Tomato and Goat's Cheese Tart
Ingredients:
1 sheet of frozen puff pastry, thawed in the fridge
1 egg, whisked
1 pack French style creamy goat's cheese
1 pack cherry tomatoes
Freshly ground black pepper
Olive oil
Method:
Line a baking tray with baking paper and lay thawed puff pastry on it. Using a the tip of a sharp knife, lightly score a line 2cm from each egg. Brush the egg all over the pastry. Half or quarter the tomatoes depending on the size and scatter them over the pastry then break up the cheese dotting between and on top of the tomatoes. Drizzle olive oil over and give the whole tart a good grind of black pepper. Place in the fridge for 20 minutes then bake at 200C until the pastry edges are golden and the cheese is beginning to brown - about 30 minutes.
I first made this recipe in 2004. Since then the basic idea has expanded and developed into a whole range of different tarts. Firstly, I added ham and there is ham in the tart pictured then I tried different cheeses, vegetables, using a spread after the egg and so on. It's a very versatile recipe idea - one of my other favourites is Ham, Brie and Pear... The recipe for Brie. Leek and Ham Tart is further down this page.
1 sheet of frozen puff pastry, thawed in the fridge
1 egg, whisked
1 pack French style creamy goat's cheese
1 pack cherry tomatoes
Freshly ground black pepper
Olive oil
Method:
Line a baking tray with baking paper and lay thawed puff pastry on it. Using a the tip of a sharp knife, lightly score a line 2cm from each egg. Brush the egg all over the pastry. Half or quarter the tomatoes depending on the size and scatter them over the pastry then break up the cheese dotting between and on top of the tomatoes. Drizzle olive oil over and give the whole tart a good grind of black pepper. Place in the fridge for 20 minutes then bake at 200C until the pastry edges are golden and the cheese is beginning to brown - about 30 minutes.
I first made this recipe in 2004. Since then the basic idea has expanded and developed into a whole range of different tarts. Firstly, I added ham and there is ham in the tart pictured then I tried different cheeses, vegetables, using a spread after the egg and so on. It's a very versatile recipe idea - one of my other favourites is Ham, Brie and Pear... The recipe for Brie. Leek and Ham Tart is further down this page.
Stuffed Peppers
Ingredients:
2 large yellow peppers, halved longways and core removed preserving stock
200g basmati rice, cooked and cooled
1 red or yellow pepper, diced
1 red onion, finely chopped
2 garlic cloves, finely chopped
65g frozen peas, thawed
1 tbsp green pesto
1 large tomato, peeled, deseeded and diced
salt and pepper
Cooking Instructions:
Sauté the onion in a little olive oil until becoming soft. Add the garlic and pepper and sauté for 3-5 minutes. Season and add the pesto, tomato and peas. Cook for a few minutes until the mixture has reduced a little.
Place the yellow pepper halves in an oiled baking tray and spoon the mixture equally into each.
Cook in the oven at 180C until the peppers are softening and the mixture is browning on top.
You could always grate some Parmesan or Pecorino over the top before putting in the oven.
First made: 11th November 2013
2 large yellow peppers, halved longways and core removed preserving stock
200g basmati rice, cooked and cooled
1 red or yellow pepper, diced
1 red onion, finely chopped
2 garlic cloves, finely chopped
65g frozen peas, thawed
1 tbsp green pesto
1 large tomato, peeled, deseeded and diced
salt and pepper
Cooking Instructions:
Sauté the onion in a little olive oil until becoming soft. Add the garlic and pepper and sauté for 3-5 minutes. Season and add the pesto, tomato and peas. Cook for a few minutes until the mixture has reduced a little.
Place the yellow pepper halves in an oiled baking tray and spoon the mixture equally into each.
Cook in the oven at 180C until the peppers are softening and the mixture is browning on top.
You could always grate some Parmesan or Pecorino over the top before putting in the oven.
First made: 11th November 2013
Risotto with Courgettes and Peas
Ingredients:
As for Risotto Bianco, plus
2 courgettes, sliced
1 cup frozen peas
small bunch of fresh oregano
Cooking instructions:
Method as for Risotto Bianco, but
Boil the courgettes and peas for five minutes then strain. Whizz half of them in the food processor and add the mixture to the risotto halfway through cooking, with the oregano. You can take the leaves off the sprigs but I never bother: most of the leaves come off while you're stirring, the flavour get through and it's easy to take the sprigs out just before you add the butter and parmesan at the end.
Add the rest of the courgettes and peas towards the end of cooking: just long enough to let them heat through again.
As for Risotto Bianco, plus
2 courgettes, sliced
1 cup frozen peas
small bunch of fresh oregano
Cooking instructions:
Method as for Risotto Bianco, but
Boil the courgettes and peas for five minutes then strain. Whizz half of them in the food processor and add the mixture to the risotto halfway through cooking, with the oregano. You can take the leaves off the sprigs but I never bother: most of the leaves come off while you're stirring, the flavour get through and it's easy to take the sprigs out just before you add the butter and parmesan at the end.
Add the rest of the courgettes and peas towards the end of cooking: just long enough to let them heat through again.
Risotto with Asparagus and Thyme
Ingredients:
As for Risotto Bianco plus
1 bunch asparagus
1 bunch fresh thyme
Cooking instructions:
Prepare the asparagus by removing the woody stem and chopping off the tips. Blanch the tips in water or stock and set aside until you are ready to add them to the risotto. Chop the stalks finely and sauté them with the onion and garlic.
I always add the thyme early with the leaves still on the stems because I can never be bothered trying to get them off. The leaves come off the stems as you are stirring which can be easily removed before you add the butter and parmesan at the end.
As for Risotto Bianco plus
1 bunch asparagus
1 bunch fresh thyme
Cooking instructions:
Prepare the asparagus by removing the woody stem and chopping off the tips. Blanch the tips in water or stock and set aside until you are ready to add them to the risotto. Chop the stalks finely and sauté them with the onion and garlic.
I always add the thyme early with the leaves still on the stems because I can never be bothered trying to get them off. The leaves come off the stems as you are stirring which can be easily removed before you add the butter and parmesan at the end.
Risotto Bianco
Ingredients:
1litre stock, hot
1tbsp olive oil and a little butter
1 small onion, finely chopped
1 clove garlic, finely chopped
200g risotto rice
1 glass white wine
35g butter
50g Parmesan, grated
Cooking instructions:
This is the basic risotto recipe - then you just add the vegetables and flavours of your choice. There are one or two on this site...
Saute the veg in the oil and butter till soft, but not brown.
Turn up the heat, add the rice and fry for a minute, then add the wine and, stirring all the time, let it evaporate.
Add hot stock a ladleful at a time constantly stirring but always in the same direction making sure each ladleful is absorbed before adding the next.
(It's during this process you would add your vegetables - when really depends on how long they take to cook through.)
When the rice is cooked, remove from the heat and stir in the butter and parmesan. Let the risotto sit for a few minutes to get nice and creamy.
1litre stock, hot
1tbsp olive oil and a little butter
1 small onion, finely chopped
1 clove garlic, finely chopped
200g risotto rice
1 glass white wine
35g butter
50g Parmesan, grated
Cooking instructions:
This is the basic risotto recipe - then you just add the vegetables and flavours of your choice. There are one or two on this site...
Saute the veg in the oil and butter till soft, but not brown.
Turn up the heat, add the rice and fry for a minute, then add the wine and, stirring all the time, let it evaporate.
Add hot stock a ladleful at a time constantly stirring but always in the same direction making sure each ladleful is absorbed before adding the next.
(It's during this process you would add your vegetables - when really depends on how long they take to cook through.)
When the rice is cooked, remove from the heat and stir in the butter and parmesan. Let the risotto sit for a few minutes to get nice and creamy.
Layered Potatoes with Spinach and Tomatoes
Ingredients:
135g bacon, diced - leave this out to make it veggie, obviously!
1 onion, peeled and thinly sliced
250g frozen spinach, thawed and well drained
300ml milk
1 egg, beaten
1/2 nutmeg, grated
2tsp salt
pepper
1/2 tsp dried oregano
4 large potatoes, peeled and thinly sliced
4 large tomatoes, peeled, deseeded and chopped
100g grated Pecorino or Parmesan cheese
Cooking instructions:
Heat oven to 180C (fan)
Saute the bacon, onion and garlic in a little oil then mix in the spinach, nutmeg and some pepper; set aside.
Whisk the egg, milk and seasonings; set aside.
Grease a medium sized lasagne dish and layer, seasoning potatoes well, the ingredients as follows:
1/3 potatoes,
tomatoes,
1/3 milk mixture,
1/3 potatoes,
spinach mixture,
1/2 cheese,
1/3 milk mixture,
1/3 potatoes,
remaining milk.
Cover dish with foil and cook in oven for 45 minutes then remove the foil and complete layers with the rest of the cheese and a good grind of black pepper.
Cook for a further 10 minutes or until cheese is bubbling and golden. Allow to cool for a bit before serving with a cucumber and tomato salad (or similar).
This dish was created after a little internet searching to counteract a tomato and potato shopping accident - a bit of a glut!
First made: 15th October 2012
135g bacon, diced - leave this out to make it veggie, obviously!
1 onion, peeled and thinly sliced
250g frozen spinach, thawed and well drained
300ml milk
1 egg, beaten
1/2 nutmeg, grated
2tsp salt
pepper
1/2 tsp dried oregano
4 large potatoes, peeled and thinly sliced
4 large tomatoes, peeled, deseeded and chopped
100g grated Pecorino or Parmesan cheese
Cooking instructions:
Heat oven to 180C (fan)
Saute the bacon, onion and garlic in a little oil then mix in the spinach, nutmeg and some pepper; set aside.
Whisk the egg, milk and seasonings; set aside.
Grease a medium sized lasagne dish and layer, seasoning potatoes well, the ingredients as follows:
1/3 potatoes,
tomatoes,
1/3 milk mixture,
1/3 potatoes,
spinach mixture,
1/2 cheese,
1/3 milk mixture,
1/3 potatoes,
remaining milk.
Cover dish with foil and cook in oven for 45 minutes then remove the foil and complete layers with the rest of the cheese and a good grind of black pepper.
Cook for a further 10 minutes or until cheese is bubbling and golden. Allow to cool for a bit before serving with a cucumber and tomato salad (or similar).
This dish was created after a little internet searching to counteract a tomato and potato shopping accident - a bit of a glut!
First made: 15th October 2012
Oven-baked Lemon Pepper and Courgette Risotto
Ingredients:
1 yellow pepper, diced
I onion, finely chopped
2 cloves garlic, finely chopped
1 courgetted, diced
200g risotto rice
75ml white wine
500ml stock, vegetable, or chicken if you don't care!
2tbsp olive oil
35g butter
35g pecorino, or parmesan
Cooking instructions:
Preheat the oven to 180C (fan)
Heat the oil in a pan and sauté the onion, garlic and half the yellow pepper until soft but browning. Add the rice a stir to coat in oil and toast slighty.
Turn the heat up and add the wine and stir while it evaporates. Then add the rest of the pepper with the courgette and stock. Season well, stir and pop in the oven, covered, for 20 minutes. Remove from the oven and stir in the butter and cheese and leave for few minutes to become all creamy and voluptuous.
Serve with tomato and cucumber salad and lime vinaigrette.
First made: 3rd March 2013
1 yellow pepper, diced
I onion, finely chopped
2 cloves garlic, finely chopped
1 courgetted, diced
200g risotto rice
75ml white wine
500ml stock, vegetable, or chicken if you don't care!
2tbsp olive oil
35g butter
35g pecorino, or parmesan
Cooking instructions:
Preheat the oven to 180C (fan)
Heat the oil in a pan and sauté the onion, garlic and half the yellow pepper until soft but browning. Add the rice a stir to coat in oil and toast slighty.
Turn the heat up and add the wine and stir while it evaporates. Then add the rest of the pepper with the courgette and stock. Season well, stir and pop in the oven, covered, for 20 minutes. Remove from the oven and stir in the butter and cheese and leave for few minutes to become all creamy and voluptuous.
Serve with tomato and cucumber salad and lime vinaigrette.
First made: 3rd March 2013
Brie, Leek and Mushroom Tart
Ingredients:
I ready-rolled puff pastry, thawed if frozen
I egg, beaten
250g mushrooms, sliced
1 large leek, sliced (about 250g)
1 pack Brie, thickly sliced
salt and pepper
olive oil for frying
Cooking Instructions:
Open out the pastry and place on baking parchment on a baking sheet. Score a line about 2cm from each edge and brush the whole thing with the egg.
Heat some olive oil in the pan and fry the leeks for a few minutes untilo just beginning to soften. Set aside.
Add the mushrooms to the pan and sprinkle with a little salt - this will help draw out the juices. Fry until the juices have boiled off then fry for a minute or two to let the mushrooms soften a little.
Scatter the leeks and mushrooms over the pastry taking care to keep everything within the lines. Cover with the slices of cheese and a good grind of black pepper.
Place in the oven pre-heated to 180C (fan) and cook for 30 minutes or until the pastry is puffed and golden round the edges.
This is great fresh from the oven but just as good at room temperature.
Serve with a salad.
First made: 7th January 2013
I ready-rolled puff pastry, thawed if frozen
I egg, beaten
250g mushrooms, sliced
1 large leek, sliced (about 250g)
1 pack Brie, thickly sliced
salt and pepper
olive oil for frying
Cooking Instructions:
Open out the pastry and place on baking parchment on a baking sheet. Score a line about 2cm from each edge and brush the whole thing with the egg.
Heat some olive oil in the pan and fry the leeks for a few minutes untilo just beginning to soften. Set aside.
Add the mushrooms to the pan and sprinkle with a little salt - this will help draw out the juices. Fry until the juices have boiled off then fry for a minute or two to let the mushrooms soften a little.
Scatter the leeks and mushrooms over the pastry taking care to keep everything within the lines. Cover with the slices of cheese and a good grind of black pepper.
Place in the oven pre-heated to 180C (fan) and cook for 30 minutes or until the pastry is puffed and golden round the edges.
This is great fresh from the oven but just as good at room temperature.
Serve with a salad.
First made: 7th January 2013