Ham and leek quiche

This quiche makes a very full pie plate, and is very tasty, creamy and rich! All types of vegetables and cheeses can be combined and used in the quiche filling.

INGREDIENTS

• 3/4 lb leeks (about 3 medium; white and pale green parts only)
• 2 teaspoon olive oil
• 1/4 lb thinly sliced smoked ham
• 1 cup Swiss cheese, coarsely grated
• 3 large eggs
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon black pepper
• salt to taste
• 1 3/4 cup sour cream 
• 1/3 cup heavy cream

METHOD

1 Preheat oven to 350°F.

2 Heat olive oil in large skillet on medium heat. Add leeks; cook and stir until tender. Stir in ham. Remove from heat; set aside.

3 Prepare pie crust for unfilled 1-crust pie using 9-inch pie plate.

4 In a large bowl, whisk together the eggs, sour cream and heavy cream. Season with the salt, black pepper and the nutmeg. Scatter the leek mixture evenly over the bottom of the pastry shell. Pour in the egg mixture and mix lightly with a fork to distribute evenly. Sprinkle evenly with the Swiss cheese.

5 Bake 35 to 40 min. Let stand 10 min. before serving.

Ham and cheese crepes

INGREDIENTS

• 12 prepared crepes
• 1 1/2 cups shredded Swiss cheese
• 12 slices cooked, thinly sliced ham
• 2 tablespoons finely chopped green onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup sour cream
• 1/2 teaspoon prepared mustard

METHOD

       1 Sprinkle each crepe with 2 tablespoons of shredded cheese; top each with ham slice.

       2 In small bowl, combine onion, salt, pepper, sour cream and mustard; mix well. Spread about 1 tablespoon of the sour cream mixture over ham.

       3 Roll up and arrange in a baking pan. Bake for 15 to 20 minutes at 350°.

Serve crepes immediately.  Ham and cheese crepes recipe serves 6.

Basque chicken

Called Poulet Basquaise in France, this dish is similar to chicken fricassée, but with tomatoes, green or red peppers.


INGREDIENTS

• 4 lb chicken 
• 1/2 cup olive oil 
• 4 tomatoes, crushed 
• 2 green, 2 red and 1 yellow peppers 
• 4 cloves garlic 
• 2 onions 
• Salt and pepper 

METHOD  

      1 Cut the chicken into 10 pieces. Season with salt and pepper.


      2 Heat 1/4 cup of olive oil in a dutch oven. Put the chicken pieces and brown all sides over high heat. Cover and cook over moderate heat for 15 minutes. 


      3 Peel and seed the peppers. Cut into large strips. Place the peppers and garlic in the dutch oven with the chicken. Cook for 20 minutes. 

      4 Peel and seed the tomatoes. Heat 1/4 cup of olive oil in a skillet. Put the onions and cook over moderate heat for 15 minutes. Add the tomatoes and cook 15 minutes more.

      5 Adjust the seasoning and serve hot with rice.   

Clafoutis aspargus and chicken

 The perfect make-ahead meal, quiches can be baked two to three days in advance, the refrigerated and sliced to serve as needed.
 Good idea for the lunch box.


INGREDIENTS

•  6 eggs
• 16 oz  or (1lb) sour cream
• 2/2 cup all-purpose flour
• 1/2 cup of milk
• 1/4 teaspoon ground nutmeg 
• 2 diced tomatoes
• 2 cups shredded Swiss cheese
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 1 poached skinless, boneless chicken breast half cut into small chunks
• salt and pepper to taste

METHOD

       1 Preheat oven to 350°F. Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 min. Drain and cool.
   
       2 Heat olive oil in a medium skillet over medium high heat. Saute chicken, stirring frequently for 6 min. Set aside.

       3 Butter into the ramekins. Chopped asparagus, tomatoes and cheese into the ramekins.

       4 In bowl, beat together eggs, sour cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over chicken and asparagus. Pour egg mixture on top of cheese. Fill the ramekins 2/3.

       5 Bake in water bath over until firm, about 35 to 40 minutes. Let cool for 10 minutes and serve with salad.

Suggestions: This recipe is excellent served at lunch or dinner with salad.

Feel free to swap it with different to suit your taste:

• cheese-onions
• salmon-dill
• goat cheese-zucchini
• tomatoes-basil
• blue cheese-walnut
• spinach-smoked salmon

Serve individually, this clafoutis simple and original taste will surprise your guests...

Chicken curry

This chicken curry is a great example of a simple recipe quick and tasty. This is recipe favorite of my sister Anne. 

INGREDIENTS (serves 4)

• 1lb skinless chicken breasts cut into 1 to 2 inch pieces
• 1 onion chopped
• 4 garlic cloves
• 1 green pepper seeded and chopped
• 1 14-oz can coconut milk
• 1/3 cup golden raisins
• 1/2 cup white wine 
• 1 1/4 cup water
• 1/4 teaspoon turmeric
• 1/2 teaspoon cumin
• 2 tbsp olive oil
• 2 tbsp yellow curry powder
• 2 tbsp finely chopped fresh ginger
• cilantro for garnish
• salt and freshly ground pepper

METHOD

1 Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the curry powder, tumeric and cumin, cook for a few more minutes. Add a little water to the pan. Add the ginger and garlic, cook for one minute more.

2 Meanwhile, season the chicken with salt ad pepper and sprinkle it with the remaining curry powder. Put the oil in a large skillet over medium high heat. When it hot, add the chicken, cook, until soft.

3 Add the white wine. Increase the heat and bring to a boil, add water and then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. 

4 Return the onion with chicken and add the coconut milk and cook for a couple more minutes (15 minutes).
Let cook at a very low temperature, uncovered. Do not let boil!
Adjust seasonings. Add green pepper and golden raisins.

Serve over rice. Garnish with cilantro.