No Crust Quiche

 

No Crust Quiche

 

Lighter than your traditional quiche, this one is made in a snap.

You will need for 4-6 people :

• 4 eggs
• 4  Tablespoons of Flour, rounded
• 2 cups of milk
• a few leaves of fresh Basil (dried Basil if you don’t have fresh)
• 8 halves of sun dried Tomatoes in oil
• 1 log of soft Goat Cheese (140 g)
• Salt and Pepper to taste

 

In a mixing bowl, crack the eggs, mix.

Add the flour, mix well.

 

 

 

add the soft goat cheese and crumble into pieces with a fork.

Add milk and mix, then cut the Basil leaves in fine strips

With a pair of scissors cut the tomatoes in fine strips as well. Mix, add salt and pepper to taste.

Pour into a round dish, here I used an earthenware dish. Cook for 45 minutes at 350 F.

You can test if the quiche is done by inserting a knife, it should come out dry

Great with a side of green salad!

 

 

Vegetable and Tofu Stir Fry

 

Vegetables and Tofu Stir Fry

 

Fast and easy, very convenient for a light dinner!

You will need for 4-5 people :

• 1 pack of extra firm Tofu
• 6 Tablespoons Soy Sauce
• 4 Tablespoons Chines Cooking Wine
• 1 Tablespoon Vegetable Oil
• 2 Spring Onions
• 2 Red Peppers
• About 20 Snow Peas
• 1 Tablespoon Honey
• 1 Tablespoon Corn Starch
• 1 pack of steamed noodles ( or chow Mein Noodles), 16 oz

 

Boil water in a pot to cook the noodles.

Meanwhile cut the tofu into small cubes.

Add the soy sauce and cooking wine to marinate the tofu.

Then cut and wash the red peppers

Trim the end of the snow peas, slice the spring onions, wash

In a wok, stir fry the vegetables on high heat with a tablespoon of vegetable oil.

Using a strainer, separate the tofu marinade in a bowl. Add the corn starch and honey, mix

Grate the fresh ginger and mix with marinade.

When the vegetable are starting to soften, keep them on the side and stir fry the tofu in the wok, keep on the side when done.

Put the vegetables back in the wok, and add the marinating sauce, it should cook very fast and become a transparent glazing on the vegetables.

Cook the noodles according to package instructions.

Serving on plates or bowl, split the noodles, add the tofu and vegetables on top.

 

 

Vegetarian Singapore Laksa

Vegetarian Singapore Laksa

A simplified and very tasty version of the Laksa which is a coconut milk based curry soup, great for a light dinner. You will need for 5 people :

Vegetarian Singapore Laksa

• 1/4 cup vegetable oil ( I used Canola)
• 1/2 pack extra firm tofu (200 g)
• 1 pack rice vermicelli ( about 250 g)
• juice of one lime
• 1 vegetable cube
• 1 bottle Singapore Laksa sauce, I used the Sharwood’s brand. It already has the curry and coconut milk
• 100 g snow peas
• 3 big spring onions
• About 3 cups of soybeans sprouts
• 1/2 cup fresh coriander
• 1/2 cup fresh mint

Cut the tofu into cubes.

In a wok, heat the oil, then fry the tofu cubes on high heat.

transfer the cubes on a clean towel or on some towel paper to remove excess of oil

wash the snow peas, cook the rice vermicelli 5 minutes in boiling water

Cut the spring onions and wash them.

wash the bean sprouts

wash and cut the coriander and mint in two round glasses.

In a pot mix the Laksa sauce, 1 liter of water, the vegetable cube, spring onions and snow peas, lime juice .Mix and cook for about 10 minutes

In your serving bowls, distribute the rice vermicelli, tofu cubes

add the sprouts

Add the soup with snow peas and onion on top.

sprinkle with fresh mint and coriander, serve right away

Mango, Cucumber and Red Onion Vermicelli Salad

Mango, Cucumber and Red Onion Vermicelli Salad

Delicious and light salad, great for a light dinner,

You will need for 4-6 people (light meal) 6-8 (appetizer) :

• 1 pack og rice vermicelli ( about 400 g)
• 1 cucumber
• 2 limes
• 1/2 cup fresh mint
• 1/2 cup fresh cilantro
• 2 small mangoes or one big
• 1 Tablespoon brown sugar
• 1 Tablespoon Rice Vinegar
• 2 Lemon Grass sticks
• 1 small red Onion or 1/2 of a big one
• Salt to taste
• 1/2 cup peanuts

Add the vermicelli to boiling water and let stand for 5 minutes.

Rinse under cold water.

Rinse the fresh Cilantro and Mint

Cut them with scissors in a bowl.

In a salad bowl mix the Cilantro, Mint, finely sliced onion,...

...,Cucumber cut into strips,...

..., Mangoes cut into cubes,...

..., Peanuts crushed and vermicelli.

For the dressing, mix the juice of the 2 limes, brown sugar, Rice Vinegar, and central part of the lemon grass cut into small pieces.

Mix everything together, Salt to taste. Enjoy!

Easy Chai tea

easy chai tea

I made this Chai tea with milk and black tea but you can try different versions, using soy milk, green tea etc…With the green tea, it’s better to add it in the last minutes so the taste isn’t sour. I found it makes a big difference to use fresh ginger instead of the powder for the taste.

chai tea spices

I used, for 2 small cups :

• 2 cups milk
• 1 Tbsp fresh ginger
• a small Cinnamon stick
• 4 green cardamom
• 10 whole black pepper
• 3 cloves
• 1 teabag of black tea

1 crushed the spices in a mortar and put all the ingredients on low heat for 10 minutes. Now, if you have enough time it is interesting to make more tea and let it cook for a long time on low heat  until the milk becomes thick.

I pass the tea through a strainer before serving.

chai tea spices in mortar

chai tea spices crushed