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I do several crustless "quiches" as well - though I think of them more as baked frittatas - I use more eggs and less milk so they are quite firm. Nice hot or cold. I did a tasty one recently with chopped leeks and spring onions [green/salad onions, maybe?] softened in a bit of butter then...

That sounds good - how many does it serve - I am guessing four?

That's an interesting thought, glazzguy. Doesn't the cut half go very brown though? I suppose it wouldn't really matter since they can go quite brown when cooked. I really don't see the need to add lots of oil to a vegetable that is already quite unctious in texture, providing it is cooked right.

I guess I will have to try the recipe to discover for myself this famous cocoa dimension!!:chef: A quick way with aubergine/eggplant: Halve lengthways, cut two deep slits along length of flesh but not through to skin, on each half, place cut-side down on well-oiled baking sheet and bake in...

That sounds exactly my sort of recipe! I have never used cocoa or chocolate in a savoury recipe, though I know it's used in S American recipes. What does it add to a dish, would you say? Cocoa is quite bitter isn't it?

I love stuffed peppers - here in the UK I use large sweet red or orange ones. I don't skin them for my favourite way though. I choose peppers that have four lobes so they will sit flat when halved through the stalk, then cut out seeds and pith etc [a teaspoon is handy for that!] then put some...

Fingers crossed for the house - we moved here 7 months ago but saw this house a year ago, and had been hunting for the right one for nearly a year.....saw about 50 in the end and were beginning to lose hope. If we'd lost this perfect house I don't think we'd have found anything! Good luck!!

Try this link if you are hooked: http://aubergines.org/ :smile:

Maybe our runner beans you know as snap beans? Flat, longish, lightish green with sometimes roughish skin. We usually slice them up and steam or boil till tender.

Aaaaagh!!!! I made my recipe with the home-grown eggplant and fortunately I happened to lick the spoon just after I put it in the oven....it was incredibly bitter!!!!! The first two we picked were absolutely fine....I don't know why this one was so awful - I don't think even salting would...

Maybe older eggplant varieties were more bitter....they always taste ok unsalted these days! I have not thought about drawing out excess water from EP though - they aren't "wet" like zucchini, are they? I have read that salting EP is also supposed to stop them absorbing sooooo much oil if you...

I never bother to salt aubergine/eggplant, they don't seem bitter. We grew some this year - in our greenhouse - there are still two. They have stopped growing now, so I must use them soon! :smile: The reason I salt the grated courgette/zucchini is because it can make the fritter mixture...

I usually salt my grated courgette and leave it in a colander to drain as long as possible...loads of water comes out! I make fritters in the same sort of way as the top one above, no garlic but flavouring with mint and adding diced feta - very tasty combo. :chef:

I guess it will have to be vats of soup! I make mine very simply, just frying onion, adding sliced carrots and not-too-much potato [for thickening] then water plus s and p and vegetable stock powder. I like the flavour of tarragon in it - I use dried - but coriander seems to be the herb used...

I am going to try this, Ishbel! I have only just seen it.....I make a similar baked frittata, which is great hot, warm or cold: Baked SpinachFrittata [serves 4] Cook 175 gm salad potatoes, slice fairly thickly. Wash 350 gm young spinach, place in pan, cover and set over med heat for few...

I make something similar to jtluvsjl's recipe. You shouldn't need to salt eggplants these days, so what I do is slice across about quarter to third inch thick, put into a plastic bag and drizzle in a bit of oil. Then shake the slices around to get oily - doesn't use as much as brushing - they...

Here's another link with more pics - there are lots of varieties. http://images.google.com/images?q=basil+picture&hl=en&lr=&rls=GGLC,GGLC:1970-01,GGLC:en&sa=N&tab=ii&oi=imagest

Re the roast potatoes again - these days I use very little oil - just a light spraying sometimes - and they are almost as good.

I do mine the same way, but maybe parboil for less time - it is a fine judgement - enough time so they go a bit floury round the edges when you shake them in the pan, but not enough so you end up with goo! Dry them off over a low heat after draining, before you shake them around. I cook mine...

Hey - sounds delicious! Think I'd use parsley so as not to drown the flavour of the avo. I make a quick pasta thing which uses avocado: I fry some sliced mushrooms, cook pasta bows, then drain the pasta, return to the hot pan and stir in the mushrooms and any juices, a roughly mashed ripe...