Whilst it can be very soul
satisfying to start making something from scratch, you mustn’t not make
something to tickle our culinary palate because it takes too long.
Whilst
some may call it cheating the word and expression ‘convenience food’ is
categorised aptly to “save time”. I guess one item I am sure we all use are
cans of chopped tomatoes negating the necessity of peeling and de-seeding fresh
tomatoes for casseroles, stews and pasta sauces. Oh that’s assuming you don’t
use the “convenience” of ready-made pasta sauces.
As with all convenience foods
some are good, some not so good, this all depends on your palate and
preference. It certainly comes to the fore when I use Instant Potato Mash for
thickening Soups like Leek and Potato or Watercress.
I have mentioned before my
two types of shopping mode – the first ‘list and time schedule’ the second ‘cruise
the shelves’ This is always rewarding and certainly a source of inspiration on
many occasions. Baguettes to Bake – Pain au Chocolate – Danish Pastries –
Cookie Dough for little ones to make their own cookies. Prepared Artichoke
Hearts – Palm Hearts – Pulses ready for Salads or Casseroles or whizzing to
make dips.
There is also the balance
between fresh and prepared. One of mine is Brussels Sprouts. I buy frozen
purely from an economical stand point – I don’t throw half of them away when
preparing. Yes I hear the words they don’t taste the same – Oh really!
So to Pastry. Yes I do like
my own Short Crust especially for Apple Pies. I haven’t made Puff Pastry for
many years and find ready-made just the job for so many different things and of
course ready-made Filo Pastry is wonderful too. With very little effort a few
ingredients can be topped with a crust or a dish lined and the centre filled, baked
and Hey Presto a delight is magically conjured up as always, your imagination
is the only boundary.
Cheese and Basil Tart
1 pack of ready rolled Puff
Pastry
Jar or tub Basil Pesto
Capers
Pitted Black Olives
8ozs Mozzarella
Egg – beaten
Fresh Basil for Garnish
- Roll out Pastry onto a baking sheet and score round the edge with
a knife about ¼ inch border (don’t cut through)
- Spread Pesto over inner section. Scatter Capers & Olives over
and then put pieces of Mozzarella over. Brush the edges with Egg wash.
- Place in a pre heated hot oven (200 C) and bake till golden brown
about 10 – 15 mins.
- Sprinkle with Fresh Basil Leaves and service in slices.
Using the same principles you
can cut the Pastry into small squares and make individual tarts. Change the
ingredients – Tomatoes maybe – Asparagus – Artichoke bottoms – and of course
many other types of Cheese.
