Quiche and berries
I decided at the last minute to feed my guest in rather than at a restaurant, so that meant using whatever I had in. Right, a quiche. Pastry made extra quick with no embellishments. Cheese to line it, then chopped onions and the rest of that thin-sliced chorizo cut into quarters with scissors. Then creamed spinach, and then the egg and milk. Eeek! No milk! I did have dried milk, dried goat’s milk, so I quickly whisked up about a quarter pint and blended in two eggs. I was going to give it 40-45 minutes, but it was clearly done after 35, so out it came to rest for 5 minutes. Meanwhile I sautéed some new potatoes in butter and oil to serve alongside. It worked well.
The dessert was equally rushed, consisting of the berries left over from a summer pudding I’d made. They had goat’s milk yoghurt on top and the barest sprinkle of cane sugar. I’m sure we’d have done no better at a restaurant.