Left to right: eggy mess cake, tomat, basil and mozzarella cake, ham and mustard and caper and raisin. Plus my tasty little tart. And a carrot. I needed some veggies in there!
Melty mozzarella... yum, is all I can say!
Soooo not as neat as the ones in the book, but I prefer the homemade look to be honest!
Last up, my barley broth and flatbreads. My narrowed down choices for tea this week were cauliflower curry and pearl barley broth- both from Hugh Fearnley-Whittingstall's Veg! book. I plumped for the barley broth, but thought I would make the flatbreads that were suggested to go with the curry anyway. I already had all the ingredients, and I would have had bread with the soup anyway, so it seemed a natural conclusion. The dough recipe was actuall 'the magic bread dough', which can be used for different things such as pizza bases, flatbreads, pittas and breadsticks to name a few! I made the whole amount of dough and portioned it up to freeze. I'll have three portions spare from the soup, and I already have an idea for one of them... You'll see. I like the flatbreads because once you've made the dough, it is literally three minutes tops to cook them, which I could do while the soup was simmering. So it worked well all round.
Doesn't look pretty, but it tasted ten times better than it looked. It is also a coincidence because on a Paul Hollywood cookery programme I watched today, he had never used nutmeg in a savoury dish, and this had nutmeg in. It was good!
Nice brown spots, just as it should be. And yes those are nibble marks you see at the top...