Thank you so much for those of you who commented on my previous post, it really means a lot to me and moreso that I do still have loyal readers of this much neglected blog.
I would like to say it is because I am busy at the cafe with customers and trade is doing well. The truth is, yes I am busy but not necessarily because of customers. I am literally, literally doing everything at the cafeteria myself: the cooking from scratch, the making of fresh salads for the chiller cabinet; and the baking. Afterall I have to have something to sell if I want people through the door. Then after that there is the cleaning, the management, stock-taking, ordering, shopping,.. I have a couple of part-time staff who are employed only for front of house during business hours, but when they are gone I am still working away clearing up and cleaning up and then preparing for the following day. Its like being on a permanent conveyor belt. The bums on seats part is still way off, I find Fridays for a few hours the busiest of days, even Saturdays are a bit of a slump. Saying all this, I am enjoying it and I have learned so much in such a short space of time, but there have been and are some downs that I will share with you maybe later when they have been sorted out. I found August a month of anxiety and September has begun with some stress and its only the start of it, so feel a little disheartened.
Okay before I go and enjoy the rest of my Sunday, I thought I would share a recipe I made a little while ago for a Summers evening. Its just a simple Cherry Tomato Tart.
I would love to say that these are made with my home made tomatoes, but sadly not. Regardless this still tasted pretty good.
Cherry Tomato Tart
Serves 4 –6 with accompaniments
For cheddar crust pastry
175g plain flour
85g cheddar, grated
1 teaspoon thyme
1 egg, beatenFor the filling
400g –500g cherry tomatoes, sliced in half
1 tablespoon grainy mustard
Salt and pepper to taste
Sprig of thyme
MethodHeat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add the egg and blitz until it forms a ball.
Lightly dust a cool surface with flour and roll out the pastry. Line a 20cm- 24cm loose-bottom tart tin with the pastry, then chill for 10 minutes. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 minutess. Remove the paper and baking beans and continue to cook for a further 10 minutess, then remove from the oven.
Arrange the tomato halves in the pastry case. Sprinkle the thyme over and season with ground black pepper. Mix together the grainy mustard, milk and eggs and pour over the pastry base. Return the tart to the middle of the oven and cook for 30 minutes.
Serve warm or at room temperature.