Sunday was prep day so I made a lot of food for the next days.

Quiche

I made quiche again, this time with panchetta, mushrooms, and thyme.

For the crust I used less water this time and it came out softer and flakier than the last time. Recipe for the pie crust here.

Key Differences:

• grated the frozen butter like they taught us in culinary school, makes making the crust a lot easier
• Less water. Recipe calls for 100 ml of ice water, +/-. I went with roughly 120 ml because the flour was very dry. Last time I probably used 180 ml and that led to a tough crust.
• Longer blind bake: went with 17 minutes blind bake, made the crust nice and flaky
• Added a tablespoon of sugar to the pastry in the hopes it would lead to nicer browning. Got almost none of that, starting to think 350° F is not hot enough to properly caramelize sugar in that amount of time. Need to look into at what temperature sugar caramelizes.

Roasted Veggies

Roasted carrots, parsnip, and squash at 400° for ~30 minutes. They all came out too hard. Next time roast at higher temp, maybe 425° F. Seasoning was nice though, oil, salt, dried basil, pepper, garlic and onion powder.

Saw a post about Instant Pot tomato soup on /r/instantpot and had to try it.

My mum used to make this and today I needed a veggie side and this popped into my mind. Dead simple: steam cauliflower until tender, brown butter with breadcrumbs, pour over, season, and garnish with some parsley. Even better if the cauliflower is roasted , but I didn’t have time for that.

Had some ripe bananas, so I made banana bread. This recipe is from ricardo cuisine and makes a really, really moist loaf, almost like a bread pudding. Maybe I should try this with a little less butter. I used a little more banana, and only a quarter of the sugar because it’s meant as a snack for the toddler (even though we ate like a third of it already).

We made pizza and they came out beautifully. Dough is based on Joe Heffernan’s Recipe and was baked in hot preheated oven at 470° F convection for three minutes and then broiled for 2 minutes.

Had a nice Porcetta sandwich as a snack. Really liked the combination of pesto, pork, roasted peppers, and the broccolini.

We needed something for breakfast and I had just the perfect ingredients for a quiche: spinach, panchetta, mushrooms, and cheese.

I really loved this dish as a kid so I figured I could make it myself. And it turns out it’s acutally quite simple.

I had some apples that needed to be used up, so I made The Chunky Chef’s apple crumble (crisp?). It turned out great and we enjoyed it with some vanilla ice cream.

We felt like pancakes that morning and I still had some buttermilk in the fridge. So whipped up my regular recipe, except this time I also added a little bit of Ricotta. I’m very happy how I got the nice browning of the pancakes.