Mar. 8th, 2010

cookery

Mar. 8th, 2010 08:13 pm
Ok, I got quite impressed with myself today. I have (despite numerous handicaps, not the least of which is a wife that doesn't appreciate anyone actually doing any work in a kitchen) made something I felt I needed to pass on.
You will need:
2 beef tomatoes
1/2 a red onion
lots of thyme
a little dried rosemary
a sheet of pre-rolled puff pastry (if it's good enough for telly chefs, it's good enough for me)
lots of really strong cheddar cheese, finely grated.
either tomato ketchup, or tomato puree
(optional) 3 or 4 strips of Parma ham.

Unroll the sheet of puff pastry, and put in the oven for about 15 minutes at about 160*c. Then remove, and prick it with a fork, leaving about 1 cm around the edge unpricked. Put back in the oven for a further 10 minutes.
 Meanwhile, slice the tomatoes. I recommend about 1/4 inch thick, and the onions (as fine as you like). At the end of the 25 minutes,remove the pastry, and coat the top side with the puree or ketchup. At this point, you can put the parma ham on, or use it on top, as it goes extra crispy then.
Next, lay the tomatoes on the base, and cover with the onions. This then goes back in the oven for 10 minutes at the same temp, just to dry the tomatoes out slightly. Then, when this comes out, sprinkle with thyme, rosemary, and lots of grated cheese.
Put it back in the oven at 180*C until the cheese melts and cooks out.
Serve straight away.

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July 2011

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