I know. I am curvy (um, to say the least) & I shall drop off some kilos. (to say the least, too). But, life is short, life is beautiful, and when I can, I enjoy the tasty side of life. That's why today's lunch had this as a dessert ...
and if you put one above the other, it will give you this ...
I know ... you probably got weight only looking at those photos. Sorry, girls. But, I swear, it's the boys who requested it !
if you're interested in making (or having someone else's making it) that chantilly cream, you can find the recipe I shared last year HERE
speaking of recipes, I wanted to thank Alexandra for letting me know she had baked muffins using my lastest recipe (strawberry + choco chips + rolled oats : here), that was so sweet of her to convert all measures into US ones (I could do it myself, but then it would take me twice the time to post one single recipe) You can read her post & see her delicious muffins here. Thank you also for the ones of you who had let me know that you had used one of the recipes I have shared, may it be the potatoe pie or tomatoe tart, or cheddar muffins. It makes the whole process of sharing any recipe with you all SO worthwhile !!
this said ... hubby shared his recipe for the awesome zucchini/courgette quiche he baked last weekend with P. So, there, here's a new recipe for you !
ingredients:
1 ready made shortcrust pastry (or make your own if you prefer)
1 medium onion (not red !), peeled, sliced
2 good eggs (3 if they're small)
3 small zucchini/courgettes, rinced, NOT peeled, diced
200 ml non fat-free (!) "liquid" cream (not sure what's its name in English, sorry)
in French, it's "crème fleurette entière"
60 g (25 + 35 for sprinkling) shredded swiss cheese
3 (2 + 1) teaspoons vegetal margarine
2 teaspoons grounded cumin
3 dashes of salt
rince the zucchinis/courgettes, and dice them.
peel the onion & slice it. (the size or shape doesn't matter)
put 2 teaspoons of vegetal margarine in the pan, when it's all melted, add the onion. Make them get golden, but not burnt ! Reserve in a bowl.
put another teaspoon of vegetal margarine in the same pan & melt. Add the zucchinis/courgettes & turn them often, cook them until they are golden too but not all goey. (see what I mean ?) Reserve.
now in a mixing bowl, pour the cream, add the 2 eggs, 3 or 4 dashes of salt, the shredded swiss cheese (25g), and grounded cumin.
preheat your oven at 210°C / 400-425°F
when the oven is ready, at the last moment, pour the onions & the zucchinis/courgettes in the mix, and ... mix in.
use a fork or knife to pock the ready made shortcrust pastry that you will have laid in a tart dish beforehand. I must add that the crust beneath the tart will be a bit wet, not dry & crunchy. If you prefer it crunchy & dry, you may want to bake the pastry before making the recipe.
pour the final mix in the tart dish, over the pastry, sprinke with the remnants of shredded swiss cheese (approx 35g) I always use the parchement paper that comes with the ready made shortcrust pastry, so you may want to use parchement paper too if you decide to make your own pastry.
bake in the oven for 40mn. (my oven is never very powerful, so if yours IS powerful, bake for 30mn, and anyway, keep an eye on the quiche, you wouldn't want it to burn !!)
enjoy !
my two little ones had a good slice of it & asked for more ! Passed the test !
I wanted to thank you all so very much for the zine love, it warmed my heart to no end, really ! Must "work" on it seriously now !
I wish you all a delightful end of your week. And hope your weekend will be just as delicious ! Happy Mother's Day to those of you who celebrate. I messed up this year again (like last year) ... Mother's Day in France is ALWAYS at the end of the month ! (banging my head)
organic & grown in France strawberries
100% organic, homemade chantilly cream
and if you put one above the other, it will give you this ...
strawberries & cream !
I know ... you probably got weight only looking at those photos. Sorry, girls. But, I swear, it's the boys who requested it !
if you're interested in making (or having someone else's making it) that chantilly cream, you can find the recipe I shared last year HERE
speaking of recipes, I wanted to thank Alexandra for letting me know she had baked muffins using my lastest recipe (strawberry + choco chips + rolled oats : here), that was so sweet of her to convert all measures into US ones (I could do it myself, but then it would take me twice the time to post one single recipe) You can read her post & see her delicious muffins here. Thank you also for the ones of you who had let me know that you had used one of the recipes I have shared, may it be the potatoe pie or tomatoe tart, or cheddar muffins. It makes the whole process of sharing any recipe with you all SO worthwhile !!
this said ... hubby shared his recipe for the awesome zucchini/courgette quiche he baked last weekend with P. So, there, here's a new recipe for you !
ZUCCHINI / COURGETTE QUICHE ala CHRIS
makes a regular sized tart/quiche dish ...
if you have big eaters at home, or are more than 4 persons,
I'd advice you to make two quiches !!
ingredients:
1 ready made shortcrust pastry (or make your own if you prefer)
1 medium onion (not red !), peeled, sliced
2 good eggs (3 if they're small)
3 small zucchini/courgettes, rinced, NOT peeled, diced
200 ml non fat-free (!) "liquid" cream (not sure what's its name in English, sorry)
in French, it's "crème fleurette entière"
60 g (25 + 35 for sprinkling) shredded swiss cheese
3 (2 + 1) teaspoons vegetal margarine
2 teaspoons grounded cumin
3 dashes of salt
rince the zucchinis/courgettes, and dice them.
peel the onion & slice it. (the size or shape doesn't matter)
put 2 teaspoons of vegetal margarine in the pan, when it's all melted, add the onion. Make them get golden, but not burnt ! Reserve in a bowl.
put another teaspoon of vegetal margarine in the same pan & melt. Add the zucchinis/courgettes & turn them often, cook them until they are golden too but not all goey. (see what I mean ?) Reserve.
now in a mixing bowl, pour the cream, add the 2 eggs, 3 or 4 dashes of salt, the shredded swiss cheese (25g), and grounded cumin.
preheat your oven at 210°C / 400-425°F
when the oven is ready, at the last moment, pour the onions & the zucchinis/courgettes in the mix, and ... mix in.
use a fork or knife to pock the ready made shortcrust pastry that you will have laid in a tart dish beforehand. I must add that the crust beneath the tart will be a bit wet, not dry & crunchy. If you prefer it crunchy & dry, you may want to bake the pastry before making the recipe.
pour the final mix in the tart dish, over the pastry, sprinke with the remnants of shredded swiss cheese (approx 35g) I always use the parchement paper that comes with the ready made shortcrust pastry, so you may want to use parchement paper too if you decide to make your own pastry.
bake in the oven for 40mn. (my oven is never very powerful, so if yours IS powerful, bake for 30mn, and anyway, keep an eye on the quiche, you wouldn't want it to burn !!)
enjoy !
my two little ones had a good slice of it & asked for more ! Passed the test !
I wanted to thank you all so very much for the zine love, it warmed my heart to no end, really ! Must "work" on it seriously now !
I wish you all a delightful end of your week. And hope your weekend will be just as delicious ! Happy Mother's Day to those of you who celebrate. I messed up this year again (like last year) ... Mother's Day in France is ALWAYS at the end of the month ! (banging my head)
xoxoxo
Sonia
Oh yes, you had me at the title!:) Looks really yummy. Have a sweet weekend, Sonia! Not to forget about Happy Mother's Day!
ReplyDeleteNothing better than French "chantilly".
ReplyDeleteWe had a dessert like that this week-but with ice cream ;)I consider it semi~healthy,lol considering there's fruit included :)
ooh, yum. Two of my favourite things . quiche and strawbs, though I don't eat cream. Nothing to do with calories, just not a huge fan. I usually have strawbs with a sprinkle of sugar, yum!
ReplyDeleteThat quiche recipe sounds great, I love courgette, and always make veggie quiche - don't know why, never like bacon or ham or anything meaty in my quiche - so I'll have to print it out one day and give it a try. I know I'll love it.
I'm with you. I need to shift some lard, but it's such a hassle. I love food, and it's too much faff to try to cut down! :o)
have a lovely weekend. xx
p.s, I think single cream is what it's called here. It's just very runny from the tub.
ReplyDeleteoh, and just reading my previous comment back, when I said 'I'm with you' I meant life is far too short to worry about weight, not that I agreed you are curvy. You always look rather trim to me. xx
The strawberries have me literally drooling. It's very kind of you to always share your recipes Sonia. And your new glasses in your previous post are very smart too! Not sure I get to finish my paper cut for US Mother's Day, getting G off to camp for a week tomorrow and already missing her! I know my mama will understand :)
ReplyDeleteMy evening will be spent putting name labels in socks and knickers.
curvy is definitely the way to be sonia
ReplyDeletewith all this delicious food how could we be any other way?
curvy is sexy! i love strawberries and cream. so decadent!
ReplyDelete