In response too Maria’s food challenge.
Spring Filo Tart
1 bunch asaparagus
2 – 3 tomatoes
1 tin salmon
4 sheets filo pastry
Preheat oven to 180 degrees.
Chop tomato into small pieces, drain salmon and thinly slice zucchini. Gently heat together in a small saucepan and drain off excess liquid.
Brush sheets of pastry lightly with butter, olive oil or orange juice and line a quiche dish with 4 layers. Ensure that the pastry comes up and slightly above the sides of the dish.
Place tomato mixture into pastry and spread evenly.
Snap off woody ends of asparagus and arrange over the top of the tart.
Bake for approximately 20 minutes or until pastry is golden. Can be served hot, warm or cold.
Potato and Lentil Salad.
2 – 3 Potatoes
Handful dry lentils (soaked if brown) or tin lentils
2 – 3 Eggs
Splosh white wine vinegar
2 tablespoons lemon juice
Peel and cut potato into large cubes. Boil until just tender. Do not overboil or they will fall apart. Drain and very lightly sprinkle with white wine vinegar. Meanwhile, cook lentils through and hard boil eggs. Drain lentils, shell eggs and cut into wedges. Toss potatoes, lentil and egg together.
To make anchovy dressing, pound 3 anchovies in mortar with pestle with 2 tablespoons lemon juice. Then slowly drizzle in oil and keep pounding until you have a beautiful thick sauce. Toss sauce lightly through salad.