Asparagus Quiche with Leek and Feta cheese

20 g butter, 1 pack puff pastry, 500 g white asparagus, 1 onion, 1 garlic, 1 leek, 200 g Feta cheese, 500 ml water, 2 tablespoons MAGGI garden vegetable Bouillon, 2 tablespoons olive oil, 125 ml cream, 1 sachet MAGGI Sauce Hollandaise, 3 eggs

Preheat the oven to 160 °C. Grease a tarte tin with butter and lay out the puff pastry. Bake blind in the oven for 15 minutes.
Wash, peel and cut the asparagus in approx. 2-3 cm long pieces, and boil them for 6-8 minutes in 500 ml water in which you dissolve the 2 tablespoons Bouillon.
Peel the onion, leek and garlic and cut into small cubes. Fry them in oil for a couple of minutes, add 125 ml asparagus water and 125 ml cream, stir in the Sauce Hollandaise. Let it cool for a couple of minutes, add the beaten eggs.
Take from the oven the tarte tin, add the cheese cubes, the drained asparagus bits and pour over the sauce Hollandaise.
Put it back in the oven and bake for another 30 minutes.
Serve with salad.

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Fotoshop by Adobe

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Chicken Paprikash

Kosher salt, 6 slices bacon, diced, 1 medium onion, chopped, 1 green bell pepper, chopped, 1/4 cup all-purpose flour, 2 tablespoons paprika, 1/2 teaspoon dried marjoram, 1 1/2 pounds skinless, boneless chicken thighs, cut in half, 2 cups low-sodium chicken broth, 8 ounces egg noodles, 1/2 cup sour cream, 2 tablespoons chopped fresh parsley

Bring a pot of salted water to a boil.
Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes.
Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat.
Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes.
Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes.
Meanwhile, add the noodles to the boiling water and cook as the label directs; drain.
Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes.
Season with salt. Serve over the noodles.

Courtesy of the Food Network

Carrot, apple and Stilton soup

2-3 tbsp olive oil, 1 small red onion peeled and finely chopped, 1 garlic clove peeled and chopped, Sea salt and black pepper, 1 very large carrot or 3-4 small ones, peeled and diced, 1 large cooking apple peeled and chopped small, 1.2 litres/2 pints stock, 60-90g/2-3 oz Stilton

Warm the olive oil in a large, heavy bottomed pan and saute the onion and garlic with a little salt for a few minutes until they begin to soften.
Add the carrot, stir to coat in oil, and cook for a further five minutes before adding the apple.
After a couple of minutes add either hot stock or hot water, bring back to a simmer, put a lid on and simmer until cooked — about ten minutes.
Season with black pepper only as the blue cheese is salty. Liquidise the soup in the blender, crumbling in the blue cheese as you go. Taste and adjust seasoning. Return to the pan to heat through before serving.

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