Ingredients 100mls sour cream 1/2 a bunch of chives or dill 1/4 a bunch of flat leaf parsley Truss cherry tomatoes 2 cloves of garlic, chopped 2 zucchini the juice of 1 lemon 60mls extra virgin olive oil 2 rashers of bacon, per person if you wish A lemon wedge per person Method 1. Wash and remove the ends of the zucchini, and shave in thin strips with a peeler, dress with the olive oil, parsley and lemon juice and salt and pepper. Set aside. 2. At the same time that you put the hotcakes in the oven, also put in the tomatoes that have been tossed in some oil with the garlic. At this time also begin to pan fry the bacon. 3. Once the hotcakes are cooked, assemble.
Savoury Tart
Savoury tart filling
This is a really delicious quiche recipe. Make the shortcrust pastry if you have the time, you will really be rewarded with a beautiful base if you do. Otherwise packaged shortcrust pastry will also do the job. Raw pastry freezes really well, you can freeze it in a block, or else rolled into a flan tin. Just make sure that it’s wrapped well, or else it will get freezer burnt.
Ingredients 200mls of cream 6 eggs 1 cup of grated parmesan or cheddar cheese, or 150g of goats cheese, or fetta 400g of onions 1 teaspoon of salt Fresh black pepper
Ingredients
A herb of your choice, basil, parsley, chives, and thyme all work well with quiches
250g of plain flour
Method
175g of cold, cubed butter, unsalted
1. Peel, and finely slice the onions.
2 egg yolks
2. Place the onions in a heavy based pot with a little oil and cook on a low heat until they are caramelised. They will be done when they are golden in colour, and their liquid is all evaporated. This may take 1/2 an hour, stir every few minutes. You may need to drain off some of the excess liquid before you add the onions to the tart.
Shortcrust
1 teaspoon of salt Method 1. Mix the flour and the salt together, rub in the butter until the dough resembles fine breadcrumbs. 2. Add the egg yolks and mix until the dough is smooth and forms a ball. Refridgerate for at least 20 minutes. 3. Set your oven to 170˚c, roll out your pastry, and place in a greased flan tin. Keep a little of the raw pastry aside just in case your base has a crack in it when baked, or one of the sides shrinks a tiny bit. Cover the pastry with foil, followed by rice, chickpeas or blind baking weights—these should completely fill the tin. 4. Blind bake the base for 15 mins. Set aside and make your filling. Repair your base with the reserved raw pastry if required.
3. Mix the eggs and cream together, beat until combined. 4. Add all of the other ingredients, and then pour in to the pastry. 5. Bake at 160˚c for about 30 minutes. The egg should be just set in the middle. 6. This tart should be served at room temperature. Some other savoury tart flavours, and beautiful colour photos of all the recipes above can be found on our blog—www. barefootmagazine.blogspot.com
upcoming events and workshops... JOHN SEED’S DEEP ECOLOGY WORKSHOPS John Seed (whose article on deep ecology we will feature in our next issue) will be offering experiential deep ecology workshops on the Sunshine Coast on September 17-19, 2010, Tasmania in October 2010 and Perth in December. Please visit www.rainforestinfo.org.au/ deep-eco/schedule.htm for workshop descriptions and dates.
Family Creativity Camp at
Wangat Lodge, Barrington Tops NSW
5-8 October 2010
creativity, music, nature study, wildlife, walks... fun-filled holidays that tread lightly on the planet.
www.wangat.com.au
(02) 4995 9265 wildplace@wangat.com.au page
23