ISO Covid Cookbook 2020

tomato tart with mustard (6) ( Mary, France)
Quick Chickpea Curry
(Sally, Cornwall)
• 200g puff pastry
• 150g Emmental or Comté cheese
• 3 or 4 tomatoes
• 60g mustard, medium hot
• Oregano (or other herbs)
• Salt & pepper
• olive oil
•
METHOD
Preheat oven 200deg C (gas6)
*Roll out puff pastry, and line 28cm
tart ring.
*Remove excess pastry with a knife.
*Spread a layer of mustard on puff
pastry. The thicker the layer is, the
spicier the tart will be.
*Cut the cheese into thin slices.
*Place cheese strips on top of mustard.
*Slice tomatoes and arrange on top of
cheese, in a big swirl.
*Sprinkle with oregano, and pour a
dash of olive oil.
*S&P
*Bake 200deg C for 25 - 30 mins.
When cooked, take out of oven and
remove tart ring
Serve hot.
L’Isle-sur-la-Sorgue, France
Ice cream shop, Séguret,
Ingredients:
1 medium onion, chopped small.
1 clove of garlic, chopped.
1/2 red chilli, de seeded & chopped small.
Olive oil.
1 tbsp curry paste.
1/2 tsp turmeric.
1 large sweet potato, peeled and chopped.
1 tin (400g) chickpeas.
Small tin of coconut cream or medium tin of
coconut milk.
1 (400g) tin tomatoes.
1 chicken stock cube.
Coriander leaves, chopped.
Handful of spinach (optional).
Method:
Fry the onions, garlic and red chilli in some olive
oil, over low heat. Add the curry paste, then all
the other ingredients except the spinach and
coriander, and simmer gently for 1/2 hour.
Add the spinach 5 mins before serving and the
coriander leaves at the end.
Serve with rice.
CHELSEA FLOWER SHOW