Every now and then I surprise myself. Yesterday was such an occasion as I got off my lazy bum and made a bit of food for the freezer. Not for the freezer as such but for us, to eat at a later stage and to make dinnertime prep easier for when I am busy doing other things.
Like sitting on my bum.
Bert has recently bought a pizza oven via t'internet (I really should keep him away from the 3 w's). It works with wood pellets. Which is great because we have them hanging around the house, seeing we normally use them as cat litter. As you do.
Anyway, I decided to make a head start with the dough. Just in case there will be a day somewhere in the future, without wind or rain, when he lights the pizza oven.
I made two batches of dough and divided each into 6 balls.
I wrapped them individually and placed them in the freezer.
Last week I also organised two of our three freezers, by the way.
I still had massive beetroots from my friend Sophie which I had stored in the fridge.
They had a good roasting in the oven while I was busy doing other things. I saw this recipe on line for beetroot ravioli and thought if I portion off the right quantity of roasted beets, they can be frozen too.
The oven was hot from roasting the beets and I made use of that by chucking in two loaves of bread.
With the kitchen a mess, I thought, "what the heck! I'll make shortcrust pastry too"
Six portions went into the, yes, freezer and I made one pastry case for a quiche for today and one beetroot, goats cheese and smoked salmon tart for last night's dinner.
Layer sliced goats cheese, roasted beetroot and red onions sauteed with balsamico.
In a hot oven for 10 to 15 minutes. Add fresh goats cheese blobs and return to oven for 5 more minutes. Leave to cool for 10. drape with smoked salmon and drizzle with reduced balsamico. Sprinkle with black pepper. I just wish I had rocket to set it off a bit better, flavour wise and for photographic purposes.
The pastry was yummy. There is a reason why this is usually served as a small portion for a starter. It's rich !