Monthly Archives: June 2014

Marty our new allotment pet


Such a friendly soul



This time of year tomatoes if your tomatoes were in early enough you may start have some ripening and as time goes on you get to a point where you have so many tomatoes and you have run out of things to do with them.  Last year I made endless sauces and ketchups and we still have a couple of jars of ketchup left, the cooking sauce is well and truly finished and was delicious I must say.  Anyway I have also tried out a few other bits and pieces to use up those extra tomatoes and make yourself some nice summery dishes.  Here is the first one, I will post one each day, please let me know if you give them a go, would appreciate feedback.  Also if you make any changes and have any tips please comment below.

Cheese and Tomato Tart


These are a little bit like pizza’s but made with puff pastry so ideal if you find pizza dough a little stodgy. Also if you have a wheat allergy you can make the pastry with corn flower and have it as a gluten free dish.

Ingredients500g puff pastry (being the self-sufficient sort I make my own but I know many buy it in from supermarkets, if you pop along to Waitrose you could get an organically produced one)1 chopped red onion15g butter220g fresh tomatoes 100g mozzarella cheese (you can make this dairy free by using buffalo mozzarella which many dairy intolerant people find they can eat)1tbsp olive oilHandful of fresh thyme2tsp balsamic vinegarMethodPreheat oven to 220C/200C for fan assisted/Gas Mark 7
Roll out your pastry (homemade or bought) to about a centimetre thickness.
Cut pastry into several 4 inch rounds (You should get about 4-6)
Place on baking tray and using a knife mark a rim then place into the fridge for about half an hour.
Whilst waiting for the bases to chill, heat the oil and butter.
Add the onion, thyme and vinegar, turn out heat and simmer until dissolved.
Divide the onion mixture between your bases inside the marked rim.
Top with sliced tomatoes and mozzarella cheese.
Bake for 15 minutes until the pastry is golden brown.
Garnish with thyme leaves and serve with freshly harvested salad.




Poire William

I home brew and make my own wine and one of the things I want to try this year is Poire William.  I urge everyone to give it a go and then maybe we could compare notes?

It is really, really simple.  When the pear is growing tie a bottle up on a tree so the pear will fit through the neck into the bottle.  Let the pear continue to grow and ripen in the bottle.  Once ripe and ready to pick, sever the pear, fill the bottle up with Eau de Vie and leave to stand until the alcohol is infused with the scent and taste of the wine. Should be ready to drink in about 6-8 weeks.

I am going to do this with a few of my pears in smaller bottles and give as gifts at Christmas.