I didn’t plan this post. Usually I think about what to cook or to bake or to create, then I buy whatever I need if it isn’t already lounging in my kitchen pantry or fridge … Then I start the adventure & take lots of photos … This time I simply decided to make a tart – an adhoc decision. I had no plan so far to create a post out of it. Back then…
In one of my last posts I worked with a Hokkaido pumpkin which I baked in the oven with some olive oil and a spice mix on top. Some of the Hokkaido slices I reserved for the next weekend – for a quiche convenient for autumn. So what do we need for this special quiche?
It’s time for another quiche. Some time ago I bought Meike Peters’ 365 The Cookbook. From the idea it’s covering a whole year w/ recipes – day by day. I’m pretty sure it was a huge challenge, but in the end this comprehensive book dedicated for home cooking emerged. I’m always a little vague concerning my approaches for the pastry shell of any quiche or tart. In general you can work w/ different pastry shells…
Every now & then I stumble across a recipe about a spaghetti tart or bake or … What I mean is a dish – served warm as well as cold – where cooked spaghetti are mixed with meat or vegetables or cheese or whatever & become covered by a mix of cream & eggs ready for a session in the oven. The result is some sort of quiche/tart/frittata … which may be cut into slices…
Happy hour is on the agenda … what about some homemade salmon paté? We are still in Southern France, in Carcassonne … Also in France there is a happy hour & sometimes we enjoy a leisurely happy hour in front of our current home, sitting in the spring sun & having a glass of wine. I found this easy approach to salmon paté years ago, worked then with the ingredients available at the moment in…
We are still in Southern France in the region of Carcassonne … Saissac means – first of all – Le Château de Saissac resp. the medieval fortifications i. e. the ruins of it. (You may walk the site – unfortunately we went on a weekday when it was closed. So we’ll come back soon.) The ruins are surrounded by a village as ancient as the site – and furthermore there are some sorts of more…
Avocados are very popular w/ us. I think we are no exception. Especially since we are in Southern France we like to create some avocado mess & indulge w/ fresh baguette for our dinner. Afterwards we may have some cheese … for the finish. As I already told you there is only a tiny kitchen in our home so preparing excessive meals for lunch or dinner, requiring cooking & frying & preparing a sauce &…
I wrote about this tomato tart some years ago … & in the meantime I made a lot of tarts similar to this very 1st approach. So now I like to re-write the recipe based on my experiences so far. Additionally … at the moment I like quick & dirty (aka easy!) dishes for my life in Southern France. One of my experiences is – at the moment – that a small kitchen w/ a…