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The days are long and dark at this time of year


for those who live alone. Cold out on the garden.
Some may find achievement in making my new ‘Vegetable Tarts.’ Which I invented yesterday. Ha ha.
Recipe……make up the filling, cook and leave to cool in the saucepan. (I used a Leek Tart recipe)
Make up a shortcrust pastry, 4 ozs Self Raising Flour, 2 ozs Trex, a small egg. Knead a bit. Roll out.
Pre-heat the oven 200 deg.
Lightly grease a 12 space bun tin. Use 6 spaces if you are alone.
Now here is my tricky bit. Roll the pastry out fairly thinly.
Using the biscuit jar lid as a template, cut round it with a sharp knife to get the right size dough to fit the bun tin.
Repeat until you have the 6 shapes.
Place them carefully in the recesses of the bun tin.
Fill each one with some of the cold filling and top with grated cheese.
Bake for 35 minutes at 200 deg.
Cool on a wire rack. Serve with a Tomato or some
Watercress for a good meal at teatime.
I am doing Carrot Pies next with a little left over chopped ham. Suggestions for the fillings welcome.
The cheese goes all goey when a tart is warmed in the microwave, lovely !

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Sounds lovely! Interested in how you make the carrot filling?

17 Dec, 2018


I never boil Carrots. Flake them with my potato peeler.
Steam them over boiling water in the microwave for 5 mins in the steamer. Sweeter and more nourishing healthwise.
Put some chopped fried onion in the bottom of the pastry
cases. Add a little grated cheese. Mix a little chopped ham with the Carrots. Fill the pastry cases, top with some
left over mashed potato. Sprinkle with some more grated Cheese on top. Bake 35 mins on 200 deg.

I did this for years, making up a large pie, cut it into six pieces wrapped in clingfilm for the freezer.

But I just like the individual pies better now. They sit on a plate in the fridge. Ready for when I need one.

17 Dec, 2018


that sounds yummy Diane. Take heart though from next Saturday the days are getting longer as the shortest day is Friday. Daughter comes home from Wales for 10 days too :o)
Mum used to make an onion tart, a dry-ish suet dumpling pastry mixed with lightly fried onions in a pastry case and baked until crisp and golden. served with sage gravy yum. [Would have been mums birthday today so the tree is decorated and Christmas festivities can begin here].

I regularly steam veg as the flavours seem much better. I must check on my parsnips in the ground. Mum used to do a parsnip tart too thinking about it. no recipe that I ever saw her use so it will be trial and error :o)

17 Dec, 2018


All sounds lovely Diane I have a similar taste too you and I am always making up veggie tarts and pies with leftovers having Christmas dinner with my daughter and son in law and 3 grandsons my daughter packs up left over veg for me to take home she knows I will make something out of it 😀 mind you she has 3 strapping lads so won’t be a lot left have a lovely peaceful Christmas and a healthy New Year .

18 Dec, 2018


Thank you for the carrot cooking tip Diane. Must give that a try. It sounds delicious.

18 Dec, 2018


I was told I had Cataracts over a year ago. Went to the hospital for an assessment. They said it was just in my right eye. Was booked to have the operation. Decided to have the Carrots every day, did so. Over a year ago.
Cataract gone !

19 Dec, 2018


I am really interested in this Parsnip Tart idea. Can you give any advice ?

21 Dec, 2018


Its OK SBG I have found the recipe on line.

21 Dec, 2018

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