Quiche

Since I was very busy in the last few days, I was not able to try out new dishes and feed the blog at least with content.

Today I have taken the time to fulfill the desire of two dear friends and made quiche. I decided for a vegetable filling. Carrots, zucchini and squash, fresh from the market. I added cream, cheese and some spices... here we go.


Last month I had ordered 6 small quiche molds in the States - just the right size for one serving.

Food should be also a feast for the eyes!

Food is not only for satisfying hunger. It's more!

It's something social. It makes more fun to eat with friends than sitting alone in front of a plate.
And it's something for many sences.
At first you see the plate and hopyfully it looks nice. Than you smell the food and you're getting exited about eating and tasting it at the end should be the highlight.
But all three steps are (in my opinion) important and they belong together.

Since I love the first step quit a lot, I try to come up with something special every now and then.
This time I chose a special shape for my new pasta.

Sacchettini Quattro Formaggi

cheese... cheese... cheese...

This is the 3rd batch of cheese I made in Belize.

It's always a surprise how the cheese tastes after the ripening time of 14 -18 days. Since the "brie" is ripening from the outside to the inside, it can happen, that the cheese is almost "liquid" on the outside and still a little crumbly on the inside.

Any way - I had to stop the ripening because the taste is strong enough. Next time I will raise the temperature in my cheese fridge a little.

This time a made plain Brie, Brie with pistachios and Brie with bacon.

Pasta - 2nd batch

This time I made the pasta dough half and half.
I mixed flour and semolina 50:50. I added eggs and olive oil.

The stuffing was a spinach-cheese mix.


Thanks to my little helper - I have always the perfect thickness for the Tortellini.

Piña Colada Gelato

When I'm thinking of a tropical fruit, pineapple comes first to my mind. Especially here in Belize they taste so delicious. So it is obvious that I have to make a gelato with this savory fruit.
I decided to spice it up with coconut cream and a little - okay two little - dashes of coconut rum.