Who doesn't love a light, fluffy slice of quiche? All that bacon, egg and cheesy goodness over a crunchy pastry. Perfect for an afternoon snack.
There are two elements to this dish, the crust, and the filling. The crust is a short crust pastry and should be rich and savoury, providing the essential crunchiness. The filling should be light, fluffy and full of bacon flavour without being too heavy on the palate.
This French inspired dish uses the ingredients and style typical of the Alsace region which borders Germany. Large generous servings and the use of pork and sauerkraut are characteristic. The pork belly is braised until soft and tender, and melts in your mouth.
Bread is basically flour, water and yeast. Sound simple? Bread making is not so much about the ingredients as it is about the process, and thus it really can be called an art. One which has taken me many years of practice in order to bake a decent loaf.