Sunday, February 24, 2008

Quiche and Lentil soup

Soup is easy in theory but takes a bit of experimentation to get the textures and flavors just so. This lentil soup took the following:
  1. A good tasting stock of ham hocks, bay leaves, onion, carrot, celery.
  2. A bag full of lentils, along with a can of diced tomatoes and a lot of chopped carrots thrown in about 1.5 hours before serving.
  3. An immersion blender to smooth it all out.
As for the quiche, it's pretty much the easiest way to make a meal with less than 10 minutes prep
  1. Precook broccoli in the microwave (covered to steam it)
  2. Grate some cheese, chop some ham
  3. Mix up a royale (two eggs, one cup milk or cream). Add nutmeg for a french touch.
  4. Pour royale over ingredients in a frozen pie shell
  5. Bake for about 45 minutes, let rest for 15.
French meals in the dead of winter? I guess so.

No comments:

Post a Comment