With the summer holidays upon us, my ability to both write and photograph blog posts will be limited. Children, at least mine anyway, demand an enormous amount of attention (involving lots of behaviour management). It can be rewarding and frustrating in equal measures.
So, keeping this in mind, I will be posting recipes over the next few weeks that can be put together with very little effort. They may even be recipes that my children have had a helping hand in making. Who knows, I may even just put all my own ideas aside and let them choose the way my blog goes forward this summer……
It will be a good opportunity for me to practice my teaching skills. I have some classes coming up in September in which I may be teaching both parents and their children together through a Family Learning scheme run by the council I work for.
My only concern is that my teaching methods may get somewhat lost amongst the battle between who gets to use the best pastry cutter or who has the biggest quantity of bread dough and why this just isn’t fair!
I think it could be a worthy rival to the well loved dish “Dauphinoise Potatoes”. It is a tomato gratin which I have adapted from Jane Grigson’s “Vegetable Book“. The gratin is insanely delicious, why has it taken me so long to discover it?! Seasonal tomatoes baked in Sherry, garlic from the allotment, Oregano fresh from the garden and cream. Make sure you have a good loaf of bread to hand for the scrumptious sauce.
I am entering this into a few of this month’s challenges, including the one I am hosting (in partnership with WORKING LONDON MUMMY) “One Ingredient“, Ren Behan’s “Simple and in Season” this month guest hosted by Homemade By Fleur and to Karen at Lavender & lovage’s “Herbs on a Saturday“.
A Gratin of Tomatoes
Ingredients :- Serves 2
4 tomatoes sliced
Butter for greasing your small baking dish/ramekins
1 clove of garlic sliced very thinly
Fresh Oregano leaves
2 tbsp Dry Sherry
8 tbsp double cream
2 tbsp grated strong Cheddar
- Salt & pepper
Pre-heat the oven to 150 degrees.
Butter a small oven proof baking dish or alternatively 2 ramekins.
Add some of the sliced garlic to the dish then place the sliced tomatoes in, laying them in an overlapping circle.
Dot over the rest of the sliced garlic, seasoning and chopped Oregano leaves, tucking some in amongst the tomatoes.
Add the dry Sherry and bake in the oven for 30 minutes.
Take the tomatoes out of the oven and pour in the double cream. Top with the grated Cheddar.
Bake for a further 15 minutes.
If the cheese has not browned sufficiently then place it under a hot grill for 1-2 minutes to achieve a crisp cheese top layer.
Serve with a loaf of good bread and enjoy the tomatoes and the sauce with the bread.
A side salad would be a great accompaniment to this dish.
To make more of a meal of it, serve with some roast or chargrilled meat or fish of your choice.