Posts Tagged ‘cheese’

Carrot & Courgette Flan

xcarrotcourgetteflanIn many restaurants in France, I have been served a vegetable flan as a side dish with either meat or fish. Some were more interesting than others, but they all had one thing in common – a thick, eggy custard base, usually flavored with a little bit of cheese. This fragrant carrot and courgette flan is a perfect side dish to chicken, yet I think with a salad and a glass of wine it would make a perfect light lunch.

Carrot & Courgette Flan
Serves 4

  • 300g courgette (1 medium)
  • 170g carrots (about 4)
  • knob of butter
  • 1 tbsp mild olive oil, plus extra to grease the baking dish
  • 2 shallots, finely chopped
  • 2 clove of garlic, finely chopped
  • 3 eggs
  • 200ml crème fraîche
  • 50ml milk
  • 1 tsp dried coriander
  • 1 tsp dried mint
  • salt (preferably fleur de sel) and freshly-cracked pepper
  • 60g grated goat’s cheese

 

Preheat the oven to 200°C and grease a 27 x 17 cm baking dish with a little mild olive oil. Grate the carrots and courgette. Melt the butter with the olive and gently sweat the shallots and garlic for about 2-3 minutes. Increase the heat, add the grated vegetables and cook while stirring for a further 5 minutes. In a large bowl, whisk the eggs, crème fraîche, milk, coriander, mint and salt and pepper. Stir in the goat’s cheese. Transfer the vegetables to the greased baking dish and pour the batter over them. Bake for approximately 45 minutes. You might want to cover the dish after about half an hour.

 

Baked Camembert, and Embracing the Months Ahead

baked camembertThis weekend I slowly started to give the house little hints of Christmas; a string of lights on the mantelpiece and lots more candles. It’s so funny. When summer is almost at its end, I will be the first one to start lamenting its departure. I hate to think about the dark, dreary days ahead. The cold, or worse… the snow. I really am not a fan of snow — unless it’s on Christmas day and no one has to leave the house because we’re all in our pyjamas stuffing our face.
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Four Cheese Quiche with Red Onions & Mustard

cheese quicheOK, I know. I posted a quiche recipe just last week, but honestly, is there really such a thing as ‘too much quiche’? Exactly. Quiche is one of those versatile dishes that looks pretty, tastes great and is perfect for a million and one different occasions. You can have quiche for lunch or dinner (although why not for breakfast or brunch?), take it along on a picnic, bring it to a potluck or to a neighbor or friend in need of a little TLC, and it makes great leftovers. The variations are pretty much endless. I actually can’t think of a single ingredient that won’t go well in a quiche. Have you ever had an escargot quiche, for example? Looks and sounds like heaven to me!
Quiche is also the perfect answer to a busy weeknight and a fridge full of bits and pieces that need to be used up.
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