Acrylic on canvas 150cmx70cm
King Arthur’s carousel horse from Disney. Music box playing in the early hours. Wind stirred memories.
‘Pushing the oars’, a dance of purple. Sampan boat rowers. Mekong Delta, Vietnam. The initial scratching on the canvas conveying so much that the subsequent painting only seems to detract.
A bowl of ripe tomatoes, ideal for the feta and tomato tart in the Taste magazine. The philo-pastry base not an option, or the flour that the recipe called for. Fortunately, aubergine an alternative, with a cream-cheese and cremefraiche filling.
Wines from the J9 collection, Newton Johnson, Walker Bay Pinot Noir and Radfordale ‘Frankenstein’, 2013, with the crispy Weber grilled duck.
A tad clumsy. Cold fingers. Headache. Slurred speech. Been awhile since my blood sugars have stayed this low.
Riding on the Jeep track above Simola, that heart-stopping moment when passing what could be elephant dung. Sweat stained glasses and a bit of imagination. Dislodged earth from the embankment.
My painting schedule thrown out of kilter to make space for the Garden Routes summer brilliance. Cascade of red. Yellow hibiscus on the patio. Purple agapanthus at Steenbok, and delicate red flame lilies, with their ‘tongues of fire’. Watsonia in dazzling shades of pink on the drive through to Nature’s Valley.
1 hour 15 mins
1 hour 15 mins
An Aubergine Quiche with roasted cherry tomatoes, and feta cheese.
Recipe type: Dinner or Lunch
Serves: serves 4
• 1 large aubergine, sliced into 1 cm slices.
• 150g halved cherry or baby plum tomatoes
• 300g feta cheese crumbled into little chunks
• 150g cream cheese
• 60 ml cremefraiche
• A good grating of parmesan
• 5 free range eggs
• Generous drizzling of olive oil
• salt and black pepper, garlic salt
• basil or parsley leaves for garnish
1. Preheat the oven to 180
2. Line a quiche or lasagne dish with foil and brush with a little olive oil.
3. Lay the sliced aubergines on the oiled foil, and brush with more oil and seasoning , making sure they get a good coating on both sides.
4. Put in the oven and after 20 mins or so, add the tomatoes, which should also be oiled and seasoned.
5. To make the quiche mixture, in a large bowl, beat the cream cheese and cremefraiche together, whisk in the eggs one by one and add seasoning and a good grating of parmesan.
6. Whisk together to make a smooth creamy custard and lastly crumble in the feta cheese,
7. After another 20 minutes when the vegetables are softened and browning around the edges, remove from the oven.
8. Make sure the aubergines are covering the bottom to form a vegetable base.
9. Pour the cheesy quiche mixture over the vegetables, allowing some bits of veg to poke through.
10. Sprinkle over the fresh herbs and cook in the oven