theWI Adderbury & District WI – NFWI Menu of the Week last week – Monday, 8th February 2016 – Free Form Tomato Tart
Dear Ladies, Well, I did get to make the Free Form Tomato Tart at the weekend, not quite exactly to recipe but then I had a few other ingredients, fresh from the freezer, which I planned to use, to make my speedy, easy-eat, light meal. And that’s just what I ended up with, on a day too busy for anything other than a lovely easy starter-snack. And here’s what I used with my slab of thawed puff pastry! Homemade ratatouille mix with some of my last summer’s garden grown veggies, a finely chopped onion plus a handful of red and gold Santini tomatoes, cut in half lengthwise. I rolled out my pastry fairly thinly and followed the recipe instructions for prepping and cooking the base on top of which I layered onions, drained ratatouille and tomato halves, all topped with a good grating of Parmesan cheese – my very favourite! Our oven is terribly hot so my tart cooked in 10 minutes rather than the stipulated 15 minutes and it was very delicious, crunchy and soft with that delicious flakiness of puff pastry. Here’s a photo for you to see….. The pastry was a little thinner that it ought to have been but…pastry is so nice, I try not to eat too much at any one time! Happy eating…. Margaret Halstead...
Read MoretheWI Adderbury & District WI Meeting – 4th February 2016 – Share the Love with A Green Heart for Valentine’s Day
Dear Members. Here’s my Face Book Post after our excellent WI meeting tonight…a great evening and many super events and happenings to look forward to! Margaret Halstead added 2 new photos. 14 mins · Banbury · We had a really excellent WI February meeting tonight at The Institute. A shortened bare bones business section with all events very clearly highlighted on a large notice board on individual paper sheets plus sign-up sheets. A much longer refreshments session for conversation and event booking followed by a brilliant presentation on recycling by a very knowledgeable representative of Ardley Waste and Recycling Centre. A follow-up visit to their site is now being organised. A most encouraging evening with positive connections for the year ahead and much to look forward to… and me sporting my “Show the Love” green heart badge pictured in front of our large notice board….. ! love our WI meetings xxx LikeComment Share Comments Margaret Heart to heart – it’s good to talk xxx Margaret Halstead...
Read MoretheWI Adderbury & District WI – Blenheim Face Book Post – Friday, 5th February 2016 – Opening day for 2016
Dear Ladies. Blenheim posted on Face Book today for their opening next week, 13rh February, with a great video, which has not copied here. It looks very exciting for our walk with Mary on Tuesday morning xxx Blenheim Palace 2 hrs · Join us from 13th February and discover the beauty of Blenheim Palacethroughout the seasons, as we open year-round for the first time. -0:12 8.1k Views 864 Likes42 Comments216 Shares LikeComment Share Top Comments You and 863 others like this. 216 shares Comments Write a comment… Margaret HalsteadAdderbury & District WI are walking the Park grounds next Tuesday on Pancake Day xxx Margaret Halstead...
Read MoretheWI Adderbury & District WI – OFWI Federation Face Book Post – 3rd February 2015 – Green Hearts for Valentine’s Day
Dear Ladies, Oxfordshire Federation of Women’s Institutes updated their cover photo. 15 hrs · 30 Likes3 Comments1 Share LikeComment Share Top Comments You and 29 others like this. 1 share Comments Write a comment… Margaret Halstead Me too! Well done Ladies xxx Like · Reply · Just now Helen Carter Love the green hearts! Like · Reply · 13 hrs Ann HendersonLovely ladies xxx Margaret Halstead...
Read MoretheWI Adderbury & District WI – Menu of the Week – Monday, 1st February 2016
Menu of the week Welcome to the WI’s meal ideas for using fresh seasonal British produce. Recipes on our site include new contemporary dishes as well as family favorites making use of the WI’s huge wealth of food talents gained over nearly 100 years. Some recipes are quickly made whereas others will take a bit more time and skill. There is something here for everybody. This week’s recipes are full of flavour and colour. A rich vibrancy of tomatoes followed by the warmth comforting dish of chicken gumbo. Perfect for sunny but chilly winter days – See more at: https://www.thewi.org.uk/what-we-do/recipes/menu-of-the-week#sthash.tghhNG9L.dpuf Some of our recipes use left over vegetables and other foods in your fridge and cupboard, but we also have other great ideas in our recipe pages, just click on the links on the left hand menu. For even more ideas on how to make meals from left overs, see www.lovefoodhatewaste.com Starter Free Form Tomato Tart Main Creole Chicken Gumbo Dessert Hazelnut Meringue Drink Wassail Cup For other ideas, including other vegetarian recipes, follow the link or click on the link on the left hand menu. – See more at: https://www.thewi.org.uk/what-we-do/recipes/menu-of-the-week#sthash.24mIyyPK.dpu AND THE RECIPES: STARTER: Free Form Tomato tarts This is a great recipe to use when you have a glut of tomatoes, transform them into a summery starter or main course. Serve with a green salad Serves 4 Preparation time: 20 minutes Cooking time: 50 minutes 2 tbsp Olive Oil 1 Onion, chopped 2 Garlic cloves, finely chopped 450g Tomatoes, skinned (optional) and roughly chopped 1 tsp Caster Sugar 1 tsp Balsamic Vinegar 1 tbsp sun-dried Tomato Purée 4 fresh Basil sprigs, torn plus extra to garnish Salt and freshly ground Black Pepper 500g frozen Puff Pastry, defrosted 450g small mixed heritage Tomatoes, sliced 25g Parmesan cheese 1. Preheat the oven to 200°C/Gas Mark 6. 2. To make the tomato sauce, heat 1 tbsp of oil in a saucepan, add the onion and fry for 5 mins until softened and just beginning to brown around the edges. 3. Add the garlic and tomatoes, fry for a minute or two and then stir in the sugar, vinegar and tomato puree. 4. Add the basil leaves, season generously and cook over a medium heat for 15 mins until you have a thick pulpy sauce. 5. Stir more frequently towards the end of cooking to prevent the sauce from sticking to the pan. 6. Cut the pastry in half, roll each half out on a lightly floured surface and trim to a 25 × 18cm rectangle. 7. Transfer to a lightly oiled large baking tray and score 2.5cm in from the edge of the pastry. 8. Be careful not to cut through to the base. 9. Prick the inner rectangle with a fork. 10. Bake the pastry for 10 mins until it is well risen and partly cooked. 11. Take the baking tray out of the oven and press the centre of the pastry down with the back of a fork, inside the marked line, to make a deep tart case. 12. Spoon half the tomato sauce into each tart in an even layer, arrange the sliced heritage tomatoes on top and season generously. 13. Drizzle with the remaining oil and grate the Parmesan over the top. 14. Return to the oven and bake for 15 minutes. 15. Serve warm, garnished with extra basil and cut into pieces. Tip For those whose tomato crops aren’t quite so bumper, simply halve the recipe and make just one tart. Cut it into four small pieces and serve as a starter or with other dishes. This idea can also...
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