Madeleines

Madeleines 

These little French cakes are so delicious and traditional. They’re easy to make too which is an added bonus.

You can leave them plain or decorate with the chocolate. Either way, they are really tasty!

Ingredients:

• 2 eggs
• 100g caster sugar
• 100g plain flour
• 1 lemon, zest and juice 
• 1/2 tsp baking powder
• 100g butter, melted and cooled slightly 

For the chocolate dipping:

• 50g dark chocolate
• 7ml grapeseed oil 

Preheat the oven to 180C. Grease a madeleine tin and shake in a little flour and tap out the excess. 

Whisk together the eggs and sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before spooning the mixture into the prepared tin. 

Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is cooked through. Transfer the Madeleines to a wire rack to cool slightly. 

If wanting to dip in chocolate, melt the chocolate in the microwave in short bursts. Once melted, add the oil and mix well. Dip half the Madeleines in the chocolate and place on the wire rack until set.

Voila, your Madeleines are now ready to eat! 

Quiche Lorraine

Quiche Lorraine 

Typically, quiche Lorraine doesn’t have any cheese in it. It originates from the Lorraine region of France, on the German boarder.

If you want, add some grated gruyère or cheddar cheese.

Ingredients:

• 90g soft unsalted butter 
• 1tsp sugar
• Pinch of salt 
• 180g plain flour 
• 2 egg yolks
• Ice cold water

For the filling:

• 150g smoked lardons or bacon cut into cubes 
• 4 eggs plus 2 egg yolks (keep the whites to brush the pastry)
• 300g crème fraîche or double cream
• 1tsp salt & black pepper 

To make the pastry, add the butter sugar and salt to a mixer and beat until creamy. Mix in the flour followed by the egg yolks and two tablespoons of ice cold water. Mix and bring together to form a ball. Cover in cling film and refrigerate for a minimum of one hour, best overnight.

Remove the pastry half hour an hour before using. Roll out between two sheets of baking paper until 5mm thick, and line a 25cm pie tin. Brush the pastry with the egg white. Refrigerate whilst you make the filling. 

Preheat the oven to 180C.

To make the filling, fry your lardons or bacon in a frying pan until golden brown and lightly crispy. Then take out and place on kitchen paper. Meanwhile, lightly beat the eggs and egg yolks together in a bowl, add the crème fraîche and seasoning and mix well together. Scatter the lardons on the base of the pastry then pour the egg mixture on top. Bake in the oven for 30-40 minutes, or until the filling is golden brown and set. Serve warm or cold.

Bon appétit!