There's something rather French about tarts but you find these rustic ones in Italy as well. Nothing fancy happens with the pastry. You just lie it flat, pile the ingredients in the middle and fold up the edges to create a kind of shell. Then put it in a hot oven and watch it brown. You could create your own fillings for these but this particular one I got out of my favourite cook book - Woman's Weekly Great Casual Food. This is NOT a low Fodmap recipe. Roasted Vegetable Tart Ingredients: Cherry tomatoes halved Small red onion sliced 1 yellow capsicum 1 red capsicum 100g feta cheese 3 sheets of puff pastry (the recipe had filo pastry) basil Method: The recipe said to roast the onion and tomatoes for 40 minutes but I don't have that sort of time so I cooked it in olive oil and it worked out well. Quarter the peppers and grill in the oven until black and peel off the skin, then slice thinly. Add to the tomato mixture with the diced feta. Pile into the centre of … [Read more...] about Roasted Vegetable Tart
vegetarian cooking
Spinach and Ricotta Pie – a fiddle-free pie, prep + cooking = 30mins
My son and husband needed to pick up a new motorbike at 8pm so I had to cook fast since I didn't get off my exercycle until 7pm and I was glad I had chosen this for tonight. This is not a low Fodmap recipe. Spinach and Ricotta Pie Print Author: Suzanne Perazzini Ingredients Fresh or frozen spinach 1 Garlic clove - chopped 1 brown onion - chopped Lemon rind - finely grated Ricotta Herbs - I used coriander Sheets of puff pastry Method Cook the onion and garlic in olive oil until clear. Steam the spinach a little and add to the above. Add in the herbs, ricotta and rind. Oil an oven tray and place the sheets of puff pastry on it, then divide the mixture between them. I made two of these for us three. Leave a border of about 3cm all round and then fold the pastry up and over the mixture leaving the middle with no pastry covering. Cook for 20 minutes in a hot oven until browned. Slice into wedges and serve. I had some left-over chicken from last night so I threw … [Read more...] about Spinach and Ricotta Pie – a fiddle-free pie, prep + cooking = 30mins
Spinach and Cheese Quesadillas – almost no cooking involved
Occasionally we eat vegetarian and this dish makes the lack of meat more than worth your while. Tasty is an understatement. Be sure to make plenty as they will disappear quickly. This is NOT a low Fodmap recipe. Get out your food processor and whiz together 130g cottage cheese and 100g spinach leaves to a paste. Mix together all the following ingredients in a bowl: 1 chopped avocado 200g canned Mexican-style beans 125g can corn kernels drained 2 tomatoes chopped finely 2 zucchini grated coarsely Lay out 4 torillas, spread the spinach mixture on top leaving a free border - be generous and use all the mixture. Then add the tomato/bean mixture next piled on top. Place another torilla on top, cover with grated mozarella cheese and place under the grill until melted. It won't take long. Slice in four and serve. Watch them get gobbled up. Source of recipe: The Australian Women's Weekly Great Casual Food Cookbook … [Read more...] about Spinach and Cheese Quesadillas – almost no cooking involved