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)
I had a bunch of small vine tomatoes that weren't quite ripe enough for using in a salad but already on the edge of their usability so I cut them in half, drizzled a baking tray with olive oil, put on the tomatoes cut side down, added a handful of crushed garlic gloves (skin on), drizzled over more olive oil and seasoning (salt, pepper, thyme, rosemary) and put it in the oven to roast for about half an hour until squishy.
Then I squeezed the now wonderfully sweet and fragrant garlic gloves out of their skins into a bowl, added the rest of the baking tray and blitzed everything up with my stick blender. Out came this wonderfully fragrant, bright orange and tasty sauce that had just the right consistency. I tasted it and could just have sat there with a spoon eating it all.

I used this as a base for a veg dish but it will just as easily work as a stir-in sauce for pasta.
karohemd: (Chef)

I had to stay long at work so I needed something quick from leftovers in the fridge:
Tomato and mozzarella slices on ciabatta, flashed under the grill.

Bigger )

September 2017

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