Quote:
Originally Posted by Stitchawl
I made an interesting dinner last night... just a salad and sort of a quiche, but...
The salad was just cherry tomatoes halved, cucumber, and spring onion, all cut up to the same size but the dressing was a bit unusual. My basil plants were getting ready to take over the veranda so I cut them all back. This gave me a LOT of basil! I stuffed all the leaves into a Blender (I really packed it full!) added about a cup of good extra virgin olive oil, a couple of cloves of garlic, a few tablespoons of vinegar and the juice of one lemon. Pushed the button and let it run! A bit of salt and pepper mixed in, and poured over the veggies. Delish!
The quiche was 10 eggs, a package of Feta cheese, a package of Mozzarella cheese, a handful of black olives, and two packages of spinach, wilted in a deep frying pan with a bit of olive oil, and mixed in with the egg mix. A little fresh rosemary and a large amount of fresh oregano for seasoning. A bit a butter back into the frying pan and poured everything in, set over a low flame covered for about 20-25 minutes... Salt and pepper after cooking, and it was a mini-feast!
Stitchawl
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Delicious!
It looks Italian, or Greek (because of the cucumber and the Feta). Mediterranean for sure. I have few comments.
The basil dressing is not that far from pesto, except for the vinegar and the lemon juice. I would certainly try it with those ingredients, maybe one at the time. And then both. They are unexpected and I am curious. My basil could also take an heavy haircut.
The quiche. Very nice recipe. I am curious about the rosemary effect. I tend to use it in roasted food, mostly. Did you chop the leaves or just leave it whole, mostly for the aroma? Myself, instead of oregano, with the same ingredients, I would use fresh thyme.
