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Right, so I think I've settled on what I'm bringing to the summer BBQ I'm attending on Saturday:
A big pile of double-smoked garlic bacon candied with maple and mustard.
Three fresh summer tarts, inspired by Clotilde Dusolier's recipe for "tarte fine aux courgettes jaunes, pate a tarte au yaourt".
I'm doing a gluten-free black sesame crust for all three. The one safe choice is going to be ricotta, basil and fresh Jersey tomato. Also I'm doing a ricotta, mint and zucchini tart with some lovely fresh thyme from my balcony spice garden, and the sweetest of the three will be a lavender, avocado and strawberry with a splash of balsamic and fresh ground pink peppercorn. If I can find a really mild goat's milk farmer's cheese I'll go with that, otherwise it's probably ricotta again.
I'll try to remember to take pictures.
A big pile of double-smoked garlic bacon candied with maple and mustard.
Three fresh summer tarts, inspired by Clotilde Dusolier's recipe for "tarte fine aux courgettes jaunes, pate a tarte au yaourt".
I'm doing a gluten-free black sesame crust for all three. The one safe choice is going to be ricotta, basil and fresh Jersey tomato. Also I'm doing a ricotta, mint and zucchini tart with some lovely fresh thyme from my balcony spice garden, and the sweetest of the three will be a lavender, avocado and strawberry with a splash of balsamic and fresh ground pink peppercorn. If I can find a really mild goat's milk farmer's cheese I'll go with that, otherwise it's probably ricotta again.
I'll try to remember to take pictures.
voluntart
And mmmmmm, bacon.