Well we’re back from our jolidays in the UK, back home to a gloriously hot and sunny September here in France. It’s been a fab time away though and even the weather managed to hold out at it’s best for us. We primarily went for my Big Brother Si’s wedding to Meilee up in Peebles, Scotland (which admittedly was wet and a little on the cold side!) and a fab time was had by all. An amazing hotel (The Cringletie House) and totally stunning food.
We also managed to catch up with lots of friends around England that we don’t get to see too often, and had a good few days of chill out time at my Mum and Dads in Herefordshire. Even Mr F came along for the trip, and he really doesn’t ‘do’ holidays or anything that involves leaving Chez Foti really. The doggies and chickens were left in the good hands of my brother-in-law for the first week then our friend Debbie. A huge thank you to you both for housesitting and leaving us with an impeccably clean and tidy house and happy animals, and to Debbie for the lovely fishcakes and a greengage & blackberry crumble (picked from the garden) to come home to. We really should go away more often!
I hate to say it but the tomatoes are still rather prolific at Chez Foti. Several kilos each and every day. My Tomato Veg of the Month is very much continuing into September, and I’ll be doing a huge round-up at the end of the month…..so there’s still time to forward me your favourite tomatoey recipes to try out. And as for the courgettes/marrows, I thought they were on their way out before we left but clearly not:
Not only has Mr F been warned of our impending vegetarian status for the next few weeks, but I feel it’s only fair the kids do their bit too. My Cheese, Courgette & Cherry Tomato Bread & Butter Pudding happens to be one of their favourite veggie dinners, and one that they can be expecting to be eat on a pretty regular basis over the next few weeks!. The savory bread and butter pudding is actually an idea I’ve adapted from Annabel Karmel, and seems to be pretty pleasing to most littlies as well as grown up folk. Perfect for a quick to assemble mid-week family supper, or for just the kids.
Cheese, Courgette & Cherry Tomato Bread & Butter Pudding
Toddlers & Y oung Children, Bigger Kids, Family Dinners, Grown Ups
Enough for a family of four:
a tablespoon of butter
3 thick large slices of white or wholemeal bread
½ a small red onion
a small courgette
15 cherry tomatoes
90g of mature cheddar cheese, grated
3 eggs, free range
260ml of milk
a heaped teaspoon of dijon mustard
a pinch of black pepper
Pre-heat your oven to 180°C.
Start with buttering a small ovenproof dish. Then butter the slices of bread. Cut each of the slices into six to nine pieces.
Prepare the veggies. Finely slice the onion. Cut the courgette into four quarters lengthways, then finely slice. Quarter the cherry tomatoes.
Line the bottom of the buttered dish with half the bread pieces. Follow with a scattering of half the onion, half the courgette slices, half the tomatoes and half the grated cheese. Then repeat with the remainder of the ingredients but not the cheese.
Whisk together the eggs, milk, mustard and pepper. Pour evenly over the pudding. Top with the remaining cheese.
Place in the pre-heated oven for 30 to 40 minutes until puffed up and golden on the top.