You saw these in a freebie supermarket magazine, and were desperate to try them out. You weren't disappointed.
You'll need:
strawberries (enough for 4 or 5 per person)
chunks of fresh pineapple (enough for 4 or 5 per person)
marshmallows (enough for a couple per person, depending on how much of a sugar fiend you are)
dark chocolate, to melt
Thread the fruit and marshmallows onto wooden skewers in a pretty pattern. Place a little chocolate in a ramekin dish, and carefully heat in the microwave, until it melts.
Dip fruit/skewer in chocolate. Eat quickly before anyone else can.
You could also put these on the bbq, if you're a fan of squidgy marshmallows - the pineapple would char nicely. Just don't forget to soak the skewers in water first.
29 May 2009
Chorizo, prawn and courgette skewers
It's been a ridiculously hot day (unheard of up here in the frozen north), so we spent the afternoon pottering about in the garden, and then had a bbq. For once, we didn't need an umbrella.
These worked really well on the bbq - but you could grill them quite happily as well.
Makes about 7-8 skewers. You'll need:
half a red onion, chopped into large chunks
a large courgette, sliced into chunky rings
a small pack of king prawns (we used ready cooked ones, but crevettes, or langoustines would also be fantastic cooked in their shells)
half a large ring of chorizo (I'd say this was about 15cm of chorizo), in large slices
a little olive oil for brushing
If you're using wooden skewers, soak them in water for half an hour first, or they'll burn to a crisp.
Thread chunks of everything onto the skewer, in whatever pretty pattern you fancy (I did: courgette, chorizo, prawn x2, red onion, courgette, chorizo, prawn x2 etc). Repeat ad nauseam for the other skewers. Brush with a little olive oil, and then sling onto the bbq once the charcoal has turned white and is giving off lots of heat.
Depending on how high you've got them above the heat, how much charcoal you've got, wind speed and other exciting outdoor factors, they take around 5-15 minutes to char nicely and cook through.
We ate them in the sunshine on the balcony, with a green salad and lots of French bread, before retiring to the shade for pudding.
These worked really well on the bbq - but you could grill them quite happily as well.
Makes about 7-8 skewers. You'll need:
half a red onion, chopped into large chunks
a large courgette, sliced into chunky rings
a small pack of king prawns (we used ready cooked ones, but crevettes, or langoustines would also be fantastic cooked in their shells)
half a large ring of chorizo (I'd say this was about 15cm of chorizo), in large slices
a little olive oil for brushing
If you're using wooden skewers, soak them in water for half an hour first, or they'll burn to a crisp.
Thread chunks of everything onto the skewer, in whatever pretty pattern you fancy (I did: courgette, chorizo, prawn x2, red onion, courgette, chorizo, prawn x2 etc). Repeat ad nauseam for the other skewers. Brush with a little olive oil, and then sling onto the bbq once the charcoal has turned white and is giving off lots of heat.
Depending on how high you've got them above the heat, how much charcoal you've got, wind speed and other exciting outdoor factors, they take around 5-15 minutes to char nicely and cook through.
We ate them in the sunshine on the balcony, with a green salad and lots of French bread, before retiring to the shade for pudding.
26 May 2009
Strawberry ice cream lollies
You were responsible for most of this (apart from whipping the cream) - and had great fun tasting the mixture at different stages...
It made enough to fill 6 small ice lolly moulds, and 4 silicon cupcake moulds (for the grownups).
You'll need:
30g white caster sugar
250ml whipping cream
130g strawberry jam (whisked, so there's no large lumps)
50g fresh strawberries, hulled
a few pistachio nuts, crushed
Chop your strawberries into small chunks, and then roll in the caster sugar. Whip the cream until it's fairly stiff, and then fold in the strawberry jam. Chuck in the strawberries, and carefully fold into the mix.
Stuff the creamy mixture into the ice lolly moulds (we did this with a couple of teaspoons, but you'd probably get even better results if you used a piping bag). If you want to make some ice cream cupcakes, line some small silicon cupcake moulds with cling film, fill with the creamy mixture, and then wrap the cling film over the top.
Stick everything in the freezer - it'll probably take 3-4 hours to freeze properly. Slide the lollies out by running a little hot water over them, or warming the mould in your hands. The cupcakes are dead easy - just unwrap the cling film, and place on a plate.
You could also use raspberries/raspberry jam, or glace cherries/berry jam for a real sugar hit. The lollies are gorgeous dipped in crushed pistachio nuts, or chocolate vermicelli...
23 May 2009
Fruity flapjack pots
This was rather slung together, to make a quick pudding for Gran and Grandpa (lover of puddings extraordinaire). You could use any sort of sour fruit - rhubarb, gooseberries, redcurrants - as long as you balance it with a little apple.
You'll need:
4 small oven-proof ramekin dishes (those glass ones that Gu puds come in are ideal)
a selection of fruit (ours included three or four stems of rhubarb from the allotment, a couple of gooseberries, half an apple that was leftover from your lunch and a banana)
2 heaped teaspoons of golden syrup (honey would also be nice)
25g butter (ish)
6 or 7 tablespoons rolled oats
Stick the oven on at about 180 degrees C.
Chop up the rhubarb, gooseberries and apple (peeled and cored), and chuck into a small pan. Add a little hot water, bring to the boil, and simmer for 10 minutes, until the fruit has broken down. Spread this mixture at the bottom of your ramekins. I didn't have a huge amount (there wasn't much rhubarb available), so I sliced up a banana as well, and divvied it up among the ramekins.
Melt the butter and golden syrup in a non-stick pan. Add the rolled oats, and stir - you want the oats to become completely covered in the butter/syrup mixture. If it's a bit dry, add a little more butter.
Spoon the oaty mixture onto the top of the fruit, and then stand the ramekins on a baking tray (it makes them easier to get in and out of the oven). Bake in the oven for 15-20 minutes, until the flapjack-y top has gone crispy, and the fruit is bubbling underneath.
We ate this with a little cream drizzled on the top (ice cream would also be good).
You'll need:
4 small oven-proof ramekin dishes (those glass ones that Gu puds come in are ideal)
a selection of fruit (ours included three or four stems of rhubarb from the allotment, a couple of gooseberries, half an apple that was leftover from your lunch and a banana)
2 heaped teaspoons of golden syrup (honey would also be nice)
25g butter (ish)
6 or 7 tablespoons rolled oats
Stick the oven on at about 180 degrees C.
Chop up the rhubarb, gooseberries and apple (peeled and cored), and chuck into a small pan. Add a little hot water, bring to the boil, and simmer for 10 minutes, until the fruit has broken down. Spread this mixture at the bottom of your ramekins. I didn't have a huge amount (there wasn't much rhubarb available), so I sliced up a banana as well, and divvied it up among the ramekins.
Melt the butter and golden syrup in a non-stick pan. Add the rolled oats, and stir - you want the oats to become completely covered in the butter/syrup mixture. If it's a bit dry, add a little more butter.
Spoon the oaty mixture onto the top of the fruit, and then stand the ramekins on a baking tray (it makes them easier to get in and out of the oven). Bake in the oven for 15-20 minutes, until the flapjack-y top has gone crispy, and the fruit is bubbling underneath.
We ate this with a little cream drizzled on the top (ice cream would also be good).
22 May 2009
Cucumber, mint and yoghurt
We ate this with a Spanish-style omelette (although Spaniards would probably be appalled by the inclusion of courgettes and sheep's cheese) - a sort of Moorish theme.
Makes enough for 4 as a side dish. You'll need:
half a cucumber
a couple of tablespoons of thick greek yoghurt
salt
10-12 fresh mint leaves, chopped up very finely
a little black pepper
Slice the cucumber in half lengthways, and then again very finely into half-moons. Sprinkle with salt and bung in a colander for half an hour (or longer, preferably), so that any liquid drains away.
Decant the cucumber slices into a bowl. Mix the mint with the yoghurt, and tip over the cucumber. Add a little black pepper (it shouldn't need any salt).
Makes enough for 4 as a side dish. You'll need:
half a cucumber
a couple of tablespoons of thick greek yoghurt
salt
10-12 fresh mint leaves, chopped up very finely
a little black pepper
Slice the cucumber in half lengthways, and then again very finely into half-moons. Sprinkle with salt and bung in a colander for half an hour (or longer, preferably), so that any liquid drains away.
Decant the cucumber slices into a bowl. Mix the mint with the yoghurt, and tip over the cucumber. Add a little black pepper (it shouldn't need any salt).
21 May 2009
Tex-Mex chilli
We missed out the chilli for your version, but one day you'll like it...
Makes enough for 4 (we ate this first with rice earlier on in the week, but then had it on top of pizza tonight - I know, I know, but sometimes it just has to be done).
You'll need:
400g mince (I used pork, but beef or lamb would be equally good)
1 onion, finely sliced
1 clove of garlic, finely chopped
1 green pepper, diced
5 or 5 mushrooms, roughly chopped
2 red chillies, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tin of tomatoes
a small tin of tomato puree
lots of black pepper
a bit of fresh coriander to stick on top
*If you're making this for someone other than your Dad, you'd probably also sling a tin of beans (kidney, borlotti etc) in when you tip the tomatoes in.
Fry the mince until it's browned. Add the onions and garlic and chilli, and cook until they've softened. Add the green pepper and mushrooms, and do the same (you might have to add a bit of extra olive oil, depending on how lean your mince is).
Add the spices, and fry for another couple of minutes. Tip the tin of tomatoes in, and add about the same again in water. Add the tomato puree, some black pepper, and stir. Bring to a boil, and then simmer for a while (20 minutes will do, but longer will be even better).
Eat with rice (or even just on its own, if you've made it with beans). It's lovely with some fresh coriander sprinkled on top, and some grated cheese.
Makes enough for 4 (we ate this first with rice earlier on in the week, but then had it on top of pizza tonight - I know, I know, but sometimes it just has to be done).
You'll need:
400g mince (I used pork, but beef or lamb would be equally good)
1 onion, finely sliced
1 clove of garlic, finely chopped
1 green pepper, diced
5 or 5 mushrooms, roughly chopped
2 red chillies, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tin of tomatoes
a small tin of tomato puree
lots of black pepper
a bit of fresh coriander to stick on top
*If you're making this for someone other than your Dad, you'd probably also sling a tin of beans (kidney, borlotti etc) in when you tip the tomatoes in.
Fry the mince until it's browned. Add the onions and garlic and chilli, and cook until they've softened. Add the green pepper and mushrooms, and do the same (you might have to add a bit of extra olive oil, depending on how lean your mince is).
Add the spices, and fry for another couple of minutes. Tip the tin of tomatoes in, and add about the same again in water. Add the tomato puree, some black pepper, and stir. Bring to a boil, and then simmer for a while (20 minutes will do, but longer will be even better).
Eat with rice (or even just on its own, if you've made it with beans). It's lovely with some fresh coriander sprinkled on top, and some grated cheese.
20 May 2009
Spicy crab linguine
Not surprisingly, this was rather bland with tinned crab, and needed pepping up with lots of chilli and strong cheese grated on top. Definitely one to make with the real stuff (the cat, however, was less discerning).
Makes enough for 2. You'll need:
crab meat (a little will go a long way here - and you could get away with white or brown meat)
2 red chillies
1 clove garlic
a small bag or bunch of rocket (if you don't have any, courgette (finely diced and fried gently in a little olive oil) is a great substitute
zest and juice of a lemon
a tablespoon of good olive oil
lots of black pepper
your linguine/spaghetti of choice
Decant your crab meat into a bowl. Stick the chillies and garlic in a pestle and mortar, and pound away until they're nicely pulverised. Add the olive oil and mix well until it turns to a lovely slush. Add the zest and juice of a lemon, and mix everything with the crab meat.
Meanwhile, stick your linguine/spaghetti into a pot of boiling water, and cook until al dente. Drain, and bung back into the pan. Fling in the crab mixture and the rocket, and stir through the pasta.
Add lots of black pepper and some grated cheese (parmesan would be nice).
Makes enough for 2. You'll need:
crab meat (a little will go a long way here - and you could get away with white or brown meat)
2 red chillies
1 clove garlic
a small bag or bunch of rocket (if you don't have any, courgette (finely diced and fried gently in a little olive oil) is a great substitute
zest and juice of a lemon
a tablespoon of good olive oil
lots of black pepper
your linguine/spaghetti of choice
Decant your crab meat into a bowl. Stick the chillies and garlic in a pestle and mortar, and pound away until they're nicely pulverised. Add the olive oil and mix well until it turns to a lovely slush. Add the zest and juice of a lemon, and mix everything with the crab meat.
Meanwhile, stick your linguine/spaghetti into a pot of boiling water, and cook until al dente. Drain, and bung back into the pan. Fling in the crab mixture and the rocket, and stir through the pasta.
Add lots of black pepper and some grated cheese (parmesan would be nice).
18 May 2009
Chicken cacciatore
Back from a week in the sunshine in France with Grandma and Grandad, we needed some comfort food - Gateshead is freezing cold, rainy and windy.
Makes enough for 4. You'll need:
4 chicken thighs (skinned)
1 onion, finely sliced
1 clove of garlic, finely chopped
1 large courgette, sliced
1 tin of chickpeas
1 tin of tomatoes
1 tablespoon of chopped rosemary
2 bay leaves
3 or 4 rashers of smoked streaky bacon, chopped (or a small pack of lardons)
a splosh of balsamic vinegar
1 teaspoon sugar
Depending on how much time you have, you can either leave the thighs whole (they'll take longer to cook this way), or take as much meat off the bones as you can (which gives you the added bonus of making chicken stock with the leftovers).
Stick the onion and garlic in a pan with the bacon and a little olive oil. Fry for 5 minutes or so, until the onion has turned translucent. Add the chopped rosemary and chicken, and fry for another 5 minutes or so, until the chicken has browned. Chuck in the tin of tomatoes, about half a tin of water (you could go the whole hog here and add wine instead), a splosh of balsamic vinegar the sugar and the bay leaves. Leave to simmer for 15 minutes, until the chicken is cooked (this may well be nearer 30-40 minutes if you're using the chicken thighs whole).
Chuck in the courgette slices and chickpeas, and simmer for another 5 minutes, until the courgettes have softened and the chickpeas heated through. Season with lots of black pepper and a little salt, and you're done.
We ate this with some couscous and chopped coriander (and sneakily added a few dried chillies on the top).
Makes enough for 4. You'll need:
4 chicken thighs (skinned)
1 onion, finely sliced
1 clove of garlic, finely chopped
1 large courgette, sliced
1 tin of chickpeas
1 tin of tomatoes
1 tablespoon of chopped rosemary
2 bay leaves
3 or 4 rashers of smoked streaky bacon, chopped (or a small pack of lardons)
a splosh of balsamic vinegar
1 teaspoon sugar
Depending on how much time you have, you can either leave the thighs whole (they'll take longer to cook this way), or take as much meat off the bones as you can (which gives you the added bonus of making chicken stock with the leftovers).
Stick the onion and garlic in a pan with the bacon and a little olive oil. Fry for 5 minutes or so, until the onion has turned translucent. Add the chopped rosemary and chicken, and fry for another 5 minutes or so, until the chicken has browned. Chuck in the tin of tomatoes, about half a tin of water (you could go the whole hog here and add wine instead), a splosh of balsamic vinegar the sugar and the bay leaves. Leave to simmer for 15 minutes, until the chicken is cooked (this may well be nearer 30-40 minutes if you're using the chicken thighs whole).
Chuck in the courgette slices and chickpeas, and simmer for another 5 minutes, until the courgettes have softened and the chickpeas heated through. Season with lots of black pepper and a little salt, and you're done.
We ate this with some couscous and chopped coriander (and sneakily added a few dried chillies on the top).
08 May 2009
Sweetcorn chowder
This is another one that you picked from looking at the pictures in the Nigella Express book - I think you were suckered in by the tortilla chips.
It made a great, if filling (boy does that semolina expand!) tea after a day of trekking to the library (Tyrannosaurus Drip was a big hit) and a trip out to visit friends.
Makes enough for 3. You'll need:
500g frozen sweetcorn, defrosted
half a clove of garlic
a couple of spring onions, chopped
15g semolina (yes, that little)
750ml hot stock (I used vegetable, but I think proper chicken stock would be nicer)
lots of black pepper
a red chilli, sliced (this bit is definitely not for small children)
100g salted tortilla chips
grated cheese - a couple of handfuls
Stick the oven on - you need it warm enough to melt the cheese onto the tortilla chips, so probably about 180 degrees C should do it.
Shove the sweetcorn, garlic, spring onions and semolina into a blender, and whiz (you may have to add a little water to stop it getting clogged). Tip the mixture into the hot stock, bring to the boil, and simmer for 10 minutes.
In the meantime, line an oven tray with foil, place the tortilla chips on top, and scatter the cheese over everything. Bung in the oven for 5 minutes, until the cheese has melted (keep an eye on it as you don't want everything to be burnt to a crisp).
To assemble, pour the chowder into bowls, and scatter the tortilla chips/chilli slices on top.
It made a great, if filling (boy does that semolina expand!) tea after a day of trekking to the library (Tyrannosaurus Drip was a big hit) and a trip out to visit friends.
Makes enough for 3. You'll need:
500g frozen sweetcorn, defrosted
half a clove of garlic
a couple of spring onions, chopped
15g semolina (yes, that little)
750ml hot stock (I used vegetable, but I think proper chicken stock would be nicer)
lots of black pepper
a red chilli, sliced (this bit is definitely not for small children)
100g salted tortilla chips
grated cheese - a couple of handfuls
Stick the oven on - you need it warm enough to melt the cheese onto the tortilla chips, so probably about 180 degrees C should do it.
Shove the sweetcorn, garlic, spring onions and semolina into a blender, and whiz (you may have to add a little water to stop it getting clogged). Tip the mixture into the hot stock, bring to the boil, and simmer for 10 minutes.
In the meantime, line an oven tray with foil, place the tortilla chips on top, and scatter the cheese over everything. Bung in the oven for 5 minutes, until the cheese has melted (keep an eye on it as you don't want everything to be burnt to a crisp).
To assemble, pour the chowder into bowls, and scatter the tortilla chips/chilli slices on top.
07 May 2009
Butternut squash stuffed with fragrant rice and feta
You're not a fan of butternut squash at the moment, so you had bolognese and rice for tea. It was the first time you really got the hang of the whole knife and fork thing (mainly because your Dad explained it to you in terms of Thunderbirds rockets).
This makes enough for 2. You'll need:
1 large butternut squash
cooked rice (I used about a mugful of dried rice)
half a pack of feta cheese, cubed
a large handful of fresh flatleaf parsley, chopped
a large handful of fresh coriander, chopped
lots of black pepper
Stick the oven on at about 180 degrees C. First of all, you need to sort out your butternut squash - halve it, and scoop out (and discard) all the seeds and stringy stuff. An ice-cream scoop is quite handy for doing this bit.
Then you'll need to hack out a bit of the flesh (again, the scoop is quite useful for this), to give you room to stuff in the rice. Don't discard this - roast it in the oven, and shove it in some soup.
Drizzle a little olive oil into your butternut squash halves, and stick in the oven to roast for about 30 minutes.
In the meantime, tip the cooked rice into a large bowl, add the parsley, coriander, feta and lots of black pepper and mix well. This is the stuffing that's going to go in your squash.
After it's had 30 minutes in the oven (and the flesh is nicely softened), bring it out and stuff it with the rice mixture. Put it back in the oven again for another 20-30 minutes, until the rice has heated through, and any bits of feta peeking out the top have browned.
Decant onto a plate, and eat. You could have it as it is, but I ended up making a tomato sauce to go with it:
You could eat this as it is, but I made a tomato sauce to go with it. You'll need:
half a tin of tomatoes
a slosh or two of olive oil
a tablespoon balsamic vingegar
black pepper
a few flakes of dried chilli
Chuck half a tin of chopped tomatoes into a frying pan with a splash of olive oil and a tablespoon of balsamic vinegar. Add a little black pepper and a few chilli flakes, and bring to the boil. Simmer for 10 minutes or so, until it's reduced.
This makes enough for 2. You'll need:
1 large butternut squash
cooked rice (I used about a mugful of dried rice)
half a pack of feta cheese, cubed
a large handful of fresh flatleaf parsley, chopped
a large handful of fresh coriander, chopped
lots of black pepper
Stick the oven on at about 180 degrees C. First of all, you need to sort out your butternut squash - halve it, and scoop out (and discard) all the seeds and stringy stuff. An ice-cream scoop is quite handy for doing this bit.
Then you'll need to hack out a bit of the flesh (again, the scoop is quite useful for this), to give you room to stuff in the rice. Don't discard this - roast it in the oven, and shove it in some soup.
Drizzle a little olive oil into your butternut squash halves, and stick in the oven to roast for about 30 minutes.
In the meantime, tip the cooked rice into a large bowl, add the parsley, coriander, feta and lots of black pepper and mix well. This is the stuffing that's going to go in your squash.
After it's had 30 minutes in the oven (and the flesh is nicely softened), bring it out and stuff it with the rice mixture. Put it back in the oven again for another 20-30 minutes, until the rice has heated through, and any bits of feta peeking out the top have browned.
Decant onto a plate, and eat. You could have it as it is, but I ended up making a tomato sauce to go with it:
You could eat this as it is, but I made a tomato sauce to go with it. You'll need:
half a tin of tomatoes
a slosh or two of olive oil
a tablespoon balsamic vingegar
black pepper
a few flakes of dried chilli
Chuck half a tin of chopped tomatoes into a frying pan with a splash of olive oil and a tablespoon of balsamic vinegar. Add a little black pepper and a few chilli flakes, and bring to the boil. Simmer for 10 minutes or so, until it's reduced.
04 May 2009
Green eggs and ham
You picked this one from the Nigella Express book, to liven up a grey and chilly bank holiday. She's right - small children are unaccountably attracted to anything containing pesto, so it disappeared rather rapidly.
Makes 5 (large) pancakes. You'll need:
1 egg
75g pesto (I just used some from a jar, but I suspect the fresh stuff would be even better)
75g flour
150 ml milk
olive oil or butter for frying
5 slices of ham
Stick the egg, pesto, flour and milk in a measuring jug, and whisk the mixture until it's smooth (and any blobs of flour have disappeared).
Add a little olive oil or knob of butter to a frying pan, and heat until melted. Pour in 1/5th of the green batter, and swirl around so that the bottom of the pan is covered. Once the underside of the pancake is cooked (lift it up and check that it's nice and browned - it'll probably take 30-60 seconds), flip it over (trying not to deposit it on the floor via overenthusiastic flipping), and cook the other side for another 30-60 seconds.
Slide onto a plate, place a slice of ham on top, and roll/fold to your desired width/size.
We ate ours with a green salad (it seemed appropriate).
Makes 5 (large) pancakes. You'll need:
1 egg
75g pesto (I just used some from a jar, but I suspect the fresh stuff would be even better)
75g flour
150 ml milk
olive oil or butter for frying
5 slices of ham
Stick the egg, pesto, flour and milk in a measuring jug, and whisk the mixture until it's smooth (and any blobs of flour have disappeared).
Add a little olive oil or knob of butter to a frying pan, and heat until melted. Pour in 1/5th of the green batter, and swirl around so that the bottom of the pan is covered. Once the underside of the pancake is cooked (lift it up and check that it's nice and browned - it'll probably take 30-60 seconds), flip it over (trying not to deposit it on the floor via overenthusiastic flipping), and cook the other side for another 30-60 seconds.
Slide onto a plate, place a slice of ham on top, and roll/fold to your desired width/size.
We ate ours with a green salad (it seemed appropriate).
01 May 2009
Leek, courgette and stilton tart
This used up the last of the leeks from the allotment. Sadly, it did nothing for the glut of swedes from the vegetable box.
You'll need:
4 or 5 medium leeks, washed and sliced
a couple of onions, sliced
a good wedge of stilton (doesn't matter if it's past its best somewhat), crumbled
a small courgette, sliced
a splosh of olive oil
lots of black pepper, and a little dried thyme
shortcrust pastry
Stick the oven on at about 200 degrees C.
Splash a little olive oil into a pan, and fry the leeks and onions on a low heat, until they soften. Add half a teaspoon of thyme, and season with black pepper.
Roll out your shortcrust pastry, and place on a baking tray (preferably one covered in greaseproof paper, or greased with a little oil or butter). You could bake the pastry blind at this point, if you have the time (cover with a sheet of greaseproof paper, and place some baking beans on top before sticking in the oven for 10 minutes or so).
If, like me, you're aiming to have tea ready for 6pm, spread the leek/onion mixture on top of the raw pastry, and dot with the slices of courgette, and the pieces of stilton.
Drizzle a little olive oil over the top, and bung in the oven for 20-30 minutes, until the pastry has turned golden brown, and the stilton has melted. (Obviously if you've already baked the pastry case blind, you'll not need as long).
We ate this with a green salad, and some new potatoes.
You'll need:
4 or 5 medium leeks, washed and sliced
a couple of onions, sliced
a good wedge of stilton (doesn't matter if it's past its best somewhat), crumbled
a small courgette, sliced
a splosh of olive oil
lots of black pepper, and a little dried thyme
shortcrust pastry
Stick the oven on at about 200 degrees C.
Splash a little olive oil into a pan, and fry the leeks and onions on a low heat, until they soften. Add half a teaspoon of thyme, and season with black pepper.
Roll out your shortcrust pastry, and place on a baking tray (preferably one covered in greaseproof paper, or greased with a little oil or butter). You could bake the pastry blind at this point, if you have the time (cover with a sheet of greaseproof paper, and place some baking beans on top before sticking in the oven for 10 minutes or so).
If, like me, you're aiming to have tea ready for 6pm, spread the leek/onion mixture on top of the raw pastry, and dot with the slices of courgette, and the pieces of stilton.
Drizzle a little olive oil over the top, and bung in the oven for 20-30 minutes, until the pastry has turned golden brown, and the stilton has melted. (Obviously if you've already baked the pastry case blind, you'll not need as long).
We ate this with a green salad, and some new potatoes.
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