How To make Quiche Nicoise
1/4 c Onion
2 tb Olive oil
2 lb Tomatoes
- peeled, seeded and diced 2 Garlic cloves; minced
Herbes de Provence: - (Equal parts - marjoram, oregano, thyme) 3 Eggs
8 Anchovy filets, minced
3 tb Olive oil
3 tb Tomato paste
3 tb Minced parsley
1 ts Paprika
1 pn Cayenne pepper
Prepared tart shell Nicoise olives, pitted Grated Parmesan cheese Olive oil SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne. Pour into prepared shell and top with olives, grated cheese and little oil.
How To make Quiche Nicoise's Videos
Salmon Nicoise Pasta Salad
This salmon pasta salad is quick to make and bursting with flavour. Add it to your weeknight menu for an easy main or tasty side.
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Salmon Nicoise Pasta Salad
Serves 4 Prep 10 mins Cooking 15 mins
300g Coles Bowties pasta
100g green beans, trimmed, halved lengthways
4 Coles Australian Free Range Eggs
320g mixed medley tomatoes, halved
60g pkt Australian Baby Spinach & Rocket
2 x 150g pkts Coles Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked
⅓ cup (40g) pitted black olives
2 tbs drained capers
¼ cup (60ml) extra virgin olive oil
¼ cup (60ml) lemon juice
1. Cook pasta in a large saucepan of boiling water following packet directions or until al dente, adding the beans for the last 5 mins of cooking. Refresh under cold water. Drain well. Transfer the pasta mixture to a large serving platter.
2. Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 5 mins for soft yolks or until eggs are cooked to your liking. Refresh under cold water.
Add the tomato, spinach and rocket, salmon, olive and capers to the pasta mixture. Season. Toss to combine.
3. Whisk the oil and lemon juice in a small bowl until well combined. Drizzle over the salad. Peel each egg and cut in half. Arrange over the salad to serve.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist which includes:
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Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
Quiche loraine y ensalada nicoise
Hoy desde la cocina de las tentaciones os proponemos esta receta francesa.
Quiche Lorraine y ensalada nicoise o nizarda para acompañar.
La quiche lorraine es una de las recetas más clásicas de la cocina francesa exactamente de la región de Lorena. La quiche es una tarta salada con base de masa quebrada donde se hornea una mezcla de huevos y nata. Hay muchas variantes de la quiche lorraine a las que se le pueden añadir verduras o productos cárnicos y quesos.
La ensalada nicoise o nizarda es una ensalada típica de la región de Niza. Ha esta ensalada de le puede añadir verduras de temporada: como alcachofas pequeñas, habitas baby y judías verdes.
Esperamos que caigáis en la tentación Y........
Bon Appetit
#quicheloraine #ensaladanicoise #recetasinternacionales #recetafacil #lacocinadelastentaciones #cenas #almuerzo
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TUNA NICOISE RECIPE - SORTED
If it's a salad that you're after, but find they are rarely substantial enough to fill you up then perhaps you haven't tried this one. Without a leaf of lettuce in sight this dish is both fresh and tasty, not to mention impressive looking when topped off with your char-grilled tuna steak.
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Quiche Lorraine - Vendredi Gourmand
VENDREDI GOURMAND
The Alliance Française Malte Méditerranée presents to you the « Vendredi Gourmand ». A rendez vous at home that you cannot miss, to enjoy a great recipe every week !
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LA QUICHE LORRAINE
The Alliance Française of Malte Méditerranée comes back to present to you a new French and typical recipe: la quiche lorraine!
For this, you will need:
• 1 short pastry
• 200g bacon • 3 eggs • 20 cl fresh cream
• 20 cl milk • Some cheese • Salt / Pepper
Enjoy !
Instructions:
• Préchauffez le four à 180 degrés • Déroulez la pâte et piquez la à l’aide d’une fourchette • Cuire les lardons • Mélangez les œufs, la crème fraîche et le lait • Ajoutez les lardons et assaisonnez • Versez le mélange dans le plat • Ajoutez du fromage • Enfournez et faites cuire 45 à 50 minutes
Bon appétit!
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Salad Nicoise | Yum In The Sun
In this episode of Yum In the Sun chef Nina Parker shows you how to make a delicious salad Nicoise - perfect for lunch or with a summer barbecue.
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200 g roasted new potatoes
1 tbsp olive oil
2 free-range medium eggs
100 g green beans
20 g anchovy fillets
1 round lettuce
100 g cherry tomatoes, halved
1 shallot, diced
80 g black olives, stoned and roughly chopped
200 g good-quality tinned tuna
3 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp wholegrain mustard
Finely grated zest and juice of 1/2 unwaxed lemon
Sea salt and black pepper
PREP: 30 minutes
COOK: 1 hour
SERVES: 4
STEP 1: ROAST THE POTATOES
Preheat the oven to 180°C/350°F/Gas mark 4. Quarter the
potatoes and put them on a baking tray. Toss them in 1 tbsp olive oil and season with salt and pepper, then roast until soft on the inside. Remove and leave to cool.
STEP 2: COOK THE EGGS AND BEANS
Bring a pan of water to a rolling boil. Carefully add the eggs and cook for 3 minutes, then add the beans and cook for a further 6 minutes. Remove the eggs, then drain the beans and leave to cool. Shell and halve the eggs and roughly chop the anchovies.
STEP 3: MAKE THE DRESSING
Tear the lettuce into a large bowl and add the remaining salad ingredients, except the tuna and egg. In a small bowl, mix the extra virgin oil, vinegar, mustard, lemon juice and zest together and taste to check the seasoning. Toss the salad with the dressing, reserving 2 tablespoons for later.
STEP 4: SERVE
To serve, make a mound of salad in a serving bowl, add the tuna chunks and place the egg halves on top. Drizzle over the remaining dressing.
SALADE NIÇOISE with Albacore TUNA | Bart van Olphen
Ready for a healthy spring dish? Inspired by Julia Child ( a traditional and delicious Salade Niçoise. Invented a long time ago in the French city of Nice, feel free to give it your own twist as long as you will NEVER forget the haricots verts.
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Website: Video by Bart van Olphen