flour, it allows them to be evenly distributed throughout the dough. Mix fruits and nuts into the dough. Cover the dough with wet kitchen towel and let it rise for 60 minutes.
Line the baking pan with baking paper, grease with butter. The dough should occupy 2/3 of the volume. Cover and let it rise for 20-30 minutes.
Brush the kulich with egg yolk mixed with a spoon of water.
Bake in preheated 100C oven for 10 minutes, then increase the heat to 180C and bake for 30 minutes or until the toothpick inserted into it gets back dry. If the top become too golden – cover kulich with a piece of foil or baking pepper.
Take out of the oven, let it completely cool.
For the icing, whisk egg white with few tablespoons of sugar and lemon juice until well combined. Or beat it with an electric mixer on a low speed. Gradually add more sugar and whisk again. Keep adding sugar until you gets the desired consistency (not too liquid).
Spread the icing on top of each kulich with a tablespoon. Let it dry.
Cover kulich in the foil or plastic wrap and keep in the fridge up to 3-4 days.
If you could have a look at my freezer you would found there a disc of shortcrust pastry. It’s very handy to have one there, so once you don’t know what to cook or unexpectedly a friend decided to come over, you can prepare a nice tasty galette (or mini quiches, click here for the ideas) in almost no time. Tip: make a couple of crusts ahead, shape into discs (it takes less space in the freezer and then easier to roll out) and freeze. For the filling you can use almost whatever you can find in your fridge or even freezer, wether it is savory or sweet stuff. And another tip: freeze roasted or boiled chicken, deli ham leftovers; or if you bought too many fruits and berries, clean and cut them and freeze as well.
This time I had a roasted chicken and gammon leftovers, I combined both. Gammon was a bit dry, so probably I won’t use it next time. But the chicken tasted quiet nice, especially mixed with lots of leeks sautéed in a butter and few cherry tomatoes. Some cream cheese (on any other cheese) on top makes this delicious wholemeal galette only better.
If you fancy to try sweet galette click here. Cherry one! 😉
When experiments in the kitchen end up like this amazing tart, all I can say is – you have to try it as soon as possible! Really! It is luxurious and creamy, and as many other my recipes is very easy to prepare, especially if you already have a ready shortcrust pastry in your fridge or freezer! Preferably homemade.. Seriously, don’t go out and buy ready pastry. Do try to prepare it yourself, at least once and you will see how easy it is. 😀 Have a look at my unsweetened pastry recipe here (super tasty quiches).
The tender custard-ish filling was done in almost no time. Simple and unbelievably good! Of course it’s hard to get fresh figs, so I do think you can substitute with dried ones, but then reduce the sugar.
Sweet and tender fruits, rich and flaky crust – all these words make my mouth water!
What you need is to get ingredients and follow instructions. Very easy recipe, believe me. And don’t forget to stand back and admire this beautiful tart before enjoying! 😉
Unsweeten or sweet shortcrust pastry, any one you like/have.
10-11 medium-size dates
3 fresh figs
1 tbsp orange liqueur or cognac*
2 large eggs
80g brown sugar
250ml creme fraiche (30%)
1 tsp vanilla extract
a pinch of freshly grated nutmeg
Line the baking tin with baking paper if need. Otherwise, roll out the pastry to fit the tin. Prick the pastry base with a fork and chill in the fridge for 15-20 minutes. If you have a time you can prebake the pastry base.
Pit the dates, keeping them whole; cut figs; put both in a bowl and drizzle with liquor and leave to infuse for 15 minutes.
Beat eggs with sugar.
In another large mixing bowl, whisk creme fraiche with vanilla, nutmeg, add the egg mixture and whisk again.
Arrange the dates and figs over the pastry. Pour over the batter. Sprinkle with almond flakes.
Bake in preheated 180C oven for 20-25 minutes or until the centre is set. Leave to cool in a tin, then carefully take the tart out and serve.
Hello my dear blogofriends, foodies and readers! Hope you’ve been missing my posts. I’ve got a huge news for you – I birthed new life: became a first time mom. 🙂 I am literally in a different world. World filled with love, joy, sleepless nights and all kind of things. Needless to say, it’s all new, overwhelming and touchy to me. Almost all the time I’m busy with by little bear, the rest hours I’m eating, sleeping and again eating. I haven’t cooked anything interesting for ages, but I do hope I will be back into the foodblogolife soon..
I know there are many mothers of newborns out there, who could join baby feeding and caring with blogging, but that seems a bit hard for me right now. I’m sure I will be alright and get into this new life soon. So.. what about you? How it was, what did you feel being a new mom? Please do share.
This widely-popular French Tart Tatin is the treat, that I was able to prepare in a short time. A perfect dessert for the new mom. If you remember I always prefer homemade pastry and I made it myself (yay!), of course you can switch to a store-bough but try to find the good one with butter (no any palm or margarine).
Plum tart tatin
250g plain flour
1 tbsp white sugar
a pinch of salt
150g butter, cubed and cold
2 tsp cold water
6-8 plums, cut into halves (or more, depends on the size of your pan)
80g white sugar
40g butter, cubed
For the pastry, sift flour and add all other ingredients until just combined. Shape into a disk and chill for 20 minutes. Roll into a 3-4mm disk to suit your baking dish.
In a pan add sugar with water, leave to soak for few minutes. Heat on a medium heat until golden. Turn off the heat. Stir in butter, add plums and saute for 5 minutes.
Transfer plums into baking tin (or leave in the same pan if it’s oven-safe) with the liquid. Cover with pastry (slightly tuck the edges).
Bake in preheated 190C oven for 30-40 minutes or until the pastry is golden-brown.
Leave to cool for 10 minutes or so, then carefully flip over into a large serving plate.
You can eat it as is or there are few options to serve it with: whipped or Greek cream, creme fraiche or frozen vanilla yogurt.