Cookbook: In the Kitchen by Allan Campion & Michele Curtis
Wow, where has the last 52 weeks disappeared to?! I can’t believe we have come to the end of the Cookbook Challenge. I’m disappointed I didn’t manage to complete every week but I think a lot of us underestimated the time it would take to post a different recipe every week. I’m in awe of the few who did manage to post every single week of the 52 weeks!
My goal of the Cookbook Challenge was to use my existing cookbooks more and I did do that… though I also succumbed and added more to my collection over the past year! There will be a Cookbook Challenge round 2 but we’ll be having a bit of a break and starting it from 1 January 2011 and run it over the calendar year. There will be 26 themes instead of 52 and posts will be once a fortnight, which hopefully helps more people make it to the end. Stay tuned for more details next month!
To celebrate the end of the Cookbook Challenge, we had a potluck lunch. In keeping with the outdoors theme for Week 52, we wanted to hold it at a park. However the weather had other plans, and the lovely Agnes opened up her house again and invited us over.
There were so many things I wanted to make, but the chosen recipe had to be easy to prepare, portable and taste okay eaten cold. I had sweet potatoes to use up so I adapted a recipe for a pumpkin and blue cheese tart. I didn’t have time to make the pastry from scratch so I just used the ready made frozen shortcrust pastry sheets.
Sweet potato & blue cheese tart
1-2 sheets frozen shortcrust pastry (depending on the size of your tart tin)
1. Preheat the oven to 180C.
2. Line a 25cm tart tin with the pastry sheets, pushing the pastry into the tin well and trim off any excess.
3. Prick the base of the pastry shell with a fork and rest in the fridge for 30 minutes.
4. Line the pastry shell with greaseproof paper and add baking weights, rice or beans.
5. Bake for 15 minutes, then remove the paper and pastry weights and bake for a further 5 minutes to crisp the pastry.
1 large sweet potato, peeled and diced into 2 – 3cm chunks
Salt & pepper for seasoning
Pre-baked pastry shell (above)
50g blue cheese
125ml (½ cup) thickened cream
1. Preheat the oven to 180C.
2. Toss the sweet potato in oil and season with salt and pepper. Roast in the oven until cooked, approximately 30 mins.
3. Place the cooked sweet potato in the cooked pastry shell and crumble over blue cheese.
4. Whisk the eggs together with the cream and season with salt and pepper.
5. Pour the mixture into the pastry shell and bake for 30-40 minutes, or until the tart has set.
Results: I only have one tart tin and it’s pretty shallow, so my tart turned out quite flat, more like a pizza! The blue cheese taste is very strong so you definitely have to like your blue cheese. The original recipe actually said 100g of blue cheese but that seemed like too much so I only put half in. I don’t think I cooked the pastry long enough because it was on the soggy side but the tart tasted okay.
Would I make it again? Yes, it’s quite an easy recipe.
As with all food blogger potluck gatherings, there always ends up being too much food, but who’s to complain when it all tastes fantastic and we can take home leftovers! Here are some photos of the spread!
And what is a lunch without dessert!
Thanks for the lovely lunch company ladies. Bring on 2011’s Cookbook Challenge!
Over & Out, April xx