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SUNSET Quiche

31/8/2015

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SUN SET QUICHE

Easy, delicious, i r r e s i s t i b l e….

Vegetarian

Ingredients

1 leaf of puff pastry, flat (home made or bought from your preferred shop)
4 eggs and 1 yolk
12 green and tender asparagus – (If only big asparagus available, like the white European one, then pre-cook them 10 mins in boiling water)
2/3 mushrooms cut into thin slices
250 g creme fraiche
100g grated cheese (Cheddar or gruyere)
100 g Goat cheese or Sheep cheese finely diced or crumbled.
Salt & Pepper

Preparation

Preheat the oven to 220.
Grease a quiche or tart tin with a bit of butter.
Line the tin with the pastry and trim off any surplus, fill with dry beans and bake for 13-14 mins. (if you notice holes or cracks, patch up with leftover pastry trimmings).
While the pastry cooks, prepare the filling.
In a bowl, beat the eggs, stir in the crème fraiche, salt and pepper, then beat again for 2-3 minutes.
Distribute the sliced mushrooms evenly over the flan case, then half of the grated cheese.
Sprinkle over the Goat cheese.
Pour over the egg-cream mixture over the mushrooms and cheeses.
Display the young green asparagus or the cooked one on the top with few short stem to evoke the sun set :)
Sprinkle the rest of grated cheese.
Bake in the oven for about 40 mins – at 180/200C.

Serve hot, warm or cold with a green salad, as an entrée or a main course.
You can store it, cooked, in the fridge with plastic film on top for 2/3 days
You can prepare in advance, just store it in the fridge, uncooked for no more than 12hours.

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Rabbit a la Julien

30/8/2015

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Ingredients

1 carved Rabbit in 8 or 10 pieces
( ask your butcher to do it, he knows how to cut it)
2 big onions
3 shallots
150g of sliced bacon
5/6 mushrooms diced or a tin of very small mushrooms
1 litre of White wine
Olive oil
1 small bouquet of chopped parsley
Salt & Pepper
200ml of vegetable stock

For the roux :

3 tbsp all purpose flour
3 tbsp of fresh water

Preparation:

Prepare your roux ( 3 table spoons of white flour mixed with water).
Use a large casserole and pour 4 soupspoons of olive oil on medium heat.
Combine the diced onions and shallots and cook until translucent.
Set aside.
In the same casserole, pour a little bit more olive oil and increase the heat.
Combine the sliced bacon and brown it a little bit.
Set aside.
In the same casserole, pour a little bit more olive oil medium/high heat.
Combine the meat (in batches if your casserole is not that large) and brown it well.
When the meat is well brown, add ½ litre of wine and mix in the roux – see recipe-
Stir well.
Add onions, shallots and bacon.
Add salt and pepper.
Pour the rest of the bottle of wine and 200ml of the stock.
Let it cook for 1 hour, low heat.
But, 20 minutes before the end, add the mushrooms.
(Or you can cook the mushrooms separately in an other pan and add to the casserole before serving).
Sprinkle the preparation with finely chopped Italian parsley.

You can buddy it up with yellow flesh potatoes or fresh pasta.
You can cook it well in advance and re-heat it later on or even the day after
You can mop up the sauce with fresh baguette !! ( yeah! you can … : )

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SUNSET Quiche

Rabbit a la Julien

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