Traditional Quiche

Another dish predominately originating from the need to use leftovers, and yet another dish that can be made super cheap or quite extravagant - depending on your mood (and wallet!) Another great positive for this dish, is that you can make it without the crust and then it can be quite close to a banting dish.

I am not much for these newer eating habits like banting, or low-fat/high protein, or any diet, really. I don't like supplements either. Your body can only absorb so much vitamins, minerals and nutrients. The rest your body simply discards. And, even though a lot of people don't believe it, probably because the media jumps on the band-wagon, I believe that with a full, balanced and natural diet, you get all of these things. And because you get it in the form you were supposed to, your body actually absorbs it better!

My babygirl "helped" mommy again in the kitchen, and my middle son also helped. He always wants to help! 

Up until a certain point and then he wanders off and go play in his tree house... 

I really enjoy cooking, and cooking with the kids (mostly) amplifies this pleasure. Sometimes they get underfoot, sometimes they are just simply more of a bother - but I wouldn't have it any other way! 




Ingredients

Filling
1/4 cup chives, chopped
250g mushrooms, sliced
6x cheese grillers, sliced
1x onion, chopped
1/2 red pepper, chopped
5x eggs
2x 410g tins sweetcorn
pinch cayenne pepper
1tbs dried parsley
1/2t salt
1/4t white pepper
1t hot english mustard
150g processed cheese, grated
100g cheddar cheese, grated

Crust
2 cups flour
1/2t salt
1/4t white pepper
1/2 cup cream
1tbs vinegar
50g margarine

Method

Filling
1. Mix the chives, mushrooms, sausages, onion and red pepper.
2. Whisk the eggs, sweetcorn, cayenne pepper, parsley, salt, pepper, mustard and processed cheese.
3. Now mix the egg mixture and the other ingredients together.


Crust
4. Mix the cream and vinegar together.
5. Combine flour, salt and white pepper
6. Crumb the margarine into the flour mixture.
7. Mix in the cream until it is crumbly.
8. Press down into a baking dish.

9. Pour the filling into the baking dish and flatten.
10. Cover with foil and bake in the oven at 180degrees Celsius for about 2 hours+, until it sets in the middle. Remove the foil and grill for a couple of minutes.
11. Serve warm, with a salad if you prefer.

And enjoy!!

Yours in oil and veggies
Risch

Mac'n Cheese

Comfort food. We all love it and at times, we all need it. The drop in serotonin levels are quickest risen by pure pasta or potato – the best carriers of the happy hormone!! And what better comfort food than Mac’n Cheese? You can really play with what you put into it. You can dress it up or play it down, you can bake it or prepare it as is… In the end, you want pasta and cheese – the food of kings!!

Preparation time: 10 minutes

Cooking time:  1 ½ hours

Difficulty Level: Very Easy

Serves:  6

Ingredients

500g pasta – I used homemade

1tbs + 3tbs butter

2tbs flour

Milk / buttermilk

1t mustard

1t mixed herbs

Ground black pepper

Salt

1 onion, chopped

200g bacon, chopped

250g mushrooms, sliced

200g processed cheese

50g cheddar cheese

Pinch ground nutmeg

Method

Cook the pasta to al dente.  

 Fry the onion, mushrooms and bacon in 1tbs butter until lightly browned. Set aside. 

Melt the 3tbs butter. Add the flour and mix well. Add the milk or buttermilk while whisking continuously to form a smooth sauce. Add the cheddar cheese and blend until it has all melted in. 

Mix the macaroni, mushroom mixture and sauce together. 

Scoop into a prepared baking dish. Cover with cheddar cheese 

and bake in a preheated oven at 160degrees C for about an hour, until the cheese is starting to crisp on top.

Enjoy with a salad and a fabulous decadent glass of red wine…

Yours in oil and veggies

Risch