Cooking with the kid: Pea and Zucchini quiche

February 6th, 2016 § 1 comment § permalink

 

 Always find it fun too cook with my kids (when I’ve got time on my hands). 

The little lady is at the age (18 months) when she’ll run to the kitchen whenever i am in there insisting on helping with everything: from cooking to unloading the dishwasher and the errands. So cute… although a bit annoying/stressfull at times. She’ll push the kitchen step stool to the counter and get perched on it ready for action. We usually cook soup, lunch and tea time together. Petit Tom is more interested in legos lately than in everyday cooking but will join in to bake.

Some time ago i shared some handy tips for stressless cooking with kids. This quiche (and most sweet or savoury tarts) is great to cook together and to get the kiddos interested into veggies and new tastes. Don’t be offended though if like mine they nibble more during the cooking process than during the actual meal!

Pea and zucchini quiche
Quiche aux petits pois et courgettes

Serves 4, prep 15 min bake 25 min

Ingredients

  • 1 roll puff pastry (~350 g)
  • 1 tablespoon olive oil
  • 1 onion, finely sliced
  • 1 large zucchini, finely sliced
  • 100 g green peas (i used frozen)
  • 3 organic eggs
  • 150 ml creme fraiche or double cream
  • 80 g grated parmeggiano reggiano
  • 1 handful fresh herbs (i used mostly basil with a bit of chives and oregano), finely chopped
  • zest of  half a lemon (organic), grated
  • sea salt and pepper to taste

 

  1. Preheat the oven at 190 °C. Line a 28 cm circular tart shape (or a rectangular oven dish ~30cmx20cm) with baking paper and the rolled out puff pastry [or have the kid do it]
  2. Heat up the oil in a large frying pan on medium to high heat. Stir fry the onion for a minute or two, then add the finely sliced zucchini and the peas. Stir fry for 3 to 4 minutes or until the zucchini starts to soften and color. Remove from the heat and leave to cool.
  3. In a bowl, whip the eggs lightly. Incorporate the creme fraiche/double cream, whipping the mixture slowly. Stir in the 3/4 of the parmeggiano, lemon zest and fresh herbs. Season to taste with sea salt and pepper. [the babe helps here too at although I supervise the breaking of the eggs and hand the ingredients one by one]
  4. Distribute the veggies evenly over the dough, pour the egg mixture and sprinkle with the remaining cheese. [the kid will do well here too but beware for the gourmands who will nibble all the peas before they reach the quiche 😉 ] Delicately put in the oven and bake for 20 to 25 minutes or until nicely golden. Leave to cool at least 15 minutes before serving.

 

The best potato salad

July 21st, 2013 § 1 comment § permalink

Finally the new potatoes have made their comeback on the market stalls.
New potatoes are my favorite, with that super thin layer of skin still on. It gives them an almost nutty flavor.
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Turnip greens… Bite the seasons!

March 10th, 2013 § 0 comments § permalink

Turnip greens

Last week, I had stocked my kitchen with all the early spring greens I could find at the market to test recipes for my Spring cooking workshop on 20 March and for this post*: Turnip greens, belgian endive, leeks, radishes and rhubarb… A real spring burst in the kitchen!

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To a scrumptious new year!

January 2nd, 2011 § 2 comments § permalink

I wish you and your dearest a very happy and scrumptious new year 2011!
May it bring you a whole lot of happiness, love, health and many dreams come true!

Leonie's hen egg

Thank you all so much for hanging out in my kitchen in 2010! It meant a lot to me.

I am looking forward to sharing with you many moments of gourmandise in 2011.

‘Til then here’s to a pristine new start with this pristine little egg and this scrumptious Sunny side up, parsley pesto and wild mushroom sandwich…

Mirror egg and wild mushroom sandwich

Happy new year and bon appétit on my kitchen diaries!
The gourmande, M.

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These skirts who makes the world go round…

April 11th, 2010 § 2 comments § permalink

I’ve always loved that song from the French singer Alain Souchon “Sous les jupes des filles” (Under girls’ skirts… nothing naughty I swear!). It’s fresh like an early spring day with its -maybe cheesy but so poetically refreshing- message that as long as there are girls and women walking around the world with skirts there is a sparkle of light in the eyes of men when the breeze lift them up, hope for a better world!

Since I live in the Netherlands, Souchon is back whispering in my head every spring, when on the first warm sunny day, skirts blossom on all the terraces. The Dutch even have a name for that day. It’s “rokjesdag”, skirt day! It’s quite a big thing back here: They talk about it at work, on TV and in the newspapers. The true beginning of the Dutch Spring! And of course, the start for the girly magazine competition for the publication of the best miracle/no hassle/ecofriendly diet that will get you back in no time in those short little skirts without the fluffy protective winter layer accumulated through the Christmas period (and Easter)….

Luckily, no need to rush: I had to laugh when I discovered that some of the Dutch weather forecast websites even provide a skirt weather indicator, just as they have a UV or allergy indicator! Handy though, I must admit! My skirts and dresses are back in my wardrobe waiting impatiently for the next index 7 or 8 on the skirt weather index. In the mean time, I do my Pilates with dedication and I’ve got the perfect little salad to keep me waiting without guilt for the perfect skirt day while browsing through the new spring fashion in the magazines: It’s crunchy, it’s fresh and it smells and tastes like Spring! Perfect for your lunch basket, you can prepare it in advance and it will be a perfect match with steamed fish, smoked salmon or a chicken sandwich.

Fennel, celery and apple salad

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The almost grumpy, very sniffy, but lucky gourmande

May 1st, 2009 § 3 comments § permalink

After crying my eyes out for the last couple of weeks due to a newly declared hayfever (pfff… it seems that all they say it’s true: decline really starts after 30), I have caught my yearly spring cold, the one I catch every year after trying out the newest items of my summer garderobe on the first sunny days… Well, timing was far from ideal: with the swine flu spreading around the world and the newsreports , my colleagues started taking their distances, looking at me with a slightly suspicious look while innocently inquiring if I had by any chance been to Mexico lately…

Luckily, I’ve not! I won’t say that I didn’t kind of freaked out considering my red runny nose and feverish headache while watching the news… But well considering what hundreds of people are enduring around the world, I swallowed my grumpiness and spoiled kid complaints… I’m just a lucky bastard: It’s just my yearly spring cold, I’ve got a great new dress, and there’s plenty of spring greens full of vitamins around to pep me up. So, all feverish that I was, I got up from under the blankets and cooked myself a revigorating brunch: one “oeuf cocotte” with fresh herbs from my garden, my favourite eggs, and a silky peppery cress soup just like my mom used to do, with the leaves of the beautiful bunch of radish I got from the greengrocer. I feel better already!

Vitamine shots

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Perfect monday…

April 20th, 2009 § 0 comments § permalink

Off early, coffee and a chat with a good girlfriend on the sunny terasse in the garden… followed with a couple of glasses of my favourite white cote du Rhone (a Mont Redon), a couple of calls and off we are for an impromptu dinner. A short trip to my local shopping street for a bunch of the best asperges around, a kilo of tiny new potatoes, a large cote de boeuf as tender as butter and the first strawberries of the season… More friends, a little bit of peeling, fresh herbs from the garden, a bit of salt and pepper, a drop of olive oil and a pinch of vanilla. No fuss, laughters and wine, satisfied smiles and full stomachs.

Today, I love mondays….

 

Asperges

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Bittersweet

April 6th, 2009 § 2 comments § permalink

I had plans to post my favourite egg dish for you to enjoy during the easter weekend but something got in the way and I didn’t find the 8 minutes to prepare them nor the many more minutes for the photo session… But anyway, there will be plenty more occasions for brunches and I’ve got something at least as appealing and slightly magical under my sleeve for this weekend brunch.

Caramelised whilte loaf tatin

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Sunday morning gold

June 24th, 2008 § 1 comment § permalink

Let it be said… I’m not a morning person:
Take me out on saturday night, and you’ll find no one on sunday morning, and if you do, it will be a wining grumpy lazy gourmande! My dutchie found that out the hard way and after trying to wake me up tenderly a couple of times before sunrise (he is a morning person…).
We’ve reached a silent understanding: he escapes the bedroom at dawn and minds his own business, while I sink deeper into the blankets. Much later, when the sun is already up into the sky, he brings me coffee and orange juice and some time fresh croissants he bought on his way back from his morning cycling tour and magically, the grumpiness fades away like a charm, leaving place to a perfect sunday.

But sunday mornings don’t always start out so perfect: Sometimes, the phone rings too early, some friends or family is calling to know if they could pass by, let say in a couple of hours… Of course I want to see them, it’s been so long and I’ve missed them… Yet, the house is a mess, I am a mess and I’ve got nothing ready for lunch.

Sleepwalking through the house, after both the shower and morning coffee failed to wake me up, I finally dare to open my eyes… And sometimes I am just lucky: a bunch of white gold is just there in front of me! Thanks so much Harry, for the freshly picked white asparagus from Limburg… And hop, a roll of puff pastry out of the freezer, a zest of lemon and vanilla, a pinch of almond: I’ll finally give a try at the white asparagus tart I’ve put together in my dreams. Sunday is perfect again and so will be lunch!

 

 

WhiteAsparagusTart
White gold in a tart: Tarte aux asperges blanches

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Warm and spicy, very comfy…

February 23rd, 2008 § 0 comments § permalink

Today, I’d like to give a little praise to the foodies around the net who make me drool regularly in front of my computer.  To start with, I’ve chosen two seasonal treats I have tested and adopted because they are all I like on lazy winter days like today… simple, warm, spicy, very comfy. Sounds good to you too?

Velouté anisé (2)
A spoon of provence… The warm and fragrant ‘velouté anisé’ from Miss Epices’

The first one is a long time favourite I picked from my online french recipe bible Marmiton*. I’ve been using and abusing from Marmiton for ages before I even had set my eyes on the foodies blogging network. I mostly use it to look for cooking techniques and inspiration on how to cook a specific ingredient. However, there are a couple of recipes that I follow almost to the letter, like this fragrant and velvety fennel and zucchini soup from Miss Epices, exhaled with a gulp of pastis and a dash of lemon juice. The zucchini gives it an amazing smooth and velvety texture. It’s warm and refreshing at the same time, a trip to provence at every spoon. I love it during the cold winter nights when I feel nostalgic of my Provence but it also makes an original soup dish for a fancy dinner.

Pear and ginger crumble (2)
Warm, spicy, crunchy… soothing! The pear and ginger crumble from Holler

The second one was a ‘love-at-first-sight’ encounter, a couple of weeks ago while I was drooling in front of the round-up of the Januari in the bag challenge on Julia’s A slice of cherry pie. I was in pretty bad shape that day: feverish, with a flu and a red clown like nose, longing for something sweet, warm and spicy to pep me up. The pear and ginger crumble from Holler on her vegeterian blog Tinned Tomatoes was my salvation. The juicy pears, the spicy ginger and the crunchy almonds. It looked perfect. It was perfect:  warm, spicy, fudgy and crunchy… Soothing. Like Holler advises, it will do miracles with a scoop of vanilla ice cream… or a spoon of crème fraiche. I had to slightly adapt the recipe because I was missing a few ingredients and because I was craving for candied chinese ginger (while Holler used powdered ginger). Thank you so much Holler, I think this crumble will become a regular in my kitchen!

That’s it for today, but I’m working on a new section in the sidebar so that I can share my  ‘drooling’ and ‘to-do’ list with you in the near future. In the mean time, I’ve posted my versions of Miss Epice’s and Holler’s recipes below… Take a look at the original recipes on Marmiton (in french) and Holler’s blog.

Velouté anisé (1)
Velvety fennel and zucchini soup with a dash of Pastis
Velouté anisé
 
source: Miss Epice on Marmiton (in French)
serves 4 to 6 pers.
prep: 10 min. cook: 15 min

Ingredients:
1 large zucchini roughly chopped,
1 fennel bulb, roughly chopped (keep some of the green leaves to decorate)
1 Tsp olive oil,
750 ml chicken or vegetable stock,

salt and pepper to taste,
1 Tsp cream cheese (optionnal)
A gulp of pastis,
A dash of lemon juice.

In a deep cooking pan, sauteed the zucchini and fennel in the olive oil for a couple of minutes until fragrant. Pour the stock and season to taste with salt and pepper. When it comes to a boil, lower the heat and leave to simmer for 10 to 15 minutes or until the fennel is tender. Leave to cool a bit before blending the soup with the cream cheese. Heat up on low heat, and season with a gulp of Pastis and a dash of lemon juice just before serving.

Bon appétit!

Pear and ginger crumble (1)
Pear and ginger crumble
Crumble aux poires et au gingembre

source: Holler on Tinned Tomatoes
serves 6 to 8 pers.
prep: x min. cook: y min

Ingredients:
4 firm and juicy pears (I used Doyenne the Comice which are quite large, count ~1kg fruit), peeled and chopped in chunks,
50g candied chinese ginger (I thought it was perfect, my dutchie thought it was a tad too much… maybe I’ll try 25g next time!), chopped thinly,

Juice of half a lemon, (I usually pou the juice directly on the pears when I peel them to avoid oxydation)
3 Tsp raw cane sugar,
a pinch of cinnamon,
a pinch of cardamom,
freshly ground pepper,
a knob of butter,

For the crumble topping:
80g butter, cold, and cut in small pieces,
50g finely ground almonds,
50 g all purpose flour,
3 Tsp raw cane sugar,
a pinch of salt,
zest of a lemon,

2 handful of blanched almonds halves,

Usually, I first prepare the crumble dough: In a bowl, mix the butter with all the other dough ingredients (except the almond halves) with a wooden spoon until it crumbles (you can also use your fingers, but the warmth of your body might have the butter melt faster that you would like). Refrigerate until further use.

Preheat the oven at 180 deg. In a frying pan, melt the knob of butter and throw in the pears and lemon juice, the ginger, sugar and spices. Toss a couple of minutes on high heat until the flavours and juices get together.
Pour in a large oven dish greased with butter and sprinkle withe the crumble dough and the almond halves. Bake for 20 minutes or until the crumble crust turns golden. Serve slightly warm.
Bon appétit!

* With more than 40000 recipes to this day, Marmiton is a very complete and well organised recipe database in french where anyone can post, search, comment on recipes. Attractive with seasonal themes, cooking and decoration tips and workshops animated by famous french bloggers. Ok, it’s all in french but if you’re not a french speaker, you might want to have a look at it’s little english brother Let’s cook french

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