Most charming boy in the world, pumpkin quiche and coconut macaroons
It has been a while, that I have had the girls over at our place. And since my husband is on the trip this week the opportunity seemed perfect. The invitations were done, the menu was set and we all were just waiting for the day to come.
I was probably the one looking most forward for this day to come, as I do miss the so called "grown up talks" (no, not the once you are thinking about now), where we can talk about everything but kids or how to raise kids, what the kids can already do and say and when the kids are going to bed. Don´t get me wrong, I do enjoy those conversations too, as this is the best opportunity to brag about my perfect son....BUT once in a while it is so refreshing to have a girls night, with the girls who does not have kids yet.
Pablo (our son) does enjoy those visits the most and shows himself from his best behaviour. He is a perfect son, really, the best we could hope for...however every time my girls are coming along he literally transforms to prince charming. He would smile, flirt, look very cute, give them his toys to play, share his sweets with them, hug and cuddle and show them all the tricks he can do already. He would not interrupt our conversations, would help me in the kitchen with the dinner and even with the cleaning up after. Of course the girls are all delighted and in love. He will be showered in 1000 ohhhs and ahhhs and how cute and how lovely complements, for the rest of the evening. I am not exactly sure, why the transformation takes place, but I think I have a pretty good idea....
Back to the menu: Something nice, tasty and easy to make were the conditions, hence my favourite pumpkin quiche and coconut macaroons ended up on the menu. I never failed with this combination and the great think about it, is the fact that you can do this in advance. Quiches and pies are always best the day after, therefore they would always have a special place in my recipe book. As for the macaroons, I do not know if you will find any easier recipe for something delicious like this, something everybody will love....(unless of course the person does not like coconut)...
- 250 g flour
- 125 g cold butter (cut in cubes)
- 1 egg
- 3-5 tablespoons cold water
Mix salt with flour, add the butter and incorporate it with your hands into the flour. Whisk the egg with water and pour it into the flour/butter mixture. Knead everything well, till you will get a smooth dough ball. Wrap the dough in a plastic wrap and refrigerate for 30 minutes.
- 1 small garlic glove
- 1 small red chili
- 5 tablespoons olive oil
- 700 g fresh pumpkin
- 3 eggs
- 150 g heavy cream
- 150 g milk
- salt and fresh grounded pepper
- 125 g cheddar cheese
- 20 g pine nuts
Preheat the oven to 180˚C. Take out the pastry, knead for 30 seconds and roll on a well-floured board into a circle large enough to line your pie dish, with excess to hang over the edges. Fold the circle in half and put it into the buttered pie dish. Press gently the pastry into the flutes and lightly prick it with fork. Line the pastry with baking paper, fill with dry beans (or baking beans) and bake for 15-18 minutes. Take out the beans and bake for additional 8-10 minutes. Let it cool.
Meanwhile chop finely garlic and chili (take our the seeds), add olive oil and 1/2 teaspoon of salt. Mix well. Cut the pumpkin into a slices and place them on a baking sheet. Brush each pumpkin piece with garlic/chili oil you prepared before and put it into the oven for 20-25 minutes.
Combine eggs, heavy cream and milk. Season with salt and pepper.
Arrange the baked pumpkin slices evenly over the crust base. Pour over the egg/milk mixture and cover with grated cheddar cheese and pine nuts. Bake the quiche for 20-25 minutes.
Serve the quiche with some leaf salad and simple dressing (olive oil, lemon juice, salt and honey).
- 125 g coconut flakes
- 125 g sweetened condensed milk (I always use the light version)
- 1 egg white
- pinch of salt
Preheat the oven to 180˚C. Beat the egg white till frothy, add pinch of salt and keep beating till soft peaks start forming. Add coconut flakes and sweetened condensed milk, mix well. Form small coconut domes (with hands or 2 teaspoons) and place them on the baking sheet. Bake for 20-30 minutes, till golden brown outside but still soft in the middle.
P.S. thank you girls....it was a lovely evening. We have to do it soon again.