Tikka chicken, onion & red pepper quiche

Hello sweeties,

If you are in Paris, for visiting or for living, you should go to Café Lomi. It’s my favourite coffee place. Ok, it’s the only true one I know, but still. The coffee is quality, roasted by themselves and it’s not that expensive. It kind of changes your life to drink good coffee.
 You can also eat on the spot. I recommend their chicken quiche which is just perfect for me. It’s so well seasoned, it’s tasty, generous, fresh, not too salty… Perfect. And so, after eating this jewel, I thought “I need to cook some quiche”. And that’s what I did. Try.

Quiche pie 1 © Wina

For 4 reasonnable stomachs :

For the shortcrust pastry :

  • 300 g of flour
  • 150 g of diced and softened butter
  • 1/2 teaspoon of salt
  • 8 cl of water

For the  garnish :

  • 4 eggs
  • 3 tablespoons of sour cream
  • 2 chicken breasts
  • 1/2 red pepper (I used a whole one and it was too much)
  • An onion
  • A lemon
  • Tikka spice blend
  • Worcestershire sauce
  • Olive oil
  • Grated cheese
  • Salt & pepper

Dice the chicken breasts and put them in a bowl. Add the desired amount of tikka spice blend, olive oil and Worcestershire sauce. Add the lemon juice and mix it all so that the chicken is well coated by the marinade.

Quiche pie 2 © Wina

Cover with plastic wrap and let it marinate a few hours.
Quiche pie 3 © Wina

Dice the red pepper and the onion. In a frying pan, pour some olive oil and cook the red pepper, onion and chicken dices. Quiche pie 4 © WinaQuiche pie 5 © Wina

In a bowl, break the eggs, add the salt, pepper and sour cream and mix it all.Quiche pie 6 © WinaQuiche pie 7 © Wina

Now, prepare the pastry. Mix the flour and the salt in a large bowl, add the butter and knead fastly until you get some kind of breadcrumbs. Quicky add the water and knead. Flatten the pastry and put it in a pie dish. Prick all over the pastry with a fork, so that it doesn’t swell when cooking. Dispose the garnish on the pastry, sprinkle with grated cheese and pour the egg & sour cream mixture.Quiche pie 8 © WinaQuiche pie 9 © WinaQuiche pie © 10 Wina

Cook in a preheated oven at 180 degrees C (336 degrees F) for 30 minutes. Ding!

Quiche pie 11 © Wina Quiche pie 12 © Wina Quiche pie 13 © Wina

My pastry was a little white, but whatever, it wasn’t bad though. Bon appétit!

6:30 pm brunch (yes, 6:30 pm)

Hello sweeties,

It’s cooking time yeah!

Today’s program :

  • Sausages, hash brown potatoes and eggs & bacon
  • Pain perdu
  • Fresh mango, pineapple, banana and strawberry fruit salad
  • Fresh orange, lemon, grapefruit and mint fruit juice

brunch 1 © WinaFresh, fresh, fresh. It took boyfriend and I a couple of hours to prepare all that, but it was definitely worth it. Also, we worked very slowly and didn’t have proper cooking tools, so don’t worry, it’s supposed to be much much less time taking.

Let’s start with the longest part : the fruit salad.

brunch 7 © Wina
Why the longest part? Because of the pineapple, it’s annoying to prepare. But when it’s done and you eat it, you feel so so satisfied. I guess that most of us never ever prepared a pineapple, so I thought that I could do a sort of pineapple tutorial part haha. Hope this is helping for the most adventurous of us!

For 2 great gourmand :

  • 1 small pineapple
  • 1 mango
  • 1 banana
  • 1 lemon
  • 100 g of strawberries
  • Some mint leaves
  • A tablespoon of brown sugar

First, you need to cut the bottom of the pineapple off, so that it can stand still.

brunch 2 © Wina

Then, remove the skin by following the shape of the fruit, from the top to the bottom. Make sure that you don’t cut too much of the pulp. Remember, we want to eat the pineapple and not just simply kill it. It drives me crazy when I see things like this :


Photo credit : goodhousekeeping.com

You just cut off half of the fruit, bravo.

 Anyway, this is what you’re supposed to get :

brunch 3 © WinaAlready tired? Well, the worst part is coming. See the round brown holes on the pineapple? That’s what’s called the eyes (I know, creepy). It doesn’t taste very good, that’s why you need to take them off. The easiest way I found to keep the most pulp is to use a peeler tip and to follow the shape of each eye with it to remove them. But the Internet says that it’s even easier with a small melon baller. Do with what you have, it also works with a basic knife tip, it just takes a little more time.

brunch 4 © Wina

Crime scene

brunch 5 © WinaPhew! We did it. Now cut the top off, cut the pineapple in half and each half in half.

brunch 6 © WinaThen, cut the core of the pineapple off. Now, it’s over, your fruit is twice smaller than at the start, but at least you can eat it! I diced the pulp, then I added dices of mango and strawberries and slices of banana. For the sirup, I mixed the juice of the lemon, brown sugar and some water, and I poured it all over the fruit salad. Put 3 leaves of fresh mint on the top and serve with some vanilla ice cream if you want.

brunch 8 © WinaSecond longest part (except if you have a blender, a centrifuge or even a juicer, which wasn’t our case) : the fresh fruit juice.

brunch 9 © WinaFor 4-5 drinks :

  • 2 grapefruits
  • 3 huge oranges
  • 3 lemons
  • 5 average leaves of mint

Press all the fruits and put the juices in a jug. That’s all. And if you have no fruit pressing tool, you can use a fork : just turn it in every way into the fruit and be patient. I also cut slices of lemon and chiselled the mint leaves and added all that to the juice. Some apple juice has been added to sweetened this a bit (the unofficial version says that it was for rinsing the pulp stuck on the jug ha).

brunch 10 © WinaAnd now the *real* cooking part! Boyfriend did some pain perdu (and there’s no pic of the preparation, because I was struggling with the fruits).

For 4 reasonable stomachs or 2 suicidal gourmand :

  • 25 cl of milk
  • 3 eggs
  • 75 g of brown sugar
  • 1 French loaf (initially, you need stale bread, but French loaf is all we had)
  • Butter

Mix the milk, eggs and sugar. Soak pieces of French loaf in the mixture and cook them in butter in a frying pan and we’re good.

brunch 11 © WinaCourage kids, we’re almost done, still remain the eggs & bacon, hash brown potatoes and sausages.

For 2 reasonable stomachs :

  • 4 sausages (we chose Morteau mini-sausages)
  • 2 eggs
  • 2 slices of bacon
  • 1 big potato
  • 2 tablespoons of milk
  • Butter, salt, pepper and cumin

Mix the eggs with salt, pepper and cumin. Cook in butter in a frying pan on low heat and add milk and bacon.

brunch 12 © WinaPeel and dice the potato. Cook in butter in a frying pan and season.

brunch 13 © WinaFinally, cook the sausages in butter.

brunch 14 © WinaNow, eat, you deserve it!

brunch 16 © Winabrunch 15 © Wina


Hello sweeties,

This is the time we get fat. As you might have noticed, I am a food lover. If we had freedom of marriage, I would marry food. Our world has a lot of faults, but let’s admit that our food isn’t one of them. And aliens would agree with that.
Fat food is like Love. Tasty, pleasant, generous, abundant, with no limit but cholesterol. It makes you feel good. And I want you guys to feel good. So I decided to share with you a recipe. Let’s call it the AGD, Ameliorated Gratin Dauphinois.

I wanted to eat scalloped potatoes for quite a while and boyfriend accepted that we cook some.

you, I love youBut, if potato is one of the greatest thing in the world, I wanted something between scalloped potatoes and tartiflette (Wikipedia help for non french readers). That’s what we did and it’s been our greatest success in cooking!

thumb deanHere’s the ingredients for 2 great gourmand (or 3 reasonable stomachs) :

  • 700 to 800 grams of potatoes (depends on your appetite)
  • 10 cl of sour cream
  • 50 cl of milk
  • 150 grams of diced bacon
  • An onion
  • Some butter
  • As much grated cheese as you want (we used about 200 grams)
  • salt, pepper, garlic and cumin (this is our exotic touch, but it isn’t necessary and you can replace it by whatever spice you like)

Got it all? Perfect, let’s go!

  • Peel and wash the potatoes and cut into slices (about 3 to 5 mm of thickness).

AGD 1© Wina

  • Pour the milk, salt, pepper, garlic and cumin into a pan and bring to a boil.
  • Meanwhile, chop the onion and caramelize in butter. Then add the diced bacon and, once it’s cooked, put aside.
Greasy greasy

Greasy greasy

  • In the boiling milk, add the potatoes and let cook for 10 to 15 minutes, the potatoes must stay quite firm. Then remove from heat.

AGD 3 © Wina

  • Butter a baking dish and alternate layers of potatoes, diced bacon and onion mix, and grated cheese.
AGD 4 © Wina

Butter butter butter

AGD 5 © Wina

1st floor

AGD 6 © Wina

2nd floor

  • In the pan, add the sour cream to the milk, stir and pour it all over the gratin.
  • Strew a few knobs of butter on the top (we put a little too many, half of what we strew should be enough) and cover with a final layer of cheese.
AGD 7 © Wina

This is what happens when you date a half Breton

AGD 8 © Wina

  • Heat oven to 180 degrees C (356 degrees F) and bake for an hour. And admire your masterpiece.
AGD 9 © Wina

Posting this makes me hungry

AGD 10 © Wina

Looking at this makes you fat



Bonus : Ice cream float as dessert!

AGD 12 © WinaBon appétit!