“Sandra, N has invited you to lunch, only she didn’t have your number so she asked me to ask you.”
“Oh, that’s great, what’s her number so I can reply?”
“I’ll send it to you.”
[Eight days later, and just one day before the party, I finally get N’s number]
“Hi N, it’s Sandra, I’ve only just got your number, but I would love to come tomorrow. What do you want me to bring?”
“That’s great! It’s a very casual affair, just bring cheezels, or lollies”
“Oh, so you don’t want me to bring the salmon quiche that’s now cooling on the bench?”
“That will also be wonderful!”
Gosh, I love take-me-as-I-am friendships.
Continue reading Day 2 – Salmon and Spinach Quiche
I rarely stray from the classic combination of cream, eggs and bacon when making a quiche, if only because to my way of thinking a classic quiche recipe can be very easily adulterated and diminished. I won’t add grated cheese over the top for example. I rarely add tomato.
To my way of thinking more can be too much – I take the option of admirable restraint and keep it pared back to one or two key ingredients. In doing so I find the result to be packed full of flavour rather than forcing each ingredient to compete for attention.
Still, it must be said that a quiche is a wonderful carrier for all sorts of leftovers and is always a reliable standby for lunch boxes and it’s highly suitable for the great pairing of chicken and leek. I also had some mushrooms and found that the trick of adding them to this combination was to be sparing so they didn’t crowd out the delicate flavours of the other two and didn’t discolour the creamy custard. Continue reading Day 12 – Chicken, Leek and Mushroom Quiche