Savoury tarts always make for a scrumptious lunch and come together quite quickly, so if you have last minute guests, you are good to go. I was going to serve these tasty tarts with a all-home-grown salad and when I went to harvest my greens, my lettuce had all but vanished! I had the healthiest most beautiful lettuce not 2 days earlier – I can only assume that all the rain we have been having has something to do with it. What a disappointment, but no matter, these little individual quiches still went down a treat.
Caramelised Onion and Bacon Tarts
1 brown onion thinly sliced
6 rashers streaky bacon chopped
250ml cheddar cheese grated
5ml veggie spice
Black pepper to taste
Preheat the oven to 180°C.
Caramelise the onions over a medium heat in a little olive oil and butter. Set aside.
Fry the bacon until cooked through.
Beat the eggs in a jug and add the milk, veggie spice and pepper.
Divide the onion and bacon into 4 10cm prepared quiche tins. *
Divide and spread the cheese over the onion and bacon.
Pour over the egg mixture and bake for 15 minutes.
*If using the loose bottom tins, place them on a baking tray in case they leak.
It is incredible how different food can taste depending on how you cut it. I never cut carrots into rings, they taste so much nicer in little segments – almost diamond shaped and depending on what the accompaniments are, will depend on how I cut my potatoes for roasting. So no different then with baby marrows – rings or julienne of marrow just would not be right for this fabulous stir fry, ribbons it had to be.
Stir Fried Baby Marrow Ribbons
1 onion sliced
125g button mushrooms sliced
200g baby marrow ribbons (I used a vegetable peeler)
1 large clove garlic crushed
Salt and black pepper to taste
Fry the onion and mushrooms in butter until the onion is translucent and the mushrooms are cooked.
Add the baby marrow and vegetable spice and wilt down for one to two minutes.
Stir through the garlic and add salt and pepper to taste.
I was thinking post the fact that a drizzle of soy sauce would have been a nice addition or possibly a couple of anchovies.
I love the simplicity of this tart and for the most part, the ingredients are always in my cupboard or fridge, and it’s especially nice when clearing out for moving plus it is super yummy. It’s a great recipe for when a couple of friends are coming over for lunch – paired with a crisp green salad or baguette, you have the recipe for a perfect afternoon.
This is a repost for Tandy’s Regional and Seasonal Challenge this week using Bell Pepper (Capsicum).
What can I say about roast vegetables other than they are scrumptious! They definitely fall into the comfort food category for me and the leftovers reheat perfectly for a delicious lunch, either on their own or with crusty bread. You can also add or substitute any of the vegetables with sweet potato, aubergine, baby marrows or patty pans – the list is endless.
1 small butternut, peeled, de-seeded and cut into chunks
1 punnet brown mushrooms halved
1 red pepper (capsicum)seeded and cut into small chunks
1 large onion peeled and cut into chunks
3 garlic cloves peeled and halved
Vegetable seasoning to taste
Oil for drizzling
Preheat the oven to 180˚C.
Place all the vegetables on a baking sheet and sprinkle with the vegetable spice and drizzle with oil.
Bake for approximately 45 minutes stirring halfway through to re-coat the vegetables.
When Pete and I braai, toasted sandwiches quite often make their way into the mix. Family and friends always seem to look forward to when Braai Sarmies are featured and not wanting to disappoint, we willingly comply and make them. We have on occasion even just braaied sarmies. We also joke that a salad is not required as the salad ingredients are on the sandwich.
10ml mayonnaise per sandwich
10ml chutney per sandwich
Tomato sliced (optional)
Salt & Pepper
Cheddar cheese grated
Mix the mayonnaise and chutney for the amount of sandwiches you are making.
Lay your bread out on a work surface and spread the mixture onto half of the slices
Layer on the onion, tomato if you are using it, salt and pepper and cheese.
Close the sandwiches and butter the outside of both slices of each sandwich.
Close in a box or sandwich grid and braai over coals turning often until golden brown.
This onion tart is a great dish for casual gatherings and functions when serving “finger” foods and works well cut into squares and is super yummy served warm from the oven and also at room temperature.
1 roll puff pastry
6 large onions
1 tin ideal milk
Salt and pepper to taste
Preheat the oven to 190°C.
Place the pastry into a medium sized baking dish.
Peel and slice the onions and boil for 5 minutes until soft.
Drain well and add the butter, ideal milk, salt and pepper.
Beat the eggs and stir into the onion mixture.
Pour over the pastry shell and bake for 30 to 40 minutes until set.