Last weekend I went to Faversham Night Market held just after the summer solstice and was inspired by all the wonderful tarts and savouries on sale. The following day I set about trying to make a healthier tart so made a few tweaks to cut calories from this googled recipe for Cheesy leek tart. I skipped the cream and used some creme fraiche left over from last weeks almond cake with milk and cut down the cheese quota by a third.
The resulting tart was delicious even if I do say so myself and went rather well with a few jersey royals and salad.
These mini crustless vegetable quiches came to be after I needed a quick lunch last week. My impending homelessness has made me be a bit more frugal with my food shopping and that means getting inventive with left overs so I set about seeing what else was lurking in the fridge after I finally used up the left over mincemeat and rustled these up. They fit the bill of a healthy lunch that would provide packed lunch left overs for the following day. You could use any leftover bits for these and omit the pesto if you don’t have Mediterranean style veg to hand.
Sometimes you just need pizza. I was craving home made pizza on my return from Cyprus and my housemate has had a few pizza dinners during the World Cup, the smell of which have only stoked that fire. One evening I just couldn’t wait an hour for the dough to prove so googled a no rise base and converted this recipe on The Faux Martha from cups to grams. The base is crispy and you really can have delicious homemade pizza on your plate in around 30 minutes.
There is some wholemeal spelt flour into the dough but use all white plain or spelt flour should you wish. You can use a good quaility pasta sauce, BBQ sauce or pesto, ready grated mozzarella and your choice of toppings. I used Seeds of Change Mediterranean Vegetable pasta sauce, mozzarella, portobello mushrooms and spicy pepperoni.
I would like to claim this salad as my own creation however many moons ago when I first moved to London my German housemate Sandra used to make this salad a lot. I would come along and pick at the left overs with glee and right before I moved out, managed to get her to write down what loosely qualifies as a recipe. This halloumi, carrot and rocket salad is a great side dish for a BBQ and the sticky honey and mustard glaze is to die for when combined with the halloumi.
I’m still not feeling 100% and the surprise cold spell this week prompted me to cook something comforting and decidedly autumnal so apologies, it’s not entirely in keeping with the season but it’s what I needed this week. I found this oven roasted roots frittata recipe whilst thumbing through my colleagues copy of River Cottage Veg.
I am also trying to be more inventive with left overs/lunches and this is great for using up leftover bits of veg. The original recipe suggests a combination any of the following but to definitely include some sort of onion:
shallots/onions, squash/pumpkin, carrots, parsnips, celeriac, beetroot, potatoes. I ended up using carrots, parsnip, sweet potato and red onion.