|Zaheera's Easy Sweetcorn, Coriander and Chilli Crustless Egg Tart|
She sent me her hand-written recipe a few days later, which I promptly lost. While packing my house this weekend (we're moving to Cape Town in three weeks' time), I found her recipe tucked into my diary, and fell on it with joy.
This is the first recipe I've ever come across that contains coarsely grated green (bell) peppers. It's never occurred to me to grate a green pepper, but what a good idea.
You can omit the minced green chilli if you don't like hot food, but do consider leaving it in: this dish has the mildest bite, which is beautifully balanced out by the sweetness of creamed sweetcorn.
Zaheera's Easy Sweetcorn, Coriander and Chilli Crustless Egg Tart
1 x 410 g tin creamed sweetcorn
1 fresh green chilli, deseeded and finely minced or chopped
½ cup (125 ml) chopped fresh coriander [cilantro]
½ cup (125 ml) coarsely grated green pepper [bell pepper]
60 g (60 ml/4 Tbsp) cold butter, grated on the coarse side of a cheese grater
3 extra-large free-range eggs, lightly beaten
½ cup (125 ml) cake flour
2 tsp (10 ml) baking powder
¾ cup (180 ml) grated Cheddar
½ tsp (5 ml) salt, or more, to taste
freshly ground black pepper
1 Tbsp (15 ml) poppy seeds (or toasted sesame seeds)
Preheat the oven to 180 °C.
Butter a 20-cm round or square ceramic dish, or a non-stick metal quiche dish.
Put all the ingredients, except the poppy seeds, into large bowl, and mix well. Pour the mixture into the buttered pan and sprinkle the poppy seeds on top. Bake for 25 to 30 minutes, or until slightly puffed and golden-brown on top. Serve warm or - if you're making this as a snack - allow to cool and cut into small squares.
Serves 4 as a main course, or 8 as a snack.