top of page

GMEC Recipes

Garde Manger & Egg Cookery Recipes

Quiche

Basic Quiche Dough (Pâte Brisée)​​

200 g flour
100 g cold butter (cubed)
5 g salt
40–60 ml cold water

​

Method
Mix flour + salt
Rub butter until sandy
Add cold water until dough forms
Do not overwork
Chill 30 minutes
Roll and line tart or muffin pans
Blind bake if needed

​

​

Basic Quiche Custard​

4 eggs
240 ml cream / milk / combo

(Learn ratio of 1 egg : 60ml dairy)
5 g salt
2 g black pepper
pinch nutmeg

​

Method
Whisk eggs and cream
Season
Add filling to crust
Pour custard
Bake 180°C until just set

​

Popular Quiche Fillings

• Quiche Lorraine (bacon / lardons)
• Quiche aux Poireaux (leeks)
• Quiche Florentine (spinach)
• Quiche Lorraine au Fromage (bacon + cheese)
• Quiche aux Champignons (mushroom)

Overnight Oats

Overnight Oats (Basic)

100 g rolled oats
240 ml milk
120 g yogurt
15 g honey or sugar
1 g salt
5 ml vanilla (optional)

​

  1. Method

  2. Mix oats, milk, yogurt, honey, salt, vanilla

  3. Stir well

  4. Cover and refrigerate overnight

  5. Serve cold

​

Fruit and topping ideas

• Banana + peanut butter + honey
• Mango + coconut + chia seeds
• Strawberry + yogurt + granola
• Blueberry + almond + honey
• Apple + cinnamon + walnuts

Smoothie Basic

Smoothie (Basic)

1 banana
150 g fruit (fresh or frozen)
240 ml milk
120 g yogurt
15 g honey or sugar
5–6 ice cubes

​

Method

  1. Place all ingredients in blender

  2. Blend until smooth

  3. Serve immediately

​

Popular smoothie variations

• Mango + banana + yogurt
• Strawberry + banana + milk
• Pineapple + mango + coconut milk
• Blueberry + yogurt + honey
• Banana + peanut butter + milk

Chicken Liver Pate

Chicken Liver Pâté (Basic)

500 g chicken livers
100 g butter
100 g onion (small dice)
2 cloves garlic
30 ml rum or brandy
60 ml cream or evaporated milk
8 g salt
2 g black pepper
pinch nutmeg (optional)

​

  1. Method

  2. Clean chicken livers and remove green bile

  3. Melt half the butter in a pan

  4. Cook onion until soft

  5. Add garlic

  6. Add chicken livers and cook 3–4 minutes (slightly pink inside)

  7. Add rum or brandy and reduce briefly

  8. Season with salt, pepper, nutmeg

  9. Transfer to blender

  10. Add remaining butter and cream

  11. Blend until smooth

  12. Strain if desired

  13. Chill at least 1 hour before serving

​

SERVE WITH TOASTED CROSTINI

Spanish Croquetas

Basic Spanish-Style Béchamel Croquettes (Chicken)

60 g butter
60 g flour
500 ml milk
150 g shredded chicken
50 g onion (very fine dice)
8 g salt
2 g black pepper
pinch nutmeg

Breading

flour
2 eggs (beaten)
breadcrumbs

​

Method

  1. Melt butter in pan

  2. Cook onion until soft

  3. Add flour and cook roux 1–2 minutes

  4. Add milk slowly while stirring

  5. Cook until very thick béchamel forms

  6. Add shredded chicken

  7. Season with salt, pepper, nutmeg

  8. Spread mixture on tray

  9. Chill 1–2 hours until firm

  10. Shape into small logs

  11. Bread: flour → egg → breadcrumbs

  12. Fry 170–180°C until golden

​

Substitute chicken with
ham
salt cod
shrimp
mushroom
cheese

​

Most popular croquetas

• Croquetas de Jamón
• Croquetas de Pollo
• Croquetas de Bacalao
• Croquetas de Gambas
• Croquetas de Queso

Potato Croquettes

Plain Potato Croquettes

1 kg potatoes (peeled)
60 g butter
2 egg yolks
8 g salt
2 g black pepper
pinch nutmeg
20 g parsley (optional)

Breading

flour
2 eggs (beaten)
breadcrumbs

​

Method

  1. Boil potatoes in salted water until tender

  2. Drain well and mash until smooth

  3. Add butter, egg yolks, salt, pepper, nutmeg

  4. Mix until firm and smooth

  5. Chill 30–60 minutes

  6. Shape into logs or balls

  7. Bread: flour → egg → breadcrumbs

  8. Fry 170–180°C until golden

​

Most popular potato croquette additions

• Ham
• Cheese
• Chicken
• Tuna
• Mushroom

Canapés vs Hors d’Oeuvres vs Amuse-Bouche

Canapés
Small bite-sized appetizers usually served on a base such as bread, crackers, or pastry. They are designed to be eaten in one bite and commonly served at cocktail receptions or events.

​

Hors d’Oeuvres
A broad term for appetizers served before a meal. They can be hot or cold and may be one bite or several bites. Canapés are actually a type of hors d’oeuvre.

​

Amuse-Bouche
A very small, refined bite served by the chef at the start of a meal. It is complimentary and meant to “amuse the mouth” and stimulate the appetite.

​

Crostini vs Bruschetta

 

Crostini
Small slices of toasted bread topped with spreads or toppings. Usually smaller and more delicate.

​

1 baguette
olive oil or butter (optional)
salt

​

Method

  1. Slice baguette thin

  2. Brush with olive oil

  3. Bake 180°C until crisp and golden

  4. Season lightly with salt

​

​

Bruschetta
Larger grilled bread rubbed with garlic and olive oil, traditionally topped with tomatoes, herbs, or other ingredients. Rustic and typically bigger than crostini.

Classic Bruschetta

Gazpacho (Basic)

1 can tomatoes (400 g)
1 red bell pepper
1 green bell pepper
½ cucumber
¼ onion
1 clove garlic
30 ml olive oil
20 ml vinegar
5 g salt
120 ml cold water

​

Method

  1. Rough chop bell peppers, cucumber, onion

  2. Blend canned tomatoes, bell peppers, cucumber, onion, garlic

  3. Add olive oil, vinegar, salt, water

  4. Blend until smooth

  5. Chill at least 1 hour before serving

Classic Bruschetta

Bruschetta Margherita

1 baguette
2 tomatoes (small dice)
1 clove garlic
20 ml olive oil
5 g salt
fresh basil

​

Method

  1. Slice and toast baguette until crisp

  2. Rub warm bread with garlic

  3. Mix tomatoes, olive oil, salt, basil

  4. Spoon mixture over toasted bread

  5. Serve immediately

​

Popular bruschetta variations

• Tomato + mozzarella + basil
• Mushroom + garlic + parsley
• Prosciutto + arugula + parmesan
• Ricotta + honey + walnuts
• Olive tapenade + roasted peppers

bottom of page