Fruit Tart

Victoria Sandwich

Quiche Lorraine

Ingredients:

Pate Brisee good for 25 cm quiche tin
5 eggs
1 egg yolk
250 ml full fat milk
250 ml double cream
200 g gruyere cheese
250 g rindless smoked bacon, roughly chopped
Black pepper

Preheat the oven to 200c/180c fan

The Pate Brisee

Roll out the Pate Brisee over a lightly floured surface. Cut out a circle large enough to line a 25 cm quiche tin. Use the rolling pin to lift the pastry into the tin, pushing down the sides. Trim off any excess.

Bake Blind

Line the pastry case with baking paper and fill with baking beans. Bake blind for 10-15 min or until just about golden brown. Remove the baking beans and baking paper.

Reduce the oven to 180c/160cfan

Make the filling

In a bowl, mix together the eggs, the egg yolk, milk, and cream, and stir in the grated cheese. Scatter the bacon over the base of the tart then pour the egg mixture over the bacon and grind over some black pepper. Check the seasoning.

Bake

Bake the quiche for 20 min or until the filling is set and golden brown. Serve warm or at room temperature.

Singapore Noodles

Tarte Tatin

Beef Provencale

My take on this classic. Ingredients:

Stewing Beef (chuck)- about a kilo
2 x 400 gms choped tomato
just a 2-3 pcs of bacon- chopped
400 ml beef stock
sliced fennel (optional)
sliced carrots
chopped red onion
sliced shallots
new potatoes
olives- black and/or green
1 T sundried tomato
1 T of brown sugar
a squirt of tomato puree (optional)
1boquet garni
chopped fresh Rosemary- one sprig
fresh thyme- one sprig
zest of one orange

Meat is browned first over a stove then slow-cooked in the oven for 2 hrs and 20 min at 140c fan assisted.

Noodles with peanut butter, and a variety of Chinese Ingredients

Served cold and garnished with spring onions and carrot flowers.