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Interesing.....Pumpkin & Feta Tart adapted from What's For Lunch Honey? 1 1/4 cup (150 g) whole wheat flour 1/3 cup (80 g) soft butter pinch of salt 1/4 cup (50 ml) milk 1,8 lb (800 g) pumpkin (or squash), cut into bite-size slices 1Tbsp (30 g) sour cream 1/2 cup (100 ml) Creme Fraiche 4 eggs 10 oz (300 g) feat cheese 1/2 Tbsp salt 1/4 tsp pepper 1/2 Tbsp nutmeg thyme (dried or fresh)
Crustless Zucchini, Corn and Tomato Quiche - I will replace the feta with low fat mozz, canola spray for the buttering the pan, use egg substitute, non-fat evaporated milk for the cream and almond milk for the whole cow's milk,& low fat parmesan. I may add some cooked vege bacon. Can be a good meal for vegetarian night!
Using MD’s Danish Feta, I decided to make these delicious courgette rolls to get us started. Let me just start by saying that MD’s Danish Fe...