So, I have a new subscription. This time to Australian Good Taste. I decided that, like delicious. magazine, I have to use it. There is no point getting the magazine if I don't use it. The best way for me to use it is to post on here that I will be cooking from it every month. See, now I am obligated, it is on the internet, it must be true. ;)
I didn't get past the cover recipe for something I wanted to make make. Actually that isn't exactly true even if it is on the cover and is the first recipe inside. There are all sorts of things that I want to make but went with the cover recipe to start with.
As for other things to make, I am not sure I will get them in this month. Although there is still plenty of time. However I also purchased a copy of New Zealand's Dish
magazine with some amazing looking recipes. Also this month's delicious. magazine is excellent. I have done so much cooking this month but have been very lazy in regard to blogging about them. Oops, I shouldn't have admitted that, now it is out there I will have to write them won't I.
Back to the March edition of Australian Good Taste magazine. The glazed pear & goat's cheese salad sounds really good, although it would be feta for me. I have tried hard to like goat's cheese but it is just not for me. I am happy to add feta to salads instead. I am definitely going to make the chorizo, corn & chilli streusel muffins. I can see them being the perfect accompaniment for soup, so it might be a recipe that will have to wait. Although I am sure they would be excellent brunch item too. Tobie Puttock's pesce al cartoccio looks fantastic. It is a fish dish that looks really good to me with a combination of fennel, olives and capers. As far as I am concerned anything with olives and capers is terrific. Plus with most fish dishes it is easy to reduce recipes to one serve.
The pesto roasted tomato tart was good, although it certainly needed some seasoning. For me it was definitely missing pepper in the mix. I think that I would add more garlic and more pesto next time too. I really liked the parmesan & oregano pastry. It was wonderfully short and crumbly. I got it a bit too thick on the corners. I should probably have been rolled thinner. In fact I think that there could have been a bit less pastry. Perhaps there was a lot of pastry trimmed when they made the tart for the magazine. Overall, it was good but I think it would be great with a few tweaks. It was good cold as well as hot too. Oh, and it gave me a chance to try making pastry in my thermomix. It was so easy and an easier clean up than making it in my food processor.
Pesto roasted tomato tart
2 tsp olive oil
1 leek, thinly sliced
1 garlic clove, thinly slice
150 g fresh ricotta
50 g goat's cheese (I used feta)
1 tbsp basil pesto
10 mixed baby tomatoes
2 truss tomatoes, thickly sliced
6 pitted kalamata olives, halved
Fresh oregano leaves, to serve
Parmesan & oregano pastry
225 g plain flour
150 g butter, chilled & chopped
20 g (1/4 c) shredded parmesan
3 tsp chopped fresh oregano (I probably used about a tbsp)
1 egg yolk
2 tbsp chilled water
Add flour, butter, parmesan and oregano to tmx bowl and hit turbo until mix resembles breadcrumbs.
Add egg yolk and water and mix for 5 - 10 seconds at speed 6 or until mix comes together in a ball. Turn out, shape into a disc, cover with plastic wrap and chill in fridge.
Cook leek & garlic in oil over a medium heat until soft. Cool.
Combine ricotta, goat's cheese and pesto.
Pre-heat oven to 200 C.
Roll pastry out to a 25 x 35 cm rectangle. (mine was a bit thick so would go on thickness rather than size).
Spread with ricotta, then leeks and finally tomatoes and olives.
Fold in the edges of the pastry and bake for 30 min or until golden and tomato soft.