A simple recipe for a tasty meal
PREP TIME: 25 mins
COOKING TIME: 25 mins
IDEAL FOR: midweek meal, family, easy meal
Sometimes you just need to keep things simple.
And sometimes, a global pandemic forces you to keep things simple.
Which is why this week, I am posting this lovely recipe which you can whip up for lunch or supper.
And, my post is also no fuss this week.
BC: Before Corona
Normally, I would fill this post with a tale or two of our family or friends gathering…
How we cooked a fantastic meal, laughed and chatted.
And then I’d share the recipe with you so you could give it a go.
But we are now 6 weeks into isolation and our table is the quietest it’s ever been.
AC: After Corona
Social-distancing and isolation.
I can’t lie… lockdown is starting to impact my writing brain.
Groundhog day can become a little troublesome when you’re trying to write.
I mean, I could still write about my day.
It goes a bit like this (*and this is a good day):
- Wake up (a little later than usual),
- Breakfast (eat slower than usual),
- Garden (actually garden!),
- Tea break,
- Garden some more,
- Cook a new recipe (if you have the ingredients),
- Do an online exercise session (scare neighbours with my red face, grunts and flailing arms)
- Walk the dog (she’s already been on two walks)
- Tidy house (impossible with us all here, all the time!)
- Cook some more,
- Watch TV (there really is nothing on),
- Bed (earlier than usual).
And then… REPEAT. REPEAT. REPEAT. REPEAT. REPEAT.
But I figured that you might find this a little tedious.
It is tedious!!
Lockdown is tedium personified
So, there you have it.
My cards are on the table.
I’m having a low-ebb week.
And so, I’m afraid (btw, if you’ve made it this far in the post, you’re officially bored too), I have nothing more to say.
Except, this is a lovely quick recipe to feed your loved ones.
And I promise (no, I don’t), that next week, I’ll be very spritely (unlikely).
But for now.
I have to take the dog for her walk (…she doesn’t want to go, she’s knackered).
“Come on, Bella!”
Having a ‘low-ebb-week’? Let me know what you’re cooking to help cope with lockdown.
Bacon and mushroom farmhouse tart
- 2 sheets shortcrust pastry (or see in 'Notes' the link to make easy shortcrust pastry)
- 4 medium free-range eggs
- 100 g ricotta
- 50 ml whole milk
- 50 g Parmesan
- 5 rashers streaky bacon (or as many as you like 😉 (smoked or unsmoked)
- 2 large field mushrooms, sliced approx 1.5cm thick) (if no field mushrooms, any will do)
- Preheat the oven to 200°C (180°C fan).
- Lightly oil a rectangle baking tin or loose based tart tin (size approx 12.5cm x 35 cm).Gently place the pastry into the tin and press into the base and sides. Trim any excess pastry that goes over the edge of the tin.
- Place on an oven tray and line the pastry with baking paper and fill with baking beans or rice and blind bake for 10 mins. After 10 mins, remove the beans and bake for another 15 mins or until golden brown.
- Meanwhile, in a bowl, whisk the 4 eggs, ricotta, milk and 2/3 Parmesan and season.
- Now, pour this egg mixture into your baked pastry case, and top with the streak bacon and mushrooms.Bake 25 minutes or until filling sets. Cool tart before cutting. Garnish with parsley or basil.