Menu - by Group 1 on Creative Activity "Organic Vegetable Quche with Anchovy

Sir, here is our second menu.  thanks.  bong canlas

ORGANIC VEGETABLE QUICHE WITH ANCHOVY

(baked in free range egg, egg tart custard)

CRUST

INGREDIENTS:

(Egg Mixture)

1 large free range brown egg

½ tsp salt

2 tbsp milk

(Dry Mixture)

2 ¼ cups sifted All Purpose Flour (APF)

½ tsp salt

½ cup cold butter

1 tbsp apple cider vinegar

1/3 cup ice cold water

PROCEDURE:

1.       In a bowl beat the eggs, salt and milk then set aside.

2.       In a separate bowl, mix the APF, butter and salt by hand. Mix until flaky.

3.       Add the egg mixture, apple cider vinegar and the cold water then mix using a fork until it forms dough.

4.       Damp in the counter to make compact.

5.       Wrap in a cling wrap and refrigerate for at least an hour (better at least for a day).

6.       After an hour, mould and make a crust to the desired size.

CUSTARD

INGREDIENTS:

60 grams All Purpose Cream

60 grams white sugar

1 tbsp organic corn flour

2 egg yolks

260 grams full cream milk

1 tsp vanilla

Anchovy

Cherry Tomatoes

Asparagus

Spinach

Bell Pepper

Ground Pepper

Quick Melt Cheese

PROCEDURE:

1.       Pre-heat oven to 175°.

2.        Combine all the ingredients in a sauce pan. Whisk thoroughly until combined.

3.       Cook over medium to low heat.

4.       Cook until near boiling. But make sure not to boil the custard.

5.       Put the sauce pan with the custard on top of a cold water to stop the cooking.

6.       Add vanilla, and then stir.

7.       Put into the mould, add a little of each vegetables and anchovy.

8.       Bake for 30 minutes.

9.       Add a slice of the cheese; melt by using a blow torch.