A traditional quiche Lorraine doesn’t have bell pepper or leek, but personally I prefer this to the traditional ham only pie. To get a crunchy base, blind bake the pastry and make sure to not fill over the edges of the pastry when you add the cream mixture. If you overfill, the liquid will end…
Shortcrust pastry
This is the basic pastry recipe that I use for quiches. It can also be used for sweet pies, just add a teaspoon or two of sugar in to the dough. Using a food processor makes forming the dough really easy and quick. After forming the dough you should let it rest in the fridge…
Chanterelle and Bacon pasta
This is a simple recipe that is quick to make. Smaller chanterelles work best for this recipe, because they stay firmer and look nicer. When cooking the mushrooms you have to be careful not to add too many at once. Adding them in batches allows the liquid that comes from mushrooms to evaporate quickly, so…
Onion Curry – Chicken Dopiaza
This curry is pretty spicy, so if you prefer a milder curry I recommend halving the chili used in this. I hesitate to call this curry dopiaza, because that type of curry uses properly caramelized onions to achieve a deep sweetness. This is more of a cheat version of that curry that is almost as…
Garlic and Ginger paste
A garlic ginger paste is a necessary component in most Indian curry’s I’ve seen. You could use fresh garlic and ginger, but a fermented paste has a stronger, more robust flavor while also staying good for a long time. The recipe calls for equal amounts garlic and ginger, peeled. I weigh them before and after…
Orecchiette with Mushroom Sauce
Ingredients for the pasta 120 g tipo ’00’ flour 120 g semolina flour 140 ml water To make the pasta: 1.Combine flour and water together in a bowl and knead until it comes together. It should be smooth and firm. Wrap in cling film and let rest in the fridge for at least an hour….
What’s this blog about?
Every month i’m going to focus on recipes around some technique or style of food. I called this blog charcuterie because, like a board of salted meats, this blog is an assortment of different types of cuisines. For July I’ll be making orecchiette, which is a small, shell shaped pasta. I’ve always enjoyed cooking and…
Nordic Nick Recipes 