Flavour of the week: Garlic
The garlic really comes through beautifully in this recipe and I plan on using a head of roasted garlic as a secret weapon in a recipe for a dinner party I am having on Saturday!
Cook book of the moment: Notes from my kitchen table – Gwyneth Paltrow
I will be using this cook book on Saturday for a lovely fresh pasta recipe. It is pretty heavy on egg yolks so I am anticipating spending the following week drowning in meringues.
Quinoa quiche (Or Sweet Potato and Zucchini Pie as it is known in the cook book I mentioned last week, a most treasured Christmas present from my equally food mad sister) is a tasty, comforting and fairly healthy recipe I made for the first time last weekend. Don’t be fooled by the ‘healthy’ description, this pie has enough cheese to be the reliable friend and ‘there there’ needed when you get home from work having walked a mile from the bus stop in the rain, having missed the first bus 45 minutes earlier because it was full and getting home from work at 7:30 pm. True story. It is filling, yummy and guilt free. What makes it even better is having already made it and only having to heat it up whilst you change out of your rain soaked clothes and into your pjs.
I made no changes to this recipe except I measure my cheese in grams instead of cups, and by measured I mean guessed at about 120 g. The recipe suggests it serves 4-6, I cut it into 4 and ate it on its own. I would imagine with a nice salad, or if you’re feeling indulgent garlic bread, then it would easily serve 6. I eat very big portions.
- 1 cup of quinoa
- 2 cups of water
- 2 tbsp of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 400 g of grated zucchini (courgette)
- 500 g sweet potato, cooked (raw weight, boiled)
- 4 eggs
- 1 cup of grated cheese, (the recipe states tasty cheese so please make sure you don’t make any of that untasty stuff!)
- salt and pepper to taste
- 1 – 2 tomatoes, thickly sliced (these are to decorate, I didn’t have any tomatoes so I just left them out)
- Set your oven to 180° C.
- Cook the quinoa by boiling it in the water for about ten minutes, or until all the water has disappeared.
- Heat the oil and sauté the onion and garlic until starting to turn golden, at which point pop them in to a big mixing bowl.
- Into the mixing bowl (containing the onions and garlic) add the cooked sweet potato and quinoa, courgette, the eggs (beaten), tasty cheese, salt and pepper.
- Give the bowl and good old stir and pop the contents into a well greased big pie dish, casserole dish or any other oven proof dish you may have. Top with the sliced tomatoes if you so desire and bake at 180° C for about 40 minutes or until golden (more or less depending on the nature of your oven).
Whilst not looking like it will rock your world, it is a very comforting rock upon which to lean after a long day.