Upside Down Pie

I had some peppers and half a tin of tomatoes that needed using up so I used a recipe from the Market Vegetarian book I had out the library in May, but adapted it slightly. Sadly I do not have a frying pan with a heatproof handle, so had to improvise and use a pyrex oven dish for the final cooking. Still turned out nice, and might make a good thing for the xmas list ;)

Filling :

1/2 each of red & yellow peppers

a red onion - thickly sliced

1 garlic clove, chopped

1/2 tin of tomatoes

salt & pepper

Pastry :

125g wholemeal plain flour

1 tsp baking powder

75g grated cheese

1/2 tsp sea salt

25g melted butter/marg

1 beaten egg

33ml buttermilk (I didn't have any so used normal milk with a couple of drops of vinegar to sour it)

Put the dry pastry ingredients in a food processor, pulse, then whilst mixing, add the wet ingredients.

Let it stand for at least 30mins whilst you do the topping.

For the topping, fry the peppers, onion and garlic, then add the tomatoes and simmer for 5-10 minutes.

If you're using a frying pan with a heat proof handle you can roll out the pastry and put it on the top, for me, I put the topping into an oven dish, then added the pastry on top.

Bake for 25 mins at 180 degrees, until pastry is cooked.

Broad Beans

I love broad beans, so was very excited to have a bag of them in last time's box.

I decided to use up a few bits left over from the cannelloni the other day, and also make a salad for work.

I used the left over tomato sauce to create a base on puff pastry with the rest of the ricotta crumbled/dotted over.

I cooked the broad beans for 5 minutes, putting frozen peas in for the last couple of minutes too.

Mixed in some mint, then put them on the tart, then added chopped feta too.

I cooked it for about 20 minutes.

This was the result :

Was very tasty too!!

So, with the left over beans and peas, I mixed in mint and feta, then added half a chopped pepper, and a vinigrette made with 3 parts olive oil to 1 part brown rice vinegar, and a small handful of wholemeal mafalda corta pasta.

Looks very tasty too! Will be looking forward to lunch tomorrow :)