Gastronomically Terrific

July 1, 2015

Tomato tarte tatin

Filed under: lunch, Uncategorized, vegetarian — Tags: , , , , , , — lawsonanna @ 6:01 pm

I don’t have any photos of this, because life started to get a little fraught around this time – my mum came to visit for the week (which is why I made this tatin), then we went on holiday for a week, and then two weeks later we were due to go to California for the summer. So you’ll just have to take my word for it when I tell you that this looked, well, a little odd!

It did, however, taste pretty good, and wasn’t too hard to make. I fried up some onions and dark sugar, then removed them from the dish. I then placed tomatoes on the same dish, face down, and poured over the onions and some grated cheddar. I then whisked together 2 eggs and some mustard powder before covering the whole thing in puff pastry. In order to cook it, I then placed the casserole dish in the oven and baked it for 20 minutes.

Now, half of the tatin rose VERY high, in a slightly odd manner. Presumably something to do with how I whisked the eggs… either way, it tasted fine and made for a pretty decent lunch!

Who made it: Anna

Recipe: Hallelujah! Easter! By Wendy Dyer, Honor Harris and Judith Merrell, pg. 8-9


February 27, 2015


Filed under: lunch, meat — Tags: , , , , , , , — lawsonanna @ 11:06 am

Another easy-to-make recipe from my Hallelujah! Easter cookbook, this is basically scrambled egg with added ingredients. I made it for lunch when just my hubby and I were home one day. Whilst it was simple to make, I wouldn’t have necessarily thought of adding the ingredients suggested, so it was a good recipe to try out. It would also make a good future lunch if you were feeling a bit peckish!

The longest, and hardest, part of this recipe is boiling a potato before you start (just one small one between two of you). Frying bacon and potato for frittataOf course, if you have one left over from a previous meal this step is much easier! You then fry up the (cut up) potato and some bacon before adding beaten egg, mixed herbs and milk. I actually made two frittatas because Dan doesn’t eat meat and I don’t like tomatoes, so we probably had more food (2 eggs each) than was really intended.

Once the egg is half cooked (which happens quite fast), I added some sweetcorn, tomatoes to Dan’s frittata, and some grated cheese. By the time that was all added and stirred in the eggs were cooked and the meal was ready. Other than boiling the potato, the whole thing took about 10 minutes to put together.

Frittata cookingDefinitely a lunch-time meal I’d make again, and I wouldn’t need to use the recipe to do it. I wouldn’t have thought of adding potatoes and sweetcorn to this, but both were pretty tasty additions. Although if you’re pressed for time I would suggest only adding potato if you already have some cooked. Otherwise just pop it all on a slice of toast!

Who made it: Anna

Recipe: Hallelujah! Easter, Wendy Dyer, Honor Harris and Judith Merrell, pg. 24-25

February 28, 2010


Filed under: main — Tags: , , , — thinkingdan @ 4:31 pm

Crespelles are wholemeal pancakes stuffed with stuff, covered in more stuff and roasted in the oven.

The Crespelles are hidden under a pile of sauce, which is sad because they looked pretty good on their own. Yes, those sad things on the left are flattened souffles, which really do need a pot to keep them raised.

You’d be forgiven for thinking that these are Burritos, but they are quite different in taste and ingredients.  The main ingredient is wholemeal pancakes, which are just ordinary pancakes made with wholemeal flour.  These are filled with cooked chard (we couldn’t get chard, so used spinach which works great), mixed with cheese and cream.  The tomato sauce on top is made from passata (basically pureed tomatoes), onion, garlic and bay leaf, cooked for ages to concentrate the flavour.  It has yet more cream mixed in and cheese grated over  – yum!  Then the whole lot is baked to crisp it up.

This is a dish which sadly doesn’t look as great as it tastes.  The creamy spinach mixture gives it a really interesting and surprising taste, nothing like the burrito it so resembles, and the homemade sauce is great (I bet its the same base recipe as the supermarket jars).  We had rice from this recipe as a side and it worked amazingly.  The cheese flavour luckily didn’t drown out the subtle egg taste of the soufflé, although the giant mushroom would have made a better companion and the soufflé a better starter.

All in all, a great main course and I’d thoroughly recommend  it as a way to cook pancakes for a large number of people, as you don’t have to keep them warm.  However, presentation is difficult so not a dinner party recipe!

Who made it: A joint effort between Anna and Dan.

Recipe: “The Complete Vegetarian Cookbook” by Sarah Brown, page 189.


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