Easy recipes from Apple Tree

Tag: lunch

Steak on Sourdough with Garlicky Tomatoes

Unashamedly straight off a Waitrose recipe card. When they’re gone, they’re gone! For four people:

  • 2 courgettes, thinly sliced
  • 500g tomatoes (quartered if large, halved if cherry)
  • 4-8 sprigs fresh oregano or marjoram, chopped
  • 4 cloves garlic, sliced
  • 2 tbs olive oil
  • Salt and pepper

Place in an oven tray, toss together and roast at 200C for 20 minutes. Give a quick stir halfway. Add

  • 1 tin drained canellini beans or similar

Cook a further 5 minutes. Meanwhile (timed to coincide with the end of the veg cooking):

  • 2 steaks approx 180g each
  • 1 tbs oil
  • salt and pepper

Sear in a pan or cook to your liking until medium rare. Leave to rest and firm up.


  • 4 large or 8 small slices sourdough bread

..ideally, on the skillet you used to sear the steaks. If not, grill or use a toaster. Slice the steaks and assemble the toast, veg mixture and sliced steak as in the heading photo. Adjust the seasoning and serve.

Asparagus and Goats Cheese Tart

Awesome, looks impressive and is actually very easy to make. Here’s how (serves 4)

  • 3 eggs beaten
  • Pack of puff pastry sheet

Heat the oven to 180C. Unroll the pastry sheet, leaving it on its parchment. Put it on a baking tray. With a sharp knife score around the pastry sheet about 2cm the edge so it looks like a picture frame. Stab the inside if the frame with a fork or knife. Brush with beaten egg all over, but keep the rest of the egg, you will need it later. Bake 15 minutes. Remove and cool. Actually you don’t really have to let it cool, I didn’t. You may need to squash down the middle a bit if the whole thing has turned into a pillow.

  • A bunch of asparagus

Boil for 2 minutes, then plunge into cold water to blanch then set aside

  • 50ml creme fraiche
  • 50g grated cheese
  • seasoning

Mix these with your remaining egg

  • 1 tbs olive oil
  • 1/2 lemon zested

Mix with your asparagus

  • 50g goats cheese or similar, cubed

Pour the egg and cheese mixture onto the centre of your pastry frame and spread out. Lay out the asparagus artistically, then dot with the goats cheese. Cook at 180C for another 15-20 minutes until set and golden.

Great with a salad for lunch!


© 2024 Arford Books Cooks

Theme by Anders NorenUp ↑