The **Now Eating** Thread

Homemade bacon quiche. Bit annoying bacon fell to the bottom!

"Make that cream mixture extra-frothy: The secret to keeping the filling ingredients from sinking to the bottom of this deep-dish Quiche Lorraine is to beat the liquid ingredients until the mixture gets extra-frothy using a hand mixer or a stand blender"

I'd still smash that though
 
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Veal Giouvetsi and moussaka at Green Meadow.

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"Make that cream mixture extra-frothy: The secret to keeping the filling ingredients from sinking to the bottom of this deep-dish Quiche Lorraine is to beat the liquid ingredients until the mixture gets extra-frothy using a hand mixer or a stand blender"

I'd still smash that though
Cheers! will give that a go next time
 
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