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The only summer tart recipe you will want to try!

Imagine yourself in a warm summer evening. You have had a lovely evening meal and you are relaxing to some jazz with a glass of sweet wine. If only you could enjoy a dessert made especially for the occasion…a cool summer peach and rasberry creamy tart you my domestic goddess have freshly made this morning. Ahhh life cannot get much better than the satisfaction the little things bring!

So this is one of my favourite summer tart recipes. It is from one of the cookbooks that should not be missing from any decent kitchen. It is called Cake Days by the inspiring Hummingbird Bakery.

This is a truly delightful recipe, as the rest of the recipes in this book, and therefore you should without any hesitation buy the book if you want to make it yourself as I will not list the amount of ingredients here. So please do not get disappointed, we are all looking after people who have worked hard things that the rest of us can then enjoy, things that can make life an inchy pinchy special :-)


Make the lovely pastry for the base by mixing your butter, flour, sugar and egg.


You should end up with something as lovely and cuddly as this that you then put in the fridge for a wee rest.


Then you roll it all out, prick it with a fork and blind bake it in the oven until nice and golden.


Then you make the delicious custard cream. You boil the milk with vanilla essence.


In the mixer you beat some eggs with flour, cornflour and sugar.


Combine together and you get your lovely custard cream. Yes you can lick the bowl once you pour it in your tart base. But first it needs to cool down and put some cling film on top of it so it does not create a crust.



Then you whip the double cream and fold it in your cooled custard.


Enjoy in a summer day with fresh peaches, rasberries and leaves of mint. Do not forget to invite your friends to show what a domestic goddess you are!

Which is your favourite summer dessert? Are you a fruit or chocolate dessert type of person?


You can make…Greek souvlaki, tzatziki and Greek salad!

After my post on Greek stifado I received some very encouraging comments on how much people liked greek food and one of them on my twitter account (which you can follow here) evolved like this:

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So here it is dear @thehoodedtowel, as promised. The recipe is plenty for 4 hungry, for greek food, individuals.

For the pitta souvlaki you will need:

+900gr thick cut pork shoulder steak, chopped in squares (you can use chicken breast also or just veggies to satisfy all appetites)

+Salt, pepper, dried oregano

+1 Tablespoon french mustard

+250ml of white wine

+Some olive oil

+Juice of 1 squeezed lemon

+French fries

+Pita breads or white flour wraps, heated a bit in a warm oven (there are recipes to bake your own but I do not usually bother with that ;-) )

+Tomato ketchup or salsa (optional)

So first I season the pork with salt and pepper and then marinate it in the white wine for at least 1hour (put it in the fridge please!).

I then make it into lovely skewered souvlaki and stick it under a hot grill until lovely and brown!

While they cook I make a marinade using olive oil, dried oregano, mustard and a bit of salt and pepper. I put this in a dish that can take the full length of my skewers and I mix it well so all ingredients are combined.

When my skewers are ready, I put them immediately in my marinade to rest. I turn them often so all of the meat gets the lovely juices.

For the tzatziki:

500gr Greek strained yogurt (I like Total 0%)

1 cucumber grated, skin peeled away

3 garlic cloves, finely chopped or preferably crushed

1 Tablespoon red wine vinegar

A bunch of dill, finely chopped

Half a bunch of mint, finely chopped

A bit of salt and pepper

I prepare the cucumber.

And then I crush the garlic in a deep bowl.

I add the yogurt.

And the cucumber (make sure you strain the extra water).

Then I add the dill, mint, salt, pepper, and red wine vinegar.

I mix well with a spoon until it looks like this:

For the Greek salad:

1 green pepper sliced

6 tomatoes chopped in 8 pieces (I know I can be very specific!)

1 cucumber, cut in round slices

1 piece of Greek feta cheese (and not white salad cheese!)

Kalamata olives

4 tablespoons of olive oil

Salt and dried oregano

I chop and slice and cut everything to nice different shapes.

I add dried oregano (now my secret is that I use proper greek oregano which my granny has picked from the mountain of Corfu, so if you have any Greek friends tell them next time to bring you some as it makes a massive difference).

Then I add olive oil and a drop of red wine vinegar.

Last is the feta and olives. I have used green olives for this salad but if you want to go totally traditional then you have to go with the excellent Kalamata olives.

How to make your pitta-souvlaki:

This is completely my style and I follow this order because I cannot find any proper greek pitta bread in Glasgow (if you know someone who brings original ones from Greece please let me know).

I put a tablespoon of tzatziki on my wrap and then add the souvlaki meat.

Then add some french fries, some tomatoes, and some ketchup.

I close it as well as I can…with various degrees of success.

For the next stage it is essential to remember that it is important to make a mess!

Colin loves to accompany it with a bottle of beer (the Greek way). I have always loved to have my pitas with Fanta Lemon (childhood memories).


You can make…Greek stifado!

 This is one of my favourite Greek dishes and this recipe works every time. So if you and your friends like Greek cuisine, I promise this is going to wow you all.

The ingredients will make 4 good portions. You will need:
4 chicken legs, skin and bone on
Salt and pepper
4 tablespoons extra virgin olive oil
1 onion chopped and 16 shallots, peeled
1 tablespoon sugar
1 teaspoon ground cloves
2 teaspoons ground allspice
1 cup of white wine
1 teaspoon tomatoe paste
1 tin of chopped tomatoes or 400g of fresh peeled tomatoes, blended
1 packet of spaghetti pasta
Pecorino cheese, grated to serve

Ready, steady, go…

Salt and pepper the chicken and brown it in a casserole with the olive oil. When ready remove from pan in a plate and let it rest aside.

Add the onion, shallots and the sugar in the casserole and cook until lovely and golden. Add the cloves and allspice and stir well for one minute.

Add the white wine and scrape the bottom of your casserole well to release all the flavours.

Add the tomatoe paste and chopped tomatoes and shimmer for 2 more minutes.

Return your chicken in the sauce and make sure it is covered in sauce. You can add half a cup of water if necessary. Let it simmer for 10-15min.
At this time boil your pasta in a separate pot. When ready drain well and return to the pot. Take 6-7 tablespoons from your lovely sauce and add it to the pasta. Mix your pasta well to allow the sauce to cover them.
Serve on your plates adding extra sauce, shallots, chicken and finish with pecorino cheese.

I would recommend a nice white wine, such as a Chardonnay (Villa Maria is always a favourite), to accompany your dish.

As for music…no I would not recommend the greek syrtaki! But I do like this girl a lot so you can see if you do too :-)

Do not forget to let me know how it all went :-) Enjoy!

Which is your favourite Greek dish?