In one of my last posts I worked with a Hokkaido pumpkin which I baked in the oven with some olive oil and a spice mix on top. Some of the Hokkaido slices I reserved for the next weekend – for a quiche convenient for autumn. So what do we need for this special quiche?
It’s mid of November: all over the internet food blogs indulge in Xmas cookies, Xmas cakes, Xmas whatever – Xmas dinner suggestions didn’t surface until now. I’m not so ready for this Xmas business at the moment … I think some fresh & easy to prepare weeknight dinner is also appropriate. I also didn’t start any Xmas baking so far. I’m not in Xmas mood so early in November – although everywhere in food stores…
My standard information nowadays … We are still in Southern France resp. Northern Spain … It is hot, really hot … & for dinner it’s most of the days a cold affair: fresh bread, ham, cheese … & some dip (or more than a single dip!). So I remembered my aubergine dip … In the past: Aubergines (aka eggplant) & I – we did never become close friends. I’m fond of beautiful aubergines, but coming…