Checking the seasonal produce guide, spring (and precisely march) is the best season for fresh asparagus. Asparagus, ranging from pencil-thin to very thick, comes in; colossal, jumbo, large, standard, and small. Can be green, white or purple. Varieties are interchangeable in recipes, with the only change being in the color of the resultant dish.
Celebrating spring arrival, today i am using baby green asparagus with smoked salmon for my beautiful and delicious quiche:
Quoting my self from a previous post, quiche is a glorious meal at any time of the day, starting from breakfast to dinner. Served hot, cold or room temperature and packed with rich flavorful ingredients from veggies to meats and heaps of cheeses, bathing in a custard of eggs and cream. Baked in the most buttery and flaky crust, could be bought ready made or if you wish for a homemade one, like i do, check marmite et ponpon recipe along with some advises to get the best pâte brisée ever!
The most important, it doesn’t require too much preparation and whichever you choose to make it’s always a hit. Smoked salmon and asparagus quiche requires (for a 9″or 22cm dish):
- one medium onion finely diced
- 2 tbsp olive oil
- 1 1/2 cup heavy cream
- 3 large eggs
- 1 cup mozzarella cheese
- salt to taste
- 200g smoked salmon cut in medium to large pieces
- bunch of baby asparagus, almost 200g enough to create a flower like shape on top
Cook onion with olive oil until fragrant and not brown. Set aside. In a bowl mix cream, eggs and cheese then add the cooked onion. Pour the whole mix in the precooked pie (for 20 minutes in 180°C oven, to ensure a crisp and flaky texture). Distribute the salmon pieces evenly then create a flower shape with the asparagus.
Bake in the oven 180°C, for almost 30 minutes or until golden and the edges are set but it still wobbles a little in the center for a creamy and silky texture.
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Posted in appetizers & salads, main dish
Tagged asparagus, cheese, cooking, cream, doha, eggs, food blog, food blogger, food photography, food por, homemade recipe, lebanon, marmite et ponpon, pie, qatar, quiche, seasonal veggies, smoked salmon, spring food
A gooey sun, made of two ingredients and thousand feelings of bliss. Each ray takes you to a different world full of light and warmth especially when shared with a family. One of the best things during summer vacation, i get to share my recipes with my family, not just for appreciation but for the pleasure of sharing. I believe, the best family gatherings are over food!
It’s a very simple and easy dessert prepared in no time and served in less than half an hour. All you need is 2 sheets of puff pastries, thawed and rolled into 2 same size circles, and 1 1/2 cup of Nutella.
Place one of the puff pastry sheets on a baking tray lined with parchment paper. Spread the Nutella avoiding 2cm from the edge. Brush this left 2cm with water and place the other puff pastry sheet on top and press them well together.
Place the lid of Nutella jar in the middle and cut into 4 rays starting from the lid. Then cut each quarter in half, then each eighth also in half. You will get a total of 16 rays.
Remove the lid and start twisting each ray by putting your finger near the center and gently make 3-4 turns. Repeat with each ray.
Preheat oven to 200°C. Brush with egg wash (one egg + 1tsp cold water) and bake for 20 mins or until nicely golden. Let it barely cool done before all get their hands on it.
Do i even need to say that the end result was heavenly? Nothing was left after 10 minutes! Only the trace of “once upon a time there was a sunny flaky Nutella pie on this parchment paper…” it’s always a happy ending when there is chocolate!
See you in the next fairy tale…
If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page
and follow on twitter
. More interesting posts are yet to come.
Posted in dessert
Tagged beirut, chocolate, dessert, food blogger, food porn, lebanon, marmite et ponpon, nutella, pie, puff pastry, pull apart, qatar, recipe, soleil, sunny, sweets