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I am busy getting ready for a week long conference next week at work, so am unlikely to get a chance to post properly for a week or so.
Hopefully I might be able to post some pictures this weekend of our allotment – we managed to get down there last weekend and do a bit of clearing. It’s not very exciting but must be done!
Happy gardening all of your who are lucky enough to be in your gardens getting ready for the spring!
Brie and Onion Tart
Serves 2 as a main course or 4 as a starter
200g puff pastry
100-120g Brie
6 onions
50g butter
Thyme
In a large frying pan heat the butter. Peel the onions and cut into segments. Cook the onions in the butter on a gentle heat until they are meltingly tender and slightly caramelised. Let them take their time.
Preheat the oven to 220°C. Roll out your puff pastry until it is only a couple of millimetres thick. Carefully place the pastry onto a baking tray and score a border around the pastry about 2cm for the edges. Prick with a fork.
Once the onions are cooked, spread them out over the pastry leaving the border free. Brush some of the remaining oniony butter from in the pan around the border – this will help it to go lovely and golden.
Cut the Brie into pieces and scatter over the onions. Sprinkle over some thyme leaves and a little salt and pepper.
Cook in the oven for about 15 minutes or until the pastry is golden and the cheese has melted and oozed amongst the onions.
Eat with a big pile of crisp and crunchy salad tossed in a tangy homemade dressing – just a squeeze of lemon juice and a drizzle of extra virgin olive oil is all it needs. Scrumptious.
This delicious recipe is taken from the fabulous Nigel Slater’s Appetite.
Sometimes, even on a weekend you can’t be bothered cooking or don’t have the energy. Having things lying around in the fridge or cupboards that can make a tasty meal is essential and ensures you can eat well without trying too hard.
So here you have it:
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