What to have for Saturday lunch is a constant trial in our house.


It always needs a trip to the shops and just trying to decide what to have is too much thinking for a weekend - something delicious but not too filling.  Something fresh but not too time consuming to make. I've made the mistake before  of thinking 'mmm corn beef hash' then finding myself cooking for eternity and  surrounded by washing up. 

Not today though, Dave made us delicious bruschetta.
 
 
How to make it:

1. Take two baking sheets, line one with greaseproof paper and lay thin rashers  of pancetta on it. Cover with another layer of greaseproof and put another baking sheet on top to keep it pressed down.

2. Put in a pre-heated oven at 180 C or gas mark 4 for 10 mins, then remove and let it cool slightly as it will crisp as it cools.

3. Slice some bread and toast lightly on both sides.

4.Toss some rocket and watercress with a drizzle of balsamic and a splash of
lemon juice.

5.Rub the toast with garlic and drizzle with a little oil (optional).

6.Tear some fresh buffalo mozzarella and place on the bread. 

Layer liberally with the leaves and place the strips of bacon on the top.




Recipe thanks to my clever husband.

So, husband was away camping with the boys (in the rain) and it would have been very easy to sit on the sofa all day with the dog and tv. Well, actually that's what I did for most of it until springing into action to make these little beauties. 

I added the raspberries to the recipe because they give a good tang to offset  the sweetness - but avoid if you're dieting. AVOID. To be honest, it's probably  better to get someone else to make them for you so you're ignorant of the butter and sugar content.






Ingredients:

200g unsalted butter

275g plain flour

200g castor sugar 

1/2 tsp bicarbonate of soda

300g lemon curd

300g fresh raspberries

50g desiccated coconut


How to make it:


1. Pre-heat the oven to 190 C or gas mark 5.

2. Cream the sugar and butter with a wooden spoon until pale and smooth.

3. Add the flour and bicarbonate - mix until you get coarse crumbs.

4. Pat 2/3 of the mixture into a 22x33cm tin.

5. Bake for 10 minutes, then remove and allow to cool slightly.

6. Spread the lemon curd over the base, then evenly dot the raspberries.

7. Add the coconut to the remaining 1/3 of the crumbs, then sprinkle over the raspberries and lemon curd.

8. Lower the oven temp to 180 C or gas mark 4 and bake for about 30mins or until
lightly browned.

9. Try not to eat them all straight out of the tin.
 
 
Recipe thanks to Allrecipes.