Q … Q Foods

What could we choose for our Q day? Pauline suggested “anything starting with Q”. That could be an ingredient, a recipe or a description. Quiche anyone?

Anne prepared Quesadilla. You can use chicken, beef or vegetable filling for these delicious tortillas with a Mexican spice mix.

Fiona made Parmigiana-Stuffed Peppers with Quorn Mince. “What’s Quorn?” we all said. A little research shows that it’s based on a fungus, Fusarium venenatum, that converts carbohydrates into protein. So it’s vegan, and a very acceptable substitute for meat protein.

Julie made a variation on a Quiche recipe, producing Pumpkin Pies, preparing individual pies for each of us.

Newcomer Virginia presented Quince Paste, Chorizo and Manchego Cheese Salad. Manchego is a semi-hard Spanish cheese made from sheep’s milk.

Wendy prepared Quinoa Fritters …

and a Quinoa and Chicken Salad, both of which were a good use of quinoa. (see below for Pauline’s opinion)

As is our custom, the host provided dessert. Pauline prepared a dessert based on Quinoa with Maple Syrup and Coconut Milk, served with berry fruits. She claimed that the result was disappointing, the quinoa leaving a bitter after-taste. It’s great in salads, but she would not recommend it in desserts.

Similarly, her quinoa biscuits had a bitter after-taste.

Credits:

Fiona’s Parmigiana-stuffed Peppers with Quorn Mince were from quorn.co.uk

Anne’s Quesadilla was from http://www.recipetineats.com

Virginia’s Quince paste, Chorizo and Manchego Salad was from http://www.delicious.com.au

See our Recipes page for more recipes.

Our Q and R day – a Quality Repast

Because our Q day had to be postponed, we combined Q and R for our day at Laura’s.  The theme was Royal (Queen?) or Red and the recipes were to include Q and/or R ingredients.  Laura had two guests present; her sister-in-law, Debbie made our table centre, with cupcakes iced to look like roses to fit our theme and Laura’s daughter, Sonia made Rhubarb tartlets as her contribution

Table

Sonia’s Rhubarb Tartlet

 

 

 

 

 

 

 

 

 

 

We started with Laura’s Quince and Brie wrapped in Filo pastry.

Quince and Brie Filo

 

 

 

 

 

 

 

We followed these with Nadine’s recipe, adapted from Italian Meatball, incorporating Ricotta cheese and replacing the listed breadcrumbs with Quinoa flakes.

Quinoa Meatballs

 

 

 

 

 

 

 

Kathy made Stuffed Capsicum in which she replaced the recipe’s rice with red Quinoa. Her recipe was sourced from the Greek Cookbook by Tess Mallos.

Stuffed Capsicum

 

 

 

 

 

 

 

Julie made Eggplant Rabbit Rhode IV  that was full of flavour.

Rabbit Rhode

 

 

 

 

 

 

Wendy made a Rabbit and Quinoa dish cooked in a tasty tomato sauce, and served with Rocket and Cherry Tomatoes.

Rabbit Quinoa

 

 

 

 

 

 

Pauline prepared Queenfish Green Curry served with Jasmie Rice and Papadums

Queenfish Green Curry

 

 

 

 

 

 

Marie made a delicious dessert of Creamed Rice and Raspberries.

Creamed Rice

 

 

 

 

 

 

We finished with Laura’s Raspberry Ricotta Mousse , served with Melting Moments of Raspberry Cream

Raspberry Ricotta Mousse

 

 

 

 

 

 

Joan was unable to attend as she was visiting her new grandson, Jack, but she submitted a recipe of Zucchini, Quinoa and Chicken Salad. See our Recipes page.

Credits
Pauline’s Queenfish curry from taste.com
For more great recipes, check out our Recipes page.