Q&A with Glenys Woollard - Food

DO YOU HAVE A RECIPE FOR ONION QUICHE?

Line a lightly greased shallow round 23cm tin with plain short pastry, chill while preparing the filling: Slowly cook 300g (2 & 1/2 cups) thinly sliced onions in 2 tablespoons butter until quite soft but not browned, cool then spread over the pastry base. Beat together 2 eggs, 1/2 cup cream, 1/2 teaspoon salt, a grinding of black pepper and 1/2 teaspoon chopped fresh thyme, pour over the onions then bake in an oven preheated to 190C for about 30 minutes.

WHERE WOULD I FIND SUET? IT'S FOR AN HEIRLOOM PUDDING RECIPE.

Try a butcher, or look out for packaged shredded suet, such as Shreddo, in the supermarket. Suet is a hard waxy fat from around the kidneys of cows and sheep. After removing any skin you can grate raw suet for immediate use, but for longer storage it needs to be rendered (melted down) then refrigerated before grating and tossing with a little flour so it doesn't stick. Trust me and go for the packaged option - or substitute butter.

If you have a food question email Glenys at glenyswoollard@clear.net.nz