Gourmet Archives

French recipes

Coconut tapioca with passion fruit sorbet and spring roll crisps

20 minutes

Breakfast recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Watermelon recipes

African watermelon salad

25 minutes

Spring pea and Parmesan “Quiche Lorraine”

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus chilling time

Cooking Time 70 minutes

Ingredients

110 g butter cubed, plus 1 t for frying
250 g plain flour
4 T water
1 onion, finely chopped
120 g Parmesan, grated, plus extra for dusting
2 free-range egg whites
13 free-range egg yolks
2 cups cream
1/2 cup milk
Sea salt and freshly ground black pepper to taste
Nutmeg to taste
150 g white or green asparagus, blanched, plus extra to garnish
80 g shelled spring peas, blanched, plus extra to garnish
80 g broad beans, shelled, peeled and blanched, plus extra to garnish
Prosciutto to garnish
Pea shoots to garnish

For the pea and mint crème fraîche, blend:

50 g peas
1/2 cup crème fraîche
2 T mint leaves

Method

Preheat the oven to 160°C. Rub the cold butter cubes into the flour to create a sandy textured dough. Slowly “cut in” the water using a knife, taking care not to overwork the mixture. Wrap the dough in clingfilm and chill for at least 30 minutes.

Roll out the dough to a thickness of 3 mm and use to line a greased loaf tin. Bake blind with baking beans for 20 to 25 minutes, or until golden. Turn the oven down to 140°C.

Meanwhile, in a pan over a medium to low heat, sweat the onion and pancetta in the remaining butter until soft. Drain and cool.

Beat the Parmesan, egg whites and yolks in a bowl. Add to the onion and pancetta mixture, with the cream and milk. Season to taste with salt, pepper and nutmeg.

Arrange the blanched asparagus, spring peas and broad beans on the baked quiche case. Pour over the egg-pancetta-cheese mixture and sprinkle with additional Parmesan.

Bake for 45 minutes or until set and pale golden.

Drizzle with the pea and mint crème fraîche, scatter with aparagus, spring peas, broad beans and pea shoots, and garnish with prosciutto.

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Coconut tapioca with passion fruit sorbet and spring roll crisps

Truffled eggs Benedict

Beetroot gravadlax with beetroot pickled eggs

African watermelon salad

Purple potato and river trout tiridito with mustard dressing

Tribeca fudge and caramel tart

Duck egg ravioli with exotic mushroom sauce

Spring pea and Parmesan “Quiche Lorraine”

Spring pea and Parmesan “Quiche Lorraine”

Ingredients

Method