EGGPLANT AND HAM QUICHE

Of all the pies I've done, this is one of the ones I liked. The filling is very juicy, tomato speck at the base, and great contrast with provolone cheese, delicious. As for the cheese ... I put a fresh provolone, but we can use the heat, a semi-cured Manchego or even a freshly grated Parmesan. I would choose the Manchego as a second option, fits well with the flavor of ham.

The pastry if you like, you can make it home but I think my hand is well known on these issues. There are to choose from and if we find one you like, saves much time in preparing the dish.

Do not know when it's that good, if cold or warm. Try it.

Ingredients:

- 1 pastry sheet
- 2 large eggplants
- 150 grams of chopped ham
- 1 large onion
- 2 tablespoons tomato sauce
- 200 ml cooking cream (1 small brick)
- 2 eggs
- Salt, pepper and nutmeg
- Olive oil
- Provolone


Preparation:

Roll out the dough to cover the mold. Prick the bottom with a fork, we put parchment paper the same diameter and some weight on it (some chick peas, for example). Preheat oven to 180 º C and we put the mold 10 or 12 minutes completely covered with aluminum foil. Once this time, remove the paper and leave 5 or 6 minutes. We removed the rest of the paper with the weight we put. Leave to cool. In this way the dough is golden, crisp and firm.

While the dough is in the oven, begin to soften, in a large skillet, onion strips. Peel the eggplants and cut very small dice and add to onion. We put a little salt and gently sauteed continue until tender. Add the chopped ham. Stir and overturned it in a sieve to release the oil.

In a bowl, beat eggs, add cream, salt, pepper and nutmeg. Once well mixed, we add the eggplant with ham and fill the pan previously greased with two tablespoons of tomato sauce. Cover with sliced ​​cheese. The cover with aluminum foil and placed in the oven 20 minutes or until when pierced with a toothpick comes out clean.

Fried Rice Sepia and Vegetables

If you want to prepare healthy and tasty dish, do not hesitate to choose it. In just over 15 minutes will be ready if we organize a little. We can have rice boiled with vegetables in advance and can be cut while you fry the cuttlefish. I have already commented that the kitchen is a kitchen wok quickly and get, in this case, a crisp vegetables full of flavor. It is important not to overdo the doneness of the sepia or we will be tough.

I hesitated because I'm putting too skilled in night shots, I expect your pardon, but I think the dish is worth it. Sure you like.

Ingredients:

- 1 sepia
- 2 onions
- 1 carrot
- 1 small zucchini
- Medium green pepper
- Medium red bell pepper
- 2 cups cooked rice
- 1 cucharade oyster sauce or soy sauce
- A little white wine
- A lemon
- Olive oil
- A potato peeler
- A wok or large nonstick skillet

Preparation:

Cuttlefish cleaned and cut into thin strips. The salt and pepper and sprinkle it with a little lemon juice.

Cut the onions and peppers into strips. Peel zucchini and partially potato peeler to make thin strips and also with the carrot.

Put oil in wok and when hot sauté, stirring, cuttlefish strips until the liquid has evaporated. The reserve covered on a plate.

We add a little more oil and start frying the carrots first and peppers for 2 to 3 minutes. Then add the onion and after a couple of minutes, the zucchini. Season and we sauteed without losing too much temperature.

Finally, we incorporate the cuttlefish, tablespoon oyster sauce (soy), and rice wine. Mix well and serve.

Crepes with mushrooms

The mushroom crepes are one of those dishes that I can not say no! They taste so delicate that it melts in your mouth and then the recipes with mushrooms because they always have! Unfortunately, in recent weeks do not have much time to devote to the kitchen because I get home later and later and these recipes are the result of some lunch prepared over the weekend. This Friday in St. Joseph wanted to prepare classic choux pastry donuts, the ones filled with custard and sour, but "unfortunately" I go to Ischia for the weekend so I will have no way to portray the processes of preparation, but my recipe for it there instead .Well, enough of the waffle ... get this recipe for pancakes with mushrooms.

Ingredients for 4 Crepes:
1 egg
150 ml milk
100 g flour
200 ml white sauce
500 grams of fresh mushrooms
200 grams of provola
30 g Parmesan cheese
1 clove of garlic
oil
salt

Preparation time: 40 min
Cooking time: 20 min
Total time: 1 hour
Procedure for preparing the crepes with mushrooms:

Prepare the bechamel sauce to form a roux with 20 g butter, 20 grams of flour and 200 ml of milk. Here is the recipe for the bechamel corredatra photos.
In a bowl beat eggs with milk and a pinch of salt. Add the flour and stir with a whisk to incorporate it not to create lumps.

Put the batter for the crepes in the fridge for 30 minutes holding the bowl with plastic.

Heat the crepe maker (or a pan greased with a little 'butter) and pour a ladle of batter and spread it across the surface of the crepe.

Cook the pancakes on both sides for a couple of minutes. And set them aside.

Prepare now fired into the mushroom pan with a clove of garlic and some oil.

Sprinkle each pancake with a layer of bechamel sauce in the center and place a spoonful of mushrooms and a diced provola

Close to bundle each pancake and place in a baking dish covered with a layer of bechamel sauce

Sprinkle the crepes with mushrooms and the remaining white sauce, mushrooms and provola. Sprinkle everything with the Parmesan cheese and bake at 180 degrees

Cook the crepes with mushrooms for 20 minutes or until the surface you will gratin

Allow to cool and then lift the plate and serve.

Roll bacon and mushroom pizza

This morning I give you the recipe for one of two rolls of stuffed pizza the other night I prepared for my pizza party. This time is filled with smoked cheese and bacon to mushrooms. The bacon fat is melted during cooking giving to this roll stuffed with a soft and taste delicious.
Although I am only 10 in the morning, uploading photos of the recipe I came a little peckish, I'm going to do it again ... good day breakfast to those who pass from here.

Ingredients for 4 people:
300 g flour
150 ml water
10 g of yeast
2 teaspoon salt
2 tsp extra virgin olive oil
150 grams of bacon rolled
200 grams of provola
150 g mushrooms

Preparation time: 30 min
Cooking time: 30 min
Total time: 1 hour + 3 hours rising

Procedure:
Place the flour with the yeast dissolved in water at the center

Start working then add the oil and salt and knead vigorously until the dough is smooth and elastic.
Cover and let rise for 2 hours or the pizza until it's doubled in volume.

Take up the dough and roll out on a floured pastry board with a thickness of 3 / 4 mm

Spread the center of the base layer of bacon pizza, one of provola and cover with mushrooms.

Roll the stuffed pizza on itself and place on a nonstick baking pan

Lascaiar roll stuffed rise for an hour

Then bake the pizza roll bacon and mushrooms in a preheated oven at 200 ° and bake for 30 minutes.

Allow to cool then cut into slices and serve

Chicken and mushroom vol au vent

The Vol-au-vents are baskets made of puff pastry and served variously stuffed with hot and cold. Ideal to be served as an appetizer or a simple dinner with friends or in small buffet prepared for a feast. I have prepared these volauvent stuffing with chicken and mushrooms for dinner New Year's Eve and were very much appreciated. You can buy the empty pastry volauvent ni best stocked supermarkets, or you prepare them simply by using a roll of puff pastry. Here you will find the process to achieve volauvent

Ingredients for 12 vol au vent:
12 vol-au-vent
150 gr chicken breast
200 grams of mushrooms
100 ml white sauce
20 g grated Parmesan cheese
1 clove garlic
salt
pepper
parsley

Preparation time: 20 min
Cooking time: 15 min
Total time: 35 min

Procedure:
In a pan roasted chicken breast antiadrente

Apart from sauteed mushrooms with a clove of garlic and some chopped parsley.

Chop the chicken breast with mushrooms and then add salt and pepper.

Prepare the white sauce and add mushrooms and chicken, along with half the Parmesan and stir.

With a teaspoon of the filling volauvent the stuffed chicken and mushrooms.

Sprinkle with remaining Parmesan cheese, lay on a baking tray and bake at 180 degrees for about 15 minutes.

Serve your vol-au-vent stuffed hot oven or just lukewarm.