• About me ?

    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Elderflower Tart , Tomato Tart and Vegetable Salads


Rhubarb Tart with Elderflower Cream

Last couple of weeks I have been able to fall back in love with the vegebox too much time away from home too much work has meant it has been a little neglected

Rhubarb made a fantastic tart and even got some wild food in there using elderflower for the last week it was in season .

Rhubarb Tart with Elderflower Cream

Rhubarb Tart

  1. Gently cook chopped 5 sticks of fresh rhubarb in pan with a little water with a handful of caradommon seeds and a sprinkling of brown sugar . You want it to go mushy , but do not boil heavily or it wil lose its lovely pink colour. Leave to cool.
  2. Make very short , shortcrust pastry (200g flour crumbed with 100g butter and approx 5ml of cold water added slowly to form pastry . Line a 15in tart/quiche tin, fill withe rhubarb tasking to made sure its not too tart Bake at 200deg for 25minutes.
  3. Remove from oven and leave to cool . It should set nicely

Shown here sprinkled with elderflower flowers since i served with with elderflower cream ( creme fraiche mixed with a little honey and elderflower flowers)

The lovely weekend guest and I managed some trips out in the warm weather for picnics a salad using up the last winter vegetables and squashes in a Roasted Carrot , butternut squash, thyme and feta salad

Roasted Carrot , butternut squash, thyme and feta salad

Left space for a dish that owes a lot to my regular weekend host using up the best of the new vegetables broads beans and peas , in a Fresh Broad Bean , Fresh Pea , Butter Bean ,Courgette, Preserved Lemon & Goats Cheese Salad

Fresh Broad Bean , Fresh Pea , Butter Bean ,Courgette,  Preserved Lemon & Goats Cheese Salad

The first new tomatoes have this weekend made a delicious summer tart a crime to cook them they were fresh over caramised onions and goats cheese.

Tomato Tart  

Tomato Tart

  1. Roll out 100grms about a quarter of a packet of ready made puff pastry
  2. slather over caramalised onions (I keep some in the fridge – made by simmering thinly sliced onions with balsamic vinegar and brown sugar til they are soft and syrupy, great with cheese and biscuits )
  3. add pine nuts and a sprinkling of goats cheese .
  4. Bake at 190degC for 20 minutes , then layer over fresh tomatoes sprinkled with fresh thyme , rock salt and pepper. Tomatoes this time of year are too good to cook
  5. Served here on a bed of rocket and basil
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