Salmon and Spinach Quiche

The filling of this quiche as you can see is a classic, Salmon and spinach, what a perfect combination don't you think so? Before I mixed all the ingredients in the same mixture, but now I rather make two layers and the combination of tastes and texture is extremely much better.
Also the base has a special taste since I added almond flour. Once the dough is into the mold instead of removing the leftover I fit and fold it inside the mold to get a thicker and more crunchy crust.
Both as a single dish or accompanied by a simple salad, do you mean you want a piece?

Salmon and Spinach Quiche

Makes 24 cm pan
Pastry
150 g plain flour, plus extra for dusting
50 g almond flour, plus extra to set the bottom
125 g cold butter, cubed
1 large egg
a pinch of salt

Mix all the ingredients in a food processor until well combined. Use your hands and knead. Shape the dough into a ball and wrap in ciling firm. Refrigerate at least for 30 minutes.

Filling

400 g fresh salmon
400 g fresh spinach
4 large eggs
150 g creme fraiche
1 large onion finely chopped
1 clove fresh garlic minced
fresh oregano and fresh thyme
fresh nutmeg
salt, pepper and olive oil
50 g rosted pine nuts

Grease the mold. On a lightly floured surface, roll out the dough and cover the mold and press into the bottoms and sides and pierce the bottoms of the bottom with a fork. Refrigerate it for 30 minutes.

Preheat oven to 180°.
Toast the nuts in a pan until lightly roasted, without oil, be careful because they are done very quick. Keep them aside.
In the same pan cook the onion gently in a pan with olive oil, add the garlic and cook for few minutes. Add some salt and pepper, oregano and thyme. Put the spinach and cook them until are reduced, let all the liquid evaporate. Remove from the heat and set aside.

Cut some more thyme and oregano and mix them with the salmon in a big bowl, add some salt and pepper, grated nutmeg, the creme fraiche and the eggs.

Sprinkle the bottom of the mold with some almod flour, top with the spinach mixture, after the salmon and eggs mixture, and finally sprinkle the pine nuts all over.

Bake for 50 minutes with the tray in the center of the oven, until set and lighlty golden. Allow to cool down for a while before serving. Best eaten on the day it is made, but can be refrigerated overnight.

You can use as much as herbs you consider, I can not tell you the exactly amount but I tell you I used a lot, I like the taste of the herbs.

Check out here more suggestions for quiche and savory tats.

Have a nice week.

Pumpkin Ice Cream

If you follow my blog probably you'll know I'm a super fan of this magic veggie.  Nowadays we can get pumpkin in almost all stores along the year,  but is specially in this season of the year that seems it is time to eat and make dishes with this fabulous vegetable. It is so versatile and gives an special texture to all the dishe, both savory or sweet, and the best for me its gorgeous color. 

So why not to try with an icecream? The method I used is really quick, just mix all the ingredients and place it in the freezer, I rather to mix it several times once I placed it in the freezer, but this is not really necessary. The fat of the heavy cream and the condensed milk helps to get a creamy and soft texture. 

For the puree you can use canned pumpkin but don't be lazy and make your own at home, the procedure is easy and you can not compare, check it out here how to make the puree.

Do you want to try this spiced pumpkin ice cream?

Pumpkin Ice Cream

serves 6:

400 g pumpkin puree
250 g condensed milk
250 ml heavy cream (min 35% fat)
1/2 teaspoon vanilla paste
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
a pinch of ground cloves

For the pumpking purée: you will need about 550 g of pumpkin to get 400 g of purée. Put the peeled and cubed pumpkin in a medium saucepan covered with unsalted water and heat it until the pumpkin is slightly soft. Remove the water and make the purée using a blender or a fork. Let it cool down and place it in the fridge.

In a large bowl combine the pumpkin puree with the condensed milk, the vanilla and add the ground spices. 

In a separate bowl whisk the heavy cream until it forms peaks. Fold this into the condensed milk and pumpkin mixture with an spatula. 

  

Pour the mixture into a freezer proof container and refrigerate it for 45 minutes, after this period remove from the freezer and mix it well with a fork. Repeat this process one more time. If you have an ice cream maker just follow the instructions of the manufacturer.  After 4 hours you can enjoy a creamy and tasty ice cream. 

Take out from the freezer some minutes before serving and allow it to defrost for a while, then you will make perfect scoops. 

  

Make sure that the pumpkin, the  condensed milk and the heavy cream are in the fridge before you use them and keep the container in the freezer at least 30 minutes before you start the recipe.

Do you like also pumkin? Check out this loaf, these cupcakes, this jam or my favorite one the pumkin cheesecake.

See you next week with a new recipe.

Panna Cotta Cake

Pannacotta, that famous italian dessert is incredibly to make. Normally served in individual portion but that time I decided to make it with a bottom lose cake pan.  

Panna Cotta Cake

makes a 15 cm cake

for the crust:

150 g cookie

80 g melted butter

for the filling:
500 ml heavy cream
50 g sugar
1 vanilla pod
100 g fresh raspberries plus some more for topping

Crush the cookies in a food processor or in a plastic bag, seal the bag and crush them with a rolling pin. Mix together with the melted butter with a fork until well incorporated. Place this mixture in the greased tin and press with the bag of a spoon. Keep it in the fridge to set while we do the filling.

Heat 300 ml of the heavy cream and the sugar in a saucepan with the seeds of the vanilla pod. Bring it to simmer for about 5 minutes on low heat. In the meanwhile put the gelatin sheets into a bowl with cold water, or just follow the directions of manufacturer depending on the kind of gelatin you will use.

Remove from the heat. Drain the gelatin and add it to the mixture let the mxture cool down for about 20 minutes and place this mixture for 30 minutes in the fridge.

Blend the fruit and set aside.

In a spearate bowl whip the the remaining 200 ml of cream and using a spatula mix it with the cold mixture from the fridge. Pour this mixture over the cookie base and with the fork spread the mixture of the fruit all over making spirals with the fork.

Place it in the fridge to set for at least 6 hours or preferably overnight. Top with some fruit and fresh mint before serving.

I you want other panna cotta ideas check out this one or this other one.

Have a nice week ♥

Chickpea Hamburger

I'm a big fan of Moroccan style food, I love the spices and herbs and today I want to share with you this tasty vaggie burger which makes me remember the hummus or the falafel taste. It is really very easy to make, you will need a can of chickpeas and you can add some other veggies, in my case I used carrot and some spices. I like to seve this dish with some iogur mixed with harissa, 

chickpea hamburger

400 g can or cooked chickpeas
1 large carrot grated
2 medium eggs
2 chopped spring onion
chopped coriander
cumin powder
sweet paprika powder
breadcrumbs
salt and pepper
oil

In a large bowl mash the chickpeas with a potato masher, you can use also use a foodprocessor but do not overmix, leave some big chunks.

Beat the eggs and mix into the chickpeas mixture. Add the rest of the ingredients and add some breadcrumbs for setting. Form the burgers and use some more breadcrumbs to both sides.

Cook the burgers over medium heat in a frying pan with some oil until golden-brown.

Serve with some bread, fresh sliced tomatoes and rucula. 

Have a nice week

♥♥♥

Blueberry Tartlets

Hello! How are you? Finally I'm back after long period, probably you think I was on vacation, but not, I wish I was but I really was not. I've just took some days off to visit my family but I really needed to enjoy the weekends and my free time after work, so the posts had to wait, but my kithchen didn't stop. This one never stops when I'm at home, so today I'm back with these tartlets I did several weeks ago. The part I really like the most of this recipe is the crust, the cornmeal gives an special texture and taste to this delight. You can top with any fruit you like the best, in my case I used blueberries. Recipe from the crust is adapted from Martha Stewart.

Blueberry Tartlets

Makes 5 8 cm pans
crust: 
125 g normal flour
70 g cornmeal
40 g white sugar
1/4 teaspoon salt
105 g cold unsalted butter
4 tablespoons grated coconut
1 large ecc yolk
1/2 teaspoon vanilla paste

Preheat the oven to 160º. Mix all the ingredients in a bowl with an electric hand mixer until it just begins to come together. Divide mixture into 5 pieces and press the dough into the bottoms and the sides of the pans, with a removable bottom, do not grease the pans. Blind bake crust for 10 minutes, remove paper and weights and continue baking until crusts are golden brown over, about 5 minutes. Let cool completely on a wire rack.

filling: 

1 cup milk

1/2 tbs vanilla extract or vanilla bean

2 large egg yolks

50 g sugar

15 g cornstarch

fresh blueberrys for topping

Put the milk and vanilla in a saucepan until starts boiling. Remove from heat, cover and let stand for 20 minutes.
Whisk egg yolks until smooth and reserve.
Put sugar and cronstarch in a saucepan and add gradually the milk mixture and cook over medium heat, stirring constantly, until mixture thikens and begins to bubble, about 5 minutes.
Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough.
Cover with plastic wrap, pressing directly on surface. Refrigerate at least 2 hours or up to 2 days. Before using whisk to soften slightly.

Fill tartlets shells with the cream and top with the fresh blueberries. 

If you love tartlets just like me check out these cherry ones, or with strawberries, or one of my favorites.

Have a nice week

♥♥♥

Summer Salad

Hi! how are you doing? I was not on holidays I just took a week off and I did not upload a recipe last week as I use to do, I still need to think about that if I will do it biweekly or next week I will come with a new idea, but even I'm busy at the office I'm really lazy when I come back home, I only want to enjoy the afteroons and weekends, by the way the coming weekend I'm going back to Barcelona! Well as you can see I'm also lazzy with the recipes and today I come with a simple salad, simple but really tasty and perfect for these summer days. I love advocado and prawns, so together do a very good combination. Hope you enjoy it!

Summer Salad

200 g iceberg salad
250 g cooked prawns
1 advocado
mayonnaise
sal and pepper
fresh dill
1 lima

Chop the iceberg salad and place it in a plate. Cube the advocado and place it in a small bowl, squeeze half of the lima and mix it well to prevent oxidation. Put the advocado cubes and prawns all over the plate. Slice the other half of the lima and put it at the side, drizzle some salt, pepper and dill. Serve aside the mayonnese. Serve it with a bowl aside with mayonnaise mixed with some chopped dill. 

Another salad idea check this one.

Have a nice week

♥♥♥

Banoffee Pie

Hello! New month and new recipe. This is a classic of the English desserts. I love this pie, specially in summer time, due this cake doesn't needs oven. You can get the toffee filling from a boiled condensed milk or using a jar of dulce de leche. But I will show you an other way which I rather than to cook the condensed milk. The process to to cook the can takes 2 hours, so there is an other way much faster and also delicious to make an smooth and tasty toffe. But if you can get a real dulce de leche jar just use it!

Banoffee Pie

Makes a 25 cm round pan
base: 
250 g digestives cookies crunched
100 g melted unsalted butter

filling: 
400 g condensed milk
100 g light brown sugar
100 g unsalted butter
4 bananas
400 g heavy cream
8 g vanilla sugar
pecan nuts for topping

Crush the biscuits in a food processor or in a plastic bag, seal the bag and crush with a rolling pin. Add the melted butter and mix together. Place this mixture in a tin and press with the bag of a spoon all over the base and the sides. Place it in the fridge.

Melt de butter in a pan on a low heat and add the suger, mix it until sugar has dissolved. Add the condensed milk and and bring it to boild for about 2 minutes, stirring all the time to thikens and gets golden. Spread the caramel all over the cookie base, cool and then put it in the fridge for about 1 hour, until firm.

Slice de bananas and place them all over the toffee. Beat the cream with the vanilla sugar until it form peaks and speard it all over the bananas. Top with pecan nuts.

If you want to see the result after few hours in the fridge you can check my instagram and you will see the perfect cut you get after cooling.

Have a nice week

♥♥♥