Sausage Quiche Lorraine

Here it is!

After a long wait, full of purely sweet induced recipes, the savory is back.

I give you the Quiche.

An egg custard with savory additions like bacon or cheese, baked in an

open pastry shell. The quiche is a favorite and traditional brunch dish, as it is usually served at

room temperature or chilled so the custard has time to set up.

I like mine served either in room temperature or hot. This is great for picnics, as it can be made into

mini pie shells, making each mini quiche an individual serving.

The variations are endless, combine anything you may have in your kitchen, I usally make quiche when

there are a lot of leftovers. Of course there is also the sweet version of quiche, the flan.

One of my favorite flans has got to be the cherry praline flan. Yum! :)

This is a Sausage Quiche Loraine, a small variation to the classic Quiche Loraine, I just substituted the bacon

with sausage. Anyone that knows what a quiche is, knows the Quiche Loraine, its like the pizza’s cheese pizza.

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INGREDIENTS:

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Shortcrust Pastry

1 1/2 cups flour

3 tbsp margarine

3tbsp shortening/lard/butter/margarine

2-3 tbsp chilled water

pinch of salt

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Filling

4 cooked sausages

2 large eggs

2 egg yolks

2/3 cup cream

2/3 cup milk

1/2 cup grated Gruyère/Pecorino/Parmesan cheese

pinch of salt

freshly ground black pepper

tomato rinds to decorate (optional)

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DIRECTIONS:

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Shortcrust Pastry

Sift the flour and salt into a bowl. Rub in the margarine and lard (shortening) until the mixture resembles

fine breadcrumbs. Add the water and mix to a firm dough. Knead on the lightly floured surface until smooth.

Roll out the pastry (dough) and use to line a 20 cm/8 inch flan tin (pie pan).

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Filling

Preheat the oven to 190ºC/375ºF

Cut the sausages into small pieces and add to the prepared flan case.

Place the eggs, egg yolks and cream in a bowl and beat together.

Stir in the milk, and add salt andpepper to taste. Pour the mixture over the sausage and sprinkle

with the grated cheese. Bake in the already preheated oven for 25-30 minutes, until golden.

Remove from the oven and leave to set for 10 minutes before serving.

January 21, 2010 | Tags: , , , | No Comments »

Vanilla-Thyme Cupcakes

I know what your thinking…

“What has gotten into this girl?! All I’ve been seeing is sweet recipes here!”

“What is this, a baked sweets only blog?”

Am I right or am I right? I can’t help it, I have a undying love for sweet baked goods.

It’s all I seem to make these days. From time to time I make some savory things but not like

I used to. Dinners have become snack time around here or left overs from lunch.

As a result, Freakin’ Delicious has become a sweets only place. Which is not what I wanted,

I love savory dishes! Especially baked savory dished, as you can see, I have a thing for baked foods. :P

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So for my next recipe, I will try to post something savory. In the mean time, enjoy these delicious cupcakes

from one of my favorite blog Vanilla Garlic. Vanilla Garlic is a special blog, because it has the most

unique and different recipes. Like Bacon Cupcakes, Pea Cupcakes, Green Tea Cupcakes, Butternut Squash

Cupcakes, etc. The blog specializes in cupcakes, the weirdest flavors, but don’t let the ingredients fool you.

They are good! Have you ever heard of the combination of vanilla and thyme? Most likely you haven’t,

yet the taste is surprisingly very good. These new combination make new flavors that I’m sure one day will

be a normal staple to cooking. Anybody want to some Maple Bacon Cupcakes?

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INGREDIENTS:

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Cupcakes

3/4 cup (1-1/2 stick) unsalted butter, room temperature

1-2/3 cups vanilla sugar

2 large eggs, room temperature

2-2/3 cups flour

1-1/2 tsp baking powder

1/4 tsp salt

3/4 cup + 2 tablespoons milk

1 tsp vanilla extract

1 vanilla bean, seeds scraped out

2 tsp of loosely packed, fresh thyme

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Vanilla Bean Cream Cheese Frosting

1/2 cup of butter (1 stick), room temperature

8 oz of Philly cream cheese (1 package), room temperature

2 – 3 cups of powdered sugar

1 tsp of vanilla extract

Scrapings from 1/2 of a vanilla bean or 2 tsp vanilla extract

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DIRECTIONS:

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Cupcakes

1. Beat the butter and sugar together for a few minutes until light and fluffy.

2. Add the eggs, one at a time, beating in each for 30 seconds.

3. Measure the flour, baking powder, salt and thyme into one bowl.

4. Measure the milk, vanilla bean scrapings, and vanilla into another bowl.

5. Add about a third of the dry ingredients to the butter/sugar and beat to combine.

Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between

dry and wet and finishing with the dry.

6. Scoop into cupcake papers about 2/3 full. Bake for 22-25 minutes or until a toothpick comes out clean.

Allow to cool on wire racks. When completely cool, frost with cream cheese frosting.

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Vanilla Bean Cream Cheese Frosting

1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium

speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2. Add the vanilla extract, vanilla bean and mix. Slowly add the powdered sugar. Keep adding until

you get to desired sweetness.

3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake

or cupcake.

4. Sprinkle some Thyme on top to decorate.

January 17, 2010 | Tags: , , , | No Comments »

Bite From The Past: Hummingbird Cake

Shame on me.

I haven’t posted anything for so long – I am so sorry for this.

The truth is, I’ve been having a case of cook’s block. You know, like writer’s block?

Yeah, I just made that up. There really isn’t a better way to explain it.

I just haven’t been cooking at all ever since the beginning of 2010.

Last night I made some Caramel fudge that I was planning to Post on the site. Only problem

was, the pan I used burned the fudge on the bottom, giving it small ugly burnt caramel pieces to it.

Not the best appearance, so no picture,  hence no recipe.

Today I realized that it has been 3 whole weeks since I posted anything!

I had no choice but to post a Bite From The Past recipe as the first recipe of 2010 for Freakin’ Delicious.

…which was something I did not want, explaining why I this wasn’t posted earlier.

Although it may be a Bite From The Past recipe it doesn’t stop the fact that it is DELICIOUS.

I made this cake back in May of 2008 for a friends birthday, as the birthday cake of course.

Everyone loved it, the taste, the appearance, but especially the taste.

The recipe is from Paula Dean, the queen of Southern Cuisine – never dissapoints!

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INGREDIENTS:

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Cake

Nonstick vegetable spray

All-purpose flour, for pans

3 cups self-rising flour

2 cups granulated sugar

3/4 cup vegetable oil

1/2 cup finely chopped pecans

2 very ripe large bananas, mashed

1 (8-ounce) crushed pineapple, with juice

1 tsp pure vanilla extract

1 tsp ground cinnamon

4 large eggs, beaten

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Frosting

1 lb/450 g (1 box) confectioners’ sugar

1 (8-ounces) cream cheese, room temperature

6 tbsp (3/4 stick) unsalted butter, softened

1 tsp pure vanilla extract

1 tbsp milk, or more if needed

1/2 cup finely chopped pecans

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DIRECTIONS:

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Preheat oven to 325°F.

Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas,

pineapple, vanilla, cinnamon, and eggs.

Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans

halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Reinvert cakes and let them

cool completely, top sides up.

Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream

cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth.

If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter

of a serving plate or lazy Susan.

Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting.

Place the second layer on top and repeat process with another 1/4 of the frosting.

Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting.

Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

I used flowers from my papaya tree and a bright red gerbera daisy to decorate. :)

January 10, 2010 | Tags: , , , , | 3 Comments »