4 servings
Ingredients
360 grams puff pastry dough
Broccoli Stuffing
350 grams broccoli
30 grams butter
1 chopped onion
1 peeled, chopped apple, no seeds
1 cup milk
2 eggs
1 tablespoon French mustard
Coating
1 cup (60 grams) day-old bread crumbs
30 grams melted butter
Preparation
1. Wrap a greased 23 cm diameter pie tin with the puff pastry dough and puncture the bottom with a fork. Cover with waxed paper and put some beans on top. Bake for 10 minutes, take it out of the oven and remove the beans and the paper.
2. For the stuffing, put the broccoli in boiling water (you can also steam or microwave it) until it is tender. Drain it and shower it with cold water. Melt the butter in a casserole and fry the onion and the apple over medium heat for 4-5 minutes or until de onion is soft. Pour the mix into the tin and then place the broccoli. Mix the crumbs with the butter and sprinkle over the quiche.
3. Put the milks, eggs and mustard in a bowl and whisk vigorously. Pour the mix over the quiche. Turn the oven temperature down, to 180°C and bake for 30 minutes, or until the quiche is cooked.
Oven temperature; 200°C
Caramel Crepes
4 servings
Ingredients
Crepes
1 cup sifted flour
2 lightly whisked eggs
1 ½ cup (310 ml) milk
15 grams melted butter
Caramel Sauce
125 grams butter
¾ cup (125 grams) brown sugar
2 tablespoons flour
½ cup (75 grams) raisins
½ cup (125 ml) milk
Preparation
1. To make the crepes, put the flour the eggs, the milk and the butter in a food processor, and process until you get a silky paste. Pour ¼ cup mix in a frying pan and cook over medium heat until it gets brown. Turn it upside down and cook for 30 more seconds. Take it out of the frying pan and keep it warm. Repeat with the rest of the mix.
2. For the sauce, melt the butter in a casserole, add the sugar and the flour, and cook for 1 minute. Add the raisins. Add the milk little by little, beating continuously, and cook over medium fire until it starts boiling and thickens. Sprinkle over the crepes and serve with cream or ice cream.
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