Vivid borage stars to twinkle away the winter blues anyone? It may be only January 15th but we have borage in stunning full-bloom which I pounced on today for something different as we nudge into the hungry season.
Borage alla Liguria was a taste A enjoyed last year and I hoped it might just rekindle hunger and taste buds which had been a little off colour since Daddy went on assignment … today we are on Day2 of #ohdaddyoh!
I’d got some sheep’s ricotta, Mortadella and a slab of ready-made puff pasty in the fridge and originally thought I could mash it altogether and make some Cornish pasty like things but decided on finger turnovers. They worked, taste-buds were tickled and A attacked them with relish. Eternally grateful, thank you dear borage.
- Preheat the oven to 190 C.
- Wash and cook the borage leaves for 2 minutes and then drain. Leave in a sieve with a heavy mug on top to drain the water.
- Shred the Mortadella and mix-in with the ricotta cheese. Once the the borage is thoroughly drained and cool, finely chop and add to the mixture. Add salt & pepper to taste.
- Use a jam jar to cut out the pastry shells. Smear a little of the mixture in the middle and fold-over, nip the edges together.
- Place on a non-stick baking sheet and cook for 15 minutes or until they are golden brown.