Saturday, 19 February 2011

Tenacity and Tart.

It's a frustrating time here. For the umpteenth day in succession TBH has the engine in bits. I hate it. the mess. The worry.

First an impeller blew, that's not too bad. It was replaced quickly and on we went.
Then the engine started to overheat. Well so the gauge said, in wild fluctuating swings of the needle..
I, of course, panic, every time.

There began the current epic struggle.

So far we have replaced the engine thermostat. We actually bought two new ones and then found the original was fine so put that back in place.
Still the overheating begins after 40 minutes or so of engine running. Next we cleaned and inspected all the contacts, dirty but cleaned up well. Still the overheating starts.
Now the fuel filter is to be changed....
The thing is we don't think that the engine really is overheating and we are running out of options,grrrr.
We removed the thermostat completely and low and behold no overheating. My hair is being pulled out in clumps.

TBH continues with his usual tenacious determination that he will find the problem and solve it. Thank god he is like a fierce terrier in the face of a challenge is all I can say!

I am doing my bit by providing tasty and tempting culinary marvels to reward his struggles,nothing like a bit of dog training(choc drop rewards) to keep this man focused!!

One of the delights is this Strawberry Ricotta Tart. Makes the boat smell like a very upmarket French patisserie as it is baking and it tastes even better..

Make a shortcrust pastry and blind bake in a tart pan then..

1 cup ricotta
1/3 cup reduced fat cream cheese at room temperature
3/4 cup granulated sugar
1/2 teaspoon salt
2 eggs
1 tablespoon vanilla extract
6 cups strawberries hulled, and sliced on the thick side
1/2 cup strawberry jam
1. Preheat the oven to 350°F.
2. Mix your ricotta, cream cheese and sugar together. Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally. Stir in the vanilla.
3. Pour the filling into the prebaked tart shell and bake in the middle of the oven for 30 minutes, or until the edges have puffed up and toothpick comes out clean. Cool to room temperature on a rack, then chill in the fridge for 1 hour.
4. Just before serving, put the strawberries in a bowl. Warm the strawberry jam in a small sauce pan over low heat, then toss and coat the jam over the strawberries. Arrange the sliced berries on top of the tart and serve immediately

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