Bacon and mushroom quiche is always a hit with my family but our other favourite variations are spinach and feta, mixed roasted vegetables and butternut – the filling is usually dependant on what is in my fridge at the time
Bacon and mushroom quiche is always a hit with my family but our other favourite variations are spinach and feta, mixed roasted vegetables and butternut - the filling is usually dependant on what is in my fridge at the time
Local Duck Duo Pan-roasted local duck breast with duck leg confit galette, butternut squash spätzle with peas, sweet & sour apple-spice-braised red cabbage, finished with an aromatic south Asian-inspired red curry sauce enriched with a touch of coconut milk
My South African pork belly tasting odyssey continues (yes, it’s become an odyssey) with this amazing slow roasted dish with confit baby onions, apple jelly, shimiji mushrooms, butternut puree, five spice jus and black garlic mash
I love using butternut, onions, baby marrows, mushrooms and peppers. I love the addition of feta and herbs which give the dish a flavourful lift, and there’s no messing about with pastry so you can get your quiche into the oven and then onto the table in no time
Mushrooms can also be added. Pour the cream over the top and. 1/2 cup crumbed Gorgonzola (or Simonzola) 1/2 cup cream. 2 cups milk 1 cup crumbed Gorgonzola (or 1/2 Feta). 1 kg butternut 1 onion, chopped and garlic, chopped. 250 ml cream salt and pepper. Add the cream to the pumpkin and cook for about 8 minutes or until the. 1/2 cup cream. 2 cups milk 1 cup crumbed Gorgonzola (or 1/2 Feta). 1 kg butternut 1 onion, chopped and garlic, chopped. 250 ml cream salt and pepper
Serve with mashed potatoes, butternut and steamed broccoli. fresh mushroom soup. I have loads of fresh, peppery rocket in my garden and will serve on top with a crumbling of plain feta
