What a tonic nature is - thank goodness that despite the madness which continues to consume the political world, and the fact that we are once again on hold, life does keep going - nature is the best example of this.
I imagine many of you, like me, turned on the radio to the news of the Brexit extension first thing this morning - OMG! But with this weather the gloom soon dissipated - what a day it has turned into here in Oxford. It has been so beautiful - about as good as it gets. I had the most amazing walk with the dogs along the river at Port Meadow, and I completely forgot about the madness. Nature is so much bigger than everyday chaos, and on a day like today it is so restorative. I hope you too have had some of this heavenly sunshine.
I am desperately trying to get a bit more tech savvy and am trying to post on Instagram, although I am still a learner. It's rather sporadic as I don't post anything for two weeks, and then I go mad and have a flurry - I'm not sure it's meant to be like that but you have to start somewhere - for those of you have Instagram, and if you are interested, please do follow me - @fino_oliveoil - hopefully some things will be of interest, and you will also be able to see some more pics of my heavenly walk this morning!
All in all it's been a great day - walking, working and cooking. I have tried out a couple of recipes to share with you, both using Fino Chorizo Jam which I highly recommend if you have not yet tried it. JUST FOR THIS WEEKEND you can get 15% OFF by entering EASTER2019 as the code at the checkout.
THE SIMPLEST TOMATO AND CHORIZO TART - SERVES 6
1 pack ready rolled puff pastry, 1 jar Fino Chorizo Jam, 6 ripe red tomatoes sliced, few sprigs of basil, 50g feta cheese (could use grated parmesan), Fino Olive Oil, salt and pepper
Place the puff pastry on a baking sheet and gently score a line (not cutting through the pastry) about 1cm from the edge - prick the remainder of the pastry with a fork. Place in a preheated oven at 180C for about 5 mins to slightly crisp, then remove from the oven and allow to cool slightly. Then spread the chorizo jam evenly across the base (avoiding the edge), place the tomato slices on top, crumble the feta, add the basil and season. Drizzle with a little Fino Olive Oil, or you can use Fino Chilli Oilif you want some kick. Place in the oven at 180C for 20 mins. It is so simple and can be served hot or cold so really good for Easter picnics.
ROASTED CHORIZO STUFFED RED PEPPER - SERVES 2
2 large red peppers, 1 large handful basmati rice, 120g spinach, Fino Chorizo Jam, salt, pepper, Fino Olive Oil
Place the basmati rice in a saucepan, cover with water and bring to the boil, then turn the heat down, simmer for 10 mins until cooked and drain. Drizzle some Fino Olive Oil over the base of a second saucepan, add the spinach and saute over a gentle heat. Once the spinach is wilted, combine it with the rice, then add two heaped teaspoons of chorizo jam. Mix together and season. Slice the tops off the peppers and remove the core and seeds. Stand the hollow peppers upright in a baking dish and fill with the rice and chorizo mixture. Top with the lids and place in a preheated oven at 180C for 20 mins to allow the peppers to cook. If you are feeding a hungry person I would suggest they might appreciate 2 peppers!
One week until Easter - don't hesitate to order and the Easter Bunny will happily deliver to you - and FOR THIS WEEKEND ONLY you can get 15% OFF Fino Balsamics, Fino Chilli Jam and Fino Chorizo Jam so stock up! Just enter EASTER2019 at the checkout.
Wishing you all a happy time
Susie