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A trio of lovely ideas for a Spring lunch

Roasted Beetroot and Rocket Salad
Beetroot salad
1 bunch fresh beets
olive oil
pinch salt
a large bunch rockets leaves
50gms goats cheese
half a lemon

Pre heat oven to 180 deg. Celsius

Wash and trim beets, then cut into large cubes and pat dry. Toss with olive oil, sprinkle with salt and bake in oven for 30 minutes. Set aside to cool

Assemble washed rocket on a serving plate with beets on top. Add crumbled goats cheese, a squeeze of lemon and a last sprinkle of olive oil

Sweet Shallot Tartin

This recipe makes a tart approximately 23cm in diameter. If possible use a cast iron pan with a handle that can go in the oven.

sweet shallot tartin700g small sweet shallots
125g butter
1 tblsp sugar
salt and pepper to season
250g butter puff pastry

pre heat oven to 200 deg. celsius

melt butter, sugar and salt and pepper
peel shallots and arrange on melted butter in pan
cook slowly for approximately 30 minutes or until the shallots are tender and the butter and sugar begins to caramelize. Do not cook over a high heat as the sugar will burn. Remove from the heat and set aside
Roll puff pastry until you have a thin circle 20% bigger than the pan. The pastry should be a few millimeters thick. Place the pastry over the shallots and tuck in around the sides. Cook the tart in the hot oven for 20 minutes. The pastry should be light brown and crisp.
Remove from oven, wait 5 minutes, cover with a plate and invert so the tart ends up on the plate shallot side up.

Serve warm with some crème fraiche and a green salad.

Aubergines with Miso Glaze
Aubergines with Miso Glaze
2 large aubergines
1 Tblsp olive oil
3 Tblsp miso paste
2 Tblsp Mirin
1 Tblsp sake or dry sherry
1 Tblsp sugar
1 Tsp Seasame Oil
1 tblsp seasame seeds
handful of sliced spring onions

Heat Oven to 180 degrees Celsius

Cut thick slices of aubergine, about 3cm. Score one side of the slice in a cris cross fashion. Lightly salt and leave for 30mins to an hour. Rinse well and pat dry. Brush both sides with olive oil and bake in oven for 20-30 minutes or until the aubergine is tender.

Mix the miso, mirin, sake, sugar and sesame oil together. Spread over the aubergine slices and place under a hot grill until the miso sauce bubbles and caramelizes. If you have extra sauce, reduce it slightly on the stove and pour over

Arrange aubergine on a serving plate and sprinkle with spring onions

Michelle +44 7929 281345
Diana +44 7810 200148
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