KWEEESHHY!

KWEEESHHY!

Otherwise Known As ....

Quiche. 

What is it about a home-made quiche. The pastry? The texutres? The flavour? OR is it the fact that you can eat more than one piece...  One of the simplest of recipe's, the quiche really hones in on my MOF MOF (Minimum of fuss, maximum of flavour) philosophy. It's great for using up things in the fridge, and makes for a great take-to-work lunch option. While i make my own pastry i can understand that store bought can be an easier way to go. But try it at least once, the personalised flavour you can get in the base is a great way to have your quiche tasting Kweeeshhilicous. 

What a mouthful! (Pun intended)  

Sams Kweeeshhy (QUICHE) Recipe:

You will need a 30cm fluted tart tin for this. 

Pastry:

270g flour

125 chilled cubed butter

5g salt (i used truffle salt... Yes i know very indulgent)

Herbs (i used thyme and rosemary)

1 egg yolk lightly whisked with 2 teaspoons chilled water. 

Filling:

6 eggs 

100g parmesan cheese

180ml cream 

3 rashers bacon diced. 

2 brown onions finely diced. 

1tsp Thyme

1 bunch asparagus 

1 thinly sliced tomato

To Make the pastry:

In a food processor combine the flour, herbs, salt and butter to make a crumb. 

Then add the Egg and water mix and pulse until it forms a ball. Roll this out between two sheets of baking paper and line your tart tray. Then Leave in freezer for 10 minutes. 

The filling:

Preheat oven to 180Degrees. 

In a pan cook the onion and bacon together with 20g butter. Once caramelised set aside. 

IN a bowl whisk together eggs, cream and cheese. Add this mix to the pan  off the heat to bring to room temperature. 

At this stage we can blind bake our base for 10 minutes

Remove the blind baking and cook for a further 5 minutes before adding your mix. 

Decorate with asparagus spears and tomato. Sprinkle with extra cheese if you like. 

Cook in the oven for 20-30 minutes at 160 degrees, or until golden and firm. 

B Class Dough.

Brioche. 

Brioche is by far my favourite bread to make and it is so incredibly VERSATILE! you can roll it into buns for hamburgers, squish it flat for sweet danish-style breads filled with custard and fruit, turn it out into triangles and make a croissant style brioche filled with chocolate and hazelnut spread or deep fry it in balls and coat it in cinnamon sugar for DONUTS. This is the best of doughs and this recipe is one of a kind. With the temperature warming up there is no excuse for not giving this one a go. 
This B class dough is TOP NOTCH!

Sam's Brioche. 
25g yeast
1 kilo bakers flour
120g sugar
250 milk
375g eggs
300g butter cold and cubed 

In a mixing bowl weigh the yeast, flour and sugar. Separately weigh the eggs and milk and give a light whisk, then add to the dry ingredients. 

From here we must knead the dough either by hand or with a dough attachment until it forms a loose dough.

At this stage we add the cold butter little by little. Once you've added the last of the butter knead it for 5-10 minutes more. The dough should be elastic and hold together as once piece well. 

Place in a large bowl and leave it in a warm place covered with plastic wrap for 1 hour or until doubled in size. 

Then we knock it back, to remove all the air. Then we portion the dough. 
For burger buns weigh out 140g pieces,
70g for danishes and croissants. 
40g for donuts. 

For The buns we then shape the dough under our palms to form a ball. Making sure all the air is removed and the ball is tight and elastic. For the bun we egg wash the top and sprinkle with rosemary and cracked pepper. 

For the danish we do the same as the bun but then flatten it to form something like a pizza base. Croissant we stretch out with a rolling pin into triangles then fill with chocolate and fold up like a cocoon. The danish is topped with thick custard and fruit of your choice and left to prove again. 

Bake both the buns and danish/croissants in the oven at 300degrees for 10 minutes or until golden brown. 
The doughnuts we do the same, roll out into balls, then leave for 10 minutes to prove. We fry off in oil at 170 degrees for 3-4 minutes then pop straight into cinnamon sugar and inject with jam!