• 1 pack of store bought pastry
• 3 small courgettes
• 1 small red onion
• 100 g feta
• 3 eggs
• 200 gm sour cream or crème fraiche
• ½ c parmesan cheese
• Salt and pepper to taste

Line a tart tin or pie dish with the rolled pastry. Place the chopped courgettes, onion, feta on the pastry. Combine the eggs and the other ingredients and then pour over the courgettes. Season with salt and pepper and bake for 30-35 minutes at 180C or until golden. Serve with roasted tomatoes and salad.

Well....that is all from me this week, take care and happy stitching

Rachel

Annie’s CQS

• 1 kg pumpkin, peeled and chopped
• 4 cloves garlic (leave the skins on)
• 2 tbsp olive oil
• 1 tsp cumin
• ½ tsp chilli flakes
• 2 tbsp tahini
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Toasted pumpkin, sunflower seeds and chopped walnuts to garnish

Roast the pumpkin, oil and garlic on a baking tray at 180 C for about 45 mins or until tender.

Squeeze the garlic from the skins into the food processor and add the spices, tahini and vinegar. Process until smooth adding a little extra oil if necessary.

Place in a bowl and top with the toasted nuts and seeds. Serve with crackers, or pita crisps.