Lazy, meatfree Monday

On public holidays, I volunteer for breakfast duty and fiddle in the kitchen. Today, it was pie: there was some leftover pastry and I felt like something nice and not common. Because the pastry would be a patchwork, I had to get a bit creative to make the filling for these cheese and onion pies.

I sautéed an onion and set it aside to cool. Then, I grated some young cheddar and a little parmesan and combined that with a dollop of homemade cottage cheese and the cooled onions. Because I was concerned that the pies might burst at the seams, I added most of a beaten jumbo egg. I reserved a little to brush the pie before baking.

I seasoned the mixture with salt and pepper and fresh chopped oreganum.

They did not burst and were delicious with salt and pepper and that comfort condiment, tomato sauce.

While breakfast was lacto-ovo vegetarian, supper was entirely plant-based: the vegetable and lentil curry that was the jar offering at Saturday's market.

This week, I ensured that I made enough to keep some aside for us. In case I sold them all. And which I did.

Served with basmati rice, sambals and my fresh apricot chutney.

This is a very versatile curry and I mix up the proteins and use, depending on how I feel, and what's in the pantry, chickpeas or beans.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma
Post script
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