Quiche Lorraine

We tried to make the bacon rashers resemble a cross, to make this quiche more appropriate for Easter, but it is sadly not very visible.

Tomato, Basil and Mozzarella Quiche

Now in full color!

Quiche

As you can tell, this quiche is one of our favorite recipes right now.

Incorrect Quiche Lorraine

"... the addition of cheese is optional and not correct as far as local custom is concerned."

Sorry

No updates from the US. In Germany, there was flamiche and the usual roasted red peppers.

Quiche Lorraine

Quiche Lorraine, using Escoffier's recipe. Somehow these simple recipes of his have amazing results. I learned that I need to blanche and slightly fry my bacon (in thin rashers) for my quiche lorraine, and that the filling can be fluffy!

Simple Foodz

... or the usual.

Ooh la la!

Another flamiche!

Brie and Leek Flamiche

Something new and exciting! A Flamiche!

Quiche

Dinner at the Camp Site's Restaurant

We were a little afraid that it would rain again on Sunday, so we decided to have dinner in the camping restaurant that day. We had quiche Lorraine and salad as starters...



... smoked pork with fried potatoes and even more salad as the main course...





... and of course tarte aux myrtilles for dessert.



The dinner made Christiaan smile:

Biking

Yesterday we went biking again. We started with a hearty brunch, consisting of a real German specialty: Curry wurst. This consists of sausage (of virtually any kind), with a sauce of ketchup and curry powder, dusted with more curry powder. A very misunderrecognized flavor in any cuisine, but the German: powdery.



We had beer along the way. Anke was so smart as to take the train at some point, but I stupidly soldiered on. I finally got home at around 8, and was not really able to bike, walk or even move my neck or shoulders. Anke somehow knew this was coming and had already prepared a wonderful quiche.

Another Trip, Another Quiche

Somehow we always seem to eat quiche when we go traveling. We ate this one with mache, the night before going to Berlin.

Carnival Lunch

Anke's David was visiting us yesterday. The three of us shared thoughts about traveling sales people who want to minimize the length of their tour, relative to the lower bound given on said tour by the well-known subtour elimination LP.

For lunch, we had homemade quiche, because the mensa was closed for carnival.

P.S. For the first time, Frans did not use this recipe (bam!) for the dough, but instead used the recipe from Escoffier. What a difference!

A Little Behind in Posting

Anke made a wonderful pasta with fava beans today:



Earlier this week we had another quiche:



And finally, in honor of the extension of the tax cuts: Mush from the Wimp.

Tomato and Mozzarella Quiche

Food for Flight

Again again?

Again again.

Quiche

She's Baaaaaack

Ellen obviously could not get enough from our hospitality and all the great foodz that Beijing has to offer, so she came back and stayed another night.

To make sure that this was really the last night, we cooked dinner ourselves and did not take her out to another fancy restaurant.



And I guess our tomato quiche did the trick, because we just received an email that she arrived home safely.

Inspired by the fact that we have a new supermarket nearby, we cooked the next evening as well.

Our house... and view

Sorry about the light posting. We're still not unpacked, because we don't have enough closets and book cases here. However, we already love it. Even though it is hot outside, we still use the bath tub almost every night. And the kitchen is much bigger and certainly more convenient, so we have also cooked (see below).

But the best thing about our new apartment is the fact that out the window there is NO SMOG whatsoever. Here are pictures from the living room:

and the laundry drying room/library/we-don't-know-what-its-purpose-will-be room:

(OK, OK, we admit, the view has deteriorated a bit again in the past few days...)