RECIPIES

Since you will need some food to munch on when you read a book! Here are some good things to eat......


Ready made pastry shells
1/3
cup sun-dried tomatoes, but I think she used fresh tomatoes, coarsely chopped
150
g feta cheese, crumbled
1/4
cup basil leaves, chopped
1/2
cup pitted black olives, halved
1/2
cup grated tasty cheese
2
eggs
1
cup light cream

Use your favorite Classic Pastry

1 tbsp (15 mL) chopped fresh dill

Filling:1 tbsp (15 mL) vegetable oil

3 cups (750 mL) sliced shiitake mushroom caps or white mushrooms (about 8 oz/250 g)

1 onion, sliced

1/4 tsp (1 mL) each salt and pepper

1/2 cup (125 mL) sliced green onions

2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)

3 eggs 3/4 cup (175 mL) 10% cream

Bonnie’s Quiche’s were so good and everyone loved them. At the time of printing I did not connect with her this week and hope these recipies are close to what she baked. If not they will appear in next issue.

Broccoli and Cauliflower Soup

Ingredients:

500 gms. brocolli chopped into florets

250 gms. cauliflower chopped into florets

1 medium onion chopped

1 medium potato peeled chopped

1/4 tsp. dried crushed herbs (of your choice) optional or Chicken style seasoning

2 small sticks celery chopped

1 clove garlic crushed

2 cups water

1 can canned milk

4-5 mint leaves finely chopped-optional

1 tsp. salt to taste fresh ground pepper to taste

Method:
Chop onion and fry in water. Add chopped celery. Add potatoe and cook until tender then add the cauliflower and remaining ingred. Adding the broccoli last just before serving so it still retains the green color. Then pour in a can of canned milk.

Making time: 25 minutes.Makes for: 4Shelf life: Fresh piping hot