As we have a large extended family, there are regular birthdays and various celebrations. We all give a hand, and this makes life easier for everyone!
Robert was away for his 17th birthday in Romania, so we had a cake for him when he came home for his stopover-
It was a variation on his favourite- vanilla layers with raspberries and cream, covered in an Italian Meringue, finished with a blow torch.
This weekend I’m on savoury duty for my nieces birthday, I’m thinking a nice salad- and a vegetarian tart- maybe asparagus if I can lay my hands on some nice stuff.
We learnt so many salads in Ballymaloe, and I really came to love making those salads that weren’t simply based on lettuce. The roasted sweet potato and red onion with bulgar and herbs is one of those. So simple. So Healthy. So tasty.
The tart took more time and effort, as it has many stages, but is totally worth it. First the pastry base is made and blind baked,
While that’s baking I prepared the fillings, sautéing the finely chopped onions, blanching the asparagus tips, and whisking the eggs, milk and cream.
After quickly combining everything in the shell, and a 30 minute bake…. voilà!
And everything went down a treat. Now just the washing up to tackle….