Apricot and Almond Tart 

Lazy summer Sundays are made for apricot tarts.

To make this you need:

Firm apricots (no not hard), stoned and sliced

1 x pkt ready rolled puff pastry ( let’s be lazy, it’s Sunday after all, and jus rol is vegan if you wish)

1/2 tsp cinnamon, ground 

Pinch Salt 

1/2 vanilla pod seeds

Small pkt of almonds 

Water 

Brown sugar 2 tbsp

Method 

Sprinkle the puff pastry with 1/2 tsp of brown sugar and cinnamon then fold over and roll out and cut into your desired shape and size ..I also made individual tartlets. 

Score a margin around the edge of the pastry and then place in the fridge to keep cool.

In a high speed blender, place all the other ingredients except the apricots, pulse to make a smooth thick paste . 

Remove your pastry from the fridge and inside of the margin you have scored, spread the almond paste.


Layer with the apricots and sprinkle with a little brown sugar.

Place in a preheated oven say 180c fan, bake for 25 -30 mins or until the pastry is puffed and golden.


Or if you would like to make individual tartlets use a mini muffin tin to shape your pastry cases, fill with the almond paste and cover with half an apricot. 


Note: if you like sweet things add an additional 1tbsp brown sugar.

Enjoy. 

Baked smoked chipotle chilli marinated sheeps milk feta, with peperonata on bruschetta

I’ve been out of action in the kitchen for a little while as I’ve been ill, away on vacation and at the moment I’m in recovery mode from abdominal surgery. Yesterday was the first day that I was able to make it in the kitchen and cook, mainly because the husband was eating out and I had to fend for myself. Luckily for me I had a grocery delivery earlier in the day and had all my favourite ingredients to make baked smoked chipotle chilli marinated sheeps milk feta, with peperonata on bruschetta.

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baked smoked chipotle chilli marinated sheeps milk feta, with peperonata on bruschetta

This dish is so simple to make and can be eaten at lunch or dinner, warm or cold, alone or in company, its a summery dish with all the right elements: salty, sweet, savoury, tart, creamy, bitter and spicy, I guess thats what’s called umami.

My favourite part of this dish is the feta, but it needs to be a pure sheep milk or a sheep and goats milk mix as I find that it has a sharper cleaner flavour than ones that contain cows milk. The creaminess of the feta next to the warm smokey heat of the chipotle chilli for me is like a marriage made in heaven and the sort of food that I can’t stop going back to and nibbling on while waiting for the rest of the elements of the dish to finish cooking.

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Baked smoked chipotle chilli marinated sheeps milk feta

To make this  dish you will need the following

Ingredients 

For the feta 

1 x 250g block of sheep milk feta

2 large teaspoon of smoked chipotle chilli paste

For the bruschetta 

slices of good quality fresh white bread

1 garlic clove

olive oil

salt

sprinkle of mixed herbs

For the peperonata

6  Ramiro peppers, deseeded and sliced

1 x large red onion, thinly sliced

2 x plum tomatoes, deseeded and roughly chopped

1 large garlic clove, chopped

1 tsp salt

1 tbsp olive oil

Aged balsamic vinegar for dressing.

Method: 

Heat the oven to 170c

Place the feta in a heat proof bowl, spread the chipotle chilli paste over the feta, and leave to marinate.

In a roasting tray place all the ingredients for the peperonata, give it a mix to ensure all the ingredients are seasoned and coated in the olive oil.  Place in the preheated oven for 35 minutes.

When the pepronata has been in the oven for 35 minutes, give it a little stir and place the  marinated feta in the oven as well and bake for 25 minutes.

Prepare the bruschetta by rubbing the bread with the garlic clove, place on a baking sheet and drizzle with olive oil, season with salt and mixed herbs, and place in oven for 10 minutes or until golden.

Remove the peperonata, feta and bruschetta from the oven, assemble on the plate, dress with balsamic vinegar and serve.

Enjoy and eat well.

 

 

 

 

Warm Lebanese spiced roasted butternut and sweet potato salad with beluga lentils and pomegranate

Over the last week I’ve been feeling really sick with a cold resulting in me feeling really lethargic and irritable, everything I’ve eaten has not satisfied me in the slightest not even soup and being on a diet hasn’t helped much either.

I was determined that lunch today would be full of the things I love, the dish served was a delicious warm Lebanese spiced roasted butternut and sweet potato salad with beluga lentils and pomegranate. I was really pleased with the results as I could actually taste all the spicing and flavours for the first time in days, the road to discovery is definitely in sight.  I guess eating bright vibrant food helps to rebuild the soul too.

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Warm Lebanese spiced roasted butternut and sweet potato salad with beluga lentils and pomegranate

Prep 15 minutes

Cooking time 1hr

Serves 2

Ingredients

For roasting 

1 small sweet potato, peeled and chopped into cubes

1/4 butternut squash, peeled and chopped into cubes

2 romanesco peppers, cut in half

1 tbsp Lebanese spice blend ( equal quantities of ground: cinnamon, clove, ginger, nutmeg, all spice, coriander)

1 tbsp olive oil

1tsp sea salt

For the salad

1 small pomegranate, de-seeded + juice

10 on the vine cherry tomatoes, quartered

1/4 portion cucumber, chopped into small cubes

mixed lettuce leaves

125g ready to eat beluga lentils

1tsp olive oil

sea salt, to season

plack pepper, to season

Method

Pre heat the oven to 180c

In a tray add all the ingredients for roasting except for the peppers, combine the ingredients and roast for 40 minutes.

While the sweet potatoes and butternut squash are roasting prepare the rest of the salad ingredients and combine in a bowl.

Oil the peppers and add to the roasting pan for 20minutes.

Remove the peppers, sweet potatoes and butternut squash from the oven after 20 minutes.

Peel the skin from the peppers and slice into strips, add the peppers, butternut squash and sweet potatoes to the rest of the salad ingredients, combine and serve.

A great addition to this dish would be toasted walnuts…… wish I thought of that before i ate it !