Okay if you're not into cooking and came to look at pretty sewing projects I'm sorry to disappoint but I just had to share the following 2 recipes with those that maybe interested. I love to cook/bake and have far too many recipe books but these following recipes are two that I use a lot.
I love it when I can make a meal with 90 % of the ingredients coming from my little vegetable garden. It gives me such a good satisfying feeling feeding my family good organic food that has cost very little.
This tart is perfect for this time of the year when tomatoes are ripening up faster than you can use them,
...capsicums are waiting to be picked because they are weighing down the plant.
Red onions strung together by my clever Mum and bigger than both my hands put together...not kidding, one feeds us over 4 meals!
Okay here's my Summer tart ready to go in the oven and here's the recipe;
2 sheets of pre-rolled flaky pastry (sometimes I make my own if I have time)
2 tbsp tomato paste, small handful of fresh marjoram, 1/2 tsp salt, black pepper
1 tblsp basil pesto, 1 tblsp water.
250gms tomatoes, 1/2 a medium capsicum, 1 small red onion or half a large one, 1 medium courgette, 1-2 cloves garlic, crushed, 8 basil leaves, roughly shredded, 2 tblsp olive oil, 100gms feta cheese, crumbled. Salt & pepper to taste.
Pre heat oven to 200C. Lay pastry on lined or greased baking sheet joining together to make a rectangle. Without cutting right through, run a knife around pastry about 2cm inside the edge marking out a smaller rectangle. Mix together the next 6 ingredients and spread over the inner rectangle. Place the following in large bowl; quartered tomatoes, roughly sliced onions and capsicum, courgettes sliced lengthwise, oil, garlic and basil. Toss together so everything is coated in the oil then spread onto the prepared pastry. Sprinkle evenly with the crumbled feta and season with salt and pepper. Bake until the crust is golden brown and the veggies begin to brown at the edges.