Let's bake in my tiny Parisian kitchen! скачать в хорошем качестве

Let's bake in my tiny Parisian kitchen!

To be honest, summer is not my favorite season, but all the beautiful vegetables and fruits available this season makes up for it for me! Going to the market, getting flowers and veg, baking, making @durosecoffee, and enjoying my meal with Lola - my perfect day ☺️ One of my favorite things to make when I want something simple, that also lets the best of the seasonal produce shine, is a quiche, and this summer quiche was just what I needed! Then the cherries were looking particularly luxurious on market day, so there’s no better and easier recipe than the classic French clafoutis. As always, if you click the linktree link in my bio, I have linked my outfit, my coffee machine, and all other tools used in this video. I have also linked similar vintage plates, bowls, and aprons that I have. Please don’t repost full recipes. DM to collaborate or share with credit + permission. Here are the recipes ! Quiche -Pate brisee crust (for a 9 inch mold) 160 grams of flour 115 grams of salted butter, cold and cut in small cubes 30 grams of water -Rub the butter into the flour until it is almost a sandy texture with a few bigger chunks left. Add the water and bring together into a clump. Form into a flat disc, cover with plastic, and place in fridge for at least 30 minutes. Then roll out to about 3mm, place into mold, ensuring the edges are pushed downwards not upwards, remove excess, prick with fork around the bottom, and place in freezer for at least 30 minutes. Bake in a preheated oven at 200C till almost golden browned, not too golden as it will be baked again. Then let cool slightly while working on filling. -Filling 3 eggs 125 ml milk 125 ml creme Salt, pepper, herbes de provence Peeled courgette, peas- about 200 150 grams, and asparagus Feta 100 grams -Whisk together filling. Put peas in crust, followed by peeled courgette slices, then pour over filling. Place asparagus on top and then feta cheese. Bake in preheated oven at 180C for 45 minutes till golden browned and center is set. Clafoutis 350 grams of pitted cherries 3 eggs 240 grams milk 50 grams cream 90 grams of sugar 60 grams of flour Pinch of salt Teaspoon of vanilla extract or vanilla beans Dash of almond extract Lil splash of rum -Pit the cherries, and add to the bottom of a baking dish that has been generously buttered. Mix together the rest of the ingredients and pour through a sieve to ensure no lumps . Pour over cherries. Bake in a preheated oven at 180C for about 45-50 minutes until it jiggles just a bit but a knife inserted comes out clean. Let cool, then dust with icing sugar. Et voila, bon appétit! What’s your favorite summer vegetable dish to make?