66 January 2014 www.womanthismonth.com LIFESTYLE | food Over the past decade, many food based allergies and afflictions have changed the way many of us eat. Gluten allergies, egg allergies and dairy intolerance are just some that we will look at throughout this coming year. In addition to allergens, there are diets that require us to reduce intake of certain ingredients, such as salt and sugar. This month we look at producing regular recipes that are completely ‘egg-free’. As always, happy cooking! by JAMES CLAIRE 10g unsalted butter 2 white onions, thinly sliced 1 stalk spring onions, finely chopped 1 tspn garlic, crushed 250g mushrooms, thinly sliced 30g unsalted butter 40g plain flour 375ml milk pinch salt pinch pepper 1 medium red capsicum, finely diced 50g baby spinach 20g chives, fresh, finely chopped 1/4 cup parmesan cheese, finely grated Going Eggless Egg Free Baby Spinach Quiche • Preheat oven to 180°C. • Lightly butter a casserole dish approximately 20-22cm in diameter. • Melt the first butter in the base of a saucepan. Add the onions, the spring onions and garlic. Cook to a light brown colour, until the onions are translucent. • Add the mushrooms and cook, stirring, for two minutes or until mushroom has softened. Remove and cool until needed. • Melt remaining butter in a saucepan over high heat. Add flour. Cook and stir for one-two minutes. Remove from heat. • Gradually stir in milk until smooth. Cook and stir for five minutes or until mixture boils and thickens. Remove from heat. • Season it with salt and pepper. • Spoon the mushroom mixture into the casserole dish and top with the finely diced capsicum and the baby spinach and chives. • Top with milk mixture. Sprinkle the remaining parmesan cheese and bake for 20 to 25 minutes until golden brown. • Cool slightly before serving.
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