Stove top is full, onions for onion tart, apples & pears & berries for the crumble, celery & zucchini for the soup & kettle for the Dandelion coffee brew - all lovely bio-dynamic goodies ... & red cabbage with apple, capsicum & walnuts for the Rode Kool ONION TART Peel & slice (into circles) a heap of brown onions (2kg today) sob sob :( Melt 150g org butter in a SS pan add onions & melt over lowest heat for 2 hours. Leave to cool. Make pastry - I use Organic Spelt flour: Ingredients 125ml sour cream 250g plain flour 200g unsalted butter chilled I also add a splosh of chilled water (this pastry is far too rich but people like it) 1 To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. 2 Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. 3 Wrap the dough in plastic film and refrigerate for 20 minutes. 4 Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe. Roll out pastry & place it tins - prick all over bottom of containers (it makes a 6 x 8 tins for me) Rest cases in fridge Add cool/cold onions to cases Top with grated cheddar (i.e. hard, tasty cheese) Decorate with olives (& anchovies for non vegetarians) Bake @ 180C about 35 minutes Now my mouth is watering :/
Posted on: Fri, 22 Aug 2014 05:57:57 +0000
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