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I'm a vegetarian too, and this onion tart is beautifully rich, and can be left in the fridge! Great for family get togethers and occasions, or just a small slice with a salad. You can substitute the pasty with bought, healthier versions, but here's the full recipe...
For the pastry:
2 oz (50 g) self-raising flour
2 oz (50 g) wholewheat flour
pinch of salt
½ level teaspoon mustard powder
2 oz (50 g) butter
1½ oz (40 g) Cheddar cheese, grated
For the filling:
1½ lb (700 g) onions, chopped fairly small
2 oz (50 g) butter
2 large eggs, beaten
4 fl oz (110 ml) double cream, natural yoghurt or milk
1 level tablespoon grated Cheddar cheese
salt and freshly milled black pepper
First make the pastry by sifting the flours, salt and mustard powder into a mixing bowl, then rubbing in the fat until the mixture becomes crumbly. Then stir in the grated cheese and add enough cold water to make a dough that leaves the bowl clean. Wrap the dough in a polythene bag and leave to rest in the fridge for half an hour.
Meanwhile, you can be preparing the filling. Melt the butter in a heavy-based saucepan, then add the chopped onions, stir to get them well coated in the butter, and cook them (uncovered) over a medium heat for about half an hour until they have reduced and turned a deep brown. Give them a stir from time to time to prevent them catching on the bottom of the pan and, if at the end of the time they haven't turned almost mahogany brown, turn the heat up and cook for a further 10 minutes.
Then roll out the pastry to line the tart tin, prick the base with a fork, place it on the pre-heated baking sheet, and bake in the centre of the oven for 15 minutes. After that remove from the oven and brush the inside of the pastry case with a little beaten egg (from the filling), and return to the oven for another 5 minutes. Then spread the onions all over the base of the tart, whisk the beaten eggs together with the cream and some seasoning, and pour as much of this mixture over the onions as possible (depending on how much the onions have reduced, there may be a tiny spot left over).
Finally sprinkle the cheese over the top, return the tart to the oven and bake for 30 minutes till the filling is puffy and golden brown.
Pasta Fagioli ( Italian Pasta n Beans Soup )
Not sure why they call it soup, it is thick like a stew !!
Delish and lots of protein !!
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
salt to taste
1 (14.5 ounce) can vegetable broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
1/2 of a 10 ounce box of frozen spinach thawed and squeezed of excess water
1/2 cup uncooked pasta , any shape , your choice
1 (15 ounce) can cannellini beans, with liquid
In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, and salt until onion is translucent.
Stir in broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
Add pasta and cook 10 minutes, until pasta is tender.
Add undrained beans and spinach , mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
OMG this is soooo good !!
Edited by: SNOOPY1960 at: 5/6/2011 (22:23)
1 small onion, chopped
1 large green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 cans (14.5 ounces each) recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
2 Vegetarian Vegetable Flavor Bouillon Cubes
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon cumin
2 cans (15 ounces each) kidney or pinto beans, rinsed and drained
Sour cream (optional)
Combine onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
Add tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream
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