Put on your red sparkly shoes.
Close your eyes, click your heels together, and repeat after me……………..
‘It really is summer, it really is summer, it really is summer’.
You’d be forgiven for wondering. Seriously, the schools split for their summer holidays 4 weeks ago, and we’ve had precisely 4 days without rain. I’ll give you 3 guesses what I can hear right at this moment? Pitterpatterpitterpatter? Correct. My plans of having a ‘staycation’ have been well dented. We’ve gone into Glasgow, attended the cinema, swimming pool afternoons, kids have had sleepovers galore, but my fond wish of throwing some food into my picnic basket, grabbing a tartan rug and heading for the glorious countryside round here remains just that. A wish, a dream, a certainly not to be realised ambition. Who was I kidding when I bought a barbecue? Yes, just myself. So far, I’ve managed 4 burgers and 4 sausages on it. Before it started to rain again.
So an indoors picnic is the best I can manage, I’m afraid. But that doesn’t mean that it has to be nothing more than a limp lettuce leaf salad and a sad shop bought sandwich. Oh no.
Stuffed Ciabatta Sandwiches
- 1 large ciabatta loaf
- 1 jar ‘hot’ salsa
- 1 pack of Adsa Meat-free Meatballs
- 1 onion, finely sliced
- 1 green pepper, cut into strips
- 100g cheddar cheese, grated
- 1 jar artichoke hearts
- 2 tbsp olive oil
Slice the loaf lengthwise, and smear the insides with 3 tablespoons of the hot salsa.
Heat the oil in a frying pan and brown the onion and the meatless meatballs. Add the peppers and once they’ve softened, add the rest of the jar of salsa and the artichoke hearts.
Put them all into the ciabatta and scattered the cheese over them. Press the top of the loaf down and wrap it all tightly in greaseproof paper and then tin-foil. It’ll help protect the bread during cooking. Place in a preheated oven – 200c – for 15 minutes.
Leave the loaf in the tinfoil until you’re ready to eat it.
Tomato and Goats Cheese Tarts
- 1 block of frozen puff pastry, defrosted
- 1 egg, beaten
- 20 cherry tomatoes, halved (or larger tomatoes, quartered)
- 200g goats cheese, crumbled (or any harder cheese roughly grated)
- 2 tablespoon fresh thyme leaves.
- 1 tbsp olive oil.
This also needs the oven at 200c so you might as well make both this and the ciabatta sandwiches at the same time .
Roll out your puff pastry into a 6″ x 9″ (15cm x 23cm) rectangle.
Cut out 6 squares 3″ x 3″ Brush with the beaten egg.
Place enough tomato pieces into the centre of the squares to cover them, but remember to leave a half inch border to allow the pastry to rise.
Drizzle the tomatoes with a little olive oil and scatter the cheese and thyme over the top.
Cook in the oven for 15 – 20 minutes until the pastry is risen and golden.