Fresh, Crisp, Tangy and "Green"

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Make Fresh, Crisp, Tangy and "Green"

Simple Summer Salad done right, or of course an inventive vegetable dish that goes perfect with lighter warm weather fare! Keep this recipe in mind for that next picnic or backyard barbecue!
Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

 

Green Beans and Cucumbers with Miso Dressing

 

 

Ingredients

Serves 4

3 Persian cucumbers or 1/2 English hothouse cucumber
Kosher salt
1 pound green beans, trimmed
1 1/2-inch piece ginger, peeled, finely grated
1 serrano or Fresno chile, finely grated
1 garlic clove, finely grated
1/3 cup unseasoned rice vinegar
1/4 cup white miso
1/4 cup olive oil
1/2 teaspoon toasted sesame oil
Toasted sesame seeds and sliced scallions (for serving)
Directions

Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.

Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.

Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

 

How Simple Was That?

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Raspberry and Cardamom Porridge Bowl

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Make Raspberry and Cardamom Porridge Bowl

O tempo tem estado bom e eu sinto que preciso de férias mesmo tendo a certeza que não vão acontecer tão cedo. Bom tempo, férias e uma taça de porridge é uma combinação imbatível. É fresca e refrescante. Acordar de manhã com um pequeno-almoço (quase) pronto que te permite ficar na cama por mais tempo (apenas 5/10 minutos mais)? Sim, contem comigo! Por isso, mesmo não estando de férias, tenho andado a degustar esta taça de porridge para o pequeno-almoço praticamente todos os dias. Experimentem e aposto que também vão fazer o mesmo!

The weather has been great and I feel like I need holidays although is not happening any time soon. Good weather, holidays and a raw porridge is a match made in heaven. It's fresh and refreshing. Waking up in the morning to a (almost) ready to eat breakfast that allows you to stay in bed longer (only like 5/10 minutes more)? Yes, count me in! So while I am not on holidays, I have been eating this porridge bowl for breakfast pretty much every single day. Try it and I bet you will too!

Taça de Papas de Aveia de Framboesa e Cardamomo

para 2 

Esta receita é inspirada numa do livro Porridge da Anni Kravi. É tão bom e está recheado de receitas doces e salgadas de porridge que me faz querer experimentar todas!

ingredientes (papas de aveia):

100 g de flocos de aveia

1 banana (grande ou 2 pequenas)

250 ml leite

1 c. chá cardamomo em pó

100 g framboesas

ingredientes (cobertura):

1 banana

50 g framboesas

2 c. sopa de chips de coco

2 c. sopa de sementes de sésamo pretas

1 c. sopa de pétalas de rosas

Num processador de cozinha triturar todos os ingredientes (excepto os da cobertura) até ficar cremoso. Verter para uma e decorar com os ingredientes para a cobertura.

Enjoy!

Raspberry and Cardamom Porridge Bowl

serves 2

This recipe is inspired on Anni Kravi's Porridge Cookbook. So many amazing recipes of sweet and savour porridge that makes me want to try them all.

ingredients (porridge):

100 g oats

1 banana

250 ml milk

1 tsp. cardamom powder

100 g fresh raspberries

Ingredients (toppings):

1 banana

50 g fresh raspberries

2 tbsp. coconut chips

2 tbsp. black sesame seeds

1 tbsp. rose petals

Add all the ingredients in a food processor (except the toppings) and grind until smooth. Pour into a bowl and create and decorate the smoothie bowl with the toppings.

Enjoy!

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Fresh From the Sea but with a Little Surprise Thown In!

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Make Fresh From the Sea but with a Little Surprise Thown In!

Nothing like the taste of perfectly fresh fish and all its goodness with a little something extra thrown in to add complexity and flavor adjacencies!  This dish takes cod, or any other white fleshed firm fish, and creates a wonderful array of flavors, but still keeping the fish as the focal point!

 

Cod with Chorizo and Breadcrumbs

 

Ingredients

Serves 4

4 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. fresh oregano leaves
1 small shallot, thinly sliced
2 oz. smoked Spanish chorizo, halved, thinly sliced
2 tbsp. Sherry or red wine vinegar
4 6-oz. pieces skinless cod or halibut fillets (or other firm white fleshed fish)
2 3/4-inch-thick slices country-style bread, crusts removed

Directions

Heat oven to 425°.

Pulse bread in a food processor until coarse crumbs form. Heat 2 tbsp. oil in a large ovenproof skillet over medium-high heat. Add breadcrumbs. Cook, stirring often, until golden and crisp, about 3 minutes; season with salt and pepper. Transfer mixture to a bowl, add parsley and oregano; toss to combine. Wipe out skillet.

Heat 1 tbsp. oil in same skillet over medium-high heat. Add shallot and chorizo and cook, stirring often, until chorizo is just crisp, about 2 minutes. Transfer to a bowl and mix in vinegar; season with salt and pepper. Wipe out skillet.

Heat remaining 1 tbsp. oil in same skillet over medium-high heat. Season cod or selected fish with salt and pepper and cook until bottom side begins to turn opaque, about 3 minutes. Transfer skillet to oven and roast until fish is cooked through, about 5 minutes longer.

Serve cod topped with chorizo mixture and toasted breadcrumbs.

DO AHEAD: Breadcrumbs can be made 8 hours ahead. Store airtight at room temperature. Toss with herbs just before serving.

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Muhammara (Roasted Pepper & Walnut Spread) – Lebanese Adjacent

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Make Muhammara (Roasted Pepper & Walnut Spread) – Lebanese Adjacent

This muhammara video was inspired by a request we received for a Lebanese recipe. Not knowing any off the top of my head, I asked for suggestions, and this amazing red pepper walnut spread was nominated by several people. The only problem is, it’s actually a Syrian recipe.

Nevertheless, it’s apparently very popular in Lebanon, as well as across the rest of the Mideast, and once you taste it, you’ll understand why. Like I said in the intro, this may be the most delicious thing you’re not currently eating.

All great dips and spreads should be addictive, but there’s something very special about how this beckons you back for more, and more, even after you’re being stared at by the other guests. Let them enjoy their superior will power – we’ll continue to enjoy the muhammara.

You'll find pomegranate molasses at any Middle Eastern grocery store, or online, but if you can’t, you can make it by reducing pomegranate juice (Google for more details). Or, maybe substitute with some honey for the sweetness, and little extra lemon for the tartness. Either way, I really hope you give this amazing muhammara a try soon. Enjoy!

* Bell Pepper Buying Note: Sometimes bell peppers have large seed pods which makes them very heavy, and therefor very expensive. Depending on the season, a jar of roasted peppers will actually be cheaper than two fresh peppers. I usually weigh them at the store, do the math, and then make the fresh/jarred call.

Ingredients for 6 portions:

1 cup roughly chopped fire-roasted red peppers (peeled, seeded)

1/4 cup olive oil, divided

1 1/4 cup raw walnut halves

1/3 to 1/2 cup fresh breadcrumbs

2 garlic cloves, crushed

2 tablespoons lemon juice

2 teaspoons pomegranate molasses

1 teaspoon salt, plus more as needed

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon cayenne

1 teaspoon Allepo or other red pepper flakes

Italian parsley, chopped walnuts, and pepper flakes to garnish

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In Case You Missed It: Chef John's Facebook Live

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Make In Case You Missed It: Chef John's Facebook Live

Just in case you missed our recent Facebook Live, here it is, in all its unscripted glory. Most people seemed to enjoy it, which I certainly appreciated, but for me it was a reminder of why I don't appear on camera. I prefer a few days to gather my thoughts before answering questions, especially when discussing topics of such importance... like, "does peanut butter go with bacon?"

Anyway, we'll be back with a new video this evening, for those of you who prefer "prerecorded Chef John." In the meantime, enjoy!

Please Note: Apparently there was a sound glitch at the beginning, and you can't hear anything until a few minutes in. The good news is, you didn't miss anything.


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Time for a Little (or a lot) of that "Good Ole'" Southern Lovin'

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Make Time for a Little (or a lot) of that "Good Ole'" Southern Lovin'

Nothing beats a lazy Sunday afternoon, rocking on the porch, taking the shade and enjoying the light summer breezes that sweep down from the moss heavy enveloping oak trees, sipping on iced tea and eating a light as a feather piece of Coconut Pineapple Cake! Now that the imagery is in place, it's time to make this delicious cake no matter if you are seaside or perched on a mountain top!

Southern Coconut Pineapple Cake

Ingredients

Cake Batter

2 Sticks ( 1 Cup) Unsalted Butter plus 1 to 2 Tablespoons for the cake pans, room temperature

2 1/4 Cups Granulated Sugar

5 Egg Whites, room temperature

1 1/2 Teaspoons Pure Coconut Extract

1 1/2 Teaspoons Pure Vanilla Extract

3/4 Cup Pineapple Juice, room temperature (1, 20 Ounce Can Crushed Pineapple Drained with Juice Reserved)

3/4 Cup Buttermilk, room temperature

3/4 Cup Sour Cream, room temperature

5 Teaspoons Baking Powder

1/2 Teaspoon Salt

3 Cups Cake Flour plus 2 to 3 Tablespoons for the cake pans

Cream Cheese Buttercream Frosting

8 Ounces Cream Cheese, room temperature

1 Stick (1/2 Cup) Unsalted Butter, room temperature

3 1/2 Cups Powdered Sugar

2 to 3 Tablespoons Regular Milk

1 Teaspoon Pure Coconut Extract

2 Cups Sweetened Coconut, toasted

Whipped Pineapple Coconut Filling

3/4 Cup Cream Cheese Buttercream Frosting (above)

1 Cup Cold Heavy Cream, whipped

Drained Crushed Pineapple

3/4 Cup Toasted Sweetened Coconut (above)

Directions

For best results and ease of preparation, follow the steps to prepare the ingredients first:

Make sure all of the ingredients that are labeled as “room temperature” are ready prior to baking.

Butter and flour 3 cake pans. Set aside.

Drain a 20 ounce can of Crushed Pineapple, reserve 3/4 cup of juice for the cake batter. Set aside.

Cream Cheese Buttercream Frosting

In a large bowl, blend the cream cheese and butter until creamy. Blend in the milk and coconut extract. Mix in the powdered sugar 1 cup at a time until smooth. Set aside.

Toast 2 cups of Sweetened Coconut in a dry skillet over medium heat just until the coconut turns very light brown in color, about 4 to 6 minutes (stirring constantly to prevent burning). Once done, place the coconut on a plate or large piece of parchment paper to cool.

In a medium size bowl, whip the cold heavy cream until slightly stiff peaks form. Do not add sugar.

Whipped Coconut Pineapple Filling

Add and fold in 3/4 Cup of Frosting to the whipped cream. Next, fold in all of the drained crushed pineapple and 3/4 cup of toasted coconut. Set aside.

Coconut Cake Layers

Preheat oven to 350 degrees F

Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Set aside.

Wet Ingredients: Combine 3/4 cup pineapple juice and 3/4 cup buttermilk into a small pitcher or bowl.

In a large bowl, using a hand mixer or stand mixer, mix the butter and sugar together until well blended and fluffy, about 3 or 4 minutes.

Add the egg whites 2 at a time until fully incorporated. Next, blend in the vanilla and coconut extracts and sour cream. Stop and scrape down the sides of the bowl throughout the mixing process.

Add the dry and wet ingredients alternately, starting and ending with the dry ingredients.

Divide the batter evenly into 3 prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick is inserted and comes out clean. (Note: Check the cake layers at the 25 minute mark. Sometimes they’re done in about 28 minutes.) Once done, allow the cake layers to stay in the pans for about 3 to 5 minutes then invert them onto cooling racks. Cool the layers completely.

Place the first layer, right side up on a cake round or cake plate, and top with half of the Whipped Coconut Pineapple Filling. Spread it evenly leaving about 1 inch clear from the edge.

Place the second layer upside down. Add and evenly spread the other half of the Whipped Filling. Top with the final layer of cake.

Using an offset spatula, spread a thin “crumb coat” layer of frosting over the entire cake. Go over the entire cake once more using all of the remaining frosting.

Finally, coat the sides and top of the cake with the remaining toasted coconut.

Cut and enjoy!!

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If You are Going to Use Filet Mignon, You Should be Using this Recipe!

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Steak Diane, one of the most natural, creative and ancient minimalist dishes of all. Closely related to steak au poivre, and best made with truffles (isn’t everything?), it is about as straightforward, simple and impressive a high-class dish as you can make. If you, your family and friends love a great steak, you cannot go wrong with this!

Steak Diane

Ingredients

Serves 2

2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean

Salt and pepper

1 tablespoon extra virgin olive oil

2 tablespoons butter

1 tablespoon minced shallot or onion

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce, or to taste

1/2 cup heavy cream or half-and-half

Lemon juice to taste, optional

Chopped fresh chives or parsley leaves for garnish

Directions

Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.

Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.

Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.

Variations

Cook some mushrooms -- preferably wild, but shiitakes will do nicely -- along with the shallots, and add a touch of garlic as well, if you like.

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Fresh, Light and of the Sea!

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Make Fresh, Light and of the Sea!

The Perfect light and delicious Summer Salad! Crisp greens, spicy peppers, savory onions and of course the delicate flavor of fresh squid, all combined with a light dressing to create a very tempting dish!

Squid Salad

Ingredients

2.5 lbs squid hoods, cleaned and gutted

1 red bell pepper seeded and thinly sliced

3 tablespoons lemon or lime juice

1/3 cup extra light olive oil

1 tbs red wine vinegar

Freshly ground or cracked black pepper, to taste

1 iceberg lettuce, torn into pieces (or a mixture of salad greens)

9 oz. cherry tomatoes, halved (or 3 ripe tomatoes, cut into chunks)

4 radishes, washed and sliced

4 scallions, trimmed tops, cut on the diag

2 medium sized shallots, sliced thinly

1 large garlic clove, minced

1 cup loosely packed fresh flat-leaf parsley leaves

Directions

Cut the squid hoods horizontally to make flat pieces and score with a sharp knife in criss-cross fashion. Halve tentacles lengthwise

Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in shallots and let stand 5 minutes.

Meanwhile, combine squid, tomatoes, peppers and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

Layer your salad by laying down the lettuce and artfully placing the the scallions after adding the the squid salad mix.

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Oats and Strawberry Muffins

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Make Oats and Strawberry Muffins

Muffins de morangos e aveia. Uma boa forma de começar o fim-de-semana. Porque eu gosto de manhãs com pequenos-almoços assim. E gosto também dos que sobram para o dia seguinte. Óptimos para dias que tenho de sair de casa a correr. Não que hajam assim tantos.
Estes foram feitos há duas semanas atrás visto que no fim-de-semana passado decidi ir a Londres visto que já tinha sido há algum tempo a ultima vez que visitei Londres. Não comentarei muito sobre o assunto mas faz hoje uma semana que aconteceram os ataques na London Bridge e pela primeira vez senti-me realmente assustado, visto que tudo aconteceu a apenas poucos quilómetros de onde me encontrava. Contudo, correu tudo bem na viagem de volta a casa e trouxe comigo ainda um livro de culinária apenas sobre Porridge que tenho vindo a explorar e que espero poder partilhar em breve alguma receita aqui no blogue. Um bom fim-de-semana a todos!

Muffins made of strawberries and oats. That's a good way to start the weekend. I do love mornings made of breakfasts like these. I also love the leftovers for the next day. Good for when I have to rush out of the house. Not that there are that many. 
These were made two week ago, since last weekend I decided to go to London as it had been a long time since the last time I visited London. I won't say much about it but it's been a week since the London Bridge attacks and it was the first time I actually felt scared since it happened just a few miles away from where I was. However, got home safe and brought with me a lovely Porridge Cookbook that I have been exploring and hopefully will share a recipe here on the blog. A nice weekend to all of you!

Muffins de Aveia e Morangos

faz 6 muffins

Inspirada nesta receita da Patrícia do blogue Coco e Baunilha onde ela faz uma fantástica Aveia no forno que eu decidi transformar em muffins!

ingredientes:

120 g flocos de aveia

35 g de nozes, grosseiramente picadas

4 c. sopa de chips de coco

1 c. chá de sementes de papoila

1 c. chá de gengibre em pó

1 c. chá de fermento em pó

3 bananas maduras, médias

200 ml de leite

30 ml de xarope maple

1 ovos

20 g de óleo de coco derretido (ou manteiga)

morangos frescos

Primeiro pré-aquecer o forno a 180ºC e forrar uma forma de muffins com papel vegetal.

Num recipiente misturar a aveia com as nozes, as chips de coco, o gengibre em pó e o fermento.

Ao lado, num processador de cozinha, processar as bananas com o leite, o xarope de maple, o ovo e processar até ficar homogéneo. E então adicionar à mistura o óleo de coco  derretido.

Então envolver a mistura de aveia na mistura de bananas, verter a mistura sobre as 6 formas de muffins (uniformemente) e adicionar por cima um morango (ou mais!) em cada muffin.

Levar ao forno cerca de 35 minutos ou até ficar dourado por cima.

Servir ainda quente, para o pequeno-almoço, com iogurte e fruta fresca!

Enjoy!

Oats and Strawberry Muffins

makes 6 muffins

Inspired in this nice recipe by Patrícia from Coco e Baunilha blog where she bakes an amazing Baked Oatmeal which I decided to turn into muffins!

ingredients:

120 g oats
35 g walnuts, coarsely chopped

4 tbsp. coconut chips

1 tsp. poppy seeds

1 tsp. ginger powder

1 tsp. banking powder

3 ripe bananas, medium size

200 ml milk

30 ml maple syrup

1 egg

20 g coconut oil, melted (or butter)

fresh strawberries

Start by preheating the oven to 180 C degrees and place some baking paper on the muffins form.

In bowl mix the oats with walnuts, coconut chips, ginger powder and baking powder.

In a food processor mix the bananas, milk, maple syrup, egg and process until homogeneous. Then add the melted coconut oil to the mixture.

Then involve the oats mixture into the banana mixture, pour the mixture over the 6 muffins forms (evenly) and add a strawberry (or more!) on top of each muffin.

Place the muffins forms in the oven and bake for about 35 minutes until golden on top.

Bake in preheated oven until set, about 30 minutes.

Sever still hot, for breakfast, with plain yoghurt and fresh fruit!

Enjoy!

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Just Add Candle Light, Music and Wine!...The Romance will Certainly Follow!

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Simply delicious and Spectacularly Great Looking! An impressive dish to serve for that special night, or any night really....but you tell me!

Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

Prep 15 minutes, Cook 30 minutes

Ingredients

1/2 teaspoon salt

1 (8 ounce) package penne pasta

19 fresh zucchini blossoms (reserve 4 for garnish)

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

1 bunch fresh parsley, chopped

1 teaspoon saffron threads

2 tablespoons fine cornmeal

2 tablespoons grated Parmesan cheese

salt and freshly ground black pepper to taste

Directions

Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain, reserving 1/2 cup of pasta-cooking water.

Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.

Heat olive oil in a large skillet over medium-low heat; cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. Stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet; stir to combine. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes.

Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper laying a whole blossom along side the pasta for presentation!Share this recipe from Just Add Candle Light, Music and Wine!...The Romance will Certainly Follow! with your friends and groups

Stilton, Bacon & Mushroom Quiche

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Make Stilton, Bacon & Mushroom Quiche

Stilton, Bacon & Mushroom Quiche

Quiche always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese.

 

Serves 6

Prep time:  20 minutes, plus chilling time

Cooking time: 45-50 minutes

 

Ingredients

For the pastry;

225g plain flour, plus extra for dusting

115g butter, cubed

1 egg yolk

 

For the filling;

200g smoked bacon lardons

1 onion, peeled & finely chopped

100g mushrooms, sliced

2 garlic cloves, finely chopped

120g stilton cheese, crumbled

2 large eggs

2 egg yolks

150ml double cream

150ml milk

Freshly ground pepper

 

Method

 

1.  For the pastry, place the flour and butter in a food processor and blend.  Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough.  On a floured surface knead briefly, cover in cling film and chill for 30 minutes.

 

2.  Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

 

3.  On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.

 

4.  For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion and mushrooms, fry for a further 2-3 minutes.  Add the garlic and fry for a further minute, then spread over the pastry case and top with the cheese.

 

5.  In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case.  Place in the oven and bake for 25-30 minutes, or until golden and set.

6.  Allow to cool slightly and serve while still hot or cold.

 

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The Best Quiche Lorraine Recipe

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The Best Quiche Lorraine

The key to the perfect quiche is simplicity!  

Serves 6

Prep time:  20 minutes, plus chilling time

Cooking time: 45-50 minutes

Ingredients

For the pastry;

225g plain flour, plus extra for dusting

115g butter, cubed

1 egg yolk

For the filling;

200g smoked bacon lardons

1 onion, peeled & finely chopped

120g gruyere cheese, grated

2 large eggs

2 egg yolks

150ml double cream

150ml milk

Freshly ground pepper

Method

1.  For the pastry, place the flour and butter in a food processor and blend.  Add the egg yolk and 3-4 tbsp chilled water, blend until you have a smooth dough.  On a floured surface knead briefly, cover in cling film and chill for 30 minutes.

2.  Preheat the oven to 190°C/170°C Fan/Gas Mark 5.

3.  On a lightly floured surface, roll out the pastry and line a 23cm deep flan tin, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind bake for 12 minutes, remove the paper and beans, and bake for a further 10 minutes or until slightly golden.

4.  For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion, fry for a further 2-3 minutes then spread over the pastry case and top with the cheese.

5.  In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case.  Place in the oven and bake for 25-30 minutes, or until golden and set.

6.  Allow to cool slightly and serve while still hot or cold.

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