Baking / Dinner

From the garden to our crostini.

crostinidinner

I am really proud to say that we ate an organic, giant eggplant from our home garden tonight.  It was beautifully roasted in the oven with olive oil and garlic, sliced into smaller pieces and used as a topping for our crostini with bocconcini.  I could settle for easy dinner like this, any night.  Whilst it would have been enough for me, I still had to make something meaty for the other residents of the household.

Pork loin is a perfect choice of meat as it is lean and easy to cook.  You can find out more from the recipe section, but in short the stuffing is a pleasant blend of apple, pistachios, fresh sage and bread crumbs.  The meat and stuffing was snuggly wrapped in puff pastry and baked until tanned!

What a perfect mid week dinner.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s