![]() There are many hair styling tools available in their market today.Ī hair straightener is one tool used to make hair straight. Women spend lots of time and money styling their hair to get the perfect look. Hair is one of the deciding factors of one’s personality. Return the tarts to the oven and bake them for a further 20-25 minutes, until the pastry is crisp and the filling is patchily golden.Women always wish to present their best version before the world. Remove it from the oven and, using the back of a teaspoon, push the inner square of pastry down to form a shallow hollow.ĭivide the potatoes between the squares, then spoon the mozzarella mixture over the potatoes.īrush the pastry rim of the tarts with a little of the beaten egg, taking care not to let it run down the sides (it will stop them from rising). Slice the potatoes into thick coins.īake the pastry for 10 minutes until it is barely coloured and beginning to crisp. Add the crème fraîche, the thyme leaves, lemon zest, a little salt and black pepper. Tear the mozzarella into small pieces and drop them into a bowl. (This will prevent the pastry from shrinking in the oven.) Score a second square inside each one, about 7cm x 7cm, taking care not to cut through the pastry, then place it in the fridge for about 20 minutes. Place each one on a parchment-lined baking sheet. Divide the pastry into 8, then roll each quarter into a square 10cm x 10cm. ![]() ![]() (Alternatively, boil them for about 15 minutes.) Remove the potatoes from the heat, drain, and set aside. Wash the potatoes, then steam them over boiling water for 10-12 minutes until they are tender. They are small in size, so reckon on serving a couple per person. These pastries and their oozing, creamy filling are best eaten warm, almost straight from the oven. Photograph: Jonathan Lovekin/The Observer Potato, thyme and lemon tartsīest eaten warm: potato, thyme and lemon tarts. Transfer to a serving dish, perhaps with a few crisp salad leaves if you wish. Toss both potatoes and asparagus while still warm with the dressing. The dressing should be punchy and taste vividly of coriander.ĭrain the asparagus and potatoes. Adjust the dressing to taste with salt, more of the lemon juice or perhaps a tiny pinch of sugar. It should be thin enough to lightly coat the cooked vegetables. With the machine still running, pour in the water. Process for a few seconds until everything is finely chopped, then introduce the olive oil in a steady stream until you have a bright green, thickish paste. Remove the basil leaves from their stems and put the leaves, together with the parsley leaves and both coriander leaves and stems into the processor bowl, too.Ĭut the lemon in half and squeeze the juice, adding 2 tbsp to the herbs. Halve the chillies lengthways, remove the stalks and seeds, then put the pods in the bowl of a processor. The exact timing will depend on the thickness and freshness of the spears, but start testing after 5 to 7 minutes. Trim the asparagus and cook it in deep, lightly salted boiling water. Scrub the potatoes and cook them in a steamer basket over boiling water, or boil them in deep, lightly salted water until tender to the point of a knife – about 10-15 minutes, but test them regularly. Once the dressing is made, tweak the seasoning to suit, with a little more salt or lemon juice, or perhaps a pinch of sugar, as you wish. It is best to dress the potatoes as soon as they are cooked, so the dressing goes on while the potatoes are still warm. Asparagus and new potatoes with coriander pesto Chilled, their pale orange flesh has a refreshing acidity, with a flavour not dissimilar to that of a juicy apricot. The asparagus is coming down in price and the first gooseberries will be with us soon. The first batch we ate warm from the oven, the next were stuffed into old toffee tins as sustenance for an outing, and travelled well enough, despite their fragile crust.įrom what was a late start, everything feels as if it is catching up. Steamed, sliced and teamed with mozzarella and crème fraîche, they made an appearance with a salad of curls of spring carrot and radish, a hint of mustard and mint in the dressing. Those little potatoes ended up in a tart, too. (Seaweed is often used as fertiliser for the Jersey variety.) You can add other seasonal treats, too: asparagus tips, carefully steamed purple sprouting (tossed very gently as it is inclined to break up) and early samphire, whose saltiness will bring out the best in the new potatoes. The trick is to dress them lightly so you get the best of both dressing and potato. I toss them, still warm from the steamer, in a vivid dressing of fresh herbs and olive oil with a kick of green chilli. Lightly scraped and steamed, their creamy yellow flesh has a sweet nuttiness that is the essence of early summer. T he new potatoes are here – tiny, kidney-shaped and with soft, flaky skins.
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