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Bacon & egg pie.

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Bacon & egg pie.
Instructions
  1. For the pastry: put salt and flour in a bowl. add butter and mix with the tip of your fingers or with a mixer until you have a crumbly mixture. Mix egg with lemon juice and water, add the liquid to the bowl and mix until the dough sticks together, if needed add some more water, do not overwork the dough, then cover with cling film and set in fridge for about 30 minutes.
  2. For the filling: heat oil in a pan and add onion and garlic. Cook until the onion become traslucent. Add the bacon and pork loin, lift the heat a little and cook for more 10 minutes mixing now and then until the meat's juices dry. Let it cold completely.
  3. Turn on the oven at 200°C.Beat two of the five eggs with cream cheese then add chives and Cheddar, then salt and pepper. Beat again then add bacon and pork loin.
  4. Roll out 2/3 of the dough with a rollpin and cover the bottom and sides of a round tin. Do not cut the exceeded dough. Pour in the filling, with a spoon make three shallow holes in the filling and crack in each one of the three eggs left. Roll out the 1/3 dough, cover the filling then seal the pie pinching the exceeded dough from sides. Brush with the last beaten egg.
  5. Bake for about 50- 55 minutes then let it rest out of the oven for at least 15 minutes before cutting it. It's great hot or cold.

Coffee crème caramels.

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Coffee crème caramels.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Pour in a saucepan coffee, sugar and milk: heat until sugar dissolves, don't let it boil. Set aside and let it cold.
  2. Meanwhile prepare the caramel: put in a small saucepan water and sugar, heat until the sugar boil, do not touch and remove from fire when gold brown. Pour the caramel into a 700 ml mould or into four 175 ml ramekins and cover bottom and sides rotating them.
  3. Beat together eggs and yolks in a bowl the add gently the cooled milk, always mixing. Pour the mixture into the moulds.
  4. Put the moulds on a baking tray and fill the tray with water until at least half the height of ramekins. cover with tin foil and bake at 300°F for about 45 minutes.
  5. Let them cool then store in fridge for at least 24 hours. Before removing the puddings run a knife around the sides of the moulds.

Chocolate and walnut cookies.

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Chocolate and walnut cookies.
Servings
8
Servings
8
Instructions
  1. Beat sugars and butter until creamy, add eggs, salt and vanilla extract, keep on beating. Add sifted flours and baking soda, mix again and add chocolate and wanuts. Set in fridge for at least one hour.
  2. Heat oven at 390°F, make about 20 balls of dough, put them on a baking tray and bake for about 10 minutes. Cookies will be very soft right out of the oven, wait until cold before eating them.
Recipe Notes

You can store them in an airtight box for up to a week or freeze them into a plastic bag for up to six months.