Tarte

I have been taking it easy,
resting, relaxing, healing,
no housework, nor any shopping,
simply being, reflecting, feeling......
The fridge was empty,
the kitchen quite bare,
a few ingredients for dinner,
were put together with love and care.....
I didn't think of blogging,
as I chopped, steamed and rolled,
so no measurements were taken,
as I placed the tarte in the mold......
It looked pretty and full of color,
so well, how could I resist,
offering you my dinner,
even with no measures on the list.......

Crust:

Whole wheat flour

Millet flour

Flax seeds

Sunflower seeds

Olive Oil

Sea salt to taste

Water

Take a handful of sunflower and flax seeds.

Crush them together in a mortar with the pestle,

then add them along with the salt,

to equal parts of wheat and millet flours.

Pour enough olive oil, to make a crumbly mixture,

then add just enough water and knead it to a firm dough.

Spray a tart or pizza pan mold with some olive oil.

Roll out the dough with a rolling pin
on a lightly floured surface; about 1/8 of an inch thick.
If necessary, add a few sprinkles of flour
under the dough to keep the dough from sticking.
Carefully place it into the mold and trim the edges to fit.

Bake it in a preheated oven at 180 C for 15 minutes,
till the crust is almost but not all done. 

Filling:

Green Pesto

Mustard

Cherry tomatoes

Green and red peppers

Broccoli

Asparagus

Steam the broccoli and asparagus for 5 minutes.

Julienne the red and green peppers.

Spread a layer of green pesto on the crust,

then add a thin layer of grainy mustard on top of it.

Place the steamed broccoli and asparagus,

top with the peppers and cherry tomatoes.

Spray generously with olive oil.

Garnish:

Parmesan Dusting

Chili flakes

Dried Garlic flakes

Dried oregano, thyme, basil

Sea Salt

Sprinkle the garnish on top of the vegetables.

and put it back into the oven at 150 C

for another 10 minutes, just enough to warm the tart.

Eat it right away!!!! 

 

 

Notes:

I'm glad I took some pictures,

before I put the tarte into the oven

for the final 10 minutes,

because when it was ready,

we ate the whole lot,

and forgot all about shooting!!!

You can choose different vegetables,

whatever you find in your fridge,

I used whatever I could find in mine.

As for the crust, you can use any other

blend of flours, but do use some seeds,

they add a lovely crunch and texture to the crust.

I usually do gluten free,

but on rare occasions, wheat will do me fine.

This is just an idea, use it and make it yours........

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Fresh

 

  

Macaroni, fettucine, canneloni,

Tortellini, linguini, ravioli.

Pasta is dear to my heart,

and so hard to refuse.

In chilly London days, it makes

a great alternative to soup.

Sometimes I go hunting for it in health food stores,

but one day, I'll show you how to make your own......

For now, when summer is still around

even if it is almost ready to go,

let's make pasta like you've never seen before? ;-)

Summer Tagliatelli: 
Raw cucumber pasta......


1 cucumber
half a red pepper
3 tablespoons of yogurt
2 teaspoons of olive oil
fresh grated coconut

sea salt, lime, herbs, spices, parsley.

Chop a red pepper into tiny cubes, keep aside.
Take 3 tablespoons of yogurt and whisk it
with a teaspoon of olive oil and a pinch of sea salt.

Take a cucumber and peel the skin away,
using a flat peeler. Then continue peeling, making strips
and turning the cucumber around,
till you hit the seeds, then stop.
Add sea salt to taste and drain for 2 minutes.
Gently tap the tagliatelli strips with kitchen paper,
to get rid of excess moisture.

Add the red pepper cubes and coconut
to the cucumber, mix gently.
Arrange it on a plate with your hand.
Squeeze some lime juice over it and
scoop the yogurt into the center.
Sprinkle some herbs or spices of choice.
Drizzle some olive oil and add a sprig of fresh parsley.

Viola, its ready to eat.
Fresh and light, what a delight :-)

 

Notes:

No cooking involved, how easy is that?? :-)
I use English cucumbers for longer strips.
The seedy soggy center is sometimes used to make cuke lemonade.
I used goats milk yogurt.
I found a lovely spice blend the other day at Marks and Spencers,
it has paprika, sweet red peppers and thyme.
If you want to make it spicy and different,
use roasted cumin powder, chili flakes and fresh coriander instead.
If you don;t have fresh grated coconut, use some chopped nuts and seeds.
You can use a deep wide ring like I did, to get a round shape to this dish.
Just looks nice this way :-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.