Tigereye Tomato Tart

Now this was a lovely gardening surprise! These little beauties grew from some great little seedlings that I bought from Bunnings. It’s a trailing tomato plant, and I unfortunately planted my tomato plants too close together, so I have to pretty much climb into the plants to pick them! When I plant these again next Spring, I think they’d do really well along the edge of my garden beds.

They are so super-dooper pretty. And delicious. And juicy.

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After picking them I put them in this little pie dish, just because it was the right size, but then I couldn’t stop thinking about tarts.

I wanted to keep the tomatoes as ‘the hero of the dish’ as they’d say on Masterchef. So, I whipped up a Stephanie Alexander pastry (see below), briefly baked it, threw on the tomatoes, some fresh basil, dollops of ricotta and S&P.

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When it popped out of the oven, I gave it a quick drizzle with fancy olive oil.

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So good. So I made it again. Then next night!


Taken from Stephanie Alexander, The Cook’s Companion, pg 965

Polenta crust:

  • 3/4 cup fine polenta
  • 115g plain flour
  • 1/2 tsp salt
  • 1.5 tsp baking powder
  • 75g butter
  • 1/2 cup cream

Mix the polenta, flour, salt and baking powder in a food processor. Add butter and process until the butter pieces are pea-sized. Add cream until dough comes together. Refridgerate until needed (at least 30 mins).

This made enough for two tarts. The recipe is designed for a ‘closed’ pie, so it didn’t need blind-baking. However, because of my tart-style, I pricked the base with a fork and blind-baked it for about 10 mins, then added the filling and baked it for another 15-20 minutes or so.

Also, because of the juiciness of my tomatoes, I cut them and left them to drain on some muslin cloth for a while before constructing the tart.


I have plenty more tomatoes. If you have any recommended recipes, let me know!

 

 

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Cheesy Vegemite Scrolls

Mmmm…. who needs to spend a fortune at the bakery when you can make these at home??? Super easy to make from this recipe here.

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I used a mix of plain and wholemeal flour. I think I’ll also cut them smaller next time – they rose a lot in the oven! I think you could also do some great other combinations, like tomato and cheese and spinach and ricotta. Please add a comment below if you have any other flavour inspiration.

They went down a treat with the little one!

 

Cheesy scrolls (& risotto balls)

One of the Mums at playgroup had these hiding in her daughter’s lunchbox! They looked so yum… I just had to try them. They were super easy and I had to seriously stop myself from devouring the leftovers.

1. Take one piece of puff pastry (I prefer the yummy butter variety), thaw it a little, and smother it in leftover, homemade pasta sauce.

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3. Roll the piece up and then slice into 1cm (or so) slices.

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4. Bake in the oven at about 200⋅C for about 10-15 minutes, depending on your oven.

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You could put all sorts of things in these. Spinach and ricotta would be yum!

I also found this fantastic recipe for pumpkin and bacon risotto balls. You don’t need to make the risotto in the traditional way, you just throw the rice in the oven with lots of water and it soaks up the water. I didn’t use stock, just water, and I made it with spinach and carrot. The little one loved them!

Baby Led Weaning – zucchini slice and potato cakes

 

 

I find it hard to give the little one a balanced diet. Well, it’s not difficult. I just sometimes forget. It’s easy to make a one big serve of something, freeze it, and then she’ll eat it for the next few days. And then I suddenly think, “Aiya! She’s been eating the same thing for three days!!”. Bad parent.

So, I’m making an effort to keep a variety of things in the freezer. Here are two recipes to share!

Zucchini Slice (inspired by the recipe on pg 67 of Donna Hay magazine, Issue 65)

  • 1 onion
  • 4 cloves garlic
  • 900g veg (zucchini*, eggplant, broccoli), grated
  •  100g cheese
  • 3 eggs
  • 3 tbsp olive oil (to cut down on eggs)
  • a handful of basil, chopped
  • 2 cups of SR flour
  • pepper

Fry the onion and garlic until golden. Mix all ingredients together and bake in the oven until golden brown – about 40 minutes.

*For those of you in Beijing, I used 西葫芦 instead of zucchini.

Potato Cakes

    • 1.5kg/5 potatoes, shredded (squeeze well, or leave to drain)
    • 2 eggs
    • 150g flour
    • pepper
    • 2-3 tblsp cheese (I used some parmesan)
    • 5 cloves of garlic

    Mix it all together. Drop balls into a fry pan and flatten them with your spatula.

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Both were very popular with the little one! Let me know if you try it out too!

A holiday sandwich like no other

Holiday time is for over-indulgence. And that’s what this sandwich is. It popped up on my my pinterest page and I haven’t been able to stop thinking about it. Until today.

Woah.

Amazing.

I think I’ll just let the pictures speak for themselves.

Introducing the Roasted Strawberry, Brie and Chocolate Grilled Cheese Sandwich (by ‘How sweet it is’) – click for the original recipe.

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The only thing to follow this sandwich was a cup of sheng pu’er tea. And a sit-down.