Finally, a chance to not only eat guilt-free, but to eat for a good cause!
“Tea for a Cause”, TFAC for short and pronounced as Tee-Fac, happening on 5 November 2016 (Sat) allows you to do just that. So mark the date.
The brainchild of Drool SG, TFAC is a fundraising event that will bring together a team of more than 30 participating chefs, comprising celebrity chefs, homechefs and restaurant partners, for a charity cook-out.
At TFAC, expect to be spoilt for choice – 28 dishes will be served at a total of seven food stations, namely French, Hawker Fusion, Italian, Japanese, Korean, Peranakan and Desserts. Other highlights include masterclass demos by celebrity chefs, cookout challenge for 3 teams led by Mediacorp’s Eat List Star finalists, a food bazaar and more.
Nett proceeds go to CampVision, a non-profit organisation that reaches out to youths-at-risk aged 15 to 21 from various foster homes and different welfare organisations.
Tickets to the inaugural TFAC, 5 November 2016 (Saturday) are available online, so come live to eat, and live to give.
For a taste of good things to come, we dropped in at the TFAC French station and wangled out of the team this recipe for a solid Quiche Lorraine – what could be more French – by Drool chef Yvonne Sim.
Mention French Cuisine, and images of fancy plates or snobbish dining in expensive restaurants may come to mind. In fact, cooking French is about layering flavours, using the right ingredients and applying the right techniques and it is not difficult to whip up a delectable French meal right there in any home kitchen. Let’s begin at the very beginning – with the iconic Quiche Lorraine.
A Quiche is a savoury pie with crusty pastry filled with custard. Quiche Lorraine, made with cheese and bacon, originates from the Lorraine region in France. It can be served hot or cold and is a popular party food far beyond France.
Prep Time: 30 mins, plus 15 mins of chilling
Cook Time: 45 mins
Pastry – Ingredients:
- 1½ cups all-purpose flour
- ¼ tsp salt
- 4 tbsp unsalted butter (60g)
- 3 tbsp vegetable shortening
- ¼ cup ice-cold water
Filling – Ingredients:
- 5 eggs
- 1½ cups milk
- ½ cup heavy cream
- ½ tsp salt
- ¼ tsp white pepper
- 5 slices streaky bacon, finely sliced and pan-fried till crisp
- 1½ cups grated cheese (Gruyere preferred)
- 1/8 tsp grated nutmeg
Preparation for Pastry
- Cut butter into cubes and chill till hardened. Combine flour, salt, butter and shortening together in a food processor and pulse using the chopping blade, until you have a coarse mixture. Add the water and pulse for another 5 seconds. Remove the dough and form into a ball.
- Roll the dough out with a rolling pin to line a 9-inch pie pan. Refrigerate for 15 mins in the freezer to harden the dough.
Preparation for Filling
- Beat the eggs until well mixed. Stir in the milk, cream, nutmeg, salt and pepper.
- Scatter the bacon and cheese over the dough. Pour in the egg mixture.
3. Bake for 45 mins or until the filling is set and browned on top. Remove from oven and allow it to cool. Slice and serve.
From “mucking around in the kitchen” as a teenager, Yvonne today is a versatile homechef entirely comfortable in the kitchen where she tries out two to three new recipes per week.
The mother of two derives sweetest success from her dessert-making endeavours, and draws inspiration from social media as well as her recipe-book collection accumulated from “binge buying at Amazon”. She is also constantly perfecting her culinary skills through practice. Access her profile and works at www.droolsg.com