Life is always busy towards the end of the year!
This week we celebrate my daughter's graduation from high school and my son's 14 years old birthday. There is a lack of sleep trying to be the best mum I can from picking up my daughter from graduation party at 1am in the morning and baking a cake for my son at 10pm at night. The following month would be even busier with a family holiday and visit from families for Christmas.
This is another inspiration from my daughter of the French salad dressing after her French trip. I have several attempts to try to make it to her liking. The dressing is light and full of flavour, great for quiche and salad for the coming "hot summer".
For the butter shortcrust pastry:
250g plain flour
125g salted butter, cold and diced
2 tablespoons cold water
For the filling:
200g diced ham
200ml thickened cream
50g grated cheese
salt and pepper
For the French dressing:
juice of half a lemon
1 gloves of garlic
1 teaspoon of finely chopped onion
1 tablespoon dijon mustard
salt to taste
- For the pastry: Blend the butter and flour in a blender in pulse motion till crumble, then add the eggs one by one and finally add the cold water. Keep blending till it forms into dough. Wrap the dough with glad wrap and fridge for at least 30 minutes or till it is harden. If you have a small blender, you may need to do it in two lots.
- Roll the pastry between two sheets of non-stick baking paper to 24cm wide circle and about 5mm thick. You can put the left over pastry into the freezer for later use.
- Place the pastry over the quiche pan and place a piece of baking paper over the top, then topped with baking beans. Blind bake for 10 minutes at 200c. Take off the baking beans and baking paper and brush the pastry with some egg white.
- Reduce the heat to 180c. Bake for a further 5-8 minutes or just before it starts to turn golden.
- For the filling: Whisk the eggs with cream and cheese. Add in ham and flavour with nutmeg, salt and pepper.
- Pour the filling mixture into the pastry case and bake for 25 minutes until is is golden. Serve with salad.
- For the French salad dressing: Mix all ingredients together and add enough olive oil to make it a cloudy look rather than a creamy look. If you want a creamy look, you can add some mayo into the dressing.