Ingredients

½ Savoy Cabbage
3 or 4 rashers of bacon
2 onions, thinly sliced (you can substitute /add thinly sliced leeks)
2 carrots sliced halved and sliced long ways into 4
6 tablespoons cream (you can substitute half fat creme freshe)
herbs
Vegetable stock
Salt and pepper to taste

Method

Cut the fat from the bacon and cut it up into little squares (about 1cm on each side). Fry these over a medium heat. If you use organic baon, you will not need to add oil. Add salt and freshly ground black pepper to taste.
Meanwhile, remove the thick outer leaves from the cabbage. Quarter it, removing the stalk, then finely shred it.
When the bacon is almost cooked, stir in the sliced onions. Add the carrots and, if you wish, some herbs. After a minute or two, add the cabbage . When the onions are soft and transparent, turn the heat as low as it goes, add the stock and cover.
After about 20 minutes you will have cabbage and bacon. All you need to do is boil off the excess stock, add stir in the cream a tablespoon at a time and serve. This will keep in a warm dish until needed.
As an alternative to carrots, you can use green peas, but you only need to add these 10 minutes from the end.

Tags: vegetables

Ingredients

Shortcrust pastry
3 or 4 eggs
grated cheese (cheddar, how much is up to you)
¼ pint milk.
½ teaspoon powdered mustard
1 teaspoon stock powder

Method

Pre-heat the oven to gas mark 5 (180°C)
Line a quiche dish with the pastry and put it into the oven for about 8 minutes.
Whilst it is cooking, you can get the filling made. For the mixture; whisk the eggs, then add the milk, mustard and stock powder. For a special occasion, you can use cream to replace some or all of the milk. I like to add mixed herbs or fresh parsley finely chopped.
Add the main ingredients (see below), then any cheese that want, then the mixture over the top.
Put it into the oven for about 30 minutes.
Fillings
bacon - fry the bacon and cut into small pieces
chard and onion - finely chop and onion and fry in butter, add in around 250g of swiss chard, finely chopped and cook until tender. This works well with spinach too.
tomato - finely slice three tomatoes and layer witht hte cheese
asparagus - take the woody stems off and steam for around 6 minutes. Layer with the cheese and pour the egg mixture over.
mushrooms - chop plenty of mushrooms and fry in olive oil. Layer with the cheese and pour the egg mixture over.

Variation

Cook 500g of potatoes and mash them. Mix in the cheese and then the egg mixture. Fill the quiche with this mixture and lay vegetables (for example asparagus) onto the top and cook as usual.

Tags: main meal, vegetarian