I used my home grown parsley in a recipe last weekJ. I tried for the first time growing chives and flat leaf parsley inside the bifold windows this winter as we get bad frosts and so far it’s going pretty successfully. (Apart of course from my first attempt when one of the cats peed on my parsley pot thinking it looked like some sort of litter tray!)
Brie Tart
Pre-prepare a puff pastry case (or any other type of suitable pastry for a savoury tart) – bake blind for 15 minutes at 200oC, then 5 minutes ‘unblind’
Filling:
-125g Brie (watch for it on special. Pak n Save sell Waimata Brie for $2.48 every few weeks when the due by dates get to 1-2 weeks away)
-¼ cup cream
-½ cup milk
-2 eggs
-1 Tbsp chopped parsley
-2tsp grated fresh ginger or 1 tsp dried (can keep fresh ginger in the freezer)
– Good pinch of pepper
Blend all the ingredients in a food processor. Spoon the filling into the pastry case. Bake at 180oC for 30-35 minutes until filling is cooked.