First of today’s achievements.  The second dish I will get cracking with as soon as the loaf is documented. 🙂 What a lovely feeling when something that beautiful comes out of the oven!

I saw the recipe in GF a while ago, but decided to make it yesterday, when I saw a new season asparagus from Wye Valley in Whole Foods.  Quickly blanched it, while the oven was getting hot to 190 degrees, then made the dough out of 200 g of self raising flour, 100 ml of olive oil and milk, 3 beaten eggs, some thyme leaves from the garden. And then chopped sun dried tomatoes, roughly 100 g, but they are quite intense in flavour, so will do less next time. A handful of olives. Half of the asparagus, chopped roughly and a handful of cheddar. The remaining asparagus I arranged on top, a sprinkle of cheddar and into the oven for 35-40 minutes.

It’s got a lovely crunch on top, both Florek and I find it quite salty though- olives? Cheddar? It will be enjoyed with the soup shortly though. Off to the kitchen again!