Saturday, April 13, 2019

Asparagus Quiche

The asparagus season is at full swing and Easter is just around the corner. It's no surprise so many delicious green recipes are coming my way. How do you spend Easter? Going to a restaurant or hosting a brunch at home? If the latter applies to your traditions, I have the perfect recipe for you. That goes without saying that savoury tarts are always a crowd pleaser for these occasions. I love brunch and I love to prepare brunch. Setting the buffet and selecting the recipes you want to prepare sparks so much joy. Arranging the selection, being careful what flavours you combine. It's simple magic. 

For this recipe my hardest choice was whether I am going to make tartlets or a large quiche. You can see the result in this blogpost. Either way is a good choice, it just depends on how you want to serve it. A good thing about this recipe is, that it's not only a delicious brunch recipe, but you can also enjoy it as weekdays dinner or quick and easy lunches with a good salad. I hope you enjoy the recipe as much as I did.  

For one quiche you need:
200g flour
110g butter
5 eggs
20ml water
3g salt
1 pinch of fleur de sel 
125g grated cheese
300 ml heavy cream 
1 pinch of nutmeg

Start making the dough by cutting the butter into cubes. Whisk together the flour, the salt, the butter until you get an even dough. Make a well in the centre, now add the egg to it and start to knead gently with your fingers. Finally add the water to obtain a smooth quiche base. Shape the dough into a ball and wrap it in cling film. Put into the fridge for about 1 hour. 

Preheat the oven to 180°

Grease a a tart tin (if round 26cm). Roll out the dough on a floured surface until and lift it into the tin with a rolling tin. Prick the bottom several times with a fork, cover it with baking paper, weigh down with baking beans and cook blind for 15 minutes. 

In the meantime prepare the filling. Cut the ends of the asparagus and cook them for 10 minutes. Beat the remaining eggs, add the liquid cream, the cheese and the nutmeg. 

Distribute the asparagus over the dough, then pour the filling over them. Bake for 30 minutes.



If you're looking for more Easter brunch recipes please check out the ones of my fellow bloggers:

My picked food made Korean vegetable pancakes
Kleines Kuliversum made radish pots with wild garlic
Fredke and friends made champagne cake
Spiffing Ideas made ham, cheese and fig pie
Liebe mit Biss made eggplant kuku

Are you planning on making this recipe? Or have you already tried it?
Then show me your creations on Instagram: @passionmeetscreativity  I'm looking forward to your comments & suggestions :)

Tuesday, April 2, 2019

Red Wine Pasta with Feta and Basil (sponsored)

When I am approached to develop recipes for collaborations, I always try to make simple dishes, yet use unusual techniques so it has a clear added value for all parties. For this very occasion, notably a wine faire, I asked myself if there was no possibility to infuse pasta the way you infuse risotto. After doing quite some research and reading about other bloggers' experiences I decided to go for the boozy pasta. I love wine, especially red wine, a major reason I threw in a whole bottle from Bordeaux. You might ask yourself why I opted for greek cheese on an Italian dish, wondering moreover why I didn't go for any creamy ricotta or mozzarella. Well here's the answer:  the creamy pasta needed some strong counter-taste. Could you name any other white cheese who'd do the trick?
When cooking with wine, people's opinions tend to diverge tend. As I am not a fan of using the cheapest wine (except if we're talking about one or two table spoons), I chose the real good stuff. Please don't get me wrong, I am not telling you to pop your most expensive bottles! But once you'll test the recipe, you'll exactly understand what I am talking about. 

For two people you'll need:
250g pasta
1 bottle red wine
3 garlic cloves
4 tbsp pine nuts
125g feta
2 handful chopped basil
4 tbsp olive oil
salt, pepper

First chop the garlic cloves. In a large saucepan cook the garlic over medium heat until it starts to brown (3-4 minutes). Add the red wine and bring to a boil. Add the pasta, a pinch of salt, then reduce heat to a rapid simmer. Cook the pasta until the wine is completely absorbed. Don't forget to stir occasionally to make sure the pasta is well covered in wine. 

 Meanwhile crumble the feta and chop the basil.  Once everything is ready, divide pasta between two plates. Sprinkle with basil, feta and pine nuts and serve.


Are you planning on making this recipe? Or have you already tried it?
Then show me your creations on Instagram: @passionmeetscreativity  I'm looking forward to your comments & suggestions :)

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