Take time out to enjoy..

Take time out to enjoy..
Relax, renew, regain, regrow, reflect

Thursday, June 27, 2013

I've been prompted to do a post on friends.. thanks Linda for the prompt..

What is a real friendship?
Friends around my dining room table.. 
Every month a group of x 8 friends in my neighborhood gather to enjoy each other's company, friendship, dinners, homes, wine, and company! 
I'm blessed to be part of this group.
We take it in turns to host/cook/serve and treat our friends..
What a wonderful opportunity it is always to get together! 
Last month it was my turn to host..
This was my menu I presented 

Tour de Provence Vegetable Market
Curried apple soup - Melba toast

Mixed vegetable parcels baked in Phyllo Pastry
Pate aux pommes de Terre (pate potatoes)
Provencal vegetables with Garlic Roasted - olives included! 
Roast Tomato and Goats Milk Quiche
Vanilla & Yoghurt Panna cotta with a surprise!
Ps.. the surprise was Passionfruit Macarons 
Thanks for sharing in the fun at my table - 12.6.2013  x Jean 

I asked them all to wear black.. 
and I have a selection of my favorite hats on hand..

My Curried apple soup went down a treat!
and my new Provencal place mats as well..

Salute and cheers to good friends and friendships!
and  here's the recipe for Goats Milk and Roasted Tomatoes Quiche
Roasted Tomato and Goat Cheese Quiche (for those that wanted this very delightful recipe.. its easy as! )

1 9-inch pie crust
8 ounces cherry tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
6 large eggs
1 3/4 cup whole milk
3/4 cup heavy cream
3/4 teaspoon salt
1/4 cup basil chiffonade (I googled this.. all you need to do is make a cigar (rolled up stack of leaves) and slice them finely.. )
1/4 cup Parmesan cheese, finely grated
4 ounces goat cheese

Roll out pie crust and fit into a 10 x 1-inch quiche pan. Trim away overhang and reserve for patching any cracks during baking.

Preheat oven to 350°F. In a bowl, toss the tomatoes with the olive oil and 1/4 teaspoon salt. Spread onto a parchment-lined baking sheet and bake for 10-15 minutes, until the tomatoes are puffy and lightly browned.

Raise oven heat to 425°F. Remove crust from freezer and line with parchment paper. Fill with pie weights, beans or rice, pushing weights snugly against the sides of the pan. Bake for 20 minutes and remove parchment and weights. If the crust has puffed up in spots, lightly press down with the back of a spoon. Bake for another 10-15 minutes, until the bottom crust is light golden brown. Lower oven heat to 375°F.

Meanwhile, in a large bowl whisk together the eggs, milk, cream and 3/4 teaspoon salt until frothy. Mix in the basil and half the Parmesan cheese. Scatter half the tomatoes and half the goat cheese, crumbled, over the bottom of the quiche pan. Pour in the egg custard. (You may have a little custard left over, depending on how much the sides of your dough slumped during baking.) Scatter the remaining tomatoes and crumble the remaining goat cheese around the custard. Scatter the remaining Parmesan cheese evenly over the top.

Bake for 45-50 minutes, or until the center is set, but still a little jiggly. If the crust starts to brown too much during baking, wrap foil around the edges of the pan to protect it. Let quiche cool for at least 15 minutes before serving.

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