That were a few busy weeks. We hosted Tomek’s brother and his wife. It meant a lot of sightseeing. I will post photos later on. We used this long weekend to rest and catch up with simple things like petting the cats, shopping, reading books and watching movies. We ate simple food – roasted chicken on a beer bottle, carrots with hummus, green smoothies and nice sandwiches for breakfast and this butternut squash and feta tart. I’ve been trying to explain lately to somebody that my food isn’t about being fancy and I’m nowhere close to restaurant standards. You won’t find here restaurant recipes with fancy plating, it’s just not me. I love simple food you can make in minutes. Home-made food that anybody can make. The tart I want to present today is one of these dishes you can put together in minutes and then just wait awhile and maybe read a book.
Do you like reading? I used to love it, I still hope I love it, but with all that Internet, where each minute you get new updates on Facebook, Twitter, Pintrest, etc. reading a book seems to be too slow, too old fashion. I always want to do too much at the same time. So when I read a book, I feel guilty about not preparing a next week menu or taking/editing photos. But I love reading books, so after a bad period of too long books or books I’ve already watched I finally found a book and read it. It is a first book I’ve read this year. I’m proud of myself and I’ve just started another one.
How about you? Do you read? When do you read? I noticed that the only plan I can stick to is reading before sleep. I can reserve at least 30 minutes and I am able to read a few days a week, it also helps to know somebody else is reading. Have you read anything interesting lately? I spent too much time looking for an another book worth my time, so I will love to hear any recommendations. You can find some books I’ve read here.
Butternut squash and feta tart
- 1/2 butternut squash
- 320 g puff pastry
- 2 Tbsp onion chutney
- 2 Tbsp harissa
- salt
- pepper
- 150 g feta cheese
- 4 Tbsp pistachios, chopped
- mint, a few sprigs
- rocket, handfull
Preheat the oven to 180°C/160°C fan.
Peel the squash. Halve it and scoop out seeds. Cut into thin, bite-size pieces.
Unroll the pastry onto a baking sheet and score a border 1cm from the edge. Prick the centre with a fork.
Mix chutney and harrisa and spread it over the middle of the pastry.
At the top arrange the squash slices. Season it with salt and pepper.
Bake it for 30 minutes.
Remove the tart from the oven. Sprinkle it with crumbled feta and chopped pistachios. Bake for another 15-20 minutes.
Serve sprinkled with rocket and mint.
Magda's Cauldron 