Quiche Lorraine



I’m not a huge fan of quiche in general but when I tried this Quiche Lorraine everything changed. It has such a crumbly, melt in your mouth base with the creamy filling. DELISH! So obviously I had to share this recipe so everyone could taste how amazing quiche can be!


For the short paste (base)

200g Plain Flour

100g Butter

Pinch Salt

1 Egg

For the Filling:

200g Cooked Bacon

75g Grated Cheese

3 Eggs

125ml Cream

125ml Milk

pinch of Salt and Pepper

pinch of Nutmeg


For the base:

  1. Rub the butter into the flour until it forms a ‘sandy’ consistency.
  2. Add the egg and salt and mix until just combined.
  3. Wrap the dough in glad wrap and rest in the fridge for approx 30 mins.
  4. Once rested, roll out to about 5mm thick and lay into a tart tin.
  5. Blind bake at 170 degrees for approx 15-20 mins.

For the Filling:

  1. Mix the eggs, milk, cream, nutmeg, salt and pepper together.
  2. Line the base of the blind baked tart with the bacon and cheese.
  3. Pour the filling over base.
  4. Bake at 170 degrees for approx 20 mins or until the filling as set. When there’s 5 mins to go, add some grated cheese on top.
  5. Serve whilst warm.

Hope you enjoy this delicious quiche!

Catch ya later,

Rebekah =)




Pesto, Feta and Tomato Knots


image1 (2)


I’ve been searching through some of my recipe books and I came across a delicious recipe in ‘Rachel Khoo’s Kitchen Notebook.’ I loved the look of her Lemon, Dill and Fish Roe Bullar. However, I decided to use what I had at home which was some basil pesto, feta cheese and tomato. These are pretty easy bread to make so I thought I’d share the recipe =)


270ml warm (approx body temp) milk

75g sugar

1/2 tsp salt

90g melted butter

500g bread flour (high grade)

2tsp fast-action yeast

Approx 200g pesto

Approx 2 large tomatoes

Approx 50g feta


  1. Heat milk, and sugar in the microwave for approx 30 seconds. (Until it doesn’t feel cool to the touch).
  2. Pour into a mixer with a dough hook attachment. Add the rest of the ingredients and mix for about 10 mins. (Until the dough is stretchy and elastic).
  3. Form the dough into a ball, cover with a damp cloth and leave to prove until double in size (approx 1 hour).
  4. Dust your work surface. Roll the ball out into a rectangle (40cmx35cm). Spread the pesto over the dough. Sprinkle the feta and chopped tomato over the dough so it’s evenly dispersed. image2 (2)
  5. Fold the dough over in thirds, folding the top into the middle and then the bottom over top.image3 (2)
  6. Cut the dough into approx 3cm strips using a pizza cutter.
  7. Cut each piece in half leaving approx 2cm at the top.image4 (2)
  8. Twist the pieces together.image6 (2)
  9. Then twist the ends together into a knot.image7
  10. Transfer onto a lined baking tray and leave to prove for 30 mins.
  11. Bake at 200 degrees for approx 10-15 mins.
  12. Yay they’re ready!!!!!

These are so delicious! I had them as a side for dinner but these would be perfect for lunch, snacks or anything coz they’re so good!

I hope you give these a go and let me know how you go in the comments below.

Catch ya later,

Rebekah =)

Espresso Martini Chocolate Mousse

Patisserie, Uncategorized



I don’t know about anyone else, but I LOOOOOOVE experimenting in the kitchen. I have been having my family over for dinner every week and it has become the perfect excuse to get creative. This week I had my coffee loving friend joining us and thus inspiration was struck! Having recently seen ads for the new Cocktail Inspired Tim Tams I knew how it was gonna go down. These chocolate mousse cups look super impressive, are fairly easy to make and taste freaking amazing! There’s the intense dark chocolate mousse, with crunchy espresso Tim Tam crumbs, all wrapped up in a gold dusted chocolate shell. The great thing about theses desserts as you can use any flavoured biscuit crumb and change the game. I personally think that chocolate mint biscuits would be divine!


Helpful Tips

  • Organisation is key. Most of the elements in this recipe need to be made quickly. For instance the chocolate mousse sets very quickly once you add the cream. Make sure all your equipment is out, ingredients weighed up and you’re all ready to go.
  • Tempering chocolate can be tricky. I have briefly covered what to do in this recipe but check here for a full tutorial.




Chocolate Shell

300g Dark Chocolate (53%)

Chocolate Mousse

250g Dark Chocolate (at least 60%)

10g Cocoa

165g Unsalted Butter

135g Egg Whites

55g Sugar

165ml Cream (whipped to soft peaks)

1 pack of Espresso Martini Tim Tams

Gold Dust for Decoration


How To:

  1. Start by putting your chocolate to melt over a bain marie.
  2.  Once melted, set aside to cool to 28 degrees.
  3. Meanwhile, brush the gold dust on to strips of 15cm acetate.image3
  4. Crush up your Tim Tams. I used a Tupperware chopper but you can just as easily use a blender or a rolling pin =)image4
  5. Once the chocolate has cooled to 28-29 degrees, heat it up on the bain marie to 32 degrees.
  6. Here’s where you have to work quickly. Spread the chocolate onto the strips of acetate. Let it set enough so that the chocolate looks semi matte and you can pick the strips up and bring them together into a ring. Secure with tape and leave to set. image5
  7. Meanwhile, melt the chocolate and cocoa over a bain marie. Once melted, remove from heat and stir in butter. Leave to cool to 39-40 degrees.
  8. Whilst chocolate is cooling, whip egg whites and gradually add sugar and mix to soft peaks.
  9. Fold egg whites into chocolate. Then softly fold in whipped cream, making sure to not over mix.
  10. Place mousse into a piping bag with a 10cm nozzle.


  1. Place crushed Tim Tams in base of chocolate shells. Press down firmly.
  2. Pipe chocolate mousse up to the half way point.
  3. Spoon some more crushed Tim Tams on top.
  4. Fill the rest of the shells with chocolate mousse and place in fridge to set.
  5. Once ready to serve, carefully peel off acetate. Sprinkle some more Tim Tam crumbs on top and dust with a little gold dust.



Hope you enjoy making these amazing and delicious desserts. Let me know in the comments what flavours you try.

Catch ya later,

Rebekah =)



My Favourite Juice

Health, Uncategorized


It would be huge stretch of the imagination to consider me a keen juicer. In fact it’s something that I’ve only recently started getting in to. Now, when I say ‘juicing’ I don’t mean replacing meals with juice for days at a time because, honestly, I wouldn’t be able to do that. But I do like it as a way to get all the vitamins and minerals from the fruit and veggies I put in. I really don’t think I would get these health benefits in otherwise, so I try and make juice as often as I can. My favourite juice to buy or make contains Beetroot, Carrot, Apple and Ginger with some lemon juice. I realise that the veggies used are higher in natural sugar but, in my highly untrained opinion, I think the good outweighs the bad here.

So the recipe for this juice is pretty straight forward:

Ingredients: (these can all be adjusted to your preference)

1 apple

3 carrots

1 beetroot

Ginger (as much or as little as you like)

Juice of 1/2 lemon


Chop up the fruit and veggies so they fit into juicer and blend (juice?) away. 🙂


Hope you enjoy this yummy juice and let me know in the comments of any juice recipes you love.

Catch ya later,

Rebekah 🙂