This week I am diving deep into my recipe collection. All the way back to the 90’s in fact – they seem like forever ago! Today’s dish is adapted from a stir fry recipe I made in my high school Home Economics class, nearly 20 years ago. I even have the original (rather yellowed) handout from that class, on it a handwritten recipe that was copied on the old “rolio machine”, which then made its way from a school ring binder all the way to my current recipe book shelf.
What’s for dinner tonight foodies? Today I am sharing one of my favourite week night supper recipes. It is a delicious and easy quiche recipe that can be adapted to include any of your favourite fillings. If I have a few spare minutes during the day I sometimes prepare the crust or filling in advance and simply add the egg and milk mixture just before baking, but it is quick enough to put together in the evening making it a brilliant weekday option.
After what felt like a particularly cold winter we are in full spring mode, hooray! The worst should be behind us now and I have a suitably zesty and lemony fresh recipe to get you into a sunshiny mood. If you are lucky you may even have a lemon tree in your garden with fresh lemons that you can use to make this amazingly creamy sauce. We have one which was given to us by some good friends several years ago, soon after we moved into our then new home. Fortunately it has not succumbed to drought, pests or a lack of conversation but it has not exactly flourished either. In fact, nearly six years after we planted it, I think it is roughly the same height as it was when we got it, give or take a few extra leaves on either side. So until our stunted tree can get its act together it is store-bought lemons for us!