#elyspantry

Ingredients for the shortcrust pastry (pasta briseé):

100g butter, very cold

200g all-purpose flour

50g ice-cold water

1 pinch of salt

Or you can buy the pastry ready to use!

Ingredients for the filling:

1 slice of brie cheese

100g bacon, cooked, crunchy and shredded

5 eggs

200ml heavy cream

150 - 200g cheese that melts (Butterkäse, Galbanino, butter cheese, mozzarella)

How to make the pastry:

Put into a food processor with blades the flour, the slat and the cold butter and mix for a few minutes.

Add the ice-cold water and mix for another 2 minutes until the ingredients form a ball of dough.

Make a nice ball with your hands, cover it with transparent tinfoil and put it into the fridge for about 40min.

How to make the quiche:

Preheat oven at 180°C

Roll out the pastry and put it into a round tin and make holes with the fork

Cook the bacon until crispy and shred it. While waiting for the bacon to cook, cut all the cheese in pieces.

In a bowl whisk the eggs with the cream and a little pepper if you like.

First put on the bottom the cheese you choose, then the bacon, and on the brie.

Pour the egg mixture on top and bake in the over for about 40 min, until the crust becomes golden.

Ingredients (makes 30-40):

200g butter, room temperature

80g confectioner's sugar

1 package vanilla flavouring

1 package lemon zest

1 egg

300g all-purpose flour

Accessories:

Cookie press!

How to:

Taks out the butter from the fridge 1h before using it (or put the butter into the microwave for 30-40 sec at 600 Watts)

Mix all other ingredients, except for the egg and the butter, into a bowl

With either a hand mixer or a stand mixer with flat beater hook, incorporate the butter little by little and then the egg and mix until batter is smooth

Preheat over at 180°C

Put the batter into the cookie press and press the cookies onto a tin with nothing on it.

Bake for about 11 minutes

Ingredients:

750ml whole milk

225g sugar

3 eggs

1 egg yolk

35g corn starch

30g all-purpose flour

Lemon zest of one lemon

How to make the custard:

Pour the milk into a small pot and add the zest.

Let cook with medium-low heat until it nearly boils, then switch of the heat.

In a bowl mix together the eggs and yolk and the sugar.

Once the sugar it completely absorbed by the eggs, add the flour and the corn starch and mix well.

Now pour a very little quantity of the hot milk into the egg-flour-sugar mixture and mix.

Once it’s well incorporated, put the milk back on the hob switched on, on medium low heat, and pour the whole egg-flour-sugar mixture into the pot with the milk while stirring.

Keep on stirring until it becomes a creamy thick texture (about 10-15 min).

When ready let it cool in a wide plate, like a glass tin, covered with tin foil.

When cool, use however you like or eat with a spoon

Ingredients (tin size 30cmx40cm):

For the dough:

180g all-purpose flour

1 tbsp dry yeast

80 ml lukewarm water

pinch of salt

For the topping:

100 g crème fraîche/ sour cream

1/2 Hokkaido-pumpkin

40 g broken walnuts

100 g feta cheese

How to prepare Flammkuchen:

Mix flour and the yeast. Put the salt into the water and add the water to flour-yeast mixture. Kned the ingredients until you have a smooth dough.Mehl und Trockenhefe in einer Rührschüssel mischen. If the dough feels to dry add water, if too wet add more flour.

Leave covered with tinfoil or a kerchief for about 1 hour, until the dough doubled it's size.

Preheat oven at 225°C 

Cut the half of the pumpkin into thin slices

With a rolling pin flatten the dough the size of the baking covered tin.

Put the sour cream on top and the pumpkin slices

Bake for 15-20 minutes.

In the meantime break the walnuts and crumb the feta

Ingredients to make 22-24 cookies (about 40g raw dough each):

240g all-purpose flour

1 tsp baking soda

1 1/2 tsp corn starch

1/2 tsp salt

170g butter, melted

150g brown sugar

100g sugar

1 egg, room temperature

1 egg yolk, room temperature

2 tsp vanilla extract

90g chocolate chips 

90g chocolate chunks

Accessories:

Hand whisk

2 bowls

2 large tins

A spatula

An ice-cream scoop or table spoon

How to make the cookies:

Whisk together the brown sugar, the white sugar, and the melted butter

Add the egg, the egg yolk, and the vanilla extract and whisk for about 30 seconds

In the second bowl put together all of the dry ingredients (flour, starch, salt, baking soda) 

Pour the wet ingredients into the dry ones and mix with a spatula, for about 1 minute, until smooth

Add the chocolate chips and nearly all of the chocolate chunks, leave some aside for decorating

Cover the bowl with tinfoil and put into the fridge for at least 3 hours

Three hours later...

Preheat oven at 175°C

Put baking paper or a silicone mat on the tin 

Use the ice-cream scoop to make tiny balls of dough (about 40g each) and flatten them only slightly. They will become more flatter while baking

If you use a regular spoon, just weight the first piece and make similar size for the others

Leave into the fridge until the oven is ready

Bake for about 12-14 minutes

When you take the out of the oven, press some of the chocolate chunks you have left on top and leave cookies in the tin for another 10 minutes to cool

Notes:

If you don’t find chocolate chunks, you can roughly cut a piece of dark chocolate into chunks

You can use the microwave to melt the butter, 30 seconds at 800-900 Watts are enough

They are good to keep in an airtight container for about 2 weeks