I am not sure where the year has gone, but it is nearly the middle of June, I am still wearing socks and hoodies as mother nature is not playing ball. Due to the extremes in weather, chilly and rainy one day with a warm and sunny day thrown in maybe once every other week or so, I have a cupboard and fridge full of items that are distinctly at odds with one another. I have a stew I made the other day to be turned into Cottage Pie, and loads of salad, new potatoes and British asparagus in there as well. By now I want to eat salads and have bbq’s every day. I haven’t been cooking loads of new things either. I am doing variations on a theme, and quick meals that I just don’t feel warrant a blog post as I feel they are cheating.
Every week, I make my obligatory batch or two of biscotti, changing up the flavour every now and again, but the toasted hazelnut and vanilla bean is a firm favourite in my house. I have also been making bread quite often from this recipe. It is easy to knock up 24 hours before you need it, and bakes up with a lovely crusty exterior. I have left it to dry out a bit during the day to make Pan con tomate (bread with tomatoes). This in turn lead to a Spanish feast one weekend with a rocking Paella. As I tend to cook by chucking things in the pan and seeing where it goes, I didn’t write down the recipe as I went along. SO! I have written down all of the ingredients, now to go measure and weigh everything out for the recipe (to be posted later this week).
Keeping in the season however I had some lovely looking asparagus and coincidentally I had some puff pastry in the house as well, so I decided on a rare sunny warm day that an asparagus tart with salad was the order of the day, and it turned out beautifully if I do say so myself.
I served the tart with a dressed green salad. The vinaigrette was just a bit of olive oil, balsamic vinegar and a scant teaspoon of Dijon mustard.
Have a good one!