Sunday, July 24, 2011


As I know I’ve mentioned before, the weather has been pretty amazing in Cape Town recently. I had friends round for lunch and it was the perfect weather to sit in the sun, eat and drink Pimms! It was a totally meat-free lunch -  I’m a huge believer  that vegetarian food does not need to be boring. Too much food was eaten and too much Pimms was drunk, so all in all a success!

I have just bought Women’s Weekly Cook. So far everything I’ve made from it has turned out perfectly. It has so many great recipes – from breakfasts to cakes to a whole section just on grains. For this (mid-winters summer) lunch I made a roasted vegetable phyllo tart, accompanied by a focaccia and artichoke salad.
* note that the tart and focaccia recipes are from Women’s Weekly with a few minor adaptations

Vegetable tart ingredients:

  • 6 tomatoes (450) quartered
  • 1 red onion quartered
  • 2 yellow peppers
  • 2 red peppers
  • 100g feta
  • Handful of fresh basil, shredded
  • 9 sheets phyllo pastry


  1.  Preheat oven to  220 degrees
  2.  Combine onion & tomatoes in a baking dish, roast for 30. Remove and cool. Reduce oven temperature to 200 degrees
  3. Meanwhile quarter peppers, discard seeds and insides. Roast under grill until skin is blackened. Remove and cover with plastic for 5 mins. Peel away skin & slice peppers thinly. Place peppers, cheese, and basil in dish with the tomato mixture. Toss gently.
  4. Stack all 9 sheets of phyllo on a tray, buttering every 3rd sheet lightly. Fold up the 4 sides slightly to form a tart “shell”. Fill Shell with vegetable mixture, evenly. Bake for 15 minutes or until pastry is browned slightly.
Focaccia ingredients:
  • 2 cups plain flour
  • ½ teaspoon salt
  • 2 teaspoons dried yeast
  • ¼ cup grated parmesan
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped flat leaf parsley
  • 2 tablespoons olive oil
  • 1 cup water


  • 1 onion sliced thinly
  • 1 tablespoon sea salt
  • 1 tablespoon olive oil
  • I also added: Rosemary & 4 cloves of finely sliced garlic


  1. Stir flour and table salt into large bowl, stir in yeast, cheese and herbs, make a well in centre of flour mixture. Pour oil and water into centre of bowl, gradually stir in flour mixture, mix to soft dough.
  2. Turn dough onto floured surface, knead about 5 minutes or until smooth and elastic.
  3. Place dough on greased oven tray. Press into 24 cm round. Cover dough with greased cling wrap, stand in warm place for about an hour or until doubled in size.
  4. Preheat oven to 220 degrees.
  5. Remove plastic, poke dough a few times, sprinkle with toppings, drizzling oil to finish. Bake for 25 minutes.  Cool on wire rack.

Toss lettuce (iceberg and rocket) with a tin of drained artichokes. Toss with shaved parmesan and vinaigrette.

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