Quiche

Mixture A:
200ml milk
2 eggs
200ml cream
salt and pepper

or

Mixture B:
400ml cream
2 eggs
salt and pepper


Combine eggs and cream and or milk, season and refrigerate until needed
Pastry mix A
250g flour
125g cornflour (gives nice crumb to the pastry)
225g salted butter at room temperature
1eggs
60g/ml water
2teaspoons white vinegar (this stops the pastry from turning black if kept longer than day or two in fridge)
herbs to taste

Pastry mix B
375g flour
225g salted butter at room temperature
1eggs
60g/ml water
2teaspoons white vinegar (this stops the pastry from turning black if kept longer than day or two in fridge)
herbs to taste

rub the butter into the flour, herbs and salt to fine sand texture,

Use the egg and liquid ingredients to bind the mixture.

Refrigerate 1 1/2 - 2 hours before use.
Quiche fillings suggestions:
Quiche lorraine

Cheese and Onion Quiche

Butter and flour your tins (spring form is best)

After chilling for at least 30 minutes, roll out your pastry on a lightly floured surface to desired thickness (I like a thick crust for savoury pastry cases)

 Lay the rolling pin on top of the pastry and roll the pastry on to the pin

 Place over your prepared tin and then gently ease the pastry into tin.

Next roll the pin over the tin to cut the excess pastry away

 with your thumb, gently press the pastry into the tin along the bottom and sides

 Gently dock (prick) the base, but not too deep.  Freeze for at least an hour  (this helps the pastry keep its shape during cooking)

Next fill with your filling of choice and the quiche mix.

Cook for approx 1 hour 20 minutes at 170C.

 Cheese and onion quiche

Mini quiche

Baguettes and how to shape them

500g Strong flour
8g salt
14g fresh yeast or 7g dried yeast
300g/ml water

see yeast goods post for further information on yeast goods

Add together all ingredients.

Mix on  low speed for 5 minutes

Increase to medium speed for 7 minutes

Allow to rest 45minutes-1hour covered with plastic

cut in half

Allow to rest 15 minutes before shaping

Flatten dough

Fold in half, secure with heel of  hand

Turn around

Fold in half again, secure with heel of hand

Fold in half again and
With one hand hold the seam of bread open while the other hand closes and secures the seam, work along the bread until the whole length has been secured

Turn over so seam side is down

Roll to length desired using two hands

Allow the prove covered in a plastic sheet (ripped plastic bag)  or layer of cling

When ready, slash with a sharp blade and dust with flour.

Place in a hot oven (200C) in which you have placed a heat proof container of water to create a little steam (steam gives a crusty finish but this is difficult to replicate in a domestic oven)

Remove from oven after 30minutes for baguettes and 45minutes for the larger round loaves and leave cool on a rack.

Carrot and hazelnut cake

This makes a nice, moist tea cake




180g grated carrot (peeled first) (about 2 medium carrots)
250g ground hazelnuts or almonds
185g brown sugar
1tsp orange extract or zest of 1 orange
6 eggs separated
50g self raising flour

preheat oven to 160C fan

butter a 23cm tin and dust with flour or ground hazelnut/almond

Whisk the yolks and sugar together until thick and when whisk is lifted leaves a trail (ribbon)

Fold in the orange zest/extract, flour, carrot and hazelnut

Whisk the whites until stiff and then fold in half to the carrot mixture and then fold in the remaining half.

Pour the mixture into the prepared tin and cook for 40-45 minutes

Allow cool 5 mins or so in the tin before turning out onto a rack.

How to shape bread dough into a round

500g for large round bread

Allow to rest 15 minutes before shaping

Flatten dough

Fold in half, secure with heel of hand

Turn around

Fold in half again

Flip around so seam is as pictured below

Fold in half again

Turn around and fold in half again as before.

Flip over so seam side is down

 Using two hand, firmly twist and turn the dough until it forms a ball (this is difficult to explain)

Allow to prove covered with a plastic sheet (ripped plastic bag) or layer of cling

When ready, slash with a sharp blade and dust with flour.

Place in a hot oven (200C) in which you have placed a heat proof container of water to create a little steam (steam gives a crusty finish but this is difficult to replicate in a domestic oven)

Remove from oven after about 45minutes  and leave cool on a rack.

Chocolate Cream buns

Add 20g approx. to the bun mix to make chocolate buns.  The bun pictured is drizzled with maple syrup, but you can finish with ganache or jam.