🍴Baked eggs with chicken, courgette, pepper, aubergine and a LOT of garlic, with a little grilled halloumi, and some rosemary potatoes🍴
I love my kitchen in this new house. I love the layout, I love the view, I love the light... and I love cooking in it. When I moved here I told my mother I wanted to spend the summer making jam, which was my way of saying spend the summer shrinking my world and nesting and looking after myself. Sunday brunch in my garden with a hilarious friend and proper coffee definitely fitted that plan today. Life on purpose is my porn (And if you wanna know how I made it, it’s in my stories!) #lauraeatsthings
Tomato and watermelon salad with French vinaigrette.
For the dressing: Amora dijon mustard (get it from @frenchclick ) + olive oil + homemade red wine vinegar + a pinch of sugar + salt + pepper, shake to emulsify. I make in large quantities in a jar and keep it in the fridge, topping up the ingredients as it gets used up #recipe#homecook#foodie#salad#foodstagram
Thanks for all of the recipe requests for my Tomato Galette! Find my Recipe below!! crust:
2 cups pastry four
12 tablespoons unsalted butter, sliced thinly
6 or so tablespoons, enough to form a ball
Pinch of salt and pepper
6 large tomatoes, cored and sliced
2 shallots, thinly sliced
Large handful of fresh basil, sliced
A few sprigs of fresh thyme, leaves picked
1 tablespoon mayo
1/2 cup freshly grated Parmesan
Egg wash: 1 egg whisked with 1 tablespoon water
Salt and pepper
1 tablespoon of sugar
1. Combine butter and flour with your fingers, breaking up the butter. Add water a bit at a time until a ball is formed. Cover and refrigerate for 30 minutes.
2. Meanwhile, slice the tomatoes and let them dry on paper towels while slicing the other ingredients.
3. Preheat oven to 375 degrees Fahrenheit.
4. Roll out the dough to form a 14-18 inch round. Place on parchment covered cookie sheet.
Smear mayo over the surface up until about 2 inches from each side. This seals the crust from any tomato liquid so you get a nice crispy crust.
Cover with 1/2 of cheese, shallot, and herbs.
Arrange tomatoes on top. I start in the center and go out to create a nice pattern.
Sprinkle remaining shallots mainly around the edges.
Top with remaining cheese and herbs and fold the edges up into the crust.
5. Brush the egg wash over any exposed crush and sprinkle sugar, salt, and pepper all over.
6. Bake for 60-75 minutes until golden and most of the tomatoes liquid has bubbled away.
Enjoy hot or at room temperature!