I have always been a foodie. When I was really young my mom used to give me her old magazines and I can remember clipping recipes from them. I can still tell you how very delicious a slice of her lemon meringue pie was . . . yellow and transparent, covered in a seemingly mile high pile of sweet and sticky meringue . . . this remembered from lunch time when I was about 8 years old. She used to make my brother a small bowl of lemon pudding instead of pie because she didn't think pastry was good for wee ones . . . and it probably wasn't.
I have a LOT of food memories that go way, way back . . . the taste of sweet carrots stolen from a farmer's field in Germany when I was really small, maybe only three or four years old. The delicate smokiness of the thin slices of bierwurst that the German Grocer used to gift me with when I would go to the shop to pick up things for my mom . . . again I would only be about four years old if that. We left Germany when I was four and a half.
I've always been a foodie.
I even used to spend some of my precious teenage allowance on cookery books (which I still have to this day) including Fanny Farmer's Cooking School, a Jewish Cookbook (because my then boyfriend/ex husband's sister married a Jewish fella), The Farmer's Daughter Cookbook, Madame Benoit Cooks at Home, and . . . my last year in high school I began to splurge and collect the Better Homes and Garden's Cookbook Library.
A whole series of cookery books that covered everything from cheap eats to desserts to glamorous entertaining . . . or at least the 1970's version of glamorous entertaining. I still use them from time to time. There are some real gems between the covers and this recipe I am showing you here today is one of them.
It comes from the Casserole Cookbook (second edition, eight printing 1972) and is a lovely and easy to make Tuna Pie which nestles into a rice crust. If you have pouches of ready cooked rice in the cupboard, they work just fine, which makes this a great store cupboard meal. It's like a quiche in many ways. Simple. Economical. Delicious. What more could you want?
I think it's pretty wonderful that forty years later I still find great value in these old books. Money well invested I would say. The original recipe called for the use of Swiss Cheese. I replaced the Swiss with a goodly amount of strong English Cheddar and added a TBS of Dijon mustard . . . coz cheese and mustard are da bomb.
*Tuna, Cheese and Onion Pie*Serves 6
3 medium free range eggs, beaten60ml double cream (1/4 cup)
1 TBS Dijon mustard1/2 small onion, finely chopped