Serves 2 - 4 persons
250 ml raw Jasmine rice
Feta cheese, crumbled
Jalapeno slices, pickled
Salt & pepper to taste
Cook Jasmine rice per instructions. While still hot, add the feta cheese and Jalapeno slices, season and enjoy as main meal or side dish. Absolutely smashing!! Serve hot as main dish or side dish.
Recipe and photo: Alma Pretorius
A combination of crust-less quiche and a frittata - trust me, it's good!!! And what a fabulous way to use limp lettuce.
+ 220 g fresh Iceberg lettuce, rinsed, chopped roughly (see left picture)
½ - 1 onion, chopped roughly ½ cup milk
3 large eggs 2 tbsp cumin seeds
2 tsp crushed garlic Salt, pepper
Butter Crumbled/cubed feta cheese
Cheddar cheese, grated
Preheat oven to 180 oC. Pat the lettuce dry (or dry it in your salad spinner). Heat the butter in pan (that can be used in the oven) on the stove top, fry the cumin seeds, garlic and onions on medium heat till nicely golden brown.
Remove the pan from the stove top. Stir in the lettuce and feta cheese, season. Beat the milk and eggs together and pour into the onion-lettuce mixture. Mix well. Sprinkle with Cheddar cheese and pop into oven on middle rack. Bake for about 10 – 20 minutes, till top is golden and crispy and the centre of quiche/frittata is set. Let it cool for a bit.
If you don’t have a pan that is oven-resistant, follow the recipe up to where you add the milk-egg mixture. Transfer the mixture then to an oven pan/quiche pan, sprinkle with cheddar cheese and bake.
Recipe and photos: Alma Pretorius
