Rhubarb Harvest

This summer has been very good for our rhubarb plant, lots of big strong tasty sticks, plus its organic we know what goes on it (nothing). So I used the first of it for a rhubarb cake and it had to have custard. Still trying to keep healthy I added a couple of tablespoons of a Flaxseed, Almonds, Brazil Nuts & Q10 blend (Linwoods brand) to the cake mix, very tasty.
What to make next? 

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Vegetable and Mozzarella Ciabatta Open Sandwiches

Step 1. Prepare a selection of vegetables (I used 2 medium onions and 1 large pepper and a handful of cherry tomatoes) what you have available and is in season.

Step 2.  Add a little oil to a frying pan (I just lightly do 1 spray of vegetable oil) and add your vegetable (you can add the tomatoes now or I prefer to add them at the next stage). Lightly stir fly until they start to soften, than stop cooking. Set aside. Don't worry if the vegetables are warm when adding to the rolls later.

Step 3. Cut open 2 large ciabatta rolls and place on a baking tray

 Step 4. Mix 2 tablespoon of tomato puree with 1 tablespoon of hot water and herbs and seasoning of choice (I used finely chopped basil & oregano somethings I add a little chili it gives an extra kick) Spread mixture on to the rolls

 
 


Divide vegetables equally and add to the rolls.

Slice (or tear up) 1 ball of mozzarella cheese, again dividing equally between the rolls. Add seasoning and herbs of choice (I used dried oregano).







Place in to a preheated oven for 8-10 minutes at 400 F/ 200 C / Gas Mark6
Until cheese is a golden brown.
Serve with a leafy green salad.

Enjoy