French housewife’s tip: add a tablespoon of white vinegar to a sinkful of water when you are washing lettuce as extra help in removing any insects that may have hitched a ride from the farm.






One Response to Lettuce

  1. dsd says:

    If you’re looking for a little change from all of that raw, crisp lettuce, I recommend this lettuce & pea quiche recipe, passed along from my roommate’s mom…thanks Mummy A.!

    450g/1 lb. shelled peas 1 tbs olive oil
    25g/2 T butter
    1 Webb’s lettuce, shredded (I’ve used various kinds successfully)
    a handful of parsley, chopped
    3 eggs
    250ml double cream (heavy cream)
    120ml milk
    40g/~1/3 C grated Parmesan
    salt and pepper
    23cm/9″ partially baked flan case/pie crust (savory)

    Cook the peas for 10-30 mins until tender (less for frozen peas).
    Heat olive oil and butter in a large frying pan. Add lettuce and parsley and
    cook, covered, over a moderate heat for 5 mins or until lettuce has wilted.
    Increase the heat, if necessary, to evaporate any excess moisture, but don’t overcook! Add the cooked peas, stir well and cook for one minute.
    Beat the eggs, cream and milk together in a bowl. Add the pea mixture,
    parmesan cheese and S&P to taste. Blend well. Pour into a partially baked
    flan case and bake at the centre of a preheated oveb at 190C/375F/Gas Mark 5
    for 30 mins or until the tart is lightly browned and puffed up.

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