Indian spicy cabbage<\/b>
\n1 small white cabbage shredded
\n3 medium carrots cut into thin strips
\n2 hot (finger) chillies
\n1\/4 tsp of tumeric
\n1 tsp of mustard seeds
\nsalt to taste
\nlemon juice
\nolive oil <\/p>\n
Put enough oil to cover the bottom of the pan and heat. Put mustard seeds and cover. When they start to pop add cabbage, carrots and chillies and mix. Add salt to taste and tumeric powder and add a little water and mix thoroughly and cover the pan. Let the mixture cook in the steam for about 5 to 10 mins but stir every now and again. When the mixture is half cooked, add lemon juice to taste and stir and put it aside till needed. Can be eaten cold or warmed up in microwave. <\/p>\n
Quiche<\/b>
\nFor the pastry
\n175g\/6oz plain flour, plus extra for dusting
\nsalt
\n75g\/2butter, plus extra for greasing
\nolive oil
\nmilk<\/p>\n
For the filling
\n250g\/9oz English cheddar, grated
\n200g\/7oz bacon, chopped
\n5 eggs, beaten
\n100ml\/3oz milk
\n200ml\/7fl oz double cream
\nsalt
\nfreshly ground black pepper
\nMushrooms, diced
\nonion, chopped<\/p>\n
1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough milk to make the crumb mixture come together to form a firm dough, baste with olive oil and then rest it in the fridge for 30 minutes.
\n2. Roll out the pastry on a light floured surface and line a 22cm\/8well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
\n3. Preheat the oven to 190C\/375F\/Gas 5.
\n4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
\n5.While the base is cooking, saute the bacon. When almost done, add in the onions and mushrooms and cook until tender.
\n6. When the crust is done, reduce the temperature of the oven to 160C\/325F\/Gas 3.
\n7. Pour savoury mix into the crust. Combine the eggs with the cheese, milk and cream in a bowl and season well. Pour over the bacon and veggies.
\n8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further. <\/p>\n","protected":false},"excerpt":{"rendered":"
Indian spicy cabbage 1 small white cabbage shredded 3 medium carrots cut into thin strips 2 hot (finger) chillies 1\/4 tsp of tumeric 1 tsp of mustard seeds salt to taste lemon juice olive oil Put enough oil to cover the bottom of the pan and heat. Put mustard seeds and cover. When they start…<\/p>\n