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- Switch off brain, read Moo’s wildly enthusiastic email about a Sunday picnic on Clapham Common that she ended with “I will make a giant tabouleh!” and reply “and I will make a giant quiche!”, for no other reason than quiche is a little bit evocative of squid when you type it (in my mind anyway)
- Remember you’ve never made a quiche before and turn quickly to the ever helpful BBC Food website, search for quiche and tick the vegetarian box (thinking of Benny the Veggie who tends to get a rough deal when we go to steak houses and Barcelona and places). Find this recipe for leek and stilton quiche
- Put aside Saturday afternoon for quiche making, take advantage of car collecting trip to Northcote Road (where Lola & Jimbo live) to purchase 10 inch quiche dish (with removable bottom!) from posh cooking shop. Also buy a fantastic steak & Guinness pie from A Dove and Son the brilliant butchers, whilst Lola chats to the butcher about important local stuff. (NB, pie isn’t strictly required to make quiche, but it made a delicious supper with bobby beans and Cyprus new potatoes from the Balham farmers’ market, where I also got 2lb of leeks from, thinking 1lb of leek shanks (the white bits) surely requires 2 lb of complete leeks. I was right. Go me.)
- Get back to Balham just in time to put a bet on Botha Na for the Grand National, having stupidly believed the ‘psychic’ who called the Scott Mills (cos Chris is on holiday) breakfast show on Friday to say Botha Na would win
- Make quiche exactly as per recipe. Don’t worry when the chopped leeks fill a massive pot and you can’t fathom how they’re going to fit in the pastry base; when you cook them, they’ll wilt and shrink like willies in the Arctic
- Once it’s baked and cooled, fill with pride at how utterly amazing it looks. Transfer to plate, wrap in cling film, and leave to bring to picnic tomorrow, having no idea how it’s going to taste…
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