Roasted Tomatoes Blackberries Salad

I made this weekend this roasted tomatoes blackberries salad and it was so good. I’ve decided to share the recipe because it’s so easy to make and really yummy. We had it as a side dish with chips. It’s fresh and it doesn’t take a lot of time to make, it has a bit of sweetness from the roasted tomatoes, a bit of sharpness from the blackberries, a bit of kick from the mustard. It also has 2 portions of the recommended 5 a day.

Roasted Tomatoes Blackberries Salad

For this recipe I used salad cheese, feta cheese can also be used. I didn’t add any extra salt as the cheese is salty enough for me. Add salt if you think it’s needed.

Ingredients for 2 salad bowls:
– 50g mix leaves
– 100g blackberries
– 2 medium to big tomatoes
– 50g salad cheese
– 1 tsp Wholegrain Mustard
– 1 spoon of oil

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Vegetarian Tagliatelle Bolognese

I saw recently a TV show about pasta, Inside the Factory. An Italian lady talked about the 350 types of pasta. She also mentioned that there is no such thing as Spaghetti Bolognese in Italy, but Tagliatelle are the correct pasta shapes for the Bolognese sauce. This is what made me want to prepare Vegetarian Tagliatelle Bolognese and share the recipe on my blog. I’m considering to make recipes of pasta that are suitable for different types of shapes. It’s quite an interesting way to think of recipes.

 Vegetarian Tagliatelle Bolognese

For this recipe I’ve used mild pepper paste, it has the same consistency of tomato paste. I bought it from an International shop and I think it’s Polish. If you don’t find something like it in your local shops, you can replace it with tomato paste. I like the pepper paste as it is, I would spread it on sandwiches instead of butter. So, if you find it, give it a try, you might like it as much as I do.

Ingredients for 4 servings:
– 320g dried Tagliatelle
– 1 big red onion or two small ones
– 2 garlic cloves
– 300g vegetarian mince
– 2 spoons of mild pepper paste
– 2 spoons of vegetable oil
– 1 tin and a half of plum tomatoes
– 1/2 tsp smoked paprika
– 1 tsp paprika
– cayenne pepper
– 2 tsp dried oregano
– 1 tsp dried basil
– 1 tsp dried parsley
– salt
– grated cheddar

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Passion fruit tart

I made this Passion fruit tart decorated with edible pansies and a hot water crust pastry. It’s the first time I make a sweet pie with a hot water crust pastry. It was so good that I will make it again. I mentioned before that it’s easier to work with as it’s more stringy and easier to roll. Also, it’s more forgiving than the standard pastry with more butter, as it doesn’t need chilling.

Passion fruit tart decorated with edible pansies

I love the sharp taste of the passion fruit curd filling. I think the filling can be kept in a jar in the fridge to enjoy as a curd. I will make it again like that.

Passion fruit tart decorated with edible pansies

– 165g plain white flour
– 60g butter
– 75ml water (for the pastry)
– 120g sugar
– 40g cornflour
– 200ml water (for the filling)
– 5 Passion fruits
– 3 egg yolks
– edible Pansies for decor

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Swan eclairs

The Swan eclairs are a beautiful and fancy dessert. I used to have them as a child, when I was going with my grandparents at a local tea room. It’s one of the first memories I have. While I remembered them and I was attached to the idea of Swan eclairs, it’s the first time I make them. Surely, it will not be the last. I like how lovely they look and I like that each of them looks like it has its own character. I think a Swan eclair lake would be a wonderful showstopper on a dinner party or even for a very special meal, like the Christmas dinner.

 Swan Eclairs

I think the Swans look so pretty. I think it’s quite a posh looking dessert.

 Swan Eclairs

Ingredients for 12 Swan Choux (and necks):
– 180g white plain flour
– 4 eggs
– 120g butter
– 200ml water

Ingredients for the vanilla creme patissiere:
– 100g sugar
– 50g plain white flour
– 4 egg yolks
– 500ml milk
– 1 tsp vanilla paste

Ingredients for the whipped cream and decor:
– 300ml whipping cream
– 30g icing sugar
– 10g icing sugar to sprinkle on top

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Orange Jam, Tudor recipe

I’m fascinated by old recipes so making Orange Jam, Tudor recipe sounded like a great idea. After I made it, I was amazed how good it is. I can say this is one of my favourite jams. The flavour of the orange is so strong with only 2 ingredients and very easy to make. I would say anybody that wants to experiment in the kitchen should try it. I wasn’t sure I would like it as much as I did because I’m not keen on orange marmalade. But the taste is very different.

To make the jam I boiled the orange. It’s something I’ve done before, for example in my recipe of Dark chocolate and orange cake. I used 3 oranges for 2 jars. I put only one whole orange and the pulp of the other two. If you want a more bitter taste, add two or all three peels. If you don’t want any bitter taste, use only the pulp. For me, one peel gives it a lovely flavour and I like it as it is.
I’m going to make this jam again for winter as it needs less sugar than the standard jam. Maybe I’ll add a bit of cinnamon and nutmeg to that one. As the oranges are boiled, I kept the water and I used it in smoothies. It has a lovely flavour. I put it in two small bottles and kept it in the fridge for a couple of days.

 Orange Jam, Tudor recipe

Ingredients for 2 jars:
– 3 oranges
– 250g icing sugar

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Homemade Flatbread with Tzatziki sauce

Imagine my delight when I was asked to try one of these delicious blender recipes*. After looking at them, I picked Homemade Flatbread with Tzatziki sauce. As I always do, I had to make things a bit more difficult for me, so I made two types of flatbread, one with white flour and the other one with spelt flour. I do love making bread and it’s very appreciated in our home too.

Homemade Flatbread with Tzatziki sauce

I made 10 white flatbreads and 10 spelt flatbreads. As it’s a bit much, I freeze half of them. When freezing, the bread should be wrapped in a lot of cling film. Freeze on the day of making the bread. Let it in the fridge overnight when you want to defrost it. The bread will be very good.

I followed the recipes, the only thing I modified is that I added more fresh herbs. I used my own grown fresh herbs, but shop bought ones are just as good. I thought of adding garlic powder too, but it was enough garlic, so I didn’t mention it in the ingredients, but it’s an idea to keep in mind if you want an extra garlicky taste. I always use white pepper on white sauces because it looks better.

Ingredients for the Tzatziki sauce:
– 500g Greek Yoghurt
– 2 tsp Fresh Garden Mint
– 50ml Olive oil
– 1 clove Garlic Clove
– Sea Salt
– White Pepper

Ingredients for Spelt Flatbread:
– 500g Spelt Flour
– 1 tsp Easy-Bake Yeast
– 1.5 tsp Sugar
– 30ml Olive Oil
– Sea Salt
– 300ml Luke-warm Water
– 2 tsp Fresh Parsley

Ingredients for White Flatbread:
– 500g Strong White Bread Flour
– 1 tsp Easy-Bake Yeast
– 1.5 tsp Sugar
– 30ml Olive Oil
– Sea Salt
– 300ml Luke-warm Water
– 2 tsp Fresh Parsley

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Squash pasta

Squash pasta with squash cooked two ways, sounds delicious isn’t it? Not only that my husband and I thought it’s tasty, it’s vegan and very healthy too. The sauce of the pasta is made from mashed squash, so it was less calories and it’s a lovely way to add more veggies in the dish. I used a small to medium squash for the dish. I think that this might be a good way to add veggies for fussy eaters.
The only downside is that the squash is cooked two ways, so more pans to wash.

 Squash pasta with squash cooked two ways

Ingredients for 2 servings:
– 160g wholemeal pasta
– 1 squash
– 30g pumpkin seeds, raw
– 2 spoons of oil
– 1 tsp chilli oil
– sea salt
– dried parsley
– garlic granules
– white pepper
– fresh parsley

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