Kumara, Coconut and Ginger Salad
- 1 kg kumara, peeled and diced
- 1 bunch of fresh asparagus or beans or spinach
- 2 red capsicums
- For the dressing:
- 125 g coconut milk
- 2 tsp shredded fresh ginger
- Fresh mint leaves
- Juice of a lemon
- Salt and pepper to taste.
Add the diced kumara to a pot of boiling water and cook until tender. Drain and rinse under cold running water.
Lightly steam the asparagus, drain and cool. Deseed and finely chop the red peppers and combined all the vegetables together in a large bowl.
To make the dressing, place all the ingredients in a screw top jar and shake to combine. Pour over the salad and serve at room temperature.
Cheese and Bacon Quiche
- 3 c flour
- ¼ tsp salt
- 175 g butter
- ½ - 2/3 c cold water
- 6 large eggs
- 800 ml cream
- Salt and pepper and a pinch of nutmeg to taste
- 200 g chopped bacon pieces
- 1 cup grated Gruyere cheese
Place the flour, salt and butter in a food processor and mix well. Gradually add in the cold water until the mixture forms a ball. Chill the dough for an hour.
Preheat the oven to 190C. Roll the pastry out thinly to fit a 30 cm flan dish. Beat the eggs, cream and seasonings. Brown the bacon in a pan and then place on top of the pastry. Pour in the egg mixture, top with the cheese and then cook for 45-50 minutes until golden and set in the middle. Serves 6.