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Asparagus Lemon Quiche

This Tuesday’s with Dorie recipe Asparagus Lemon Quiche is on page p 332 from Baking with Dorie: Sweet, Salty & Simple *.

Times are changing. As a little girl first came the rhubarb, then asparagus followed by strawberries. Now the rhubarb in the garden ripens later than the asparagus for sale. And something is going wrong with agriculture. The asparagus from Spain with long transport routes is cheaper than that produced in the region. Obviously, energy prices are not yet high enough in times of energy crisis. For

Asparagus-Lemon Quiche

Asparagus-Lemon-Quiche

I got regionally produced asparagus by bike from the weekly market.

Asparagus Lemon Quiche

YIELD: 6 servings

Asparagus-Lemon-Quiche

Because it’s it’s spring, because it’s good: Serve this Asparagus Lemon Quiche

INGREDIENTS

PIE CRUST

  • 150 grams wheat flour type 550
  • ¼ teaspoon fine sea salt
  • 150 grams butter, cold and cut into cubes
  • 2 to 4 tablespoons ice water, as needed

FILLING

  • 500 grams asparagus trimmed
  • 1 1⁄2 teaspoons butter
  • 2 small shallots or 1 small onion, finely minced
  • Fine sea salt and freshly ground black pepper
  • One 1⁄4-inch-thick slice lemon including rind, cut into slivers
  • 2 eggs, size M
  • 120 ml cream; Ulrike: coffee cream
  • 80 ml sour cream; Ulrike: crème fraîche
  • 10 grams minced mixed fresh herbs; Ulrike: chives and tarragon
  • 2 tablespoons Parmesan, finely grated
  • Olive oil for brushing, optional

SOURCE

978-0358223580*

modified by from:
Dorie Greenspan
Baking with Dorie: Sweet, Salty & Simple *
ISBN: 978-0358223580
also found at xoxo Dorie

INSTRUCTIONS

  1. PIE CRUST: Mix together the flour and salt with a pastry blender *. Add butter and mix until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and mix until the dough just comes together. It should be moist, but not wet.
  2. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  3. Roll the dough out on a floured surface. If you are working on a counter, turn the dough over frequently and keep the counter floured.
  4. Fit the dough into the pie plate and freeze for 30 minutes.
  5. Center a rack in the oven and preheat it to 205 °C/400 °F.
  6. Blanch asparagus in a steamer for 3 minutes, then drain in a colander, run under cold water and pat dry.
  7. Cut off the asparagus tips—make them about 3 inches long. Cut the remaining stalks on the bias into chunks about 1 inch wide.
  8. Put the skillet over medium heat and add the butter. When it’s melted, toss in the shallots or onion and cook, stirring, just until softened, about 3 minutes. Season with salt and pepper and scrape into the frozen crust, spreading them evenly. Scatter over the lemon and sliced asparagus stalks.
  9. Whisk the eggs, cream, sour cream and herbs together in a bowl just until blended. Season with 1⁄4 teaspoon salt and pepper, then pour the mixture into the crust. Arrange the asparagus tips in any way you’d like on top of the filling.
  10. Bake the quiche for 25 to 30 minutes, sprinkling on the Parm, if using, after it has been in the oven for 20 minutes. The quiche is done when the custard is set—a tester will come out clean—and puffed. Transfer to a rack and, if you like, brush some olive oil over the top, using only enough to give it a gloss.
  11. Serve the quiche when it’s just warm or has come to room temperature.

STORING: The Asparagus Lemon Quiche is at its peak the day it is made—best within a few hours of being baked. If you’ve got leftovers, refrigerate them and have them as a snack the next day.

total time: 3 hours
preparation time: 15 minutes
baking time: 30 minutes

 
 

f you want to know what others have baked, visit the Tuesday’s With Dorie website

more asparagus recipes at Küchenlatein
more recipes from Dorie Greenspan at Küchenlatein (click)
more recipes and entries in English

Tomato, goat’s cheese, olive & basil clafoutis

In 2010 the vegetarian Thursday started in Germany. In 2011 the book of the book with the same name was published *. In 2013, this was even – albeit not very successful – an election campaign issue for the Bündis 90/Die Grünen. After that, the action fell asleep, but that didn’t stop me from cooking meatless. Good quality meat is expensive, so I’d rather eat less of it. This week I prepared

Tomato, goat’s cheese, olive & basil clafoutis

clafoutis

You can do step 1 and 2 in advance, so that you just have to mix the batter and lunch is freshly made in 30 minutes. This is a really delicous savoury version of clafoutis, I had only tried the version with gooseberries and cherries.

Tomato, goat’s cheese, olive & basil clafoutis

YIELD: 6 servings

Tomato, goat’s cheese, olive & basil clafoutis

Category:vegetarian

This savoury clafoutis easy but really rich, basically a crustless tomato and goat’s cheese tart. Perfect for lunch, says Diana Henry

INGREDIENTS:

  • 400 grams cherry tomatoes; Ulrike: yellow and red
  • 1½ tbsp olive oil
  • 6 medium eggs, 4 whole eggs plus 2 yolks only; Ulrike: 5 whole eggs
  • 50 grams plain flour
  • 200 ml milk
  • 300 ml double cream
  • 30 grams freshly grated Parmigiano Reggiano
  • 1 clove garlic, puréed
  • 30 grams pitted black olives, chopped
  • 200 grams goat’s cheese, crumbled
  • 10 grams basil, torn, plus extra to serve

SOURCE

 ‎ 978-1784725846 *

modified by from:
Diana Henry
From the Oven to the Table: Simple dishes
that look after themselves
ISBN: 978-1784725846

also found at Waitrose

INSTRUCTIONS

  1. Preheat the oven to 190°C, gas mark 5. Place the tomatoes in a 20×30 cm shallow ovenproof dish. Drizzle the tomatoes with the olive oil and season. Turn them over so that the surfaces are all coated in a little oil.
  2. Roast for 20-30 minutes or until soft and slightly shrunken. Take out of the oven and set aside for later. Turn the oven down to 180°C, gas mark 4.
  3. Put the eggs, yolks, flour, milk, cream and seasoning into bowl and blitz with a hand held blender. Add the Parmigiano Reggiano and the garlic.
  4. Scatter the olives, goat’s cheese and basil over the tomatoes. Pour the batter over and bake for 30 minutes until it’s puffed, golden and just set in the middle. The batter will sink a little once it has sat for a while. Diana Henry don’t think to serve this Tomato, goat’s cheese, olive & basil clafoutis with anything except some fresh basil. It’s lovely as it is.

total time 1 ¼ h
preparation time: 15 minutes
baking time: 60 minutes

 
 
* = Affiliate-Link zu Amazon
Photo Credit: I ♥ Cooking Clubs
Meatless Monday!
 
For all other great Meatless Day! recipes visit the I heart cooking clubs site
 
more I ♥ CC at Kuechenlatein
more recipes from Diana Henry
more recipes and entries in English

Lasagne-Rezepte

Sammlung erprobter

Lasagne-Rezepte

Lasagne-Rezepte: selbstgemachtes Lasagneblatt

bei Küchenlatein. Die Blätter wurden entweder selbst hergestellt oder aber es wurde ein käuflich zu erwerbendes Produkt verwendet.

Exilbrot

Katrya Kalyuzhna, deren Rezept für Palyanytsya – Ukrainischer Brotlaib ich bereits nachbackte, lebte in Kakhovka. Inzwischen musste sie mit Sack und Pack, Katzen und Sauerteig ihre Bäckerei verlassen. In der befreiten Mykolayiv Region fand sie Asyl und backt dort ihr zur mentalen Entspannung ihr Exilbrot. Trotz der Situation – heute ist Tag 84 – hat sie den Mut nicht verloren und hat ein Projekt ins Leben gerufen, um das kulinarische Erbe der Ukraine auch im Exil aufrecht zu erhalten. Ich bin tief beeindruckt. Das

Exilbrot

Katryas Exilbrot hell

backte ich bereits in 2 Versionen, einmal mit dänischem Mehl, hellem Sesam, weißem Mohn, ohne Farbmalz und ohne Kühlschrankgare

Katryas Exilbrot dunkel

und mit Mehl Type 550, schwarzem Sesam, blauem Mohn, Farbmalz und Kühlschrankgare über Nacht. Beide Versionen haben ihren Reiz, doch bei einer weiteren Wiederholung würden wir uns wieder für die „dunkle“ Variante mit der Kühlschrankgare entscheiden.

Katryas Exilbrot

Menge: 2 Brote à 970 Gramm

Katryas Exilbrot hell

Kategorie:Brot,Ukraine

Offenporiges Weizenbrot mit festem Sauerteigstarter und Gewürzen

Zutaten

  • 200 Gramm Sauerteigstarter, fest, 50 % Hydratation
  • 850-900 Gramm Wasser; Ulrike: 800 Gramm
  • 130 Gramm Weizenvollkornmehl
  • 950 Gramm Weizenmehl Type 550
  • 1 Essl. Mohnsamen, weiß * oder blau
  • 1 Essl. Sesam, weiß oder schwarz
  • 1 Essl. Kümmel, gemahlen; Ulrike: 1 Teel. Kümmelsamen fein gemörsert
  • 1 Essl. Roggenmalz, fermentiert, gemahlen *, fakultativ, aber es verleiht einen schönen Duft
  • 20 Gramm Salz

QUELLE

abgewandelt von nach:
Katrya Kalyuzhna aka @seldonenko

ZUBEREITUNG

  1. Alle Zutaten ohne das Salz vermischen und 40 Minuten ruhen lassen
  2. Salz hinzufügen und gründlich verkneten oder die Dehn- und Faltmethode anwenden. An einem warmen Ort ca. 4-5 Stunden oder bis zur Verdreifachung der Größe gehen lassen.
  3. 20 Minuten vorformen, dann in 2 runde Laibe formen oder Sandwich-Formen** verwenden und 2 Stunden bei Raumtemperatur ruhen lassen oder sofort über Nacht in den Kühlschrank stellen.
  4. Den Ofen auf 250 °C vorheizen und das Brot 20 Minuten mit Dampf backen, dann auf 210 °C herunterschalten und weitere 20-30 Minuten backen.

Gesamtzeit: 8 Stunden
Vorbereitungszeit: 15 Minuten
Koch-/Backzeit: 50 Minuten

 
 
* = Affiliate-Link zu Amazon

** Ulrike: 2 Chromstahlbackformen mit Deckel von 23 x 11 cm, 9,5 cm Größe mit Backpapier ausgekleidet und mit Deckel über Nacht in den Kühlschrank gestellt.

mehr Brote aus der Ukraine bei Küchenlatein

Photo Credit: Bake for Ukraine fundraiser
Bake for ukraine

Kulinarische Weltreise Brot & Brötchen aus aller Welt

weitere Rezepte für Brot und Brötchen aus aller Welt sind sind vorerst hier aufgeführt.

Rezepte von Yotam Ottolenghi

Sammlung erprobter

Rezepte von Yotam Ottolenghi

Rezepte von Yotam Ottolenghi

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recipes from Yotam Ottolenghi – Rezepte von Yotam Ottolenghi in englischer Sprache