Quiche with corn flour
Ingredients: For the Polenta: Cornmeal: 200 gr Water: 600ml For the sauce: Carrot: 1 pc Onion: 1 pc Garlic: 4 cloves Mushrooms: 100gr Cellery: 50gr Zucchini: half of a medium sized pc Red bell pepper: half of a medium sized pc Topping: Chilli tomato sauce Eggplant: 4 thin circular slices Cherry tomatoes: 1 pc Preparation: I decided to experiment a bit this time, but not too much because during a busy weekday none has time for that. I wanted to cook something warm and filling because when cold strikes I just long for a “wintery” dish. Preparing the sauce: Cut all ingredients upfront. I cut the onions in a medium size because I want them to be quite visible. I perform the same with the mushrooms, garlic, and cellery. I cut the carrot in long 4-edged shaped thin stripes using the pealer. I cut the zucchini and the bell pepper in a stripe shape too. In a non sticking pan I warm up a bit of water with spices (of your choice) and add the veggies one by one, starting from onion and garlic and the order of the rest does not matter too much. I cook them in a…Read more …