Caramelised Onion and Bacon Tarts

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

Ingredients

1 brown onion thinly sliced
6 rashers streaky bacon chopped
250ml cheddar cheese grated
3 eggs
125ml milk
5ml veggie spice
Black pepper to taste

Method

  1. Preheat the oven to 180°C.
  2. Caramelise the onions over a medium heat in a little olive oil and butter.  Set aside.
  3. Fry the bacon until cooked through.
  4. Beat the eggs in a jug and add the milk, veggie spice and pepper.
  5. Divide the onion and bacon into 4 10cm prepared quiche tins. *
  6. Divide and spread the cheese over the onion and bacon.
  7. 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.

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Stir Fried Baby Marrow (Courgette/Zucchini) Ribbons

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

Ingredients

1 onion sliced
125g button mushrooms sliced
200g baby marrow ribbons (I used a vegetable peeler)
Butter
Vegetable spice
1 large clove garlic crushed
Salt and black pepper to taste

Method

  1. Fry the onion and mushrooms in butter until the onion is translucent and the mushrooms are cooked.
  2. Add the baby marrow and vegetable spice and wilt down for one to two minutes.
  3. 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.

Onion and Cheese Tart

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.

Onion and Cheese Tart

Ingredients

Pastry

270ml flour sifted
2.5ml salt
10ml baking powder
5ml sugar
35ml butter
125ml milk

Topping

500g onions chopped
45ml butter
1ml salt
1ml pepper
125ml thick cream
1 egg
375ml cheddar cheese finely grated

Method

Pastry

  1. Mix the flour, salt, baking powder and sugar together.
  2. Rub in the butter until the mixture looks like fine breadcrumbs.
  3. Add the milk and cut it into the flour mixture to form a soft dough.
  4. Refrigerate for 1 hour then roll out and use it to line a greased 24cm pie dish.

Topping

  1. Preheat the oven to 180˚C.
  2. Simmer the onions in the butter and season with salt and pepper.
  3. Cool and spread over the pastry.
  4. Beat the cream and egg together and pour over the onions.
  5. Sprinkle the cheese over the top.

Dot extra butter on top and bake for approximately 25 minutes until set.


Roast Vegetables

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.

Roast Vegetables

Ingredients

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

Method

  1. Preheat the oven to 180˚C.
  2. Place all the vegetables on a baking sheet and sprinkle with the vegetable spice and drizzle with oil.
  3. Bake for approximately 45 minutes stirring halfway through to re-coat the vegetables.


Braai (barbecue) Sarmies

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.

Braai Sarmies

Ingredients

10ml mayonnaise per sandwich
10ml chutney per sandwich
Bread sliced
Onion sliced
Tomato sliced (optional)
Salt & Pepper
Cheddar cheese grated
Butter
 

Method

  1. Mix the mayonnaise and chutney for the amount of sandwiches you are making.
  2. Lay your bread out on a work surface and spread the mixture onto half of the slices
  3. Layer on the onion, tomato if you are using it, salt and pepper and cheese.
  4. Close the sandwiches and butter the outside of both slices of each sandwich.
  5. Close in a box or sandwich grid and braai over coals turning often until golden brown.

Onion Tart

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.

Onion Tart

 

Ingredients

1 roll puff pastry
6 large onions
100g butter
1 tin ideal milk
4 eggs
Salt and pepper to taste

Method

  1. Preheat the oven to 190°C.
  2. Place the pastry into a medium sized baking dish.
  3. Peel and slice the onions and boil for 5 minutes until soft.
  4. Drain well and add the butter, ideal milk, salt and pepper.
  5. Beat the eggs and stir into the onion mixture.

Pour over the pastry shell and bake for 30 to 40 minutes until set.

Submitted by:  Val Olsen, Johannesburg