French Tarts

When I lived in London they had this fab take-away called French Tarts who used to make the most delicious tarts with a light flaky pastry base.  They'd deliver these tarts along with the most delicious roasted vegetables, frites and dessert tarts (the tarte tatin was to die for) and even bottles of wine and cigarettes (we used to smoke back in the day).  This was my idea of deliverance heaven.

Here is the link to their menu.  I don't know whether they still exist, but they will forever be etched in my mind as good food that went with very good times.

http://www.yourbestlocal.com/restmenu.asp?rest_id=28-SW11-1EE&cat_id=page1&order=1

I woke up yesterday morning with a craving for French Tarts, as it was such a cold day, and this is the sort of food I like to eat.  I don't know how they make their tarts, but I will try different methods until I nail it.  I guess it's similar to a Galette as it appears to be sort of free form, but I'm guessing it's made in a tin.

But instead I tried just using a slab of reduced fat puff pastry, and topping it with a sour cream, egg and mustard mix, before topping it with toppings.  These tasted pretty damned good but not french tarts as I remember them.  Will keep working on it until I get it right.

Tart 1 for Adults

Caramelise 2 red onions by frying on low heat for about 30 minutes with a little water, butter, oil, sugar and balsamic vinegar.  When the onions were ready, I added 2 courgettes chopped into ribbons and a sliced chorizo sausage and warmed through before turning off the heat.  I then beat one egg and added about half a cup of light sour cream and a teaspoon of mustard.  This mix I then divided in two and spread over 2 pieces of pre-rolled pastry.   I then placed the onion/courgette/chorizo topping onto one pre-rolled square of pastry and topped with sliced brie.  This was baked in a 200 oven for about 20 minutes until golden.

Caramelised onion, courgette, chorizo and Brie Tart

Tart 2 for children

The second piece of pre-rolled pastry which has been brushed with half the sour cream mix, I topped with sliced in half cherry tomatoes and a grating of edam cheese.  Baked for 20 minutes or until golden in a 200 degree oven

Cheese and Tomato Tart for the children

Slow cooker winner... a seriously good Dahl

On Sunday I spent the afternoon parked around a wood fire pizza oven eating pizza and discussing food with friends.  As I have recently purchased a slow cooker I am on the hunt for good recipes.  This recipe came highly recommended by the hostess.  I tried it for dinner last night and it was very good.  Quite spicy so I'd recommend halving the chilli if you can't handle your spice, or eliminating it altogether if children will be eating too.   I ended up cooling down my bowl with some greek yoghurt.


Tomato and Coconut Dahl

Ingredients
1 tablespoon oil
1 large onion chopped
3 cloves garlic minced
1 diced carrot
2 teaspoons cumin seeds
2 teaspoons yellow mustard seeds
1 teaspoon minced ginger
2 teaspoons turmeric
1 teaspoon chilli for a medium curry (or 1/2 teaspoon for a mild curry or no chilli for children)
1 teaspoon garam masala
250g split red lentils
400ml stock
400ml light coconut milk
1 can chopped tomatoes

For serving
fresh limes for squeezing
chopped coriander
chopped toasted almonds
greek yoghurt
salt and pepper

Method
Fry the onion in the oil until soft.  Add the garlic, carrot, cumin, mustard seeds and ginger.  Fry for a few minutes.  Add the rest of the spices and fry for a further few minutes.  Transfer into the slow cooker.  Add the lentils, tomatoes, stock and coconut milk to the slow cooker.  Slow cook until the lentils are soft.

Serve in bowls topped with a squeeze of lime, toasted almonds, coriander and yoghurt

My kind of Chicken Pasta

On a recent tour of the South Island, my cousin made a beautiful chicken pasta dish one night which I loved as it contained some of my favourite ingredients. I have adapted it slightly to suit my palate better by adding spinach, as it seemed to be more naughty than good for one, but the addition of spinach allows me to think I am being virtuous.

This makes a good amount for 4...

500g of your favourite pasta
2 chicken breasts, chopped into bite size chunks
1 chopped onion
crushed garlic
chopped bacon
1/2 tub cream cheese (use the light variety if you are watching your fat intake, it works just as well)
sundried tomatoes
olives
capers
spinach(I use baby leaf or frozen parcels, defrosted)
parmesan cheese
pine nuts

Boil the pasta as per the packet instructions...

While the pasta is cooking, saute the garlic, onions and bacon in a little butter/olive oil and put aside. Fry the chicken breast in a hot pan until golden and cooked through but still moist. Put in a mixing bowl along with bacon/onion/garlic. Stir through the tomatoes, olives, capers and spinach, and the cream cheese. When the pasta is cooked stir this through too, and the season with salt and pepper (remembering not too much salt as the bacon and olives are salty). If you need to add more cream cheese do so. Grate parmesan cheese into the pasta and sprinkle over toasted pine nuts. Serve up with your favourite green salad. Bon Appetito.