Thursday, 10 December 2009

Crustless Spinach Quiche

Ideal for a summer lunch served with a tomato and olive salad!
1 large onions -- chopped 1 tablespoon oil 10 ounces spinach cooked and finely chopped 5 eggs 12 ounces strong cheese -- shredded 1/4 teaspoon salt 1 dash black pepper Thaw and press spinach dry. Preheat oven to 350. Saute‚ onion in oil in large skillet until tender. Add spinach and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt, and pepper; stir into spinach mixture. Pour into greased 9" pie plate. Bake 30 minutes, until set.
You may add mushrooms if wished - saute with the spinach and onion.
Garlic is also a very good addition to this recipe.
If you like a crust then place the mixture into your favourite savorty pie crust.

Tuesday, 8 December 2009

Potato Peels

In a country struggling for food we use everything we can. If potatoes have to be peeled we save the scrubbed peels and fry them until crisp in the deep fryer. Drain them well and sprinkle with salt. Very good served with sundowners!