Guest #2 | Quiche + chocolate dessert cream, gluten free with Steph and Val

Hello! In this video we prepare a vegetable quiche (and a very successful migaine!) with Steph, and easy chocolate desserts, creamy and delicious with Val. As Val has a gluten intolerance, both recipes are gluten free 👌 I put the ingredients below as they were given to me orally or in writing - in this "Guest" format I try to transmit the style of my guests as I perceived it, and to convey during the video editing other ways of cooking than mine, other atmospheres, other ways of doing 🙂
👍 Val and Steph recently created the association Pagus & Cie, in Bar le Duc, Meuse, France ^^ Their association aims to help all types of animals, by financing care, food etc. but also to financially help other associations by organizing collections, participating in fairs, flea markets, etc.
Their facebook page: Association-...
INGREDIENTS:
For Steph's generous quiche:
-1 vegetable and gluten-free puff pastry (don't worry about it if you have no problem with gluten)
-Garlic (8 cloves at least according to Steph ^^ but you can also use garlic powder)
-Mushrooms (we don't know how many, depending on the size, it's visual)
-1 zucchini (but finally a little less, or another vegetable but you have to be careful that it does not make too much water during cooking if you want the migaine to hold together properly)
-4 or 5 dried tomatoes (or smoked tofu, for example)
-400g of silken tofu
-200g of soy cream
-The dose of herbs de provence (or other herbs)
- Turmeric for color, a teaspoon
-Salt (or soy sauce depending on your mood)
-Agar-agar, a good teaspoon
-You what you like to give taste if you need more, for example, Steph added a few drops of liquid smoke in his migaine, so his quiche smelled too good of the barbecue 👌
Baking: about 55 minutes in the oven preheated to 180°C/350°F
(at home, Steph preheats her oven to 200°C, and lowers to 180°C when baking)
For Val chocolate dessert creams, about 8 jars:
-80g of chocolate but in the end always a little more ^^ so 100g 🙃
-30g of cornstarch
-25g of brown sugar, but in the end a little more so 30g 🙃
-300g of vegetable milk (during filming it was rice milk)
-200g of vegetable cream (soy cream when turning)
-2g of agar-agar
-and +++ caramel chocolate that you take from your tablet using a peeler, to sprinkle in the bottom of the small pots of cream, and also on top 👌
"Bon appetit" from them and see you soon 💙💙💙

[@elisaoliver5219]

Merci pour cette super recette ❤️❤️