The final stop on our honeymoon last year was Louangprabang in Laos. We stayed for six nights but could easily have stayed six more.
Let’s ignore the fact that I’ve been gone for three months, shall we? Yes? Super. Accept this cute photo of Marco as an apology and we can just move on.
In fact, let’s just continue where we left off and pretend the following promised recipe isn’t terribly, terribly overdue. It’s a recipe for an onion tart. It’s very simple but it’s very, very good. We’re having it tonight with a lentil and greens salad (will share that soon too) and some rosemary bread. And I’ll undoubtedly polish off the leftovers for breakfast tomorrow morning – this is not a dish that lasts long in our house!
330g plain flour
½ tsp salt
75g cold salted butter
5 medium onions
Knob of butter
Glug of olive oil
½ tspn dried thyme
50g parmesan cheese
150 ml double cream
2 medium eggs
- Sift the flour and salt into a bowl. Cut the butter into cubes and throw in the bowl. Quickly and vigorously rub the fats into the flour. Lift your hands high above the bowl to make sure the mixture remains airy. When the flour and fat are combined and resemble breadcrumbs, begin to add the cold water. Start with 30ml and mix in with a knife. Add water tablespoon by tablespoon and mix until the mixture starts to come together. Use your hands to create a smooth ball of pastry. Place in a plastic bag and refrigerate for an hour. (See Delia’s instructions for more detail.) This makes more pastry than you’ll need. I freeze the leftovers.
- Meanwhile, slice the onions to 5mm thickness. Melt the butter and oil in a large frying pan over a medium heat. Add the onions and cook slowly. When the onions begin to go translucent, add the dried thyme and continue cooking. I like my onions to be soft and just starting to go golden, for a sweeter tasting tart, cook the onions until golden and caramelised.
- In a jug, briefly whisk together the milk, cream and eggs with a little salt and pepper.
- Roll the pastry out to the thickness of a pound coin (3mm?) and line a 23cm fluted tart tin with it. Line with baking paper, add baking beans or dried chickpeas and blind bake for 25 mins in a 180oC oven. Remove the beans and paper and bake for a futher 10 minutes.
- Remove from the oven. Add the onions to the base of the tin and half of the cheese. Pour over the milky/eggy mixture and top with the remaining cheese. Bake in the oven for 30 mins.
- Remove from oven when golden and set and let cool for 20 mins. This tart is much taster when warm rather than hot.
A Happy New Year to you all!
I’ve got some lovely recipes to share including a chocolate cake that even I wanted to eat and an onion tart which my husband didn’t say would be improved with a little chorizo/bacon/other meat product. That’ll be another night though. It’s the first Monday night back at work after the holidays and I’m good for nothing.
Have a peek at some Marco/food photos from over the festive period instead.
Do the weather gods read this blog? The clouds have cleared since my last post and the sun has shone on my wee world. It’s been glorious.
Hope you all had the Christmas you hoped for. x
Goodness, it’s dark. The winter solstice was yesterday so I really shouldn’t be surprised by this lack of light. And yet, I am. There’s something deeper to the darkness this year. The short December days have been covered by heavy, grey skies – no sparkling frosts or colourful sunsets to brighten the beginning and end of the daylight hours. And we’ve had much, much more rain than Inverness is used to. It’s all been a bit driech, really.
The upside of this crappy weather and lack of light is that I feel entirely justified in entering hibernation mode. And, after the wonderful insanity that has been this year (new job, marathon, wedding, travels to Asia and the USA…), hibernation mode is just what I need. I’ve spent most of today curled up on the sofa with my book and Marco snoozing by my side. There’s bread baking in the oven and the fairy lights are on. I might have a hot bath later and after that a glass or two of red wine. Tomorrow? Well, tomorrow is looking like more of the same. Bliss.
The following is a perfect meal for such days. It’s hearty and comforting and super simple to make. Just the thing for a dark December night.
Tomato & Rosemary Sausage Bake
6 herby pork sausages
500g cherry tomatoes
250g plum tomatoes, halved
2 sprigs of rosemary
1/2 tspn dried thyme
2 garlic clove, crushed
1 tblspn balsalmic vinegar
1 tblspn olive oil
Salt & pepper
- Heat oven to 180 oC.
- Prick the sausages and add them to a casserole dish along with the tomatoes, herbs and garlic. Drizzle over the balsamic vinegar and olive oil. Add a pinch of salt and a larger pinch of pepper then use your hands to mix all the ingredients together.
- Tuck the sausages underneath the tomatoes and bake for 30 minutes (this stops the sausages browning too soon). After 30 mins, use tongs to place the sausages on top of the tomatoes. Bake for another 30 mins.
- Remove from the oven and serve the beautifully browned sausages and rich tomato & herb sauce with mashed potatoes and green beans.