You are what you eat... FRAGRANT HERBS
Don’t be afraid to add fresh herbs to flavour your dishes.Try these classic dishes with a herby twist.
FETA, CARAMELISED RED ONION AND THYME QUICHE
150g wholemeal plain flour; pinch of salt; 75g cold butter, cubed; 3tbsp cold water
20g unsalted butter; 2 large red onions, thinly sliced; 1tbsp soft light brown sugar; 1tbsp balsamic vinegar; 4 medium eggs; 300ml double cream; 50ml whole milk; 1tbsp fresh thyme leaves, plus extra for garnish; 150g feta cheese; salt and pepper, to taste
Combine flour and salt in a bowl and rub in butter until it resembles breadcrumbs. Sprinkle over cold water and form into a ball.Wrap in cling film and put in the fridge for 30 minutes.
Melt butter in a large frying pan. Add onions with a pinch of salt and cook for about 20 minutes until soft, stirring occasionally. Add sugar and vinegar and cook over a low heat for five minutes until the mixture is sticky. Leave to cool.
Preheat oven to 180°C. Roll out pastry to 2mm thick. Place pastry into a 20cm pie dish, leaving a little overhang.
Line pastry case with baking paper, fill with baking beans or uncooked rice and bake for 15–20 minutes. Remove beans and paper and return to the oven to bake for
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THE SEVENTIES has made a reappearance across the catwalk in the last few seasons and this summer is no different. From lots of neutral hues to punchy paisley and bohobeautiful dresses and embroidered blouses, this is very much a resurgence of the summer of love. This trend is ideal for balmy summer days as shapes are often floaty and loose, perfect for keeping you cool.
Look for pretty paisley prints across separates and dresses, as well as blouson a further 10 minutes.Trim the excess pastry from the edge.
Whisk together eggs, cream, milk, thyme leaves and salt and pepper.
Fill the pastry case with the onions, crumble over feta and pour over egg mixture.
Bake for 30 minutes until golden brown.
Sprinkle over thyme and leave to cool a little before serving.
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