Pear, Broccoli and Blue Cheese Quiche

410 g tinned pears, drained, sliced in the length

100 g blue cheese

2 large eggs

120 ml milk

+ 180 g broccoli florets, steamed

black pepper

 

Preheat oven to 180 oC.  Place the broccoli in pie dish / oven pan.  Arrange the pear slices in-between.  Grate (or crumble) the blue cheese all over.  Mix the eggs, milk and black pepper and pour over. Bake for about 30 minutes, till top is golden brown and center is set.

 

Serve with a meat / fish or a fresh salad/crusty bread.

Recipe and photo:  Alma Pretorius 

 

11 vegetable salad - raw

 

Lovely RAW RAW vegetable salad .... 11 vegetables!!! 

 

raw carrot, grated

raw sweet potato, grated

raw broccoli, cut

raw brussels sprouts, sliced thinly

raw green beans, chopped

raw spinach, chopped

raw green bell pepper, chopped

raw snap peas, sliced

raw cabbage, sliced thinly

raw cauliflower, chopped

mushrooms 

 

Dressing: start with 

 

1 tablespoon white sugar

1 tablespoon white vinegar or lemon juice

1 tablespoon oil

 

Mix it in a small bowl and microwave for a few seconds till the sugar has melted. Season your salad with salt & pepper and pour over the dressing. If you find the salad is too dry, just mix more of the 3 dressing ingredients.

 

Spoon into closed container and refrigerate. Best to do this few hours in advance - let the vegetables 'marry'.   Such a fabulous salad.

 

 

10 Raw Green Vegetable Pesto

Make 2 cups

 

1/2 cup peas

1/2 cup celery

1/2 cup cabbage

1/2 cup green bell pepper

1/2 baby marrow (courgette / zucchini)

1/2 green beans

1/2 cup broccoli

1/2 cup spinach

1/2 cup pickled jalapeno slices (optional)

1/2 cup celery

1 cup vegetable oil (or olive oil)

1 cup roasted nuts (I used Sunflower seeds)

3/4 -1 cup Parmesan cheese powder

1 – 2 teaspoons salt

1 teaspoon white pepper powder

2 teaspoons crushed garlic

2 and 1/2 teaspoons lemon juice

 

In food processor, blend it all together.  Taste and adjust the seasoning.

Recipe and photo:  Alma Pretorius