1、Summer vegetable & quail’s egg tart

A bread mix makes an easy cheat's base and is delicious topped with a creamy pea filling, broad beans, leeks, asparagus and cracked eggs

Summer vegetable & quail’s egg tart recipe

Ingredients

Method

Knead for 5-10 mins until you have a smooth, elastic dough, then cover with cling film and leave to rise until doubled in size.
  • Whizz the peas and cream cheese together in a blender or food processor until smooth, then stir in the soured cream, egg, shallots and sugar with some seasoning. Bring a medium pan of water to the boil. Add the broad beans for 30 secs, then lift them out with a slotted spoon into a bowl of cold water. Gently squeeze the bright green beans out of their thick skins and discard the skins. Meanwhile, add the leeks to the boiling water for 1 min 30 secs, then add the asparagus and boil for 1 min more. Drain well.
  • Heat oven to 200C/180C fan/gas 6. Roll the dough out on a large baking sheet to a rectangle 14 x 40cm, pressing down the centre to create a thicker ‘crust’ around the edge. Spread the pea cream in the middle of the tart and bake for 20 mins. Scatter over the leeks, asparagus and broad beans, then carefully crack over the eggs – you can arrange the veg to create little pockets if it helps. Drizzle with rapeseed oil and bake for another 5-7 mins. Scatter a few pea shoots over and serve straightaway, cut into thin slices.

  • https://www.truecookbook.com/recipe/summer-vegetable-quail-s-egg-tart-10068/

    2、Summer ham & pea broth

    This smart soup doesn't require any cooking- just pour hot water over stock, grains and lots of delicious green vegetables
    Summer ham & pea broth recipe

    Ingredients

    • 250g pouch ready-to-eat mixed grains (we used Merchant Gourmet Wholesome Mix)
    • 200g frozen pea
    • small bunch mint, leaves picked
    • 2 spring onions, whites and greens separated and thinly sliced
    • 1 tbsp white wine vinegar
    • 1 tsp golden caster sugar
    • ½ vegetable stock cube
    • 140g piece of ham, or thick slices, trimmed of any fat and shredded or finely chopped
    • big handful pea shoots

    Method

    1. Heat the grains in the microwave following pack instructions. Put the peas in a sieve and pour over boiling water.
    2. Put 50g of the peas, most of the mint leaves, the spring onion whites, vinegar, sugar and stock cube in a food processor, and blend to a smooth paste, adding a little water if you need to. Divide between 2 soup or pasta bowls.
    3. Divide the remaining peas, hot grains and ham between the bowls and pour over enough boiling water to almost fill the bowls. Stir and leave for 2 mins to heat through.
    4. Stir in the spring onion greens and remaining mint leaves, season well with pepper and top with some pea shoots.

    3、Tomato tarts with roasted garlic & goat’s cheese

    Use up cherry tomatoes in these little puff pastry tartlets - get ahead by roasting the three whole garlic bulbs the night before
    Tomato tarts with roasted garlic & goat’s cheese recipe

    Ingredients

    • 3 whole garlic bulbs
    • 2 tbsp olive oil
    • 375g block all-butter puff pastry
    • 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
    • 325g cherry tomato, halved
    • 1 egg, beaten
    • 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
    • handful basil leaves

    Method

    1. Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
    2. Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
    3. Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
    4. Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

    4、Spinach & smoked salmon egg muffins

    Serve one or two of these per person for brunch - depending on how hungry/greedy you are
    Spinach & smoked salmon egg muffins recipe

    Ingredients

    Method

    1. To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
    2. Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
    3. Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
    4. To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.

    More...