【Christmas menu】Easy papurika and smoked salmon quiche/spice mulled wine/パプリカスモークサーモンのキッシュ/スパイスワイン
Todays recipe is quiche. First, cut the well-chilled butter. Cut into 1 cm squares. 1 egg yolk. Mix all the ingredients in a blender. Put the dough together. Without leaving any grains. Sprinkle flour so that it does not stick when peeling off the wrap . Wrap it to prevent it from drying out and let it sit overnight. good morning. I will mold the dough. If you take the dough out of the refrigerator about an hour before, it will be easier to stretch the dough. When the diameter is about 30 cm, wrap it around a cotton swab and spread it on the mold. To cover the mold. Let the dough relax into the mold. Cut off the excess part and make a hole with a fork. Let it rest in the refrigerator for about an hour. I used this material today, but any material with low moisture content can be used. Even cream cheese is delicious. Cut the paprika. Next is mushrooms. 3 pieces left! Next, I will make an appareil. Break the egg into cream and milk and stir well. Preheat the oven to 180 degrees. Place the cooking paper on the mold. Put the weight on cooking paper. Bake at 180 degrees for 25 minutes. Applying egg yolk to the surface of the dough will prevent the dough from cracking. 25 minutes later. I wish the scent could be delivered by the video too. The room is full of buttery scent. I will start with paprika. Add mushrooms. Pour the appareil on 3/1. Arrange the salmon. Arrange the cheese on top. Pour in the rest of the appareil. 20 minutes at 180 degrees then 30 minutes at 170 degrees. I hope it bake deliciously. Cooked. When it cools, cut it. How about the contents? Beautiful paprika! Reheat as much as you eat. The quiche has warmed up. Garnish lettuce with “koji” tomato sauce, and add a little salt and olive oil. Sprinkle fennel. Paprika and smoked salmon quiche in ready. Next recipe is hot wine. Cut oranges and lemons into slices. It contains a lot of spices and warms the body. Warm the wine. First, put only the spices in the pot. Transfer the aroma of spices to wine. Next, add the fruit. Warm slowly. Ready. Pour it into a glass. The scent of smoke and the compatibility of cheese were good. The hot wine sweetened with honey was also delicious. I will try it in this winter again.
#クリスマス＃キッシュ＃Kouji＃Japanesefood
生地さえ作れば、あとは意外と簡単キッシュのレシピです。
具を変えれば色んなバリエーションが広がります。
スパイスの沢山入ったホットワイン。
身体がぽかぽか温まります。
パプリカとスモークサーモンのキッシュ
（生地）
薄力粉 150g
バター 70g
卵黄 1個
水 大さじ2
（アパレイユ）
卵 2個
生クリーム 200ml
牛乳 50cc
塩 胡椒
（具材）
パプリカ 赤 黄 各2/1個
スモークサーモン 6~8枚
ブリーチーズ 50グラム
マッシュルーム 7個位
ホットワイン
赤ワイン 500cc
オレンジスライス 4枚
レモンスライス 4枚
生姜スライス 4枚
ローリエ 2枚
八角 1個
シナモンスティック 2本
カルダモン 3粒
クローブ 5粒
甘くして飲みたい方は蜂蜜をたっぷり入れてくださいね♪
song title Wait
composer RYU ITO
http://ryu 110.com/
song title Holiday
composer RYU ITO
http://ryu 110.com/
song title Cheese
composer RYU ITO
http://ryu 110.com/
song title Fork
composer RYU ITO
http://ryu 110.com/
song title Everyday
composer RYU ITO
http://ryu 110.com/
song title Moon
composer RYU ITO
http://ryu 110.com/