"Stopped for lunch on the way home, never having been to Dunchurch before. Frankly we would have settled for a standard bar meal (it was late and we were hungry) but instead we had a gorgeous quiche - thin pastry & plenty of filling, & a fabulous baked Camembert topped with sliced peach and pomegranate seeds, both delicious. We had expected an average cafe and had discovered a hidden gem.
Prices were reasonable considering the quality and as for so-called slow service - well, the staff were delightful and in our opinion food like this is well worth waiting for "
Todays light bite dish, as many of my others, I discovered on pinterest.
Dishes such as these always excite me as they are a) different, b) gluten free c) great fresh ingredients and d) vegetarian.
Easy to prepare and quite quick to make this has been another success on the menu.
The aubergines are first prepared, and baked in the oven, topped with a scattering of finely chopped garlic, sea salt crushed black pepper and a drizzle of olive oil.
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| Prepared aubergine with garlic & olive oil |
When soft to touch sprinkle crumbled feta on top and return to the oven for 5 minutes whilst preparing the other ingredients.
Melt a little butter or oil in a frying pan and add some halved cherry tomatoes. As their skins blister add some thinly sliced leeks and cook for a couple of minutes.
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| Baked aubergine with feta topping |
Take the aubergine from the oven and place the tomato and leek mix on top of the feta. Slice, or quarter, one or two fresh figs and place amongst the other ingredients.
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| Baked Aubergine, Feta, Fresh Figs, Cherry Tomatoes and Leeks. |
A drizzle of balsamic reduction, made by boiling up balsamic vinegar and sugar, finishes this dish off nicely.
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| Baked Aubergine, Feta, Fresh Figs, Cherry Tomatoes and Leeks. |
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