Spinach and Mushroom Quiche! This is the quiche I have been making for 4 years now! I’ve been using a shortcrust pastry for the base since I started and kept adjusting the filling every time I thought of a new combo. This one is the winner. The richness from the egg yolks & heavy cream, the warmth from the nutmeg, and then the perfect combo of spinach, mushrooms, turkey & onions… It’s the only quiche I’ll ever need in my life.
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I don’t think anyone hasn’t played around with a banana bread recipe during this quarantine! Here’s an easy recipe that I optimized and that is bound to please everyone. Make sure you use overripe bananas and don’t skip the spices and the yoghurt!
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Milk as an ingredient makes bread soft and adds a bit of sweetness to it. The recipe I am sharing with you has approaches. One which includes the Asian Tangzhong method of preparing a roux to make even softer rolls. The second one doesn’t. Both are super easy and end up giving you the most delicious and soft rolls ever! You can keep them plain and enjoy them with some Labneh or as a ham and cheese sandwich. Or you can add some chocolate chips to the dough. Your pick!
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The prefect balance of chocolate and banana made this loaf one of our favorite breakfasts! I have adapted this recipe from the Chocolate Lover’s Banana Bread by BrownedButterBlondie
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This showstopper is perfect if you want a fresh summery dessert! Layers of crêpes filled with a raspberry and mascarpone cream and topped with a luscious chocolate ganache. Just follow these steps and you’ll see it much easier than it looks like! * I have adapted this recipe from Martha Collison’s book Crave.
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Comfort food at its best. I just love cardamom in desserts and this one is no different, if not better, specially fresh out of the oven. These knots are then covered with a cardamom syrup that adds another depth of flavors. You can absolutely prepare the knots the night before, chill them in the fridge overnight, then bake them in the morning.
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The first time I made bagels, I used a different recipe and the whole batch went to the trash bin. These on the other hand have obtained the stamp of approval of everyone that has tried them! Feel free to have them anytime you miss New York! I am giving the ingredients for 8 bagels but feel free to double the recipe or half it.
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I have adapted this recipe to work for both ring-shaped and filled donuts but I am sharing ideas for the ring-shaped ones in this post. These are so much fun to make and a joy to eat! This recipe makes 10 ring-donuts and 10 donut holes.
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Mrs. Sucrée 