QUICK MEALS

PANEER & SPINACH TART

I used an oblong flan to cook the tart but a round one could be used.

350-400g prepared short pastry Filling: 1 Tbsp olive oil

1 onion, sliced

200g washed and trimmed spinach

1 green chilli, sliced

1 tsp whole cumin seeds

3 eggs

1/2 cup milk

150g paneer, crumbled freshly ground black pepper to taste

Preheat the oven to 190C.

Roll out the pastry to fit a 30cm x 18cm oblong flan dish. Trim off any excess pastry. Prick the base. Line with foil and blind bake for 15 minutes. Remove the foil and continue baking for 5 minutes, until golden.

Meanwhile, heat the oil in a large frying pan. Saute´ the onion until softened. Chop the spinach and add to the onion together with the chilli. Cover and steam until the spinach has wilted. Remove the lid and cook until dry. Stir in the cumin seeds.

Beat the eggs and milk until combined. Place the spinach mixture in the cooked flan. Top with the paneer and carefully drizzle the egg mixture evenly over the top.

Bake for 20 minutes until the egg is just set. The top can be garnished with sliced red capsicum or tomato and fresh herbs.

Serve warm or at room temperature. Great with a tomato chutney. — Serves 4

MUSSELS STEAMED WITH HERBS

3 Tbsp olive oil

1 Tbsp finely sliced root ginger 2 cloves garlic, crushed

1kg cleaned mussels in their shells (about 40)

1/4 cup each: basil, mint, coriander, parsley leaves

3/4 cup dry white wine extra lemon balm leaves to garnish

Heat the oil in a very large saucepan. Add the ginger and garlic and stir-fry for 30 seconds. Add the mussels, herbs and wine. Cover and cook over moderate heat, shaking occasionally, until the mussels open about 5-8 minutes. (Discard any mussels that do not open.those that are slightly open are okay.) Place the mussels in bowls and top with the juices. Great served with a salad and crusty bread. — Serves 4

— Jan Bilton