This blogger has been making 'man size' mugs of tea, and has a weary right arm from cleaning the floors with the Dyson cleaner over the last few days. I'm a very reluctant participant of 21st century gadgets, but sometimes it is a case of needs must. There's a new shower in the main bathroom, and the kitchen has been revamped. I now have worktops using nanotechnology so no bacteria, bugs, or other nasties are welcome here. I need to get to grips with my 'all singing all dancing' brushed steel oven along with the other new gear - a very necessary learning curve as a house full of guests arrive within days.
My first foray into testing the cooker was to make a tart with figs from our garden using a recipe idea from Lorrie here.
I half baked a sheet of puff pastry blind for 15 mins in preparation for the topping. Whilst baking I cooked some red onions in rapeseed oil until softened and add balsamic vinegar and sugar which I continued cooking until caramalised. I topped the partially cooked pastry with the onions, sliced the figs in half, crumbled on a mature Stilton blue cheese, scattered some fresh thyme and sage leaves and sprinkled over a little oil, then cooked for a further 20/25mins in a hot oven.
Using a good strong blue cheese, such as Stilton, means that no other seasoning is necessary
Quick, easy, and very tasty - thank you Lorrie - the oven works a treat too!
