Lamb’s Liver Pate’ – Rich, Smooth, Creamy Lambs Liver Pate’ – Quick & Easy, the Food of Kings!

lamb's liver pate',lamb liver pate',how to make lamb liver pate',homemade lamb liver pate',creamy lamb liver pate',lamb liver pate' recipe,how to make lamb liver pate' at home, lamb liver pate recipe bbc, lambs liver pate recipe jamie oliver, lamb liver pate paleo, lamb liver pate jamie oliver, lamb liver pate thermomix, lamb liver pate bbc, lambs liver pate ingredients, lambs liver pate with brandy


Lamb's Liver Pate' - Rich, Smooth, Creamy Lambs Liver Pate' - Quick & Easy, the Food of Kings!
Author: 
Recipe type: Pate'
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
Lamb's liver pate' is quick and easy to make. It is smooth and creamy with a wonderful taste and texture - this truly is the food of kings!
Ingredients
  • 200g Streaky bacon
  • 600g Lamb's liver
  • 50g Butter
  • 2 x Medium onions, chopped finely
  • 1 Clove garlic, finely chopped
  • 1 Tbs Tomato puree
  • 60ml Brandy or Cognac
  • 200ml Sour cream (optional)
Instructions
  1. Cut the lambs liver into cubes, the streaky bacon into strips, and dice the onion and garlic.
  2. Heat a pan over medium heat, add the butter and fry the bacon for 3 minutes until barely browned.
  3. Add the onion and garlic and continue to fry gently for a further 3 minutes until the onion is tender.
  4. Add the liver to the pan and fry this for 5 minutes until it is cooked through.
  5. Pour in the brandy and the tomato puree and continue frying gently for a final 2 minutes.
  6. Remove the pan from the heat and allow it to cool for 5 minutes. Using your stick blender, puree the liver until absolutely smooth. At this stage you can add the sour cream if desired, but this entirely personal choice.
  7. Transfer the pate to serving bowls, single portion or bulk and seal the top of the pate with melted butter.
  8. The pate will last for up to 10 days in your refrigerator, or up to 3 months in your freezer wrapped airtight in cling wrap.

 

How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!

how to make perfect french fries,perfect french fries recipe,best french fries recipe, chips, potatoes, french-fried, wedges, Potato chips or french fries, make french fries and chips, french fries and snacks, chips v french fries.perfect french fries, french fry potato, finger chips potatoes, homemade french fries, french fries calories, french fries at home, french fries in oven, french fries and a burger


How to Make Perfect French Fries. Crispy and Lightly Golden with a Creamy Inside!!!
Author: 
Recipe type: Vegetable / Accompaniment
Cuisine: French / American
Prep time: 
Cook time: 
Total time: 
 
Making perfect French Fries takes a little long than just frying up some cut potato, but it is well worth the effort.
Ingredients
  • Potatoes
  • Boiling kettle water
  • Oil for frying
Instructions
  1. Peel and cut the potatoes into fries of anything from 4mm matchstick fries to 12mm fries.
  2. Place the fries in a heatproof bowl and pour boiling water over the potatoes. Allow this to stand for 15 minutes.
  3. Drain the fries and pat them dry thoroughly.
  4. Heat your oil to 160c or 310f and fry the potato for 2 minutes. Use a slotted spoon to remove the fries from the oil and transfer them to a large platter to cool. Allow them to cool for 5 minutes.
  5. At this stage you can freeze the fries or refrigerate the fries for processing later.
  6. Once the fries have cooled, reheat your oil to 190c or 375f and fry the chips for a further 3 minutes until crisp.
  7. Due to the blanching process in the beginning the fries will not turn the muddy brown color so often seen. Instead they will maintain a beautiful creamy golden color.

 

French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.

french fried onions,deep-fried shoe-string onions,crispy fried onion rings,crispy fried onions,deep-fried onions, onion rings recipe, fried onions, onion strings, french fried onions recipe, french fried onions chicken, french fried onions calories, french fried onions meatloaf, how to make french fried onions, onion strings recipes, beer battered onion rings, beer batter onion rings, onion rings batter


French Fried Onions. Deep-fried Shoe-string Onions. Glorious Crispy Fried Onions.
Author: 
Recipe type: Deep-fried / Vegetable
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Crispy,golden French fried onions make a perfect accompaniment, garnish or snack. Lightly coated then fried to golden perfection, these will have people lining up for seconds. Sometimes called shoe-string onions, these crispy fried onion rings have become the thing of legends!!!
Ingredients
  • 1 Large onion
  • Milk to cover
  • 2 Cups all-purpose flour
  • Oil to deep-fry
Instructions
  1. Top and tail the onion and remove the outer layer.
  2. Place onion on its end and cut down through the onion to split the rings, then place it on its side and slice rings as thinly as you can.
  3. Place the rings in a mixing bowl and pour in enough full cream milk to cover. Allow these to stand for 60 minutes.
  4. After the soaking time, dredge the rings in the flour and fry them at 190c or 375f until they are crisp and golden.
  5. Remove the onions from the oil with a slotted spoon and drain any excess oil on kitchen paper before serving.

 

How to Make Garlic Bread. Make the Most Delicious Garlic Bread Using Baguettes.

how to make garlic bread,how to make garlic bread with baguettes,how to make garlic french bread,, garlic bread recipe, Garlic Bread (Dish), how to make, homemade, homemade garlic bread recipe, healthy garlic bread, cheesy garlic bread recipe, how to make garlic bread from scratch, how to make garlic bread in oven, how to make garlic bread at home, how to make garlic bread from scratch


How to Make Garlic Bread. Make the Most Delicious Garlic Bread Using Baguettes.
Author: 
Recipe type: Bread
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
In our previous video we baked two stunning traditional French Baguettes. This video show you how to make Garlic Bread using these 2 loaves.
Ingredients
  • 2 x 14 inch Baguettes
  • 100g Butter
  • 30g Minced garlic
  • ½ Tsp Salt (optional)
Instructions
  1. Mix 30g of minced garlic into 100g of softened butter and the salt.
  2. Working with one loaf at a time, slice the loaves leaving the bases intact.
  3. Open up the slices and spread a generous dose of garlic butter between each slice.
  4. Place each loaf on a sheet of foil and spread any remaining butter over the top of the baguettes.
  5. Fold the foil over the top and twist the ends.
  6. Bake the loaves in a preheated oven at 180c or 350f for 20 minutes.
  7. Remove the loaves from the oven, unwrap them and serve immediately.

 

French Baguette – How to Make Baguettes at Home – Traditional French Bread Recipe

french baguettes,how to make french baguettes at home,easy french baguettes recipe,traditional french baguettes recipe,homemeade french baguettes recipe,french bread recipe,how to make french bread,homemade french bread recipe, cold-fermented baguette recipe, how to shape a baguette, how to make french baguette by hand, how to make french baguette without bread machine, how to make french baguette bread video


French Baguette - How to Make Baguettes at Home - Traditional French Bread Recipe
Author: 
Recipe type: Bread / Dough
Cuisine: Dough
Prep time: 
Cook time: 
Total time: 
 
Despite the long rising times, French Baguettes are really easy to make. This demonstration will show you how to make French Baguettes at home.
Ingredients
For the Sponge
  • 100g Strong white flour
  • 5g Yeast
  • 300ml Warm water
To finish the dough
  • 300g Strong white flour
  • 10g Yeast
  • 1 Tsp Salt
Instructions
  1. Place 100g of the strong white bread flour and 5 grams of the yeast in a mixing bowl. Stir them to combine, then pour in the warm water.
  2. Mix this well until everything is totally combined. Cover the bowl with clingwrap and allow this to stand for 60 minutes.
  3. After 60 minutes, the yeast will have developed extensively and you will have bubbling mass.
  4. Add the remaining flour, yest and salt and mix this in.
  5. Mix this until a dough starts to come together, then use your hands to work the dough in the bowl until all of the loose flour has been incorporated into the dough ball.
  6. Turn the dough out onto a lightly floured work surface and knead this for 5 minutes until it is smooth and elastic. Sprinkle the dough with a little flour every time it becomes too sticky.
  7. Sprinkle dough into the bottom of the mixing bowl.
  8. Roll the dough into a smooth ball and return it to the bowl. Cover the bowl with clingwrap and allow this to rise for 30 to 40 minutes until it has doubled in size.
  9. Once risen, don't knock the dough down. You want to leave as much air in the dough as possible.
  10. Dump the dough out onto the work surface and using a large knife, cut it into 2 pieces.
  11. Working as gently as possible, roll each half into a long loaf.
  12. Transfer the loaves to a baking sheet and sprinkle lightly with flour before covering loosely with a damp kitchen towel.
  13. Allow the baguettes to rise for another 60 minutes.
  14. Remove the towel and sift a light layer of flour over the top of the loaves.
  15. Using a sharp thin blade knife, slash the surface of the loaves every 20mm at an angle.
  16. Bake the baguettes in a preheated oven at 220c for 20 minutes.
  17. Remove the loaves from the oven and transfer them to a wire rack to cool.

 

Traditional French Tarragon Chicken. How to make the best tarragon chicken EVER!!!

tarragon chicken,traditional french tarragon chicken,how to make tarragon chicken,succulent juicy tarragon infused chicken with creamy tarragon sauce, How to Make, Tarragon (Organism Classification), Chicken Meat (Ingredient), tarragon chicken casserole, tarragon chicken thighs, making tarragon chicken, cooking tarragon chicken, recipe for chicken, Healthy Chicken Recipes, Tarragon Roasted Chicken


Traditional French Tarragon Chicken. How to make the best tarragon chicken EVER!!!
Author: 
Recipe type: Chicken / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tarragon chicken is an absolute classic of French cuisine. Traditionally baked whole in a Dutch oven or casserole, this method results quicker and more even cooking, with flesh that is far more moist and has a better infusion of flavor.
Ingredients
  • 1½ Tbs Fresh tarragon, finely chopped
  • 1 Clove garlic, crushed
  • 50g Butter, melted and portioned into 2 x 25g
  • 1.6kg Chicken
  • 150ml Chicken Stock
  • 30ml Dry white wine
  • 1 Tbs Cornflour dissolved in 3Tbs water
  • Small handful fresh tarragon leaves
  • 150ml Cream
Instructions
  1. Cut through the skin and flesh along the breast bone, then cut through the bone with your shears.
  2. Open the chicken up, turn it over and dislocate the pelvic girdle with a firm downward thrust of your hand.
  3. Cut off and discard the wing tips.place the bird skin side up in a roasting pan and brush it liberally with the melted butter.
  4. Grill the chicken on the second highest rack in your oven for 10 minutes until lightly browned. To clarify the term grill, use the top element only on maximum temperature.
  5. Once this step is complete, reset your oven to 200c or 400f.
  6. Remove the bird from the oven. Combine the the half of the melted butter, the finely chopped fresh tarragon, the garlic, white wine and chicken stock. Spoon this over the chicken.
  7. Cover the roasting pan with foil and bake the chicken at 200c or 400f for 80 minutes.
  8. Remove the pan from the oven and transfer the chicken to a platter and keep it warm.
  9. Strain the juices from the pan into a small saucepan. Add the cornflour slurry and the whole fresh tarragon leaves.
  10. Heat the saucepan over medium high heat, bring it to a boil, reduce the heat and simmer for 2 minutes.
  11. Remove this from the heat and stir in the cream.
  12. Joint the chicken and transfer the pieces to serving platters. Ladle the cream sauce over the chicken and serve immediately with the accompaniments of your choice.

 

Deep-Fried Camembert / Brie. Crispy Fried Camembert or Brie Served with Preserved Figs.

Deep-Fried Camembert / Brie,deep fried camembet,deep fried brie,how to deep-fry camembert or brie cheese,crispy deep-fried camembert,crispy deep-fried brie cheese,the secret to deepfrying camembert,how to make deep-fried camembert or brie,deep--fried camembert or brie with preserved figs, Brie (Cheese), camembert,deep-fried, recipe, how to make, brie recipes, brie appetizers, brie desserts, Camembert (Cheese), camembert cheese recipes, receta con queso brie, breaded brie cheese recipe


Deep-Fried Camembert / Brie. Crispy Fried Camembert or Brie Served with Preserved Figs.
Author: 
Recipe type: Cheese / Starter / Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Deep-Fried Camembert / Brie. Deep-fried camembert or brie is absolutely amazing - soft and runny on the inside and crisp and crunchy on the outside. The trick to getting this right is in the coating - check out the video to find out more!
Ingredients
  • 125g Camembert or Brie cheese
For the Coating
  • ½ Cup finely crushed cornflakes mixed with ½ cup all purpose flour
  • ½ Cup tapioca flour or cornflour
  • 2 Eggs lightly beaten
For the Garnish
  • 6 Preserved green figs & a little fig syrup
  • Cashew nuts
Instructions
  1. Cut the cheese into 4 wedges.
  2. Before you coat the cheese, sprinkle a layer of the cornflake crumb mix over a platter. This stops the coating on the cheese from sticking to the platter while the coating sets.
  3. To coat the cheese, dip it in the egg wetting it all over.
  4. Dredge it in the tapioca or corn flour.
  5. Then dip it in the egg again making sure to wet all of the cornflour.
  6. Then it's into the cornflake mixture making sure to get a good solid coating all over.
  7. Then back into the egg making sure to wet all of the cornflake mixture.
  8. And finally another good solid coating of the cornflake mixture.
  9. This may seem like overkill, but the cheese melts very quickly and this good coating inhibits it leaking into the oil while frying.
  10. Transfer the coated cheese to the platter and allow the coating to set for 20 minutes.
  11. Fill a saucepan with oil to a depth of 50mm or 2 inches and heat this to 170c or 325f.
  12. Deep fry the cheese for 3 minutes turning halfway through.
  13. Remove the cheese from the oil and drain on kitchen paper.
  14. Transfer the cheese wedges to platters. Serve with lightly crushed preserved figs, some of the fig syrup and salted cashew nuts.

 

Chicken Galantine / Ballotine – Part 1 & 2 – How to debone, stuff & roll a whole chicken for roasting.

chicken galantine,chicken galantine recipe,chicken galantine ballotine,chicken ballotine,how to debone a whole chicken,quickest way to debone a whole chicken,debone a whole chicken for galantine,debone a whole chicken for ballotine,chicken galntine stuffing recipe,chicken ballotine stuffing recipe,how to debon stuf and roll a chicken,rolled stuffed chicken recipe,chicken gallantine recipe


Chicken Galantine / Ballotine - How to debone, stuff & roll a whole chicken for roasting.
Author: 
Recipe type: Chicken / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This 2 Part demonstration will show you how to debone a whole chicen, make the stuffing, roll it and tie it, and finally roast it. Chicken Galantine or Ballotine is a classic recipe, and can be stuffed with anything, but I have included a stuffing / filling that is a sure winner.
Ingredients
  • 1 x 1.6kg Chicken
  • 250g Streaky Bacon
  • 300g English spinach
  • 70g Feta Cheese
  • Butter for brushing
  • Butchers Twine
Instructions
Part 1
  1. Remove the wings at the elbow joint.
  2. With the chicken breast side up, pull the neck skin back and slice either side of the wishbone. Reach into the incision and pull the wishbone free.
  3. Roll the chicken onto its side and slice through the skin all the way down the spine.
  4. Move the wing up and down, feeling for the articulation. place your knife here and slice through the joint. Repeat with the other wing.
  5. Stand the chicken upright. Hold the carcass with one hand. With other hand grab the whole wing and pull this downward and away from the carcass until the oyster is exposed. Repeat this with other wing.
  6. Swivel the chicken around the chicken around, hold the carcass firmly with one hand. Place the index finger and middle finger of the other hand on either side of the breast bone or sternum and pull both breasts downward. The fillets will be left behind on either side of the sternum. We will rescue those later.
  7. Turn the chicken onto its breast. Using a pointed sharp knife, cut the oysters free.
  8. Grab one leg, move it sideways and upward, then pull it straight downward, cracking the joint open. Slice through the joint. Repeat this with the other leg.
  9. Grab the carcass firmly and pull this free from the chicken.
  10. To rescue the fillets from the carcass, simply slide your thumbnail under the fillets on either side of the sternum. Put these aside.
  11. To debone the leg, cut around the leg joint to loosen the flesh. Holding the joint with one hand, scrape the flesh down the bone with the edge of your blade until you reach the drumstick joint.
  12. Cut around the joint to free the flesh, then scrape the flesh down the bone to the end of the drumstick.
  13. Push the bone back into the skin. Using the back of your cleaver, break the bone at the end of the drumstick and pull the whole leg bone free. Repeat this with the other leg.
  14. To remove the bone from the wings, cut around the joint, scrape the flesh from the bone all the way down, then pull the bone free. Repeat this with the other wing.
  15. Open the chicken out flat. To level the meat out, fill the empty spots between the legs and breast with the fillets, then slice at an angle through either side of the breast and flap these forward.
Part 2
  1. Cut the bacon across the grain into thin strips then roughly chop the spinach.
  2. Heat your wok or pan over high heat and fry the bacon for 3 to 5 minutes until it takes on color and is nice and crispy.
  3. Add the spinach and fry this until it is well wilted..... about 3 minutes.
  4. Remove the pan from the heat and crumble the feta into the pan.
  5. Allow this to cool for about 15 minutes.
  6. To stuff the galantine, press some of the filling into each leg, then spread the remaining filling evenly across the chicken being careful not to get too close to the top and bottom.
  7. Fold one half of the chicken over across the center line, then fold the other half over this.
  8. Using butchers twine, tie the legs together. Using half hitch loops tie the rest of the chicken closed.
  9. Roll the chicken over and loop the twine through the cross twines then tie it up at the beginning.
  10. Place the chicken in roasting pan, brush it liberally with melted butter then roast in a preheated oven for 45 minutes plus 15 minutes extra for each pound or 450g of chicken.
  11. Remove the galantine from the oven, allow it to rest for 5 minutes before carving and serving.

 

Vietnamese Escargot. How to Make Traditional Vietnamese Snails.

escargot recipes,snail recipes,how to cook escargot,how to cook snails,vietnamese escargot recipe,vietnamese snail recipe,recipes for snails,recipes for escargot,video recipe,escargot eastern style,escargot recipe in the shell,food of vietnam,vietnamese recipes,best snail recipes,best escargot recipes, vietnamese style escargot, french food(cuisine),french vietnamese cooking


Vietnamese Escargot. How to Make Traditional Vietnamese Snails.
Author: 
Recipe type: Snails / Escargot
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Vietnamese Escargot - Vietnamese Snails. The influence of the French occupation of Vietnam is evident in the Vietnamese cuisine. Despite this, the way in which the Vietnamese prepare snails / escargot is distinctly different from the French. This step-by-step demonstration will show show you exactly how to produce this spectacular dish.
Ingredients
  • 24 Burgundy Snails
  • 225g Extra lean pork, finely minced
  • 3 Lemon grass stalks, outer leaves in strips, insides finely minced
  • 4 Tbs Garlic chives, finely chopped
  • 25g Ginger, finely chopped
  • 1 Birds Eye chilli, de-seeded and finely chopped
  • 10ml Roasted sesame oil
  • Salt and pepper to season
Instructions
  1. To start, you will need very lean, finely minced pork. Rinse the snails thoroughly, then chop them finely.
  2. Mince the garlic chives, the ginger, the chilli, and the inner stalks of the lemon grass.
  3. Take the outer leaves of the lemongrass and shred these lengthways.
  4. In addition measure out sesame oil.
  5. Place everything, except the shredded lemongrass, in a large mixing bowl. Season with salt and pepper, then mix until totally combined.
  6. Working with one snail shell at a time, bend a piece of the shredded lemongrass double and press it into the shell as far as it will go. Using your fingers, press some of the filling into the shell until the shell is full. Repeat this until all of the shells have been filled.
  7. Transfer the shells to your steamer, leaning them against one another to keep them as upright as possible.
  8. Put the lid on the steamer and steam over rapidly boiling water for 10 minutes.
  9. Remove the steamer from the heat, transfer the snails to platters and serve immediately with light soy sauce spiked with a little finely chopped chilli.

 

Duck A L’Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.

duck a l'orange,roasted duck with orange sauce,roasted duck recipe,french duck recipe,how to roast a duck,roast duck recipes,grilled duck,duck with orange sauce and grand marnier,french roast duck recipe,how to roast duck with orange sauce,how to cook duck,roasted duck recipe video,french a l'orange sauce,duck with citrus sauce,grilled duck with orange sauce,easy duck a l'orange,easy roast duck recipe


Duck A L'Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe.
Author: 
Recipe type: Duck / Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Infused with the flavor of citrus and lovingly roasted to perfection, Duck A L'Orange is truly memorable.
Ingredients
  • 1.8kg Duck
  • 4 Oranges
  • 95g Light brown sugar
  • 125ml Cider vinegar
  • 80ml Grand Marnier
  • 30g Butter
Instructions
  1. Cut an orange in half and put it to one side.
  2. Cut away any excess skin and fat from the neck and tail of the duck.
  3. Cut through the skin along the breast bone, then using your shears cut through the breast bone. Open up the duck and press down on the pelvis firmly to flatten it.
  4. Pat the duck dry, then rub the skin thoroughly with the orange halves.
  5. Place the duck on a rack in a roasting pan and using a carving fork, prick skin all over to allow the fat to render out.
  6. Roast the duck in a preheated oven at 150c or 300f and roast for 45 minutes.
  7. While the duck roasts, heat a pan over medium low heat and melt the sugar, tipping the pan or stirring the sugar to ensure even browning.
  8. Pour in the vinegar, standing back from the pan, as it will spatter. The sudden temperature change will make the melted sugar turn to toffee.... this is normal.
  9. Keep stirring, bring the solution to a boil, and boil for 3 to 4 minutes. By this stage the toffee will have mostly dissolved, then add the orange juice and grand marnier.
  10. Bring this back to a boil and boil for 2 minutes, then remove the pan from the heat.
  11. After the initial 45 minutes of roasting, remove the duck from the oven and drain any fat from the pan. Raise the temperature of the oven to 180c or 350f, spoon some of the orange sauce over the duck and return it to the oven for a further 45 minutes.
  12. Remove the duck from the oven every 10 minutes and spoon a bit more of the sauce over the bird.
  13. After 45 minutes, remove the pan from the oven and transfer the duck to a platter and cover it with foil.
  14. Skim any excess fat from the pan then strain the juices through a sieve back into the frying pan, and add the orange zest and butter. Reheat this over medium heat until it just comes to a boil.
  15. Cut the duck in half up the spine, transfer the halves to platters and spoon the orange sauce over the duck before serving.

 

Ham, Spinach & Three Cheese Quiche with a Quick No-Pre-Bake Pastry.

Ham, Spinach & Three Cheese Quiche,how to make the best quiche,how to bake a quiche,best quiche recipe,, Spinach and Onion Quiche Recipe, How to make a Quiche, Easy Quiche Recipe, quiche lorraine, homemade quiche, quiche crust, quiche fillings, quiche pastry, quiche resepte, quiche recipes south africa, quiche recipes cheese spinach, simple quiche recipe,foolproof quiche recipe,picnic food recipes,packed lunch recipes,ham quiche,


Ham, Spinach & Three Cheese Quiche with a Quick No-Pre-Bake Pastry.
Author: 
Recipe type: Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This quiche recipe is absolutely amazing, and the base does not require blind pre-baking. Gypsey ham, sinach and three cheeses make for an unforgettable quiche.
Ingredients
For the Filling
  • 100g Ham, roughly chopped
  • 150g Cooked and chopped spinach
  • 6 Spring onions, cut into rounds, sauteed
  • 150g Mixed cheddar, feta and parmesan
  • ¼ Cup chopped parsley
  • ¼ Tsp Ground nutmeg
  • 250ml / 1 Cup Milk
  • 1 Medium onion, chopped, sauteed
  • 3 Eggs, beaten
For the Pastry
  • 100g Cake flour
  • 100g Grated cheddar
  • 100g Butter, melted
  • ¼ Tsp Mustard powder
Instructions
For the Filling
  1. In a large mixing bowl, combine the milk, feta, cheddar, and parmesan. Pour in the chopped ham, cooked spinach, onion and spring onion.
  2. Add the parsely and the nutmeg and stir these in.
  3. Pour in the eggs and stir everything until well combined.
For the Pastry
  1. Add the flour and the cheddar to a mixing bowl. Pour in the melted butter and stir this until a dough comes together.
To make up and bake the quiche
  1. Transfer the dough to a heatproof quiche dish, or pan and press it into the dish as evenly as possible. You can check the evenness by holding the base up to light.
  2. Spoon the filling into the pastry and bake the quiche in a preheated oven at 180c or 350f for 45 minutes.
  3. Remove the quiche from the oven and allow it to cool for 10 to 15 minutes before serving. The quiche can also be served cold, and will keep for a few days covered in your refrigerator.

 

How to Bake Traditional Madeleines. Original French Madeleines recipe – quick and easy.

madeleines recipe,how to bake madeleines,original french madeleines recipe,classic french madeleines recipe,recipe for madeleines,recette de madeleines, recette madeleines, madeleines recipes, madeleines patisserie, madeleines pan, how to make madeleines, recette pour les madeleines, homemade madelins, french butter cakes, recette de Magdalenas,make madeleines at home,homemade madeleines recipe


How to Bake Traditional Madeleines. Original French Madeleines recipe - quick and easy.
Author: 
Recipe type: Baking / Biscuits / Cookies
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
Crisp on the outside, soft and spongy on the inside - infused with the aroma and flavor of citrus, Madeleines are absolutely delicious. This Madeleines recipe is the real thing - it is also quick and easy to do.
Ingredients
  • 3 Eggs
  • 100g Caster sugar
  • 150g Cake flour
  • 100g Butter, melted
  • Zest of 1 lemon and 1 orange
Instructions
  1. Whisk the eggs and sugar together until thick and pale, and the whisk leaves a trail when lifted.
  2. Fold in the flour until combined.
  3. Fold in the lemon and orange zest.
  4. Fold in the butter.
  5. Spoon into the Madeleine molds leaving a little space for rising.
  6. Bake in a preheated oven at 200c / 400f for 12 minutes until lightly golden.
  7. Remove from the oven and cool on a wire rack for 15 minutes before serving.

 

Scroll to top

Kitchen Conversions

Convert:
Masses
to:
Volumes
to:
Temperatures
to:
Lengths
to: