zucchini ribbon, buffalo mozzarella and lemon tart

If you are a 'last minute Lucy' as I tend to be with mid week dinner's on my mind. You and your crew will happily appreciate this throw together summery Zucchini tart.
makes 4 tarts prep 5 mins cook 20-25 mins
ingredients
3-4 zucchinis, very finely sliced
2 frozen puff pastry sheets, thawed, sliced evenly into 2 pieces
1 egg white

1-2 fresh buffalo mozzarella balls, shredded

1/2 cup round mint leaves

1 tablespoon lemon zest

Juice of 1 lemon, optional

salt and pepper, to taste

to do
Pre-heat oven to 180C and line 2 baking trays with baking paper.
Place pastry pieces onto baking paper and using a fork pierce holes in the top of each pastry half. Layer 8-10 pieces of zucchini on top of the pastry leaving a 1cm border clear. Brush zucchinis with egg whites (to prevent over browning).
Bake for 20-25 minutes.
Remove from oven and transfer tarts immediately to cake cooling racks (prevents pastry going soggy), sprinkle each tart evenly with buffalo mozzarella, mint, lemon zest and juice. Season to taste.

love amie x

measured baking

Charlotte the Chef

The sweetest thing sometimes come in a surprise small package and my 4 year old niece is no exception! She adores baking and has learnt from her aunties love for baking. At 4 she knows how important it is to weigh all her ingredients to get the best possible result.

When making brownie my little niece says, 'its important to weigh all the ingredients aunt Ame'.

Concentration on her face she carefully scoops each ingredient with adult patience and then weighs the ingredients on top of scales.

Little chef in the making! No need for glorified Masterchef.

Charlotte is the humble little chef.

love aa x

super sweet spring scones!

An afternoon tea without scones is like eating pancakes without maple syrup.

Homemade scones with whipped cream and strawberry jam

Makes: 12 delicious scones

Ingredients

3 1/2 cups self raising flour

1 x 300ml pure cream

1 cup (250ml) lemonade

1 egg, lightly beaten

To serve

1 x 300ml pure cream

2 tablespoons pure icing sugar

strawberry jam

to do...

Add flour to a large bowl and pour in liquids. Stir mixture gently with a butter knife until just combined.

Sprinkle flour onto a bench top and turn out the dough. Fold the dough mixture together.

Dip a scone cuter or glass into flour and then cut the dough into rounds.

Place rounds 2cm apart onto a baking paper lined baking tray and brush with egg or milk.

Bake for 12-15 minutes or until slightly golden, like a sweet spring morning.

Remove from oven and devour immediately before they cool!

love amie x