GOAT CHEESE AND FIG QUICHE
Ingredients for 24cm :
Pasta:
🔸 250g wheat flour 🔸 150g unsalted spread 🔸 1 egg yolk itada touch of salt
Filing:
🔸 125g new goat cheddar, hacked with the blade 🔸 50g ground parmesan cheddar 🔸 4 little figs 🔸 4 eggs 🔸 185ml new cream 🔸 cleaved french chives 🔸 salt, pepper and nutmeg to taste
Direction:
🔹 Dough: Place the flour in a bowl, on head of the frosted margarine cut into little pieces. Blend in with the finger to shape a flour. Spot the yolk, squeeze salt and blend until it frames a ball. Freeze for 30 min. Open the batter on head of plastic film (it's the manner in which I like it most). Spread with plastic film and open utilizing the roller. Transform the mixture into its shape, you don't have to eliminate the plastic film, put beans as weight and prepare in a preheated stove at 180C for 15 minutes. Eliminate, let cool, eliminate the beans. 🔹 Prepare the filling: Wash, dry with paper towels and split the figs down the middle longwise, WITHOUT eliminating the strip. Hold. 🔹 Place the hacked goat cheddar and ground Parmesan cheddar on head of the pre-prepared and cold mixture. Save. 🔹 In a bowl place the new cream, eggs, salt, pepper, slashed French chives and beat well with the fouet energetically for 1 moment. Spot this combination of eggs and new cream on head of the cheeses. 🔹 Place the figs face up equitably around the shape. 🔹 Place in a preheated broiler at 180C for 40 minutes or until it is brilliant on top.
FARFALLE CAPRESE Farfalle caprese🍅 snappy and new summer dish
Ingredients for 5 people:
🔸 500g farfalle (can utilize penne, fusili, short pasta) 🔸 540g divided cherry tomatoes 🔸 500g wild ox mozzarella in balls, divided 🔸 1/2 cup olive oil 🔸 salt and pepper 🔸 1/2 bundle of little leaves basil Planning: 🔹 Cook the mixture as per the bundle guidelines. 🔹 Leave the tomato previously cut down the middle, the mozzarella cut down the middle and the basil leaves sifted. 🔹 As soon as the mixture is prepared, place the tomatoes, mozzarella, olive oil, salt and pepper and basil on the lower part of the serving plate, holding a tad bit of each to improve when prepared. 🔹 Turn the prepared mixture into the serving plate with a bit of cooking water and mix to blend all fixings. Check the salt/pepper, sprinkle with somewhat more oil and improve with the held tomatoes/muddle/basil. The batter is hot and the fixings are cold. It's a light and new dish, ideal for summer
