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| I had fun posing for these pictures.. |
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| Street Fashion Show |
American Vogue editor Anna Wintour Documentary
9/18/2014
Fashion Night Out
American Vogue editor Anna Wintour Documentary
9/11/2014
Quiche Lorraine
The Quiche Lorraine one of my favorite recipes.. Yummy & easy to do!
Ingredients:
- Flour for dusting
- Tart dough
- 10 ounces slab bacon lardons
- 3 larges eggs
- 2 cups of heavy cream
- 1 cup of grated cheese
- salt
- pepper
Directions:
- On a lightly floured work surface roll out dough to 1/4 inch thick.
Cut out a 13-inch circle from dough.
Press dough onto bottom & up sides of an 11-inch tart pan with a removable bottom, trim dough flush with top edge of pan.
Prick bottom all over with a fork.
Transfer a rimmed baking sheet.
Freeze until firm for about 30mn.
Preheat oven to 400 degrees/ 180 degrees celsius
- Line tart shell with parchment paper & fill with dried beans.
Bake until dough starts to feel firm on the edges about 20mn.
Remove parchment & weights, continue baking until crust is pale golden brown, about 10mn.
Cool completely on a wire rack, leave your oven on.
- Cook bacon/ lardons in a large skillet over medium heat until browned for about 10mn. Transfer with a slotted spoon to paper towels to drain.
- Instead of slab bacon you can put ham for a lighter quiche. I personally put 3 or a little bit more slices of ham.
- Whisk eggs, cream, a little bit of salt & pepper in a medium bowl.
Pour mixture into tart shell & scatter the bacon or ham on top.
- Top with grated cheese (rather gruyere)
- Bake for 30 to 40mn
- Cool at least 30mn before serving, (yummy with a salad)
Enjoy!
Another delicious quiche lorraine recipe
Ingredients:
- Flour for dusting
- Tart dough
- 10 ounces slab bacon lardons
- 3 larges eggs
- 2 cups of heavy cream
- 1 cup of grated cheese
- salt
- pepper
Directions:
- On a lightly floured work surface roll out dough to 1/4 inch thick.
Cut out a 13-inch circle from dough.
Press dough onto bottom & up sides of an 11-inch tart pan with a removable bottom, trim dough flush with top edge of pan.
Prick bottom all over with a fork.
Transfer a rimmed baking sheet.
Freeze until firm for about 30mn.
Preheat oven to 400 degrees/ 180 degrees celsius
- Line tart shell with parchment paper & fill with dried beans.
Bake until dough starts to feel firm on the edges about 20mn.
Remove parchment & weights, continue baking until crust is pale golden brown, about 10mn.
Cool completely on a wire rack, leave your oven on.
- Cook bacon/ lardons in a large skillet over medium heat until browned for about 10mn. Transfer with a slotted spoon to paper towels to drain.
- Instead of slab bacon you can put ham for a lighter quiche. I personally put 3 or a little bit more slices of ham.
- Whisk eggs, cream, a little bit of salt & pepper in a medium bowl.
Pour mixture into tart shell & scatter the bacon or ham on top.
- Top with grated cheese (rather gruyere)
- Bake for 30 to 40mn
- Cool at least 30mn before serving, (yummy with a salad)
Enjoy!
9/01/2014
Summer Festival
Yesterday marked the end of august....but it's still summer at least on the calendar as we still have til september 23 before officially entering autumn. Let's enjoy some of august little pleasures such as summer festivals with pics of Parisian "Rock en Seine" music festival & some summer festival looks!
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| Beautiful Rock En Seine scenery before going to listen to more music! |
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| Waiting in line for a yummy hotdog pause! |
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