Quiche Lorraine


short crust pastry
1 oz butter
1 onion, peeled and finely chopped
4 oz streaky bacon, rinded and chopped
2 large eggs
2 oz Cheddar cheese, grated
1/2 cup milk
1/2 cup single cream
salt and freshly ground black pepper


  1. Roll out the pastry and use to line a 8-inch flan ring set on a baking tray. Place in the refrigerator to chill for 15 minutes.
  2. Melt the butter in a saucepan, add the onion and bacon and fry until golden brown. Cool slightly, then put into the pastry case.
  3. Beat together the eggs, cheese, milk, cream and seasoning to taste and pour into the flan case.
  4. Cook in the centre of a moderate oven (180ºC/350ºF) for 35 minutes, or until the filling is set. Leave to cool.
  5. To freeze: When cold, open freeze the flan on the baking tray. When frozen, remove the flan ring, wrap the flan, seal and return to the freezer.
  6. To serve: Leave to thaw wrapped at room temperature for 4 hours. Unwrap, replace the flan ring and reheat on a baking tray, in a moderate oven (180ºC/350ºF) for 25 to 30 minutes or until warmed through.

Makes 6 servings.

Source: Freezer Cookery Book

Maple Pear Toast with Fig Sesame Jam and Balsamic Drizzle


Maple Pear

2 tablespoons lightly packed light brown sugar
2 tablespoons maple syrup
2 pinches of kosher (coarse) salt
2 semi-firm Bartlett (Williams) pears, halved, cored, and each half sliced lengthwise into sixths


1/4 cup balsamic vinegar
1 tablespoon white sesame seeds, toasted
4 tablespoons fig jam
4 (3/4-inch thick) slices fruit-and-nut bread
unsalted butter, softened, for the bread
small wedge of Parmigiano-Reggiano cheese


  1. Make the maple pears: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together the brown sugar, maple syrup, and salt. Add the pear slices and gently toss to coat.
  3. Place the pears on the baking sheet and roast until the pears are tender and starting to brown around the edges, 18-20 minutes.
  4. Remove from the oven, gently turn the pears over, and set aside to cool.
  5. Make the toast: In a small saucepan, simmer the vinegar over medium heat until it has reduced by about half and is thick and syrupy, 3-5 minutes. (It will continue to thicken as it cools; if it gets too thick to drizzle, heat for a few seconds in the microwave.)
  6. In a small bowl, stir the sesame seeds into the fig jam.
  7. Toast the bread.
  8. Using a vegetable peeler, shave ribbons from the wedge of Parmigiano-Reggiano.
  9. Spread some fig jam over each piece of toast, then layer a few pear slices over the jam (you may have leftover pears if your bread slices are small).
  10. Drizzle with the balsamic reduction and serve topped with the shaved cheese.

Makes 4 servings.

Source: Toast

Pecan Bread Pudding with Caramel Whiskey Sauce


8 cups cubed egg bread or brioche (about 10 ounces)
1/2 cup coarsely chopped pecans, toasted
1-2/3 cups sugar, divided
3 eggs
3 egg yolks
3 cups whole milk
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons butter, cut into pieces
1/3 cup whipping cream
2 to 3 tablespoons Irish whiskey or bourbon


  1. Grease 13 X 9-inch baking dish or shallow 2-quart casserole.
  2. Combine bread cubes and pecans in prepared dish.
  3. Beat 3/4 cup sugar, eggs and egg yolks in medium bowl until blended. Add milk, vanilla, salt and nutmeg. Beat until well blended.
  4. Pour egg mixture over bread mixture. Let stand 15 to 20 minutes, pressing down on bread occasionally.
  5. Preheat oven to 350°F. Combine 1/4 cup sugar and cinnamon in small bowl. Sprinkle over bread mixture.
  6. Bake 45 to 50 minutes or until puffed and golden brown. Cool on wire rack 15 minutes.
  7. For sauce, place butter in small heavy saucepan. Add remaining 2/3 cup sugar. Shake pan to make even layer but do not stir. Cook over medium heat 5 minutes or until golden and bubbly.
  8. Stir mixture and cook 2 minutes or until deep golden brown.
  9. Gradually stir in cream. (Mixture will sizzle.) Cook and stir until smooth. Remove from heat.
  10. Stir in whiskey, 1 tablespoon at a time.
  11. Serve bread pudding warm or at room temperature topped with warm sauce.

Makes 8 servings.

Source: Irish Cooking Bible

Black Forest Roulade


1 tsp sunflower oil, for oiling
6 oz semisweet chocolate
2-3 tbsp kirsch or cognac
5 eggs
1 cup superfine sugar
2 tbsp confectioners’ sugar, sifted


1-1/2 cups heavy cream
1 tbsp kirsch or cognac
12 oz fresh black cherries, pitted, or 14 oz canned sour cherries, drained and pitted


  1. Preheat the oven to 375°F/190°C. Lightly oil and line a jelly roll pan with nonstick parchment paper.
  2. Break the chocolate into small pieces and place in a heatproof bowl set over a saucepan of gently simmering water. Add the kirsch and heat gently, stirring until the mixture is smooth. Remove from the pan and set aside.
  3. Place the eggs and superfine sugar in a large heatproof bowl and set over the saucepan of gently simmering water. (Alternatively, place in the bowl of a free-standing mixer and use a balloon whip.) Whisk the eggs and sugar until very thick and creamy and the whisk leaves a trail when dragged across the surface. Remove from the heat and whisk in the cooled chocolate.
  4. Spoon into the prepared jelly roll pan, then tap the pan lightly on a counter to smooth the top.
  5. Bake in the preheated oven for 20 minutes, or until the top feels firm to the touch. Remove from the oven and immediately invert onto a whole sheet of parchment paper that has been sprinkled with the confectioners’ sugar. Lift off the pan and its lining paper, then roll up, encasing the new parchment paper in the roulade. Let stand until cooled.
  6. For the filling, whip the cream until soft peaks form, then stir in the kirsch, reserving 1-2 tablespoons. Unroll the roulade and spread over the cream to within 1/4 inch of the edges. Scatter the cherries over the cream.
  7. Carefully roll up the roulade again and place on a serving platter

Makes 8 to 10 servings.

Source: 100 Best Delicious Chocolate

Caramel Chocolate Cream Puff


2/3 cup milk
2/3 cup water
1/2 tsp salt
1/2 tsp granulated sugar
1/3 cup + 2 Tbsp butter
2/3 cup all purpose flour
1/4 cup cocoa powder
4 eggs, room temperature

Chocolate Cream

1/2 cup cocoa powder
1/2 cup icing sugar
3 cups heavy whipping cream, chilled
jar of salted caramel


  1. Preheat oven to 375ºF and line a baking tray with parchment paper or with a silicone baking mat.
  2. Sift flour and cocoa powder together in a bowl and set aside.
  3. Crack your eggs into another separate bowl and set aside.
  4. Combine milk, water, salt, sugar and butter in a saucepan and bring to a boil. Once the mixture is boiling, remove from heat.
  5. Add the flour mixture all at once and stir it in with a wooden spoon. Return the saucepan to the heat, and on medium-low heat, continue to stir for around 2 minutes until it all comes together.
  6. Remove from heat and transfer the batter to the bowl of a stand mixer equipped with a paddle attachment. Beat on low to release any extra heat from the dough.
  7. While the dough is beating, add the previously cracked eggs one at a time. Depending on how long you cooked your initial dough, you might not need to add all the eggs. Your dough will be ready when you have a creamy yet elastic consistency.
  8. Transfer finished dough to a piping bag fitted with a 14 mm round pipping tip.
  9. Pipe out 6 cm wide rounds, leaving 2-3 cm in between them. Bake for 30-45 minutes. Do not open oven door during baking to avoid the cream puffs from collapsing.
  10. To make the Chocolate Cream, sift together icing sugar and cocoa in a bowl. Set aside.
  11. Using a stand mixer or hand mixer with whisk attachment, whip up the cold cream past the bubbly stage. When it starts to thicken, slowly add cocoa mixture to the cream, turning the machine off while adding.
  12. When cream becomes a thicker consistency, transfer to a piping bag equipped with a star tip and place in refrigerator until ready to use.
  13. To assemble, with a serrated knife, cut off top third of puff horizontally.
  14. While holding the piping bag vertically, pipe a circle of chocolate cream on the bottom part of the choux. Layer 2 more circles on top to create a hollow structure of cream.
  15. Pipe some caramel into the centre, filling the cavity.
  16. Place the top part of choux on the cream. Pipe a rosette of the same chocolate cream on the top for decoration. Keep chilled until served.

Makes 10 cream puffs.

Source: ciao!