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  Red wine caramelised onions and goats           cheese tartlets                                                          

 

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Yield: 8 medium tartlets

 

    Ingredients

  • 3 onions thinly sliced

  • 3 T olive oil

  • 1 cup of red wine

  • 3 T brown sugar

  • 3 – 4 sprigs of thyme leaves removed and a few extra for garnishing each tart

  • Salt & black pepper

  • 2 sheets of puff pastry 23c x 23cms (1 pack of Woolies all butter puff)

  • 200g goats cheese (25g per tartlet)

  • splash of milk to brush the pastry rim

 

    Instructions

  1. Heat the oil in a pan and fry the onions over a low heat until softened but not browned, about 15 minutes.

  2. Add ½ the red wine and deglaze the pan, allowing all the liquid to cook off.

  3. Add the sugar, thyme, salt and pepper and cook for 5 more minutes.

  4. Add the remainder of the red wine and once again continue cooking and stirring until the liquid has cooked off.

  5. Place your puff pastry sheets on a floured surface and cut out the circles to desired size. You could also cut the pastry into 4 x squares. This way you better optimise the pastry sheet with no wastage through offcuts. This recipe makes 8 tartlets that are 8cm in diameter.

  6. Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.

  7. Brush the rim of each case lightly with milk, or and egg and milk mix (I find the egg just makes it a little darker but isn't entirely necessary), and bake in a oven that has been preheated to 180C for 10 minutes.

  8. Remove from the oven and press down on the inner circle piece so that it drops down, it should come away where you have scored it, and fill each pastry case with the caramelised onion.

  9. Top with the goats cheese (you can either crumble this or cut into discs), scatter over fresh thyme leaves and return to the oven to bake for a further 20 minutes.

     

     

    Source: recipetineats

    4.1.2016

     

     

     

     

     

     Easy potato skins recipe                                     

 

     yield: 25 ROUNDS

 

     Ingredients:

  • 4 large baking potatoes (washed)

  • 3 TB butter, melted

  • 2 teaspoons of kosher salt

  • 1 1/2- 2 cups of shredded cheddar cheese

  • 7 slices bacon -cooked and crumbled (or 1/2 cup bacon bits)

 

     Directions:

     Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set            aside.
     Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes    into approximately 1/2 inch slices.
     Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil                  covered      pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the                    opposite side after      about 15 minutes, to brown the other side.
     When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes,      or    until the cheese in nice and bubbly.
     These also taste great topped with a little sour cream. Enjoy!

 

        Source: recipetineats

        27.12.2015

 

      SPINACH AND ARTICHOKE DIP STUFFED      GARLIC BREAD                                                        

 

    Serves: 20 slices

 

    INGREDIENTS

  • 1 baguette

  • ½ tablespoon oil

  • 1 (14 oz) can artichoke hearts, drained and chopped

  • 1 (10 oz) bag baby spinach leaves

  • 1 (8 oz) package cream cheese

  • 1½ cups shredded mozzarella cheese

  • 3 green onions, sliced

  • Salt and pepper, to taste

  • 3 tablespoons butter

  • 3 cloves garlic, minced

  • Parmesan cheese, grated, to top

  • Fresh basil leaves or parsley, torn, to top

 

    DIRECTIONS

  1. Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.

  2. Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often.

  3. Mix in the cream cheese and mozzarella, and let it melt entirely. Fold in the green onions and season with salt and pepper to taste. Remove from heat.

  4. Preheat the oven to 350 degrees F.

  5. Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip.

  6. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick.

  7. Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.

  8. In a small bowl, combine the butter and minced garlic. Loosely cover the top and microwave for a minute, or until the butter is fully melted. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread.

  9. Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly.

  10. Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.

     

     

     

    Source: recipetineats

    19.12.2015

     

     

     

     

 

  BEST BAKED "FRIED" CHICKEN                          

 

    Serves: 4-6

 

    INGREDIENTS

  • 10 chicken tenderloins

  • 1 cup buttermilk

  • 1 cup flour

  • 1 cup panko breadcrumbs

  • 1/4 cup cornmeal

  • 3 tablespoons butter


  • Spice Mixture

  • 1 tablespoon salt (it won't taste salty)

  • 1 teaspoon pepper

  • 1 teaspoon smoked paprika (may sub. regular)

  • 2 teaspoons chili powder

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

 

    INSTRUCTIONS

  1. Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.

  2. Preheat oven to 400F degrees. Line a large rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add butter to baking tray and melt in oven while it preheats. Remove baking tray once butter is melted.

  3. Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.

  4. Remove chicken tenders from buttermilk and allow excess marinade to drip off (I line my sink with paper towels then dab the chicken with paper towels as I add them to the breadcrumb mixture.)

  5. Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken with your fingers through the bag. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.

  6. Bake at 400F degrees for 10-12 minutes until golden then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.

  7. Serve with your favorite dipping sauce. Enjoy!

     

     

     

    Source: CarlsbadCravings

    10.12.2015

     

     

     

     

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