… it’s a funny old life being a food blogger. As many of you will know there are some joyously, momentous times and then some very low ‘why am I doing this’ times. I feel like i’ve finally reached a stage in my blogging years where I know longer really care about others opinions and have settled into a comfortable and happy routine of delicious recipes and nice little tidbits and insights into my life. Sometimes it is a struggle to be innovative in both the recipes I deliver and my writing but i’d rather not deliver anything that just give you endless empty diatribe or fanciful pulchritude. I also feel like I’ve finally managed to sort out a life / work / blog balance that doesn’t leave me tearing my hair out in frustration at the end of every week… of course there are some things that continue to frustrate and I don’t think i’ll ever not be disappointed when I see my rankings drop but then I have to remind myself that i’m not really here for the rankings. I’m here for the love of the cooking and the writing and the chicken thighs…
veggie sausage, pea and egg pie
I simply adore village life… last weekend was our good friends wedding anniversary. Graeme and Paula celebrated 25 years of marriage in style in their back garden with a glorious buffet and plenty of booze. These kind of events tend to be a ‘bring a bowl’ type affair where everyone coming brings a dish and once was a time when there would have been many a meeting and discussions about who was bringing what but we’ve all known each other for such a long time that we don’t even have the discussion any more and I know that I will turn up with a couple of quiches… as it happens my oven was also on hand to bake half a salmon which i’d never done before but it turned out so beautifully I will definitely be making it again. For my quiches I wanted something a little more hearty and substantial so I went down more of a pie route packing it with veggie sausage slices, little button mushrooms and large chunks of leeks plus our good friend Rosie gave me some divine little Bantam eggs which I thought looked so cute cracked on top…
1/ teaspoon english mustard powder
2 spring or salad onions – roughly chopped
3 baby leeks – thickly sliced
1/2 fennel bulb – thinly sliced
150ml cottage cheese
1 Bantam or small egg for decoration
I’ve used a 25cm fluted quiche tin which is 3cm deep… which I buttered well into all the grooves
Bake on 160C for about 20 minutes until golden and risen, set aside on a wire rack to cool. The quiche should easily slide out of the tin.
eat and of course, enjoy!