Spray a light coating of olive oil into an oven proof dish.
Place the garlic & onion into the dish & bake for 30 minutes.
Add the tomatoes to the garlic & onion then season with black pepper to taste. Bake for 15 minutes until tomatoes begin to split their skins.
Whilst tomatoes are roasting cook spaghetti according to pack instructions.
Drain pasta & toss with mozzarella & roasted garlic & vegetables.
Eat immediately!
This recipe serves two but can easily be doubled up to make more. This is also delicious when served without the mozzarella so if you are using an egg free wheat pasta then your vegan friends can enjoy it too! If you dislike onions try replacing them with some fresh basil torn up & added just as you are mixing everything together at the end.
Today I worked a late shift at my temp job. I had a very good but tiring day that was made wonderful when I arrived home.
Tris had tidied the Lodge, hoovered the carpet & made this delicious bacon & sweetcorn chowder from BBC Goodfood for supper. What a lovely surprise! The meal was wonderful, just the right choice for something light but filling at the end of a cold & busy day.
I’m so very lucky to have such a fabulous man in my life!
Our dessert was a second crepe style pancake filled with pineapple slices that I dry fried in a hot pan. The fruit was sprinkled with chopped red chilli & drizzled with a little honey before I squeezed a lime wedge over the top.
I loved this combination of flavours! Definitely one to have again.
Tonight Tris & I enjoyed a filling of tenderstem broccoli & a little crumbled stilton cheese. I think Tris was a bit surprised at having an all pancake supper but he was also delighted as he adores pancakes.
I made these a couple of days ago when my cousin came to visit & she declared them to have replaced cheesecake as her favourite dessert. As they were such an instant hit I decided it would be rude of me not to share their deliciousness with you! This will make four tarts so alter the recipe as you need to make the number you require.
Half a pack shop bought shortcrust pastry
Flour for dusting
1 eating apple (I used a granny smith as they are my favourite)
1 ready to eat nectarine
8 tsp ground almonds
8 tsp sugar (golden caster or light brown sugar works best)
4 tsp ground cinnamon
2 tsp icing sugar
Preheat the oven to 220 degrees.
Take a small baking tray or large yorkshire pudding tin & dust it lightly with flour.
Dust a large chopping board & your rolling pin with flour.
Roll out the pastry until it is around half a centimetre thick.
Cut out four circles the same size using a large scone/cookie cutter & carefully transfer onto the tray. If you don’t have a cutter then gently place a cup/glass/other circular item onto the pastry & cut round it with a knife.
Sprinkle two tsp of ground almonds in each pastry tart base followed by one tsp of cinnamon & one tsp of sugar (the rest of the sugar reserved for later).
Cut the nectarine into very thin slices being careful of the stone.
Peel, core & slice the apple into similarly thin pieces. BTW if you don’t finish assembling the tarts & bake straight away the apple will start to turn brown as it oxidises.
Alternating between apple & nectarine fill the tarts with fruit.
Sprinkle with remaining sugar (1 tsp per tart) & bake for 25-30 minutes or until the pastry is golden & the edges of the fruit slices are starting to caramelise & brown.
Using a spatula carefully lift tarts onto serving plates, dust with icing sugar (I use a tea strainer as a mini sieve to dust half a teaspoon over each tart) & serve whilst hot.
We enjoyed our tarts with cream but they would be lovely with ice cream if you prefer.
