FRIDAY FEAST

FRIDAY FEAST

Friday nights are the best! I love to chill out with my friends and family and eat simple vege food. Something like this...home made pita pockets and yummy fillings like salad, tomatoes, halumi cheese, pesto, avo, pumpkin etc etc. Serve with a bottle of white wine!

PAM'S PERFECT CHOC-RASPBERRY CUPCAKES

PAM'S PERFECT CHOC-RASPBERRY CUPCAKES

I can't bake to save my life - but my friend Pamela sure can! Even though I couldn't get the secret recipe out of her...I thought I would share the pic. Thank you Pam...can you make me some more? 

MINI SPINACH AND PINE NUT PIES

MINI SPINACH AND PINE NUT PIE

I cheated and used bought puff pastry for these, but you can make your own home made pastry if you have time. The filling was a delicious mix of chopped spinach, pine nuts, cheddar cheese and breadcrumbs. I cut the pastry in to small squares and sliced each corner of the square - you place the filling in the middle, then wrap the edges up and around the filling...making a beautiful rose shaped pie. You can fill these pies with so many things...

try pumpkin and pine nut, butter beans and cheese etc, etc.  

BEAUTIFUL CREAMY SWISS CHARD ON RYE TOAST

BEAUTIFUL CREAMY SWISS CHARD ON RYE TOAST

Make a simple white sauce with 50g butter or marge, 50g corn flour and 450g milk. Meanwhile chop Swiss chard and lightly cook in a little olive oil until tender. Mix the Swiss chard through the white sauce and serve on toast. I have plenty left over so I am busy adding other yummy vegetables and will make a pasta bake.

Apple and Nectarine Tarte Tartin

Apple and Nectarine Tarte Tartin

This sort of pie is my favorite last minute dessert. Melt butter in a pan (one with metal handles so that it can go in the oven) and add sliced fruit and a few tablespoons of brown sugar, let it bubble and go a little bit brown. Meanwhile make a simple pastry with butter, flour and ice cold water. Roll in to a roundish shape. Place the pastry over the fruit, poke a hole in the middle and bake in the oven until the pastry is golden brown. When you are ready to serve your tart, place a plate over the pan and

flipsy-flopsy the pan over....if you are lucky, it will turn out looking most impressive.

Serve with ice cream if you like!