I’ve finally started getting peas from the plants in my garden but that’s not the point of today’s post. I’ve been cooking. My fruit and veg box delivery yesterday had a couple of things in that I didn’t know what to do with and more of a couple of things I already have plenty of. So I had to get inventive.
Stuffed aubergine halves
- Cut an aubergine (eggplant) in half the take the seeds out using a spoon.
- Chop half a red onion, one tomato, a green or orange pepper, three mushrooms, and one garlic clove roughly (these are the things I have loads of). Mix up together in a bowl, add dried rosemary and grated cheddar cheese.
- Load the mixture in to the aubergine, wrap in ton foil and roast for 15 minutes at gas mark 7.
- Take out of the oven after 15minutes, unwrap the top of the foil to expose the veg, add more cheese and then return to the oven with the foil open. The cheese will melt, and the veg crisp slightly as the aubergine finishes cooking. I had it with ‘garlic belly steak’, which is something my butcher does. A piece of belly pork is folded in half and tied up with butchers twine and then covered in garlic butter. I only discovered them yesterday afternoon and they are lovely. I’ve been right off meat for the last two months but I’m slowly reintroducing it in to my diet once a week, pork on a Friday.
Summer fruit tart
I can’t make pastry, or I can but you could use it as a projectile weapon so I don’t. So for this pie I splashed out and bought frozen puff pastry from the Sainsbury’s Local across the road. It does the job.
I got some gooseberries in yesterday’s box, I have never cooked gooseberries before.
- Top and tail gooseberries in to a pan, wash them, then put a bit of sugar and water in the pan.
- Add strawberries, raspberries, blueberries etc.to the pan. Mix together.
- Boil for ten minutes.
- Strain if there’s too much liquid. The liquid is nice warm or mixed with sparkling elderflower cordial, it gets a bit of a foamy head and looks like you’re drinking booze when you aren’t.
- Roll out the pastry and line you dish, pour in the fruit mixture and then make a lattice of pastry strips over the top.
- Bake on gas mark 7 for 30 minutes or until golden brown (may vary depending on the pastry.
Enjoy with custard, ice cream or a nice thick plain yogurt.