Archive | June, 2013

Strawberry Cream Tea – one of those things that everyone loves

17 Jun

I finally arrived home in West Wales after over two weeks of dashing (and even flying, seriously) over the country from Exeter, Bristol and Cardiff to London and Newcastle. I’m not going to lie, it mostly involved partying, eating tasty meals, socilaising and lying in bed all morning with friends laughing about the previous nights escapades (tough life, I know.)

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I was very much looking forward to coming back home for a few days and what I was greeted home with was amazing. Mums are great. They bake fresh scones and serve great tea, although my Dad is bound to comment if I don’t include that he was the one who came up with the idea of using deliciously sweet in season strawberries; instead of jam to go with the clotted cream on the scones (it was a great change – definitely recommend it!)

My Mum has a wonderful baking book by Jane Asher, which is where she got the scone recipe from. After trying many others, this is her fave and I wholeheartedly agree.

Serve on a lovely table with some flowers, tea in proper tea cups and saucers, you can’t go wrong.

I’m looking forward to Welsh Cakes and Bara Brith next time (hint hint) 😀

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The last (French) supper

16 Jun

As the title states, I had a lot of stuff to use before I headed back to the not so glorious weather as the Cote d’Azur, but wonderful United Kingdom. Massively misjudging how much stuff I had to take back meant I had to leave the collection of herbs and spices that we had collected. I am probably a bit more frugal than most and I really didn’t want to leave them but paying 10 Euros per kg of excess baggage meant sacrifices had to be made (unfortunately.)

I had some frozen spinach to use, as well as puff pastry, a lemon and feta. I brainstormed and tarts were formed. Yummy and giving me less guilt about wasting food! Perfect hot or cold, for lunch or dinner or even a picnic. And ready in about 20 minutes!

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Spinach & feta tart

Serves 2 or more depending on how big you like your portions

Half a pack of puff pastry, rolled into a rectangle

About 100grams spinach, thawed if frozen

1/2 a pack of feta cheese

Squeeze of lemon juice

Few grates of lemon rind

Pinch of chilli flakes

Garlic clove,  crushed

A little olive oil

Pinch of nutmeg if you have any goes quite nicely!

Method

1. In a bowl, combine the thawed and drained spinach, crumbled feta, lemon juice and rind, garlic with salt and pepper, nutmeg and a glug of olive oil.

2. Arrange your mixture on the rolled out pastry, leaving a pastry border of about an inch or more for those who love their pastry.

3. Bake in a preheated oven at 190 C for around 20 minutes.

Tomato thyme and feta tart IMG_20130615_075622

Serves the same amount

Half a pack of puff pastry, rolled into a rectangle (or however you like to be honest.. Go wild.)

The other half of the pack of feta

2tsp dried or fresh thyme

Any tomatoes you have, thinly sliced, enough to cover the pastry

Method:

1. Crumble the cheese evenly over the pastry, arrange the tomato slices over the cheese so that there is no gaps between them. Drizzle with a little olive oil, sprinkle over the thyme and season with pepper (feta is salty enough! ). Bake for around 20 minutes in a preheated oven at 190 C.

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