Quiche Lorraine #eggclassics #egg #cheese #bacon #butter #quiche #clarencecourt Shortcrust pastry (1 quiche) 450g Plain flour 225g Butter 6g Salt 75ml Water 1 Old Cotswold legbar egg (Clarence Court) - With the paddle attachment mix: flour, butter and salt to crumb stage. Then add the water and egg over a medium speed. - As soon as the mix has come together turn the machine off and finish by hand. It’s very important not to overwork shortcrust pastry. - Roll to the thickness of a pound coin. Lin
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Quiche Lorraine #eggclassics #egg #cheese #bacon #butter #quiche #clarencecourt Shortcrust pastry (1 quiche) 450g Plain flour 225g Butter 6g Salt 75ml Water 1 Old Cotswold
Matthew Ryle. Fabienne DelSol · Laisse tomber les filles. Quiche Lorraine #eggclassics #egg #cheese #bacon #butter #quiche #clarencecourt Shortcrust pastry (1 quiche) 450g Plain flour 225g Butter 6g Salt 75ml Water 1 Old Cotswold legbar egg (Clarence Court) - With the paddle attachment mix: flour, butter and salt to crumb stage. Then add the ...
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Cheese soufflé #eggclassics #egg #cheese #souffle #butter #leek #clarencecourt Cheese base (8 Portions) 35g Butter 35g Flour 200g Milk 200g Comte cheese 80g Double cream 6 Egg yolks (Seabright sage, Clarence Court) - Melt the butter, add the flour and cook for a few minutes. Add the milk and bring to the boil while whisking. Simmer for 2 minutes. - Grate in some nutmeg, add your cheese and seasoning. Put in the blender and add your egg yolks, blend until smooth. Cheese souffle (4 Portions) 210g
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Cheese soufflé #eggclassics #egg #cheese #souffle #butter #leek #clarencecourt
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Oeufs cocotte #eggclassics #egg #cream #cheese #butter #bread #clarencecourt Onion base (4 portions) 2 Onion (white) 2 Garlic cloves 50g Butter 100ml White wine Salt pepper - Slice the white onions and finely dice the garlic. Sweat the onions in a little oil for 5 minutes, add the butter, garlic and some seasoning and cook for another 10 minutes without getting any colour. - Add some white wine and cook until completely reduced, check seasoning. Oeufs cocotte (1 portion) 1 Large spoon onion base
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Oeufs cocotte #eggclassics #egg #cream #cheese #butter #bread
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Oeufs piperade #eggclassics #egg #peppers #basil #tomato #oliveoil #clarencecourt Piperade (4 portions) 15g Garlic 90g Red onion 2tsp Smoked paprika 20g Olive oil 400g Peppers (sliced) 400g Tinned tomato 15ml Sherry vinegar 5g Basil (picked) - Start by cooking your sliced red onions in olive oil, after a few minutes add the sliced peppers and cook for another 5 minutes. Add some salt and pepper, paprika and garlic, cook for another 2 minutes. - Add the vinegar and reduce until almost gone, add t
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Oeufs piperade #eggclassics #egg #peppers #basil #tomato #oliveoil #clarencecourt Piperade (4 portions) 15g Garlic 90g Red onion 2tsp Smoked paprika 20g Olive oil 400g Peppers (sliced) 400g Tinned tomato 15ml Sherry vinegar 5g Basil (picked) - Start by cooking your sliced red onions in olive oil, after a few minutes add the sliced peppers and cook for another 5 minutes. Add some salt and pepper, paprika and garlic, cook for another 2 minutes. - Add the vinegar and reduce until almost gone, add t
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Pain perdu #eggclassics #egg #vanilla #brioche #butter #sweet #clarencecourt Pain perdu mix (4 Portions) 750g Milk (whole) 250g Cream (whipping) 3 Egg yolks (Seabright sage, Clarence Court) 2 Eggs (Seabright sage, Clarence Court) 250g Caster sugar 1 Vanilla pod - Mix all ingredients together in a bowl with a whisk. Pour into a dish ready to soak your brioche. Pain perdu (1 Portion) 1 Brioche Mix (from above) 30g Butter 30g Demerara sugar - Soak a thick slice of brioche in the pain perdu mix for
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Pain perdu #eggclassics #egg #vanilla #brioche #butter #sweet #clarencecourt Pain perdu mix (4 Portions) 750g Milk (whole) 250g Cream (whipping) 3 Egg yolks (Seabright sage, Clarence Court) 2 Eggs (Seabright sage, Clarence Court) 250g Caster sugar 1 Vanilla pod - Mix all ingredients together in a bowl with a whisk. Pour into a dish ready to soak your brioche. Pain perdu (1 Portion) 1 Brioche Mix (from above) 30g Butter 30g Demerara sugar - Soak a thick slice of brioche in the pain perdu mix for
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Omelette #top10 #egg #herbs #butter #french #omelette #clarencecourt | Matthew Ryle
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Omelette #top10 #egg #herbs #butter #french #omelette #clarencecourt | Matthew Ryle
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