Wal is asking about the eggplant. Apparently all those soft brown squishy bits aren’t enough to confirm that it is past its prime. Wal doesn’t cook much. So moussaka is off the menu for tonight. When all else fails, if you have eggs you can make something, so tonight we’re having quiche.
- 1 c wholemeal flour
- 1/2 c wholemean self-raising flour
- 125 g butter
- 1-2 T cold water, roughly
Rub flour and butter together. If you don’t have a pastry cutter and don’t like using fingers, a fork will also work! Once well mixed and crumbly, add enough to make it stick together into a dough. Cover with cling wrap for 20 minutes to rest. Press the pastry into a 24cm pie pan – you can roll it but it’s a rustic looking dish so I don’t bother… Place baking paper over the pastry and fill with bakers beads, or dry beans or rice and cook in a moderate oven for 8 minutes. Remove beads and paper and cook for additional 7 minutes.
- 6-8 button or Swiss brown mushrooms
- 1/2 small red capsicum
- 1/2 small head of broccoli
- 3/4 c cooked chicken – chopped
- 1/2 c continental parsley
- 4 eggs
- 3/4 c sour cream
- 1/3 c milk
- salt and pepper
- 3/4 c tasty cheese, grated
Saute mushrooms and capsicum til soft, and steam broccoli til just cooked. Spread mushroom mixture evenly over pastry. Place chicken and broccoli pieces evenly on top. Whisk eggs, sour cream, milk, salt and pepper, and pour carefully over the pan, making sure vegetables stay evenly arranged. Spread parsely and cheese evenly over the top. Bake in moderate oven for about 25-30 minutes, or until set. Serve with peppery rocket, parsley and tomato salad.