The "glue" that holds the quiche together is a "custard" of egg and milk. If you forget to add the milk, you get a dish that doesn't hold together, is as dry as the Sahara and takes ages to scrape off when you wash up.
Wednesday, August 02, 2006
Garlic and ginger
Herbs and spices
2 cups pasta
Tin of tomatoes
2 cups frozen vegetables
Pre cook the pasta
Put the frozen vegetables in a jug and cover with boiling water.
Pre heat oven to 160 degrees C.
Brown the mince, onions, garlic, ginger.
Add herbs and spices.
Drain the frozen vegetables and stir into the mince mixture.
Layer the pasta over the bottom of an oven proof dish.
Cover with the tin of tomatoes.
Cover the tomatoes with the mince mixture.
Cook for 15 minutes in oven until warmed through.
This recipe is an example of not having much in the fridge and trying to come up with a tasty dish. The layered effect make a nice change from mixing everything together. The recipe can be endlessly adapted e.g. use rice instead of pasta.