QUICHE

Ingredients

For the dough:

350 g Extra white flour type 400
1 teaspoon salt
240 g cold butter cut into cubes
50-60 ml of cold water

For the filling:

250 g of chopped bacon cut into cubes
2 tablespoons olive oil
1 medium and finely chopped onion
3 eggs
2 egg yolks
270 ml neutral cream
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon red pepper
250 g grated yellow cheese
20 g grated parmesan

6

120

PREPARATION

In a deep bowl, mix together the flour and salt. Add the cooled chopped butter. Rub the butter into the flour with your hands to create a sand-like structure. Then add the cold water gradually stirring with a wooden spoon until a ball of dough is formed. Form the dough into a disk shape and wrap it in baking paper. Leave in the refrigerator to harden for about 1 hour. Then roll it into a round shape with a thickness of 1 cm and place in a round pan. Remove the hanging ends. Put it back in the refrigerator to harden again. In a bowl aside, whisk the eggs together with the neutral sour cream and yolks, add salt, ground black pepper and red pepper. Add the grated yellow cheese and parmesan. Fry the onion and chopped bacon in a pan with oil for about 2-3 minutes just to soften. Cool for about 5-10 minutes. Preheat the oven to 185 degrees. Put the onion and bacon together on the whole surface in the dough pan. Sprinkle the whole quiche with the egg liquid and neutral sour cream on top. Bake at 185 degrees for about 30-35 minutes or until completely browned. The mixture should not be liquid when checking with a toothpick.

QUICK SNACK

INGREDIENTS 1 loaf of Graham bread 100 g mayonnaise 200 g cream-cheese 1 teaspoon finely chopped dillsalt and ground black pepper to taste 4-5 drops of fresh lemon juice 150 g prosciutto

8-1020

POGACHA (TRADITIONAL BREAD)

700 g Extra white flour type 400 300 ml lukewarm milk 20 g fresh yeast 2 tablespoons sugar 1 teaspoon salt 50 ml cooking oil 2 egg whites sesame seeds, poppy seeds and margarine for baking 2 egg yolks mixed with 2 tablespoons milk for coating the pie

4-6180

CHOCOLATE BALLS

3 packs Soft cookies with chocolate pieces 2 egg yolks 4 tablespoons sugar 200 g of cooking chocolate 250 g butter 100 ml milk a little rum 100 g of chopped raisins 100 g finely chopped jelly 100 g chopped walnuts

Phyllo dough (jufki)

5 kg All-purposes flour 30 eggs 1 liter milk 1 teaspoon salt

480

MUSHROOMS IN PUFF PASTRY

For the puff pastry: 300 g Extra white flour type 400 125 ml mineral water 2 tablespoons cooking oil 150 g butter or margarine pinch of salt For the filling: 250 g fresh mushrooms 2 handfuls fresh spinach 1 teaspoon salt 1 tablespoon mixed dried vegetables 1 teaspoon mustard 1 finely chopped onion 1 garlic […]

690