And so, drum roll please, Miss T presents Playing With Pastry, a retrospective of her recent forays into the freezer. Miss T declines to enter into detailed descriptions of individual items, most creations having been made from a combination of ready-made pestos, tomato paste, Dijon mustard, asparagus, tinned cherry tomatoes, olive oil, Maldon sea salt, cracked pepper and whatever else was in the fridge, thus creating a generally uniform taste.
Johanna at Green Gourmet Giraffe has written a lovely and very informative post about asparagus over here. She has included some wonderful recipes and fascinating historical detail - just my kind of thing! Unfortunately I am only capable of one contribution on the subject of asparagus and it's not nearly as tasty or well-researched as hers (but in my opinion, quite intriguing): did you know that not everyone can smell asparagus wee? If you are arching your eyebrows in surprise, then you can smell it. If you don't know what I mean and wondering what kind of foul troll I am, you can't. Wikipedia has even mentioned it so it must be true.
So without further ado ... Playing with Pastry!
Attempt 1: I used lotsa asparagus ...
... and lots of sea salt ...
... and this is what happened when I put cashews and King Valley coriander pesto in the food processor! Tee hee!
Attempt 2: Here is a more pie-like pastry which I had fun wrapping up and pretending I was being all homey and hearty like Nigella (but without the kitchen food porn).
Attempt 3: A very Christmassy looking tart. Got a bit soggy with all the tomato juice but it made me feel all cheery and geometrical. I used chilli and tomato King Valley pesto with Dijon for the base and sprinkled some Parmazano on top.
Attempt 4: Using up some antipasto and piling on the pepper. King Valley watercress and cashew pesto, tomato paste and Dijon mustard for the base.