Superwoman by E J Catering

To end half term I took my children Molly and Jake to Folly Farm, it was a great day out, good value for money, spotlessly clean with loads to do, see and play on.  For me, although not necessarily for Molly and Jake, the highlight was seeing a journey of giraffes in Wales – five beautiful giraffes strolling around with the Pembrokeshire coast as their backdrop.

In January I was in South Africa and went on a four day safari. On our last day we asked if we could go on a walk into the bush.  Our guide asked what we wanted to track and we said giraffes. The experience was amazing, even before we saw the giraffes.   Walking in a straight line, close  behind the guide and his gun, we saw huge beetles, spiders and beautiful flowers. The creaks in the trees and bushes made our imaginations run riot.  Our guide told us a story of when he was training.  He had lain in the grass with his leg in the air in complete silence, moving his foot from left to right every now and again to imitate a young giraffe. An adult giraffe had become curious, walked over and stooped right over him, making his heart thump.
Within an hour we had seen 22 giraffes and we just sat and watched them walk around us in their natural environment.  After a while two of us lay down in the grass whilst  the guide and others walked off, about 150 metres away. We both put our legs in the air and moved our feet like periscopes pretending to be infant giraffes. The giraffes did move towards us but unfortunately there was a logging truck in the distance and they become anxious so we never got nose to nose with a giraffe but I have a fun memory.
For lunch we walked over to a quiet part of the farm to the nature reserve. Molly and I had made a spinach and ham tart which everyone devoured.
Being my weekend off I used a bought pastry sheet to line an eight inch tart case and baked it blind at 160C for 20 mins.
For the filling
6 eggs
2 large tablespoons of crème fraiche
1 packet of young spinach
200 g of cooked, thick cut ham, (I bought a joint and glaze roasted it the night before)
6 spring onions
150g Parmesan cheese, grated
In a bowl beat the eggs, yolks and crème fraiche.
To wilt the spinach, boil the kettle and put the spinach in a colander.  Pour the boiling water over the spinach.  This is enough to wilt it.
Squeeze out the moisture and put the wilted spinach into the bottom of the tart  case with the chopped ham and sliced spring onions.  Beat the eggs with the crème fraiche and season well with half the parmesan cheese, rock salt and black pepper.  Pour the mixture into the tart case and top with the rest of the parmesan.  Bake for 25 mins at 160C or until the top of the tart is brown and the tart mixture does not wobble.  Allow to chill and eat with a back drop of a journey of roaming giraffes!

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