Tomato and Thyme Tarte Tatin Recipe


An absolutely delicious upside down tart (the way it is cooked!) with rich and deep flavored tomatoes and a hint of thyme. The sweet tomatoes are a total joy – you can even use tomatoes that are going soft and not suitable for a salad. Try to use multi colored tomatoes – red, green and yellow. It makes the tart so attractive and an impressive supper dish or starter for guests.

Serves: 6
Preparation Time: 20 minutes
Cook Time: 35 minutes

 

INGREDIENTS:

1lb 12oz medium and small mixed colored tomatoes, halved
1 large onion, finely sliced
1 tbsp sugar
1 tbsp red wine vinegar or balsamic, your preference
Several stalks of thyme, leave removed but a couple left whole
1 lb all butter puff pastry from supermarket
A couple of splashes of extra virgin olive oil
1 oz butter
1 egg, beaten
A little plain flour for dusting

 

METHOD:

Heat oven to 400°F/ 220°C/Gas Mark 7.

In a large frying pan or pot, melt the butter and olive oil, balsamic or red wine vinegar and add the sugar. Do not burn or boil.

Add the onions to caramelize and soften. Add the tomatoes. Stir frequently to soften and mix together, but do not break down the tomatoes. Add the individual thyme leaves and stir.

Take a 7 inch tart tin and lightly grease. Pour in the tomato mix.

Roll out the pastry on a floured surface to fit the tin – you will have more pastry than you need, so don’t worry. Cut out a circle that fits over the tin and tucks down the sides of the tomato mix. Use a fork to prick holes in the pastry to let the steam escape. Glaze with the beaten egg, it will help keep the pastry crisp.

Place the tart tin on a flat baking tray and bake for 30-35 minutes. Leave to rest for 5-10 minutes and then run a knife around the edge to release the pastry from the sides of the tin.

Place a suitable plate over the top of the pastry and flip the tart over. It should be easily removed from the tin.

Scatter remaining herbs over the tart and serve with a mixed salad – you could try adding some cubes of blue cheese to the salad for a filling meal.

Tomato, Parmesan and Pesto Tart Recipe


So easy to make, and an impressive dish as a starter or part of a buffet. Lovely sweet cherry tomatoes are the key to this dish – alternatively, you can use tomato slices. A good strong parmesan is a great compliment to this recipe.

Serves: 6
Preparation Time: 15 minutes
Cook Time: 25-30 minutes

 

INGREDIENTS:

1 oz fresh thyme, leaves only
9 oz puff pastry
20 baby or cherry tomatoes, halved
3 tbsp sundried tomato pesto
1 oz fresh parsley, roughly chopped
5 oz fresh parmesan, flaked
1 egg, beaten (for glazing)

 

METHOD:

Heat oven to 350°F/180°C/Gas mark 4.

Roll out the pastry to approximately ¼ in. thick into a rectangular shape. Approximately 1 in. from the edge, score the pastry around the rim – do not cut completely through the pastry.

Lightly glaze with beaten egg and place on a non-stick flat baking tray.

Bake in the oven until just firm to the touch, about 15 minutes. Remove from the oven, allow to cool a little, then spread the sundried tomato paste across the base (not the rim).

Spread the tomato halves evenly over the base and sprinkle with the thyme leaves. Scatter over the parmesan and place back into the oven.

Bake for 20 minutes until the tomatoes have softened and the parmesan has melted into the mix.

Remove from the oven, scatter over the parsley and serve with extra salad.

Baked Fish with Breadcrumbs and Cheddar Recipe


You can use any firm white fish for this recipe such as haddock, cod, or similar fillets that are quite chunky and 1-1½ inches). The thicker the fillet, it will obviously take longer to cook, but this dish can still be ready in 20-25 minutes. The lovely crispy crumb coating is a delightful match to the soft and moist fish hidden below. Great combination of textures.

Serves: 4
Preparation Time: 5 minutes
Cook Time: 10-15 minutes (depending on thickness of fish)

 

INGREDIENTS:

4 haddock, cod or other firm white fish fillet, approx 5 oz
1 tbsp olive oil
3 oz fresh white or brown breadcrumbs
3 oz mature cheddar cheese, grated
½ tbsp fresh parsley, finely chopped
Small sprig of cherry tomatoes, on the vine (about 5 or 6 tomatoes)
Seasoning to taste

 

METHOD:

Heat oven to 220°C/425°F/Gas 7.

Lightly spray a shallow baking dish with a little olive oil to prevent sticking, and place the fish on top.

Mix together the breadcrumbs, cheese and parsley with a little seasoning to taste.

Press the crumb coating on top of the fish fillet. Place the tomatoes next to the fish and drizzle with the remaining oil.

Bake for 10 minutes until the crust is golden and the fish is cooked through. Test the center of the fish, and if it is not cooked, cover the dish with foil and return to the oven for a further 4-5 minutes. The foil is used to prevent any burning.

Serve with the tomatoes, tender stem broccoli, crushed minty peas or green beans, and a few baby potatoes for a filling meal.

Oriental Style Sea Bass Recipe


Sea bass is a very light and delicate, but deliciously soft and melt in your mouth fish. We have allocated two fillets per person, but you may find you only want one. The subtle ‘oriental style’ spicing is a wonderful pairing with the fish. Simply double or treble up on the ingredients for more dinner guests. This dish is really quick to make and healthy too.

Serves: 1
Preparation Time: 10 minutes
Cook Time: 10 minutes

 

INGREDIENTS:

2 sea bass fillets, about 5 oz each, skin on and scaled
1½ tbsp light sesame oil
Small knob of ginger, peeled and shredded into matchsticks
2 garlic cloves, thinly sliced
1 small fresh red chili, deseeded and thinly shredded
2 or 3 spring onions, shredded
½ tbsp sweet chili sauce

 

METHOD:

Season the fish with salt and pepper, then slash the skin diagonally three times, trying not to go too deep into the white flesh. Heat a heavy-based frying pan and add 1 tbsp of oil. Once hot, fry the fish, skin-side down, for about 3 minutes or until the skin is very crisp and golden but the flesh is white and glistening.

The fish will be almost cooked through. Turn it over, cook for another thirty seconds or so, then transfer to a serving plate and keep warm. Heat the remaining oil. Fry the ginger, garlic and chili for about two minutes until golden. Take off the heat and toss in the spring onions. Splash the fish with a little sweet chili sauce and spoon over the contents of the pan.

Serve with an Asian salad or mixed salad or some wilted pak choi (you can wilt the pak choi in the same pan along with the ginger etc.)

Orzo with Roasted Eggplant, Roasted Tomatoes and Basil Vinaigrette Recipe


Lovely plump orzo pasta (it looks so like rice!) tinged with saffron or turmeric with roasted eggplants and baby tomatoes in a fragrant basil dressing – absolutely delicious as a salad or buffet lunch.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 30 minutes

 

INGREDIENTS:

1 large eggplant, diced
1 onion, diced
1 lb pack of baby tomatoes, cut in half
2 cloves garlic, crushed
Zest and juice one 1 lemon
4 tbsp virgin olive oil, split into two lots
9 oz Orzo dried Reggiano, grated
1 oz fresh chives, finely chopped
1 oz basil, finely chopped
1 tbsp white wine vinegar

 

METHOD:

Preheat oven to 400°F/200°C/Gas Mark 6.

Place the onion, tomatoes and garlic in a large roasting tin. Mix together lemon zest and juice with the oil and a little seasoning and add to the vegetables, tossing lightly to coat.

Roast vegetables for approx 20-25 minutes, remove from the oven and set aside.

Make the dressing by mixing the remaining oil with finely chopped basil and white wine vinegar and a little seasoning.

In the meantime, cook the orzo for 7-8 minutes in boiling water, stirring occasionally. Drain and rinse. Mix in the roasted vegetables, Parmigiano and chives together, pour over the dressing and serve.

Avocado, Mozzarella and Tomato Stack Recipe


This is a very attractive starter, or can be made as part of a buffet for friends and family. The dressing is very important with this dish, as it will really bring out the flavors.

Serves: 4
Preparation Time: 25 minutes
Cook Time: No cook

 

INGREDIENTS:

1 lb log buffalo mozzarella cheese, sliced into rings, approx. ½ in thick
4 large tomatoes, sliced
2 avocados, destined and cut crossways
8 basil leaves, shredded
4 tbsp extra virgin olive oil
1½ tbsp aged balsamic vinegar
Freshly ground black pepper to season

 

METHOD:

If you have any poaching rings (bottomless rings to use for shape) then use them, but if not, you can shape these stacks yourself.

Whisk together the olive oil and balsamic vinegar to form the dressing, keep in the fridge ready for use. Before pouring over the dish, whisk again.

Simply layer the tomatoes, mozzarella and avocados, one after the other with a layer of shredded basil in between each, until you have a uniform stack. We have finished with the avocado, but it is up to you which order you place the stacks in, but preferably start with either the tomato or the mozzarella as these are firmer when you want to lift them off the plate.

Finish by drizzling over the dressing, and perhaps ‘dotting’ a little round the plate, and grind over some black pepper.

If you have used poaching rings, just slide the ring over the top and the stack is perfectly formed.

St Patrick's Day Patterns

 

All of these patterns are free to download and print for your personal use. They are of varying skill levels. Note: some of the websites require registration first to access the free pattern.

 

top o the morning doll pattern

Top 'o the Morning

A Leprechaun style outfit that is just plain fun to make and brings a smile to your face at any time of year.

Designer: darski2

Skill Level: Intermediate

Category: Crocheting

Type: Toy

Item: Doll / Doll Clothing

download crochet pattern here


crochet embellishment pattern

Clover Embellishments

Some fun embellishments for St. Patrick's Day.

Designer: LilySong

Skill Level: Novice

Category: Crocheting

Type: Accessories

download crochet pattern here


Yaprak St Patricks Day dress pattern

Yaprak St Patrick's Day Dress

Pretty holiday dress for Yaprak.

Designer: Ahmaymet

Skill Level: Novice

Category: Crocheting

Type: Toy

Item: Doll / Doll Clothing

download crochet pattern here


Leprechaun Hat Applique

Leprechaun Hat Applique

This applique can be attached to a bobby pin, a hair clip or a headband. It would also be cute sewn on a jacket or shirt.

Designer: Carol Flythe

Skill Level: Beginner

Category: Crocheting

Type: Accessory

download crochet pattern here


St. Patrick's Day Washcloth

St. Patrick's Day Washcloth

Directions are both CHARTED and ROW-BY-ROW. 

Designer: Mary G knits

Skill Level: Intermediate

Category: Knitting

Type: Home Decor

Item: Kitchen Accessory

download crochet pattern here


St. Patrick's Magnetic Clover

St. Patrick's Magnetic Clover

Easy, beginner sewing project or a fast decorative idea for St. Patrick's Day.

Designer: Daniela Gutierrez-Diaz

Skill Level: Novice

Category: Sewing

Type: Home Decor

Item: Kitchen Accessories

download crochet pattern here


3 Leaf Clover St Patrick's Day Brooch

3 Leaf Clover St Patrick's Day Brooch

Great fun for St Patrick's Day.

Designer: Caroline Jane

Skill Level: Novice

Category: Sewing

Type: Accessory

Item: Jewelry

download crochet pattern here


Shamrock Greenwork Pillow

Shamrock Greenwork Pillow

This bright green embroidered pillow is a nice change of pace from the usual redwork or bluework!

Designer: Cheryl Fall

Skill Level: Easy

Category: Sewing

Type: Home Decor

Item: Pillow

download crochet pattern here


St Patricks Day patterns

Orange Crema Catalana Recipe


One of the most traditional and sweetly delicious Spanish recipes. There are so many variations of this dish, but we find this one the easiest to prepare. Can be made the day before, and simply turned out onto a serving platter when you are ready. You can use dariole moulds, low individual flan dishes, ramekins, almost any single portion serving dish, including disposable plastic ones.  Decorate them with fruit, candied fruit, or as we have done, pomegranate seeds for a healthy option.

Serves: 6
Preparation Time: 1 hour, plus chilling

 

INGREDIENTS:

5 oz full-fat milk
10 oz single cream
Zest of 1 orange
6 oz caster sugar
4 eggs
Orange zest (caramelized) or other fruit, such as pomegranate seeds

 

METHOD:

Put the milk and cream into a pan and add the orange zest. Bring just to the boil, then set aside for 30 minutes to infuse.

Meanwhile, put 5 oz sugar into a heavy-based pan with 2 tbsp water and dissolve over a low heat. Continue cooking until it is a golden caramel color. Divide between 6 x 4 oz ramekins, tilting them to cover the bases. Set aside to cool.

Preheat the oven to 300°F/150ºC/Gas mark 2. In a small bowl, beat the eggs lightly with the remaining sugar. Strain the cream into the eggs, discarding the zest, and stir well. Pour the mixture into the ramekins, then place in a large roasting tray. Pour in hot water until halfway up the ramekins sides. Cook for 30-35 minutes, until firm but with a wobble. Cool, then chill for at least 2½-3 hours.

Loosen each Crema Catalana with a knife, turn a suitable plate upside down over the top, and quickly turn over. Remove the ramekin or dish and decorate with your choice of fruits or caramelized fruits, even grated chocolate for indulgence!

Fresh Berry Meringue Roulade Recipe


Delightfully sweet, airy and ‘gooey’ this is a winning dessert and not as difficult as you may think. The fresh berries with a slightly tart taste, cut through the sweetness of the meringue.

Serves: 6-8
Preparation Time: 20 minutes
Cook Time: 25 minutes

 

INGREDIENTS:

For the meringue
10 oz caster sugar
5 egg whites

For the filling
10 oz mixed berries such as blueberries, raspberries, strawberries
5 oz double cream
7 oz Greek Yogurt
You also need icing sugar for dusting

 

METHOD:

Heat oven to 440°F/200°C/Gas Mark 6. Line a Swiss roll pan with non-stick paper, lightly greased. (We used a 13 x 10 inch pan).

Take a clean bowl, making sure there is no grease on the surface, and whisk together your egg whites until stiff. Gradually add the sugar and continue to whisk until all the sugar has been added and the mixture is stiff and glossy.

Pour the mixture evenly into the pan and bake in the oven for 8-10 minutes until lightly golden on the top.

Turn the oven down to 320°F/160°C/Gas Mark 3 and bake for a further 10-15 minutes until firm to the touch. Remove from the oven and turn out upside down onto a clean sheet of baking paper. Remove the baking paper from the meringue.

Allow to cool for around 15 minutes. Meanwhile, gently whip the cream and yogurt together. Slice any strawberries you may be using and mix with the other fruit. Tip the cream mix over the roulade, spread out and top with the fruit.

Gently but tightly, roll up the meringue to enclose the mixture from the long end, using the paper to help you.

Allow to cool completely and chill in the fridge, wrapped in non-stick paper until ready to serve. Top with a few pieces of remaining fruit.

Tuna 'Sushi' Roll Recipe


Not real sushi of course, they just look a little like it! You can use any canned fish for this recipe, such as crab or salmon. Remember if you use salmon, that you remove any skin that may have been in the tin as it does not look attractive.

Serves: 4
Preparation Time: 15 minutes
Cook Time: No cook

 

INGREDIENTS:

2 medium sized zucchini
4 oz canned tuna in spring water
1 small avocado
½ tbsp mayonnaise
1 tsp sweet chili sauce
½ small red chili, seeds removed and finely chopped
1 tsp fresh lime juice
Ground black pepper to taste

 

METHOD:

Drain the tuna so that it is quite dry and place in a bowl.

Mix in the avocado flesh, mayonnaise, chili, lime juice and chili sauce. Season with pepper.

Using a potato peeler, cut slices of the zucchini lengthwise to form long strips. Cut each strip in half.

Place a small spoonful of the mix at one end of a zucchini strip, and firmly roll up to the other end. You can secure with a cocktail stick if necessary.

Finish making all the sushi rolls and serve with a little more sweet chili as a dip.

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