Steam cauliflower until tender crisp, about 8 minutes.
Grease a shallow baking dish, add tomatoes, sprinkle on herbs, and some salt.
Place drained cauliflower on top.
Combine crumbs with garlic and cheese.
Sprinkle on top of cauliflower and bake for about 20 minutes until brown and crisp on top.
2 medium christophenes, cut into halves, with the hearts removed
2 tbs vegetable oil
1 medium onion chopped
4 cloves garlic, chopped
1/4 cup chopped chives
1/2 Congo pepper, seeded and chopped
1/2 cup finely grated cheese
1/2 cup breadcrumb
1/4 tsp grated nutmeg
1/2 cup chopped fresh parsley
Salt and black pepper to taste
Place christophene into a large pot of salted boiling water and cook until tender, about 20 minutes.
Carefully scoop out the flesh leaving the shell intact. Mash christophenes to small chunks. Heat oil in a sauté pan, sauté onion, garlic pepper and chives, add christophene and sauté. Add nutmeg, stir to combine. Season with salt and pepper to taste.
Combine breadcrumbs, parsley and cheese. Fill each christophene shell with the christophene mixture.
Sprinkle with breadcrumb mixture; place in a shallow baking dish and bake at 350F for 20 minutes.
PEPPERY PATCHOI CUSTARD PIE
2 tbs olive oil
1 small bunch patchoi, green leaves washed and sliced into half inch pieces
2 cloves garlic, chopped
1 onion, finely chopped
1 pimento pepper, seeded and chopped
1/2 hot pepper seeded and chopped
1/2 red bell pepper, seeded and chopped
1/4 tsp nutmeg
salt and freshly ground black pepper
2/3 cup evaporated milk
1/2 cup grated Parmesan cheese
Preheat oven to 350F
Heat sauté pan, add oil, add garlic, onion, and peppers, sauté until fragrant, about 4 minutes.
Add patchoi and cook just until wilted and bright green in colour.
Meanwhile in a large bowl beat eggs, add nutmeg, salt and pepper, milk and cheese. Blend in patchoi.
Pour mixture into a greased pie plate about 10 ins in diameter.
Bake for 35 to 40 minutes until firm to the touch.
Serves 6 to 8