Blogs

recipes

my own creations. rhubarb carmel cake easy quiche: this one is white spargel, mushrooms, goat cheese, green onion with tomatoes on top. made with egg whites the last one is for the theme of french baking in my community recipes the cake: basically winged the entire recipe. 1 box butter cake mix- prepared mix according to directions ( i personally whip a little more air into it) about 4 cups of chopped rhubarb. i am thinking it was 4 cups but seriously it was probably more towards 5/6 cups give or take. 1 can sweeten condensed mix give or take 1/2 cup to 3/4 sugar ( i used my lavender sugar i made) after you prepare the cake mix, place in a 9x13 greased pan. add all of your chopped rhubarb on top of cake mix. add you sugar ( note here i really did not measure it was by feel on this one) then add your sweeten condense milk on top (DO NOT MIX ALL TOGETHER) bake at 350 F for around 30 minutes or until cake has a spring in its step. let cool top with powdered sugar. basically the rhubarb sinks and the sweeten condense mix becomes a caramel. it is the bomb. the quiche: prepared pie crust or make your own- for quick quiche i buy the store bought ones in the bisquit area i dont have measurements, but basically here is the recipe 1/2 kilo white spargel (aspargas) green is okay. diced 1 bunch green onions, diced 1/2 package of fresh brown mushrooms, sliced 1 250g package of soft goat cheese ( i used Cabridoux ) 2 T of cream cheese salt and pepper 2 small tomatoes sliced thinly. 1 carton of egg white, like all white from egg beaters combine your chopped veggies with goat cheese, cream cheese and salt and pepper. set aside. place crust in tart pan. add veggie mixture. place tomatoes on top. add about anywhere to 1/2 to 3/4 carton of egg whites on top of mixture, depending upon tart pan height. cook around 30 min. at 350 F/ 180 C