karohemd: (Chef)
In my previous "baking" post, I mentioned I'd try making a savoury tart with the shop-bought, ready-rolled puff pastry I bought Saturday (JusRol).
I'm pleased to say it worked really well as you can see below.
I didn't have quite enough left to fill my tray so I patched the last piece together with some offcuts from the weekend and it worked (although you can see the wonky lower right corner), scored a rim into the pastry, spread some diluted tomato puree on the pastry, arranged courgette slices, quartered cherry tomatoes and bits of crushed garlic topped with bits of goats' cheese and finishing with a drizzle of good extra virgin olive oil, balsamic vinegar, Maldon sea salt and a few grinds of pepper. Into my toaster oven for about fifteen minutes and out came this:
Courgette, Tomato and Goat's Cheese Tart
Photo taken on my phone and processed with instagram, I quite like it.
karohemd: (Chef)
Pan-fried loin steaks (marinaded in pepper, hot pimenton, olive oil) on a bed of braised courgettes (sliced lengthwise with a peeler).
The sauce is the pan juices deglazed with the braising liquid.
Served with some simple mash. Nom.

bigger photo )
karohemd: (Chef)
Courgette stuffed with tomato, feta and basil

I had these wonderful looking globular courgettes (anyone know what they are called?) and thought it would be a shame to cut them up so I stuffed them with tomatoes and feta.

September 2017

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