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SAVOURY TARTLETS…Crisp & pretty appetizers.
“Food is for eating, and good food is to be enjoyed…I think food is, actually, very beautiful in itself.” Delia Smith SAVOURY MINI TARTS… TOPPED WITH SWEETCORN & MUSHROOMS… I love the idea of using my spare time creating leftover sweet (or savoury) nothings! There is no ‘main dish pressure’, the leftovers are mine to use; no demands whatsoever. The end result is always full of suspense! These little tarts are the result of one such experiment… A FRESH BASIL LEAF ADDS TO COLOUR & TASTE I made these teeny savoury tartlets with the pastry dough left over from the quiche the other day. Once lunch was served & done…
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TO QUICHE OR NOT TO QUICHE…A mushroom quiche & wholesome lunchboxes!
” I asked the barmaid for a quickie. The man next to me said, ‘It’s pronounced ‘quiche’ “… …(on occasional perils of speaking a foreign language)Luigi Amaduzzi, Italian Ambassador in Britain. A MUSHROOM QUICHE… At home, the lines are firmly drawn as far as the quiche story goes…or more suitably, the ‘quiche’ war. On one side, stand the son & me, who are not great egg fans at all; me far worse than him! The rest on the other side. It’s the quintessential question…to quiche or not to quiche? One wonder’s why I make it anyway. Well, firstly the die-hard baker in me overtakes the egg-disliker; & then, I actually…
