Quiche Lorraine

Ingredients


For the pastry
200 g flour
100 g butter at room temperature
1 pinch of salt
½ glass of water or milk
For garnish
3 eggs
200 g of Smoked Pork
100 g grated cheese (optional)
20 cl of cream
nutmeg
pepper

Preparation



 For the pastry:
1. Make a well in center of flour and add salt and butter. Work hand then add and knead until a smooth dough water or milk.
2. Wrap with plastic wrap and keep cool at least 30 minutes.
3. Roll the dough on a floured surface and place the dough in a pie plate size: 24 cm.
4. Go ahead with your fingers.
5. Prick with a fork.
For the filling:
6. Preheat oven to 180 ° C (gas mark 6)
7.Cut the bacon into small pieces and fry in a pan without adding fat.
8.Divide the bacon on the bottom, pressing lightly so that they remain caught in the dough.
9. In a bowl, beat the eggs and cream.
10. Add pepper and nutmeg (but not salt, bacon is already salty).
11. Pour the mixture over the bacon and sprinkle with Emmental.
12. Bake about 30 minutes.
13.Serve warm with a green salad.

Strawberry cake with rhubarb and honey

Ingredients

250 g of rhubarb
250 g of strawberries
150g Honey
3 eggs
50g sugar
250 g flour
130 g of butter
1 teaspoon baking powder

Preparation

1. Preheat the oven gas mark 6 (180 ° C).
2. Cut the butter into small pieces and melt it over low heat.
3 Whisk the eggs in a bowl with honey and sugar. Add the flour, baking powder and melted butter.
4. Peel the rhubarb, chop it into pieces and pour in the batter. Mix with a spatula.
5. Wash strawberries, remove the stems, wipe and cut them in half.
6. Roll strawberries in flour so they do not stagnate at the bottom of the mold. Just put them in a bowl with flour and stir to whether they are well treated.
7. Add the strawberries into the batter and mix gently to avoid damaging them.
8. Bake for 45 min. The last 15 minutes, put aluminum on the cake so it does not burn (the honey accelerates coloring). Let cool thoroughly before cutting.

Tuna And Vegetable Pasta

Ingredients

Eggplant: 2
Zucchini: 1
red pepper: 1
tomato: 2
olive oil 2 c. soup
chopped fresh basil 1 c. soup
lasagna noodles: leaf
grated light cheese 28% fat: 80 g
tuna in water: 300 g
tomato sauce: 100 ml
salt and pepper

Preparation

1. Wash the eggplant, zucchini, peppers and tomatoes.
2. Cut eggplant and zucchini into small pieces.
3. Remove the seeds from the peppers and cut into thin strips.
4. In a saucepan, saute zucchini, eggplant, tomatoes and peppers in a little olive oil, then simmer over low heat 15 min.
5. Add the tomato sauce and tuna in brine, drained, salt and pepper and sprinkle with fresh basil.
6. In a baking dish, lightly greased, alternate a layer of lasagna dough and a layer of vegetables prepared above while supplies last.
7. Finish by sprinkling the dish with grated cheese. Bake th.6 (180 ° C) for about 30 min.