80. and 81. Roasted beetroot salad and Goat’s cheese tart

Home Cooking Made Easy p165 and 161

Well my dear reader chums (sorry, reading too much Miranda Hart recently), I apologise for the long gap in writing and bring you two lunch time dishes.

The first is a salad. I could only buy cooked beetroot (the plain kind, not pickled), so that made the salad even easier as I didn’t have to begin by roasting them. So it’s basically an assembly job – rocket leaves, beetroot and orange segments, some chopped mint, slices of goats cheese and chopped hazelnuts. The dressing is a simple oil and vinegar mix with a bit of honey.

I’m really not keen on beetroot, but it went well with the goat’s cheese actually. Mr Cookingfanatic and I both enjoyed it and would have eaten more. It’s a good lunch, but not substantial enough for an evening meal, as Lorraine suggests.

2012-11-14 13.03.06

 

The second recipe is a cross between a pizza and a tart. It’s a base of 4 layers of filo pastry which you cook for not very long at all (10-15 mins as proscribed is way too long). Then you make a spinach pesto and spread over the base and then layer up slices of tomato and goat’s cheese. (I think “layer up slices” is a very Lorraine way to say it. I can imagine her saying it and then the camera showing a very speeded up version of her layering, before she admires it and says, “there, delicious.”) Then it cooks for 10 more minutes.

It was delicious and really quite like pizza.

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