Wednesday, April 3, 2013


Just taking a breather from all the updates of my trip to Melbourne and Sydney.

It is  time to pick up my cooking again. The fridge has been emptied during my 2 weeks away except for some over-ripe tomatoes.   There is still another packet of Feta Cheese which Jeremy bought back in December.

So decided to try baking Tomato Tart using my newly  brought rectangle tart mould from Australia.

These are the few cake/tart pans which I bought. The 2 aluminium jelly moulds in the foreground belongs to my late mother!.

 Short crust pastry.
 Milk and egg mixture, tomatoes - deseeded and sliced thinly, feta cheese
 The tart crust has been blind baked till golden before filling goes in and crumbled feta cheese on top. Sprinkle some dried herbs- basil/rosemary.

  A vegetarian dish for you, May.

I still had half  packet of the Feta Cheese leftover from making the Tomatoe Tart.  Got to use it and found this easy recipe from BBC Good Food Magazine July 2011.

Original Recipe:
220 gm piza base mix
2 tb olive oil
250 gm mixed mushroom
1 fat garlic clove (crushed)
pinch of chilli flakes
1 tsp rosemary leaves finely chopped
1 tsb creme fraiche
100 gm goat cheese

I prepared the pizza dough (recipe from The Pioneer Woman Cooks) instead of using store-bought and left it overnight in the fridge.

These are the changes to the recipe: I used 2 packets of the fresh Shitaki mushrooms and 1 packet of oyster mushroom,  added some toasted pine nuts and saute 1 sliced onion till caramelized and used whipping cream instead of creme fraiche.

To make the filling:-
1. melt butter and olive oil and add sliced onions and saute on low heat till caramelized.
2. Turn heat on high and add mushrooms
3. Adjust seasoning- salt, black pepper and rosemary, chili flakes.
4. add whipping cream and stir till thicken.
5. Dish up and set aside to cool.

Divide the pizza dough and roll out into each individual rounds.  Spread  mushroom filling.
 Sprinkle toasted pine nuts 

Crumbled feta cheese on top.
 Fold over and press to seal. Transfer to baking sheet and brush with olive oil.  
Bake for 15-20 minutes until siden and golden. Can be served warm or cold.

These are great vegetarian one dish meal served with salad.

I also made use of the Mediteraan spices which I bought  from Paddy's market for these Baked Morocan Chicken.
 Simply marinate chicken thighs with the spices, salt and pepper overnight.
Coat chicken pieces with breadcrumbs before baking till golden brown.