Beetroot, goats cheese & red onion galette
Serves 8 for lunch
- 4 small beetroots, sliced finely into rounds
- 2 red onions, quartered
- 100 ml white wine
- Sea salt, a good pinch
- Cracked black pepper, a good pinch
- 1 tablespoon mustard
- 1 tablespoon honey
- 200g good quality goats cheese or a soft ewes cheese
- 1 block puff pastry
Combine the beetroot, onion, wine, salt and pepper, mustard and honey in a bowl and mix well. Roast in a baking tray in the oven at 180-200C for 40 minutes or until soft and leave to cool. Roll out the pastry into a 30cm rough circle around 4-5mm thick. Arrange the roasted vegetables on top, dot with the cheese and place on a flat baking tray topped with baking parchment. Bake in the oven for 30 minutes or until your pastry is golden.
Serve with a side salad for a delicious vegetarian lunch or light supper.
- 1 x 28cm loose bottomed flan dish
- 285g butter, soft
- 285g light brown sugar
- 5 eggs, beaten
- 140g plain flour
- 140g ground almonds
- 1tsp vanilla essence
- 200g tayberries or blackberries, halved lengthwise
- 50ml maple syrup
- Thyme leaves or edible flowers, to decorate
- Ice cream or double cream, to serve
Cream the butter and sugar in a bowl for 5 minutes or until light and fluffy. Gradually add the eggs and vanilla, then add the flour and almonds. Pour into the prepared tin, scatter over the berries and bake in the oven for 45 minutes to 1 hour or until golden brown and a skewer inserted into the centre comes out clean. While still hot, use a pastry brush to brush the top of the cake in maple syrup. Scatter with thyme or edible flowers and serve warm with cream or ice cream.
Grilled fig, bresaola, mozzarella & thyme oil bruschetta
Serves 6 as a starter or 12 as nibbles
- 6 slices sourdough bread
- 6 x figs, halved
- 1 sprig of marjoram or rosemary
- Pinch Sea salt/pepper
- 100ml honey
- Juice of one orange
- 6 slices bresaola or parma ham
- Mozzarella 1 x 250g ball
- Sprig thyme
- 100ml extra virgin olive oil
Combine the figs, marjoram, salt & pepper, honey and orange juice in a bowl and mix well. Arrange in a baking tin and roast at 200C for 30 mins or until soft and jammy.
For the thyme oil, use a hand blender to combine the thyme and oil until it turns a wonderful green colour. Reserve.
When ready to serve, toast the sourdough bread and pile the mozzarella, roasted figs and bresaola on top. Drizzle over the thyme oil and a sprinkle of sea salt and serve with your drink of choice!
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