The follow up to the bestselling Every Day in the Kitchen, this book has recipes to sustain you through a busy working week - cheesy bean and tomato pasta bake, homemade fish fingers and southern fried chicken. But with recipes such as roast sirloin with mustard and balsamic crust and braised rabbit with cider and rosemary, served perhaps with pumpkin and parmigiano mash, toffee tomatoes or walnut tabouli, this is also weekend food to impress.
You?ll find dishes for every circumstance - mouthwatering brunches, slow-cooked stews and casseroles, quick vegetable side dishes and wonderfully satisfying salads. The chapters on preserves, desserts, pastry and baking, and healthy ideas for kid?s lunch boxes, will delight and refresh you with their down to earth advice and ever achievable recipes.
Hardie Grant Books
Author: Allan Campion and Michele Curtis
Roast Pumpkin and Blue Cheese Tart
The sweetness of pumpkin is perfectly matched by the saltiness of the blue cheese in this heavenly tart. Ingredients
1kg pumpkin, peeled, de-seeded and diced into 3 cm chunks
salt and freshly ground black pepper
1 x 25 cm shortcrust pastry shell
100g blue cheese
125 ml (1/2 cup) cream
2 tbsp chopped parsley
3 tbsp grated parmigianoMethod:
1/ Preheat oven to 180C.
2/ Toss the pumpkin with oil, salt and pepper and roast in the preheated oven until golden brown.
Place the roasted pumpkin in the cooked pastry shell and crumble over blue cheese.
Whisk the eggs together with the cream, parsley, grated parmigiano, salt and pepper and pour over the top.
Bake in the oven for 30-40 minutes, or until the egg custard is set.