Recipe from Summer Food: Rhubarb tart

Prep time: about 20 minutes.
Baking time: about 15 minutes.
Oven temperature: 225°C, centre of the oven.

2-3 plates deep-frozen puff pastry
500 g rhubarb
75-100 ml sugar
1 egg yolk
1 tbs cornstarch
2 egg whites
100 g icing sugar

Let the puff pastry thaw in the refrigerator. Wash the rhubarb and cut into small pieces.

Put the rhubarb into a round cake pan or pie dish and sprinkle with sugar. Put the dish in an oven and turn the oven up to 225°C and let the dish stand in the oven until the oven has reached full heat, or until the rhubarb is soft. Drain the rhubarb, KEEPING THE LIQUID. Wash the dish. Keep the oven hot.

Arrange the cold puff pastry pieces in a roughly round shape, overlapping them slightly. Reserve a strip of pastry to line the sides of the pie. Roll out into a round shape, about the size of the pie dish/cake pan, and line the bottom of the pan with it. Line the sides of the pan with the remaining pastry.

To make the meringue, whip the egg whites until stiff and whip in the icing sugar. Brush some egg yolk onto the pastry. Put the rhubarb into the dish. Stir the corn-flour into the rhubarb juice and drizzle over the rhubarb. Smooth the meringue over the top of the rhubarb, but not completely to the edges (allow about 5 cm of rhubarb to show along the edge). Bake as indicated above.

Serve warm with whipped cream.

Recipe from Summer Food: Cauliflower pie

Serves 6-8. Prep time: about 25 minutes Cooking time: up to 45-50 minutes. Oven temperature: 200°C Do not freeze.
Pie pastry: 150 g butter Salt, pepper, paprika 2 eggs Ca. 300 g (500 ml) flour	Melt the butter and allow to cool a little. Mix in 1tsp salt, a dash of white pepper and 1 tsp paprika. Add the eggs and beat until the mixture foams. Stir in the flour, a little at a time, until the pastry is smoth. Wrap in plastic and refrigerate for 30-60 minutes.
Filling: 1 medium head of cauliflower 300-500 g sausagemeat or minced meat 1 onion, grated 2 bunches parsley 1 egg Salt and pepper 1 lemon 2 tbs butter 1 1/2 tbs flour 200 ml cooking cream 50 g cream cheese with herbs (use plain and add some herb seasoning if you can't get it)
While the pastry cools, divide the cauliflower into small florets, wash and simmer in lightly salted water for about 5 minutes. Drain well and keep the cooking liquid. Mix the egg, grated onion, 1 bunch finely chopped parsley, juice and grated peel of 172 lemon, salt and pepper, into the sausagemeat/mince. Pie: Roll out the pastry and line a pie dish (about 22 cm in diameter) with it, bottom and sides. Prick the pastry well. Cut out a strip of aluminium foil wide enough to cover the rim of the pastry and cover the rim with three layers of foil. Bake at 200°C for 15 minutes. Remove the foil and let the pie crust cool a bit. Smooth the sausagemeat over the bottom of the crust and lay the cauliflower florets on top. Melt the butter, and over low heat whisk in the flour and add the cream and cream cheese and enough of the cooking liquid from the cauliflower to make a smooth sauce. Sauce shoult be thickish. Adjust the flavour with lemon juice, finely chopped parsley and salt and pepper. Pour the sauce over the pie filling. Bake at 200°C for 30-40 minutes until the cauliflower and meat is done through. Serve with crusty bread and a fresh salad.