Say hello to Rachel.
Rachel is, and I don't think I'm exaggerating when I say this, one of the most interesting and versatile people IN THE WORLD! Not only is she a freelance writer, photographer and PhD student, she does dry-stone walling, archery and knitting. She cooks, juggles and goes snowboarding. She's written two novels and a cookbook, and is currently studying Turkish and Spanish....geez....I don't think I can ever say I'm busy again.
On top of all of this, Rachel is the talent behind the blog Rachel Cotterill, which happens to be my Secret Recipe Club blog for the month of March, and my recipe for the month, a simple and delicious verrine (basically an appetiser made of components layered in a small glass).
Roasted Vegetable Verrines
(see Rachel's original recipe here)
1 red capsicum (pepper) | bunch of fresh asparagus | 8 chestnut mushrooms | olive oil | 1 tbsp pesto | 2 tbsp creme frachie | lemon juice | handful of rocket
- Preheat the oven to 180 degrees.
- Cut the capsicum and mushrooms into thick strips, trim the asparagus spears and toss all in a little olive oil. Place on a baking tray (keeping the vegetables separate) and roast in the oven for approximately 20 minutes. Allow to cool.
- Meanwhile, mix the pesto with the cream fraiche and add a squeeze a lemon (to your taste) and toss the cooled capsicum through.
- To arrange, place the capsicum in the base of each glass .....
.....top with rocket....
.......and the roasted mushrooms.....
......add the roasted asparagus and top with the extra pesto/creme frachie.
Chill before serving.