6 months ago, I started this blog, as the result of an online WordPress course. I started it as a means to get me out of the hole I felt I was in. I needed something to focus on, to work towards. I had just had a fantastic summer of fun, working at festivals with some of my closest friends, then all of a sudden, the fun stops. I wasn’t really sure where I was going in life (and still am unclear) and felt I needed to do something to get me excited about things again.
Originally, once I had built the blog, I wasn’t planning on showing anyone. I was scared of the reaction, or lack of reaction. What if no-one ever looked at it? My photos weren’t as good as all the other blogs I read. Why would anyone want to read what I’d cooked the day before? What if it was a total flop and a waste of time? After a few weeks, I decided I had nothing to lose. I was willing to give it a shot. I loved having to think up new recipe ideas every week, and I’m pretty sure Charlie loved coming home to get to be the official taste tester. So I shared it with the world.
I thought, if I was lucky, I’d get maybe 10 views a day, all from family and friends. I never imagined that people from Australia and America and Canada would look at my site. It started slowly, but the more I wrote, the more people seemed to take an interest. I joined blogging pages on FB, communities on twitter and Instagram, and have met so many amazing people, purely just because I started this blog. It’s opening up doors for me, exciting projects, that I never thought I was ever capable of doing.
Yesterday, Rough Measures passed 10,000 views. 10,000 visits to my little space. I’m overwhelmed by it. I know there are other blogs who have more hits than that daily. But this is massive for me. I’m just a twenty-something girl, living on a boat in a small South-Western city, who needed something to keep her going.
So I just wanted to say Thank You. From the bottom of my food-loving-heart. Thanks for taking the time to view my recipes, to give me feedback, to share my page with others, liking my photos on Instagram, everything. You are all AMAZING. Here’s a virtual cookie to you all.
Summer is almost upon us, the weather is creeping up into the mid-teens (baby steps yeah, this is the UK guys), the sun is shining more days than not. The fields have that super green glow they get between spring and summer. Yep, summer is making itself known.
This tart is the perfect summer lunch, alfresco dinner or picnic plate option. Fresh and zesty, with tangy mint, it’s my new meal du jour.
I tried to make this vegan, but it just wasn’t holding the flavour that I was looking for. By all means make it with dairy-free milk, but I think the eggs are a necessity here.
I’m not gonna lie, I had a bit of a fight with my Mum’s big range oven on this one (give me my temperamental, tiny boat one any day, we’ve formed quite the relationship over this past year!). Eventually I got it pretty bang on. A tasty crunchy base, with that creamy, fresh filling.
Asparagus, Chard and Mint Buckwheat Tart
For the pastry:
300g buckwheat flour
Zest of 1 lemon
60ml extra virgin olive oil
100ml cold water
1 sprig fresh (or dried) rosemary
For the filling:
1 bunch asparagus
1 large bunch Swiss Chard – roughly chopped and stalks discarded
2 large organic free range eggs
Large bunch of mint
1 teaspoon coconut oil
Preheat oven to Gas Mark 7 / 220 C
In a bowl, mix flour, salt, herbs and lemon zest. Slowly add olive oil. Then add water until a dough forms (you could do this in a food processor)
Roll out your dough onto a floured work surface. You want it about 1/3cm thick. Carefully lift it onto a 8-10″ tart / spring form tray.
Bake your crust for 5 – 7 mins (no need for baking balls) Remove from oven and set aside.
In a pan, heat the coconut oil, add the shallots and cook for 5 mins, stirring frequently. Add in the chopped chard and cook for 3 mins, until the chard has wilted. Set aside.
Chop about 1 inch from the bottom of the asparagus. Roughly peel the stalks to remove their tough skin.
Bring a shallow pan of water to the boil, add asparagus and boil for 4 mins, just enough to soften them up. Drain them in a colander.
Arrange your asparagus, onions and chard onto your pastry.
In a bowl, combine your eggs, buttermilk, lemon zest, chopped mint and S+P – whisk well and then pour into your tart. Make sure the asparagus aren’t sticking out too much, or they will catch and burn.
Bake in the oven for 25 mins, until your egg mixture has set.
Serve immediately, or leave to cool and enjoy cold.
Here’s some other tart inspiration for you all!