By. Margcata. Would truly enjoy hearing from some of the Community about an array of simple and fairly quick recipes for two very active little boys. My 6 year old twin grandsons, Fillippo and Christophe are absolutely enthralled when Grandmom comes to visit them in Switzerland, as they know their favourite baked jacks shall be on the bill of fare ... Of course, children can be challenging to cook for on a steady basis however, these kids are little Popeyes and love their veggies, however, they do not eat red meat whatsoever, so though they are not totally vegetarian, however, they have never eaten red meat. A vegetarian quiche perhaps ? Anyone have a great quiche recipe ? Preparation time: 15 minutes Cooking time: 55 minutes Difficulty: Minimal 4 roasting potatoes of choice 15g butter without salt 1 tblsp heavy cooking cream 100g Ceps or other wild mushroom variety of choice 3 tblsp extra virgin olive oil 1 tblsp fresh minced parsley 1 garlic clove minced salt and freshly ground black pepper to taste 1. Preheat oven to 180 centig degrees. 2. Wash the potatoes well ( without peeling ) and pat dry with abosrbent paper towelling. 3. Cut aluminum foil sheets and place the potatoes on the sheets, fold, seal and place in oven for 55 minutes. 4. Wash the Ceps thoroughly and pat dry on absorbent paper towelling. 5. Peel and mince garlic clove. 6. Heat sartén with the olive oil and the butter and sauté the garlic clove until golden and add the parsley and the Ceps. Cook 10 minutes or until Ceps are tender. 7. In 55 minutes, open the foil packages, and slice the baked potatoes ( partially in half ) so that you can scoop out part of the potato flesh and mix the potato flesh with the cream and 1/2 the butter to form a " thick purée " of mashed potatoes. 8. Salt and pepper to taste. 9. Take a pastry icing sleeve or use a spoon and pass the mashed potato concoction back into the baked skin of the potato. 10. Then, spoon the Ceps over the mashed potato and serve hot.