Recipes We LOVE

Onion and Mustard Tart (from The Accidental Vegetarian by Simon Rimmer)

1. Make shortcrust pastry:

What you'll need:  1 3/4 cups all-purpose flour, plus extra for dusting
                            3/4 stick of chilled butter (6 T), cubed
                            pinch of salt
                            3 1/2 T of milk
                            1 egg yolk

   A. Put the flour, butter and salt into food processor and pulse until "crumby." Add the milk and egg yolk and pulse until a dough forms.

   B. Turn the dough onto lightly floured surface and knead for a few minutes, then cover and chill for at least an hour.

   C. Roll out the dough onto a lightly floured surface to fit an 8-10 inch tart pan. Press dough into the pan and chill for 20  minutes.
 
   D. Preheat oven to 400 F. Bake the pastry for 25-30 minutes until crisp and dry.

2. For the filling:

What you'll need: 1/2 stick (4 T) butter
                           1 T vegetable oil
                           4 large Spanish onions (Trey and I used two average size yellow onions)
                           1 garlic clove, crushed
                           2 whole eggs, plus 2 egg yolks
                           2 T wholegrain mustard
                           2/3 cup heavy cream
                           salt and pepper

   A. Melt the butter and oil together over low heat. Add the onions, garlic, salt and pepper. Cook onions very slowly, 30-40 minutes until lightly browned. Don't burn them.

   B. Whisk the eggs, egg yolks, mustard and cream. Stir in the cooked onions. After crust is finished baking, remove from oven and pour filling into the crust.

   C. Bake for 20 minutes until set firm and is lightly browned on the top. (Ours had to bake for 30 minutes).

Should have a consistency similar to quiche.

We both really liked this. Plus, the pastry recipe can be used for anything where a crust is needed.

Gnocchi with vegetables (from the kitchen of Lara Newell)
What you need:
I package Gnocchi
1 yellow medium onion, chopped
1/2 carton of cherry tomatoes
1 T minced garlic
A HUGE handful of mushrooms (you can use however many you want, actually)
2 C baby spinach
1/4 C feta cheese
2 T oil

What to do:

1. Cook the gnocchi according to the package directions.
2. Saute the garlic and onions in oil in a frying pan
3. Add the cherry tomatoes and mushrooms. Cook until the cherry tomatoes burst and the mushrooms are not quite so crispy.
4. Once everything is cooked to your liking ad the spinach and cook until the spinach is wilted.
5. Add the feta and heat until it's melted.
6. Pour sauce over gnocchi.
Enjoy!!

                       

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