The purple quiche: healthy and fun!
For the shortcrust pastry:
* 200 g (7 oz) wholemeal flour
* 100 ml (3 US fl oz) water
* 50 ml (1½ US fl oz) Borges olive oil
For the filling:
* 2 leeks
* Half a red cabbage
* 2 cloves of garlic
* 400 g (15 oz) tofu
* 300 g (10 oz) chickpeas
* 100 ml (37 US fl oz) Borges Natura walnut drink
* Borges Olive oil
* Salt and pepper
Step by StepStart by making the pastry. Put the flour in a bowl and pour all the liquids on top. Gently mix all the ingredients together until you have a smooth pastry. Roll out with a rolling pin and place over a tin greased with olive oil.
Finely chop the white part of the leek and the garlic. Gently fry in a frying pan over a low heat with a dash of olive oil. Finely chop the red cabbage and add to the leeks and garlic.
Blend the tofu and the chickpeas, thinning the mixture with a little soya milk. Add a dash of olive oil, blend some more and add salt and pepper.
Arrange the vegetables on top of the pastry and cover with the tofu and chickpea mixture. Bake at 180 ºC for 30 minutes.
We all know how hard to is to make chicken and rice soup as delicious as Grandma’s. Everything has…
There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is he…
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …
Place the kebab, pepper salad and vinaigrette on a corn tortilla and wrap it with care.
This purée may be served cold or hot, as a snack with on bread or as dip.
Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.