Dice the cold butter into the flour mix and rub it in with your fingers until it resembles fine crumbs.Ģ. To make the pastry, place the flour, salt and thyme in a bowl. Easy and unusual vegetarian tart recipe with beetroot leaves.ġ. Cook them like spinach or chard to make a tart filling on the zinged up pizza base. Shortcrust pastry made from scratch, creamy chicken and wild mushroom filling, it’s not a very quick recipe but super tasty.īeetroot greens and garlic tart, a great recipe to use up beet leaves. Crostata or galette is a sweet or savoury open, rustic pie.Ĭhicken and mushroom pie with homemade Cheddar crust. Tomato crostata with honey and thyme flavour on flaky pastry made from scratch, with a sneaky cheese addition. bear’s garlic or ramsons turns up in April in woody, wet, marshy lands and down in the overgrown part of my garden.Ĭreamy chicken with mushrooms and leeks is my favourite easy dinner - chicken pieces are cooked in creamy sauce, with caramelised chopped leeks and mushrooms. This leek and potato soup is not blended and it has only a couple spoonfuls of cream added, which can be skipped altogether if desired.Ĭreamy leeks sautéed with wild garlic. Some things need to be taken for granted, as I’ve learned over time.Ĭhunky leek and potato soup recipe. Counterproductive and counterintuitive, I know, but that’s how it works with shortcrust. But to be able to roll it out easily, it needs to thaw at least a little again. Pastry needs relaxing in the fridge so it can be rolled out without crumbling. Just rub the butter into the dry ingredients, then use a knife to stir the egg mix in and then gather the dough in and knead it briefly into a ball. Nigella makes it in a food processor but my view is that it isn’t worth the washing up: making the pastry by hand is really easy. If you do go ahead with making the crust from scratch, this is a really good recipe sourced from Nigella Lawson, which will serve you well on many occasions. Alternatively, use a shop bought shortcrust pastry sheet or even a pastry case. I usually make this type of dish when I have a ball of shortcrust pastry in the freezer, left over from a major pie exercise. Unless there is going to be a tart feast or a tart party, or you’re going to make a big batch of pastry this time and freeze portions for subsequent occasions, it is hassle. I know, I know: making pastry from scratch just for one dinner? It’s a bit excessive. Who knew alliums were related to asparagus? At least the latter smell only as an after-effect, and nice, too. The first chef/recipe author/person who comes up with an idea how to neutralise the allium smell should be worth a fortune. There is no two ways about the fact leeks are quite pungent, when sliced and sitting around in the kitchen or when cooked. I hope they all got back home safely and cooked the leeks in a nice cawl. It was apparently worn by the 7th century king Cadwaladr’s men so they could be told apart from the enemy in battle. The Welsh clearly know what they are doing, having picked leek as their national emblem. But ordinary garlic will season your dish of leeks just as nicely. They go marvellously with green herbs: chives, dill or tarragon, and best of all, seasonal in spring wild garlic. Braised slowly until meltingly tender or sharply stir-fried, or even raw, thinly sliced in a wonderful slaw. A savoury shortcrust tart with caramelised leek slices seasoned with fragrant thyme, piled high on a layer of grated cheese.
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