Puff Pastry Pizza from Vicki Delany

Another great recipe I found in my daughter’s copy of Veg by Jamie Oliver. Tomatoes are the star of this pizza but you can add just about any combination of vegetables you’d like.  I’m gong to try it with mushrooms next.

Puff Pastry Pizza

Ingredients

1 red onion

1 red pepper

8 – 10 oz ripe mixed-color cherry tomatoes

4 sprigs of fresh oregano leaves, chopped

Olive oil

14 oz package of puff pastry

2,5 oz mozzarella cheese

2 sprigs of fresh basil

balsamic vinegar

Directions

Preheat the oven to 350ºF. Peel and quarter the onion and separate into petals, then scatter into a roasting pan. Seed and roughly chop the pepper, halve the tomatoes, then add to the pan. Add oregano leaves, drizzle with two tablespoons of oil, season with sea salt and black pepper,

Roast for 50 minutes, tossing halfway.

Roll puff pastry into an approximate size to cover your tomato mixture, with room to tuck in the sides

Remove the pan from the oven and push the tomato mixture towards the center slightly. Brush the sides and corners of the pan with oil, then cover the tomato with the pastry sheet and tuck in the edges.

Place back in the oven for 30 minutes, or until golden and puffed up. Gently run a palette knife around the edge of the pastry to loosen, then carefully turn out onto a board.

Sprinkle with mozzarella and basil, and drizzle with balsamic vinegar, to taste.

 

Coming July 27 from Kensington, the second TEA BY THE SEA mystery, MURDER IN A TEACUP

” Delany expertly blends a cunning mystery plot with diverting characters and sparkling dialogue.” Publishers Weekly

“Quirky characters, a lovely setting, and a surprising denouement make this second installment a charmer.” Kirkus

 

Mighty Mushroom Pasta from Vicki Delany

This is another recipe I tried from my daughter’s copy of Veg, by Jamie Oliver.  Fabulous if you like mushrooms. And I do. Serve with a fresh green salad. 

Jamie Oliver’s Mighty Mushroom Pasta

½ cup stale breadcrumbs

Olive oil

3.4 oz blanched hazelnuts

4 cloves of garlic, minced

3 springs of fresh thyme, leaves removed

12 oz mixed mushrooms, cleaned and chopped

1 tsp dried chili flakes

1 14oz can tomatoes

10 oz dried penne

1 oz parmesan cheese

 

Put the breadcrumbs into a medium non-stick frying pan on low head with 1 tbsp oil. Crush hazelnuts, add to the pan.  Add 2 cloves of garlic and thyme leaves.  Toss until golden and crisp

 Place large non-stick frying pan on high heat, add mushrooms and dry-fry for 1 minute.

Add remaining garlic, chilli flakes, and 1 tbsp oil.  Cook 3 minutes, tossing regularly.

Add tomatoes, 1 can of water, and continue to cook on medium heat until pasta is ready.

Meanwhile, cook pasta, drain, reserving a cupful of the cooking water

Toss parmesan with the pasta and sauce, loosening with the cooking water, if needed

Season with salt and pepper.  Top with the hot breadcrumbs and more grated parmesan.

 

Coming May 11:  Deadly Ever After, The eighth Lighthouse Library mystery by Eva Gates.

 

"Plenty of unexpected plot twists and characters the reader can really care about help make this cozy a winner. Gates consistently entertains."
—Publishers Weekly

"A comedy of misunderstandings and multiple motives makes for a happy read."
—Kirkus Reviews

“A quick read, a strong protagonist, good characters, and strong writing.”
—New York Journal of Books

Librarian Lucy's wedding is at stake when a murder interrupts her engagement celebrations. To make it down the aisle, she'll have to find the killer to save the date in the 8th book in the Lighthouse Library mysteries.

Sticky Onion Tart from Vicki Delany

I know it looks weird, but this tart is truly delicious and very unusual. It goes beautifully with a lush green salad.

My eldest daughter is a quasi-vegetarian, and for Christmas I bought her Jamie Oliver’s latest cookbook Veg. Which is, as the name suggests, a cookbook for vegetarians. When I recently visited her, I tried several dishes from the book.

Jamie Oliver’s Sticky Onion Tart.

INGREDIENTS

4 medium yellow onions, ends cut off and papery skins removed

1/4 cup unsalted butter

4 sprigs of fresh thyme, leaves removed

 2 tablespoons brown sugar

1/4 cup cider vinegar

8 cloves garlic, peeled and cut in half

11 ounce  puff pastry sheet, thawed but cold

 

DIRECTIONS

1. Preheat the oven to 425 degrees F.
2.  Cut each onion across the middle. Place the butter in a 10” ovenproof frying or non-stick pan over medium heat. Add the thyme and bay leaves, shake the pan around and get it bubbling.
3. Add the sugar, vinegar, and 6 tablespoons cold water. Place the onion halves in the pan cut-side down. Tuck the garlic cloves in the gaps between the onions.
4. Season generously with salt and pepper. Cover, turn the heat down to low setting and leave to steam for 10 to 20 minutes to soften the onions. Remove the lid and cook until the liquid starts to caramelize, gently shaking the pan from time to time to prevent the onions from sticking. This process can take 20 to 30 minutes. Remove from the heat.
5. Place the cold pastry over the onions, using a wooden spoon to push the pastry edges right into the edges of the pan.
6. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Put a large plate over the pan and carefully turn out.
7. Slice into wedges and serve.

New Book Giveaway!.  Please leave a comment below telling me if you enjoy vegetarian food, to enter the draw to win a signed hardcover copy of DEADLY EVER AFTER, the eighth Lighthouse Library book, coming May 11 from Crooked Lane Books.  Contest closes Sunday afternoon. US and Canada entries.