Recipe Easy Quiche Smoked Salmon

You can make the one big version kind of like a pie or many little ones, which kids will prefer and will also be more suitable to serve as aperitif.

Ingredients for 4 people:

1 short pastry

3 egg yolks

100 ml cream

100 ml of milk

50 to 80g Smoked salmon

50g grated cheese (Gruyere)

1/2 onion

1 tablespoon butter

salt and pepper

For the short pastry:

300g flour

150g butter

1 pinch of salt

8cl water

Total Time: 50min

Preparation: 10min

Baking time: 40 min

Preparation:

We will first prepare the short pastry:

1. Mix the salt and flower and put it on the work surface. Cut the softened butter into pieces and add it to the flour.

2. Give the mixture a sandy texture by rubbing it between the fingers it should take 2 to 3mn.

3. Add the water little by little until you can make a ball with the pastry.

4. Let it rest 30mn, during that time we will begin the preparation of the mixture that goes in the quiche

5. Preheat oven to 200°C.

6. Cut the smoked salmon into small pieces.

7. Mince the onions and cook with the butter. Reserve it for later and let it cool down.

8. In a bowl mix the egg yolks, with the cheese and cream, season  to your taste with salt and pepper.

9. Flatten the short pastry and lay them in the buttered mold (or molds)

10. First put the onion and smoked salmon on the dough and then delicately pour the preparation on it.

11. Finally cook in the oven for 35 to 45 minutes depending on the oven.

Cold Rosbeef with Tartar Sauce for Summer

Material:

Oven baking tray, Oven rack, Pan, Syringe (optional)

Ingredients:

1.2 kg of rosbeef

Preparation:

1. Preheat oven (200°C)
2. Coat the rosbeef with oil
3. Sear all sides in a pan until brown
4. Transfer in the baking tray and cook in the oven for 30mn. Cooking time depends on the size of your meat, there are 2 methods to keep track of the cooking time, by referring to the cooking time chart or by using a thermometer. You will find detailed explanations for both methods below.
5. When the meat is done transfer on to an oven rack and put a recipient under it to recuperate the cooking juices.
6. Cover the meet with a foil paper and let it rest for 25mn.
7. This step is optional and you will find its details below. While resting the meat will lose cooking juices, use the syringe to inject them in the middle of the meat. You can also take this opportunity to season the juices with salt, pepper, and/or additional flavor (ex: you can add truffle oil or juice to it to flavor your meat from within, or any other kind of flavor you like). Below is the explanation of this step.
8. Serve it cold with French fries and tartar sauce on the side.

  

Cooking time chart:

Weigh your piece of roast beef and refer to the following cooking times according to the weight. Temperature the oven must be between 200 and 220°C (thermostat 7).

500g

Rosbeef medium-rare	15 min
Rosbeef medium	20 min
Rosbeef well done	25 min

750g

Rosbeef medium-rare	20 min
Rosbeef medium	30 min
Rosbeef well done	40 min

1 kg

Rosbeef medium-rare	30 min
Rosbeef medium	40 min
Rosbeef well done	50 min

Using a thermometer:

Insert the thermometer center and along the length of the roast (it must be resistant to heat). the (the stem should be barely visible) and insert the meat with the thermometer in the oven. This will let you know at what temperature the heart of your rosbeef is during all the cooking process.

Your meat is done when the temperature at heart reaches:

145°F (63°C) for Medium-rare

160°F (71°C) for Medium

170°F (77°C) for Well Done

Why inject the cooking juices with a syringe back in the rosbeef:

To explain this step we need to understand what happens during the resting time. Letting the meat rest after the cooking allows the juices to redistribute themselves from the heart to the extremities that are at that time already drier then the heart (for they have been exposed to a much higher heat). This process  irrigates the extremities allowing them to regain in tenderness. It is during this process that the heart loses most of its juices and not during the cooking time which is a common mistake.

Knowing that, by injecting the juice back in to the heart, you will allow the rosbeef to gain a maximum tenderness from the heart to the extremities, as it will have enough juice to irrigate every part optimally. Plus you get the chances to season it from within giving it a taste it would have never had without this step.

Cauliflower in the Oven

Preparation time: 15mn
Cooking time: 1h30

Ingredients for 6 persons:

1 small cauliflower

50g softened butter

4 cloves of garlic

3cm of fresh ginger

1 tsp paprika powder

1,5 tsp pepper

1,5 tsp Salt

Preparation:

1. Preheat the oven to 200°C.
2. Remove the leaves from the cauliflower
3. Make a cross on the foot, with a large knife.
4. In a bowl, mix the butter, the crushed garlic, the grated ginger, the paprika, the salt and the pepper.
5. Place the cauliflower in a cast iron cocotte.
6. Coat the cauliflower with the flavored butter you just prepared.
7. Pour a glass of water in the cocotte.
8. Cover the cabbage with parchment paper and bake for 1h15.
9. Remove the parchment paper and sprinkle the cauliflower with the cooking juices.
10. Return to oven for 15 minutes.
11. Serve immediately.