qual­ity TIME

Food & Home - - Cover Recipe -

I re­ally try to fol­low the Meat Free Mon­day move­ment, but find it chal­leng­ing to make vege­tar­ian dishes my chil­dren will en­joy. How­ever, when I spot­ted the veg­etable quiche in the July is­sue of F&HE, I knew that din­ner for the fol­low­ing Mon­day was sorted! The best part was that I dis­cov­ered this recipe dur­ing the school hol­i­days, so my young­sters de­cided to help. My daugh­ter (10) made the pas­try – she loved get­ting her hands into the flour to rub in the but­ter – and later rose to the chal­lenge of rolling out the dough and lin­ing the quiche/pie dish with­out any help from me. My son (8) mixed the cus­tard in­gre­di­ents and was very ex­cited to pick fresh rose­mary from our gar­den. Need­less to say, they ab­so­lutely loved their din­ner and even went back for sec­onds! What a com­plete joy for me to have my chil­dren in the kitchen shar­ing my pas­sion for cook­ing, all with Food & Home En­ter­tain­ing by our side.

Linda Aitken, Jo­han­nes­burg

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