{The Nest Cooks} Tomato, haloumi and olive tart

This is a cracker tart when your pantry is near empty but the tiny people are starving.

I found it also an excellent way to introduce haloumi to the kids and they love helping to make it.  tart

Stuff you need:

8 sheets filo pastry

Cooking Spray

1 tbs Almond Meal or breadcrumbs

Cherry tomatoes and roma tomato medley

Olives

1 egg, beaten

grated lemon rind

400g Ricotta

100g Haloumi grated

Oregano

 

Do this:

  1. Mix ricotta, haloumi, the lemon rind, egg and oregano in a bowl. Stir to combine.
  2. Lay out one layer of filo pastry, spray with cooking oil, place another layer on top. Continue to use 8 pieces to make a stack.
  3. Sprinkle almond meal (or breadcrumbs to be nutfree) over top of stack (this will help stop it going soggy)
  4. Pour cheese mixture onto stack leaving about 4cm on each side
  5. Turn over sides of stack to tuck in the cheese mixture
  6. Spread tomatoes and Olives on top as desired
  7. Sprinkle a little more oregano.
  8. Brush turned up sides with egg wash or spray with cooking spray
  9. Season well
  10. Wack it in the oven for about 25 minutes on about 210
  11. Serve with salad.

Enjoy!

{The Weekly Nest} March week 2 in review

So in review of this week, we start with some good news, the hubby-bird and I survived operation ‘construct-Ikea-furniture’ without any blood being drawn, any serious threats of divorce or deadly insults. We survived and I am diggin’ the organisation that is finally starting to happen in our nest.

ikea2

It is funny during pregnancy how the little nesting vibe kicks in. All of a sudden I am on a rampage chucking stuff out, sending this to Vinnies and Martha Stewarting the shit out the place. The hubby-bird even joked that perhaps he should continue to knock me up every couple of years to maintain the world’s biggest spring clean. He is romantic like that.

In other ‘I-am-growing-a-massive-alien-in-my-belly-news’ my feet and ankles are still engorged. Now even my cankles have cankles AND what appear to fat rolls.

The toddler-bird kindly bought it to my attention yesterday that my toes look like mini-frankfurts now.  Such a kind kid that one. Really made my day hearing that fantastic observation from her.

In food news, this week one of our Nesters submitted a recipe for the most delicious Quinoa, roasted tomato, asparagus and goat’s cheese tart. We love when nesters get involved so if you have a family favourite that you would love to share please contact us! Thanks to Kellie for sharing this tart, it is healthy, delicious and a hit with the little birdies!

tart

Another important thing we discovered this week was the Best Metaphor that ever been made in the world. It relates to consent and it is so important that the message be spread far and wide. A cup of tea is all it takes to understand when consent exists and when it does not. What you need to do is save it and read it to your little girls in the future. You need to show your little boys. You need to make sure this message is everywhere. I just honestly cannot believe that it took someone this long to come up with it. tea

One of our most popular posts this week was some advice from our favourite kindergarten teacher, Miss Mac. She gave us some information on How to Settle In, Make Nice and Not Piss Off Your School. Starting school can be daunting but thanks to advice from Miss Mac you can help your child adjust quickly.
heart

In other potentially boring news for some of you, we re-branded the blog this week. We hope you like it! After looking at exactly one bazillion twelve hundred million ideas we settled on the girly, lovely flowers. We just love it. It makes us feel all warm and fuzzy in all the nice places. Plus, we have finally be able to order some business cards, so look out world! CentralNestBlogNew

Later in the week when we were desperately looking for ways to make life easier and we discovered Quick Hair To Get You There. Basically part of our life hack Friday collection it is a bunch of hair styles that only take a matter of second to do!

quick hair guide

Not much doing this weekend (thank Bon-Jovi). For the first weekend in a long time we aren’t going anywhere, doing anything, well no more than we have to anyway. If you are looking for something to do this weekend make sure you check out:

  • The Raglan Public School is holding a Spooky Twilight Fete on Friday 13 March 2015 from 4pm to 7pm.
  • The Bathurst Base Hospital Annual Fete (on the hospital grounds) on Saturday from 9am to 1pm.
  • The Stannies Autumn Fair/Open Day on Sunday from 11am.
  • Relay for Life
  • The NRL is hitting town at Carrington Park on Saturday. You can watch the Gold Goast Titans and Penrith Panthers. You can also catch the Titans Players at the Bathurst RSL from 6.30pm for a meet and greet Friday night!

weekend

{The Nest Cooks} Tonight’s dinner = sorted! Quinoa, Roasted Tomato & Asparagus Goats Cheese Tart

One of our readers has submitted this BEAUTIFUL recipe to the nest (and we CANNOT wait to try it!)

She promises that it is healthy, not to difficult to make and very yummy! Her two little sons even approved!

Let me introduce you to Quinoa, Roasted Tomato & Asparagus Goats Cheese Tart. tart

INGREDIENTS:

  • 1 Cup quinoa, rinsed, drained
  • 1 Tsp salt –reduced vegetable stock
  • 400g grape tomatoes
  • 2 bunches asparagus, trimmed, halved
  • 1 Tbsp olive oil
  • 1 Tsp balsamic vinegar
  • 2 eggs
  • ½ cup finely grated parmesan
  • 150g soft goat’s cheese
  • 150g low-fat ricotta
  • 2 Tbsp chopped fresh continental parsley
  • 2 Tbsp chopped fresh Chives
  • 2 Tsp finely grated lemon rind
  • Fresh basil leaves to serve

METHOD:

  1. Place quinoa in a small saucepan with the stock powder and 2 cups water. Stir to combine and bring to boil over medium-high heat. Reduce the heat to low, cover and simmer for 12mins or until water is absorbed. Remove from heat and set aside to cool.
  2. Preheat oven to 180C. Toss tomatoes and asparagus in the olive oil and balsamic vinegar and place on a roasting tray, season with sea salt and cracked pepper and roast for 10-15 minutes or until tender. Set aside to cool.
  3. Place the cooled quinoa in a large bowl, add the eggs and grated parmesan and stir until well combined. Lightly oil a non stick tart tin with a removable base. Press the quinoa mixture evenly and firmly into the base and side of the tin to form a thick crust. Bake for 15mins or until light golden.
  4. Combine the goat’s cheese, ricotta, parsley, chives and lemon rind in a bowl and mix until smooth. Spread the cheese mixture over the quinoa base. Top with the roasted tomatoes and asparagus and bake for a further 5-10mins or until warmed through.
  5. To serve sprinkle with the basil leaves.

tart2

Yummo!

Thanks for sharing with the nest Kellie!

NESTERS: We always love hearing from you, so if you have a recipe that is a firm hit with your family we would love to hear from you! Just shoot us an email to centralwestnest@outlook.com