|ready for the oven x 2|
Liking to make use of what is growing in the garden (well the vegetable patch) at the moment, this recipe (via Hugh Fearnley-Whittingstall in a Guardian magazine from July 2009) is ideal and absolutely delicious, as well as beautiful - I ought to say at this stage that it involves further very nice ingredients ... red wine, honey, thyme and dill.
|cooked beetroot, red onion, feta cheese & the recipe|
The onions are softened in butter, then the red wine, some cider vinegar, honey and thyme are added:
Once the liquid has reduced, the cooked beetroot and dill is stirred in:
Then crumble some goats' cheese (it's meant to be round discs of goats' cheese but I used feta this time) into the bottom of the pastry case (I have used both puff and shortcrust - I prefer to use puff), pour in the beetroot mixture, and crumble more feta on top. Bake at 200 degrees, 'strew' with dill fronds ... Et voila!
We ate one for lunch today - well, my brother IS staying too - and I've frozen the other one.