Courgette Quiche

This recipe is very versatile. Patricia was Natalie’s fairy godmother and this is very much like her: useful, and helps you be very organised. Great for pot-lucks or picnics because unlike a wobbly creamy quiche, it travels well. This recipe has now popped up in many places under labels like ‘Self-crusting Quiche’

Ingredients
 Mixture 1.
About one cup of grated or finely chopped zucchini or carrot, or a mixture of those or indeed any other suitable vegetables.
One cup grated cheese
One onion – grated or finely chopped
2 tablespoons chopped bacon, ham or salami
Salt and pepper to taste.

Mixture 2
Half cup oil
Five eggs

Mixture 3
One cup flour
1 teaspoon baking powder

Method.

1. Mix vegetables, cheese, onion and meat together.
2. Beat 5 eggs into 1/2 cup oil.
3. Add to the above mixture.(This can sog in the fridge for a day or two if required.)
4. Add The flour mixture to above just before putting into a greased quiche dish then into the oven 180ºC for 25 - 40 minutes. Let sit 5 minutes before serving.

Serve warm or cold. Nice with a relish or chutney, tomatoes and green salad.

Bean Thing

This has been made more often by you guys than by me. I’m not really keen on beans, but you really liked it, and it was a hit from the first. It is part of our history!

It’s really just Allyson Gofton’s ‘Vegetarian Lasagne’ with a few changes, but I like our name for it better.

This is the way I make it, but I know you each have your own variations. This recipe serves 4 - 8, depending on whether it’s lunch or tea.

Ingredients:

o 425 can Craig’s Four Bean Mix, well-drained.

o 400g can Wattie’s Stir-in Tomato and Roasted Garlic Pasta Sauce

o (1/2 can) 210 g chopped tomatoes

o (1/2 can) 210g concentrated tomato soup

o 1 1/2 cups finely diced red or green peppers

o 2 finely-chopped courgettes

o 2 finely-chopped spring onions or one very finely-chopped onion

o 2 Tbsp finely chopped basil or parsley

o 600g flat lasagne pasta, or the wide strap-shaped pasta.

Cheese topping

o 1 cup cottage cheese

o 1 cup grated mozzarella cheese (or some other mild melty cheese like Edam or Colby)

o 1 cup grated tasty cheddar cheese

o 1 1/4 cup milk

o 4 heaped Tbsp cornflour

Method:

1. Mix together the beans, tomato sauce, tomatoes, soup, peppers, courgettes, spring onions and basil.
2. Arrange one layer of uncooked pasta on the bottom of a large meat-dish or pasta dish. Spread over half the bean mix. Cover with a second layer of pasta, then another of bean mix, ending with a pasta layer.
3. Mix together the cheeses, milk and cornflour, and spoon-and-pour over the top of the pasta. Bake at 190ºC 40 - 50 minutes until golden.