Looks lovely x x
ON THE MENU TONIGHT: Individual Tomato & Mozarella Tartlets; Oven Baked Hake with Winter Vegetable Ratatouille & Beurre Blanc; Hot Chocolate Fondants
The tartlets can be made ahead and refrigerated until cooking is required; the ratatouille can also be prepared the day before and stored in cold water in the fridge. The fondants can either be used fresh; refrigerated for up to 24 hours or frozen and cooked straight from the freezer – just add an extra 2 minutes to the cooking time if you choose this method.
Tomato and Mozzarella Tartlets
These really are incredibly simple to make, but stunningly beautiful on the plate. I usually make a full size one for lunch, but this is the recipe cut down to serve 2 as a starter. The actual recipe is on Take Two – A Taste of summer, but if you’re having any trouble finding it from the…
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