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quiche appetizer 5: mini pizza quiche appetizer

My recipe: 1 puff pastry

1 small jar of tomato sauce
ten
black olives 1 pack of bacon 1 onion

50g Gruyere
grated Cut the puff pastry, using a cookie cutter and place in bottom of tart pan.
Put the bottom of the mold of tomato sauce, a little onion émoncé, bacon bits, and bits of black olive. Put grated cheese on top.
Bake 20 minutes at 180 ° C.

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4: quiche smoked salmon and goat cheese quiche appetizer

My recipe: 1 puff pastry

3oeufs
2 slices of smoked salmon
1 / 2 sticks of goat
25cl cream 50g grated cheese

1 / 2 onion salt pepper

Mix eggs, cream. Add salt and pepper.
Cut the puff pastry with cookie room and put the mixture into tart pans. Divide the smoked salmon into each mold, then the goat, and a little minced onion. Add the device over and distribute the cheese. Bake 20 minutes at 180 ° C.

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3: quiche Lorraine quiche appetizer

My recipe: 1 puff pastry


3 eggs 20 cl of cream puff
5cl milk 1 pack of bacon

50 g of grated cheese salt pepper


Mix eggs, milk and cream vigorously . Salet and pepper. Put the puff pastry cut to the punch at the bottom of the pan tatelettes. Fill with the device and add some bacon quiche with cheese and cover. Bake 20 minutes at 180 ° C.

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2: Smoked salmon / leek quiche

My recipe: 1 puff pastry

3 leeks 2 eggs


20cl cream 50 g grated gruyere
1 slice smoked salmon

salt pepper Put the sliced leeks finely in a pan and let them cut with 20cl of water. Once cooked, drain and save juice with 40g of the apparatus, mix eggs, cream. Place in bottom of a tart pan, cut the puff pastry with a cookie cutter of suitable size. Put the leeks thoroughly cooked, then fill the shape with unit. Add a piece of smoked salmon on top. Bake 20 minutes at 180 ° C.

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Aperitif




Version 1: onion tart
2 puff

6 large onions 80g butter 60g flour


40cl milk 50g grated cheese

3 eggs 1 pack of bacon (100g) salt pepper

Put 20g of butter in a saucepan to heat and add onions. The reduce. Once properly reduced and slightly colored, add flour and remaining butter and mix. Once the melted butter, add milk bit by bit, to form a fairly thick device. Add 3 eggs one at a time, stirring briskly. Put the pastry in bottom of small mussels after cutting the cookie-cutter shapes. Put enough batter to fill the pastry then add some bacon on top and grated gruyere. Bake 20 minutes at 180 ° C.

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Three layers praline / caramel Cream brulee with caramelised


This cake was much much liked even those who do not eat dessert usual.
My recipe:
Base:

pastry 150g flour 30g caster sugar

100g butter 25g almonds

1 package sugar vanilla (I have added 15g caster sugar and I scraped a vanilla bean)


all the ingredients together with fingertips, forming a crumbly dough and flatten as you put at the bottom a springform pan 25cm in diameter. Bake 15 minutes at 150 ° C. The dough should not be stained. Allow to cool before the next step.
praline pastry 160g
pralinoise
2 tablespoons milk 70g
gavottes
Make pralinoise melt with milk in a saucepan over low heat then add the melted once gavottes in large crumbs. Spread over the biscuit base, smooth.
Let cool for at least an hour.
caramel mousse
200g sugar 140g cream

4 1 / 2 gelatin sheets

550ml fresh cream Soak the gelatin in cold water. Make a caramel with the sugar, and when it is brown, add 140g of fresh cream, stir well then add the drained gelatine. Putting to rest off heat and stir occasionally. Beat the cream 550g good cold cream with a mixer, then while continuing to beat pour the caramel into it. Once everything is mixed well, pour over the two funds already made and let set in refrigerator overnight ideally.
Serve chilled!