Raisin cookies

This recipe is not new, earlier I made and apricot version, now I put raisins in it. Since I am here, its pouring rain, what I adore, but the reast of the country is not really.

Little quiche

As I mentioned before, this nearly two months in England is not about cooking - I cooked for the children once, and sometimes I bake something, if they are out.
But, on thursday evening, they packed the whole family, and went to Somerset, West-England, and did not come back until saturday afternoon (when I actually was on the High street of Oxford)
I had the house for a whole friday the thirteen day. I made pancakes in the morning, and after I tidied up and cleaned the house, I had a late-afternoon lunch: quiche, based on the recipe of Bede Anna.

That was not my first quiche ever, I have already made, at Easter, it was not bad, but my dad did not really like it, and it invalidates every previous positive comments.
That one was made based on a hungarian gastro magasine, and the pastry was the guilty - actually I did not understood that time either, why shall I put sausagefat in... Okay, the point is that, I started it with new force.

Originally, this recipe is for four little forms - I only needed one, so I divided the ingredients. I did not have asparagus, the filling was mixed peas, leek and californian pepper. The sauce was not really in proportion, because there are not any electronical kitchen balance in this house, and on the traditional one, it is a bit tricky to mete 25 grams... I used cheddar, what I mixed with the sauce, I have no idea why - I should have put it on the top..

50 g flour
25 g butter
salt
some cold water

1/4 red californian pepper
1/2 leek
50 g green pees

1 egg
2 ts. creme cheese
2 ts. creme fraiche
pepper
grated cheddar cheese

Crumb the butter in the flour, and when it is homogenic crumb, add salt and some (about 1-2 ts.) water. Knead the pastry, and put in the fridge for 30 minutes. Butter a small casserole form, roll the pastry, put and push it in. Put in the fridge for another 30 minutes.
Gray with a fork, cover with baking beans, and bake on 200 degrees for 10 minutes. Remove the beans, and put it back for another 5 minutes.

Slice the vegetables, and put them on the baked pastry. Mix everything for the sauce, and cover the vegetables with it. Sprinkle with the grated cheese.
Bake for 30 minutes, on 180 degrees.

Pâte à crêpes

Vagyis francia palacsinta. Ezzel itt, Angliában találkoztam először, és a host-anyuka adta oda a receptet, habár nem vagyok biztos benne, hogy ez az eredeti, mert a franciákat ismerve nehezen tudom elképzelni, hogy ennyire hamar és egyszerűen meglegyen egy kaja...

Tegnap óta egyedül vagyok a házban, és vacsira csináltam, sajtos-sonkásat. Nem tudom, hogy egyedül vagyok-e vele, de nekem eddig eszembe sem jutott, hogy a palacsintát lehet sós töltelékkel is enni, pedig mennyire király!

Ez a palacsinta valahol félúton van a mi vékony verziónk, és a pufi amerikai között. Tényleg megvan tíz perc alatt, a sütési idő pedig két-három perc.

French pancake. I met that here, in England, and my host gave me the recipe, but I am not sure, it is original, because I just can not believe that something, what is french is that simple.
I am alone in the house since yesterday, and I made it for supper, with ham and cheese. I don't know if I am alone with that or not, but I have never thought about a pancake with not sweet filling... I dont know why, it is awesome!
This pancake is somewhere on the half way between the thin hungarian, and the puffy american one. It is ten minutes to prepare, and two to bake (or fry? or what?)

I originally wanted to put cheddar, ham and tomato in, but I was out of tomatoes, so I replaced them with salad. But if you have tomatoes, you definitelly have to use them, it is great. I made a syrup-fruit one for pudding.

150 g flour
1 egg
1 egg yolk
1 ts. oil
300 ml milk

Make a well in the flour, and put the eggs in. Mix it gently with the half of the milk, then add the rest of the milk. First miy it gently, then a bit more hardly. Put some in the frying pan and turn it when you can easily moving it. If you use a hot plate as I did, you will not not need any oil.

Reappear

I'm lost. Sorry. :)
I am in England for a month, and will be until the end of July. I do not really cook and bake, I had to take care of four children, who do not really want to stay on their bottom.
I became a fruit addict, what I actually have had been before, but the 'almost-not-michelin' food in the dorms does not really provide a wide range of fruits. I found blueberries, what was a big mistake, because at home it is very expensive. Actually it is not two penny here either, but if it is food, moreover healthy food, they do not care about the price.
So if I can, I have that for breakfast: