Notes about Recipes in this book

• Leek tart (Quiche Flamande)

  • lils74 on May 21, 2019

    I hesitated to write this note because I made so many changes to the recipe; yet I did use the underlying idea: cooking something down (leeks are called for, I used onions, zucchini, and chopped asparagus ends) in beer to make a thick goop you spread on the quiche base. I also used cheese, though it's not called for, just dotted it around before pouring the filling in, because I had some that I wanted to use and what quiche isn't better with cheese. Also added asparagus tips right before baking. The end result was an interesting and unusual quiche, that was even better after a day or two in the fridge. I'd totally do it again but note (as I didn't before starting) that cooking down the stuff adds a lot of time to your prep. It's passive, of course, but quick-ready it isn't. Also note she doesn't include a recipe for the pastry. I used the one in her other book, Simple French Cuisine https://www.eatyourbooks.com/library/recipes/1309547/shortcrust-pastry-pate-brisee

• Sausages in beer (Saucisses à la bière)

  • Leo on July 07, 2020

    We use the variation with cider. Cooked this so many times I no longer need a recipe. Good high meat content sausages, floury spuds and apples with good flavour plus time and this is gorgeous.