Corleggy Cheese and Tomato Tart

Pastry, oh pastry.....you and I have only met a few times in my life, but I'd like to meet you more. I used to be a little bit scared of you, because you can be unpredictable, erratic and prone to mood swings. Though the more I meet you, the more I like you and even though I can buy you ready made -I love you when you do behave and we work together, towards an end goal -my stomach.  I like you in this recipe - a very simple blue cheese and tomato tart, you were a team player in the trio and it was a win win situation. Dear pastry I promise to always be your friend -if you promise to be mine.....

• Begin by making the pastry, if you don't have a food processor you need to be careful about the dough getting too warm when you're making it, to help avoid this you can chill everything ahead of time.
• Sieve a cup of plain flour into a large bowl and pop into the fridge with two knives.
• Measure out 3 tbsp of water into a jug and put in fridge along with 1/3 cup chilled butter cut into 1/2 inch pieces
• When everything has had time to chill (20/30 mins) you can begin adding the butter into the flour holding the two knives together and using these to 'cut the butter in' -eventually the mixture will resemble chunky breadcrumbs, you may have to use your fingers to rub together the butter & flour a little towards the end.
• If using a food processor the warming is not such an issue -whizz up the flour and chilled butter, until the 'breadcrumbs' form, do the next step by hand.
• Next start adding the cold water bit by bit with a fork, trying not to over work the dough, the mixture should start 'coming together' and you will have to use your hand to complete this process.
• Once you have your ball of dough -wrap it in cling film and leave it to rest in the fridge for at least 30 mins.
• When you're ready, turn your oven on to 180'C/Gas 6, next flour a work surface, pat your dough down gently and start rolling, make sure your re-flour the underneath as you go or your dough could end up sticking, also flour your pin if you need to.

• Grease your tart dish and have it beside you, so you can check the dough size as you go. When it's big enough (with a little extra width) lift gently and place over the tart dish or roll it up on your pin and then unroll over the dish.
• Prick the base a little with a fork and blind bake to cook the crust and prevent the pastry going soggy once the filling goes in. To do this, place parchment over the base, cover with dried beans or rice and bake for 20 mins 
• Remove from oven, brush the pastry with some beaten egg and return to oven for 1 minute, repeat. This will ensure that the base is cooked through and water proof.
• While your base is being blind baked you can get your filling ready, the recipe I saw was for Roquefort cheese but I was at the farmers market and wanted to use something Irish -so I got a hunk (185g-ish) of Corleggy mildly blue cheese. Slice up your cheese into thinnish slices place them around the pastry shell, scatter over about a tbsp of fresh thyme and lots of cracked black pepper. 
• Thickly slice enough vine tomatos to cover the tart -please use good tomatos -nothing pale and scentless!
• Pop your tart into the oven and bake for 15/20 mins, allow to cool for about 10 mins before serving. we had ours with a sorrel leaf salad.

Halloumi salad with Homemade Slaw

Halloumi, halloumi, halloumi -if you've never tried it, get your hands on some of this delicious cheese. It's traditionally a Cypriot cheese made from goats and sheep's milk, it's quite salty but that's why it's so good in a salad. You can grill it or fry and it doesn't melt, it goes a little squidgy and gets a sweet golden exterior.....mmmnnnnn....Shop bought coleslaw is just wrong -but if you like it, then try making your own at home and you'll never go back!

So to make this simple salad -

• slice up the halloumi cheese & gently fry on a dry pan until golden
• grate some red cabbage, carrot & apple
• mix the grated goodness with some lemon juice, a little mayonnaise & natural yogurt
• add some raisins if you fancy, season with pepper & salt
• now assemble your leafy salad....leaves, tomato,avocado -  keep it simple
• cut up the halloumi throw into the leaves
• dress with lemon juice, olive oil & toasted pumpkin seeds

Warm your Spanish cockles...Very moreish Chorizo Stew

Spring is here and the sun has been shining but it's still pretty chilly out there....so this gorgeous Chorizo Stew provides the perfect comforting evening meal.....It has the warmth of the Spanish sun and the soothing nourishment of that which is neither soup nor stew but something in between! If you can bake some olive bread (see bread recipe

/theopendoorsupperclub/2011/01/rising-to-bread-challenge.html

) all well and good, if not then try get your hands on some good quality crusty bread ...you'll need it to mop up the juicy goodness at the bottom of your bowl!

So to begin;

• slice the chorizo sausage and begin frying on a medium heat in a heavy bottomed pot...no need for oil as there is plenty of fat in the meat
• add some chopped onion& a few cloves of garlic continue to fry on a medium heat
• meanwhile roughly chop some carrot, celery & peppers....think rustic!
• add the veg, plus a tin of tomatos and top it up with some veg stock
• add a drained tin of chickpeas/ butter beans or haricots
• now just allow the stew to simmer away for minimum 30 mins... the longer you leave it the more the flavours will meld together
• when you're happy that your stew has stewed...pop it into bowls and tear up chunks of the bread... enjoy the warming goodness of your creation ...best shared with friends...family...lovers...Yum!