Tag Archives: cheese


29 Nov

The easiest French recipe ever that reminds me childhood…

Ingredients for 1 person:
– 4 slices of loaf
– butter
– 2 slices of ham (or 4 of Taiwanese ham)
– Grated Emmental

On the first slice of loaf put a little butter, then add your ham on it, and then grated cheese. On the second slice, only use cheese and then put the second slice on the top of the first slice. Make another one (yeah, 2 croque-monsieurs for a person), and cook around 5 minutes in the oven (or what we have and they call an oven). That’s ready! It’s better with some lettuce.

Bacon & Cheese Garlic Bread

7 Oct

I tried a different garlic bread since this one was small.

Bacon, and cheese. Not the cheese we usually have, but the american one, in slices for their hamburgers. I didn’t expect cheese inside, but well, i’m starting to get used to being surprised with Taiwanese food.

I prefer the bread of the simple garlic bread, because it is bread (even if it’s with butter), while here it’s between bread and bun again. However the bacon is ok. Another strage fact is the “skin” of the bread that is sweet exactly like a rich shortcrust pastry…

Red onions & Goat cheese small Pie

16 Jul

You can eat it as an appetizer or as a starter with lettuce. For this dinner, I considered it as an appetizer. I took the recipe from a blog, but unfortunately i can’t remember the name. So if you know, please tell me because i don’t like writing recipes without saying who is the real author.

Ingredients for 7  small pies:
– 250g of red onion
– 25ml of raspberry vinegar
– 1 soup spoon of olive oil
– 1 soup spoon of cane sugar
– 1 flaky pastry
– herbs
– goat cheese
– pine kernel

First, you gotta prepare the onion confit. For that, cur your onions in small slides and cook them in a pan with olive oil.Make them brown lightly then add the sugar, the raspberry vinegar, some salt and pepper. Cover and let it simmer on low heat for 30mn. Mix from time to time.
Preheat your oven to 180°C.
Unroll your pastry, cut in square, make holes with your fork in the middle of each square that you dispose on greaseproof paper. Put your onion confit in the middle, add a slide of goat cheese, herbs, and pine kernel.
Heat for 15mn.

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Vous pouvez les servir comme amuse-bouche ou comme entrée avec de la salade. Je l’ai considéré comme amuse-bouche pour le diner. J’ai pris la recette d’un blog, mais je ne me souviens malheureusement plus du site. Si jamais cela vous dit quelque chose, dites-moi son nom que je puisse le marquer, je n’aime pas ne pas donner l’auteur des recettes.

Ingrédients pour 7 tartelettes:

– 250 g d’oignons rouge
– 25 ml de vinaigre de framboise
– 1 cuillère à soupe d’huile d’olive
– 1 cuillère à soupe de sucre de canne
– herbes de provences
– pignons de pain
– 1 bûchette de chèvre
– 1 pâte feuilletée

 Coupez les oignons en fines lamelles, les faire blondir avec l’huile d’olive. Ajouter le sucre, le vinaigre de framboise, du sel, du poivre et laisser mijoter 30mn à feu doux.

Déroulez la pâte, faire des carrés et les mettre sur du papier sulfurisé. Piquer au milieu, mettre le confit d’oignon, une lamelle de chèvre, des herbes, des pignons, remonter les bords de la tarte.

Mettez au four 15 minutes.

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