Tag Archive | tiemie

Honey-Roasted Onion Tart


 

Honey-Roasted Onion Tart - Photo Runs With Spatulas

Honey-Roasted Onion Tart – Photo Runs With Spatulas

Honey-Roasted Onion Tart

Runs With Spatulasasted Onion Tart

Adapted from: Bon Appetit, February 2011
1 sheet (1/2 17.3-ounce package) frozen pastry puff, thawed
3 slices bacon, cut into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions, sliced into 1/4-inch rounds
Cooking spray
3/4 cup full fat sour cream
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoons fresh thyme leaves

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry puff to a 14×10-inch rectangle. Fold 1/2-inch of edges in towards the center to form a rim. Transfer pastry puff to prepared baking sheet. Press down on edges with the tines of a fork to seal the rim. Chill.

While pastry puff is chilling, warm a small skillet over medium heat. Cook bacon until browned and almost crispy. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings; discard rest.

In a large bowl, combine honey, wine, and bacon drippings. Add onions, tossing to coat. Line another large baking sheet with aluminum foil. Coat liberally with cooking spray. Spread onion mixture in an even layer across the bottom of the pan. Cook in oven for 30 minutes. Flip onions, separating rings, then bake for another 30-45 minutes, or until onions are caramelized. Remove from onion, and cool onions slightly.

Increase oven temperature to 400 degrees F. In a small bowl, stir together sour cream, salt, black pepper, and nutmeg. Spread sour cream mixture evenly inside the rim of the pastry puff. Place onions on top of sour cream, then sprinkle with bacon. Bake tart until crust is light golden brown, 20-25 minutes. Sprinkle with thyme and serve.

Roast Onion Tart
W4D.

Ingredients
4 Onions
2 tablespoon Margarine
1 KNORR Roasted Vegetables Veggie Bake
1 Egg, lightly beaten
400 gram Roll frozen puff pastry, defrosted
Instructions
1. Peel and slice the onions.
2. Heat the margarine in a large frying pan and gently sauté the onions until soft.
3. Stir in the sachet contents.
4. Remove from the heat and set aside.
5. Once cool, mix in the beaten egg.
6. Unroll the pastry onto a greased baking tray.
7. Use a small, sharp knife and score a border all the way round about 3 cm from the edge.
8. Do not cut all the way through.
9. Spread the onion mixture over the pastry taking care not to place it over the border.
10. Place in a preheated oven at 200°C for 20-25 min or until the pastry has risen and is golden brown.
11. Serve hot or cold.

Kruie en spesery gebruike


speserye

 
GEBRUIKE VAN KRUIE EN SPESERYE

Geskryf deur: Anonymous

Pimento (Allspice) – Bredies
Basiliekruid (Basil) – Tamatie, eier, kaas, skaap, visgeregte en slaaie
Lourierblare (Bay leaves) – Sop, bredies, maalvleis, bobotie, piekels, vis en pastas
Kappertjiesaad (Capers) – Vis- en ander seekosse
Rissiepeper (Cayene pepper) – Kaas- en eiergeregte
Chilli – Sterk gegeurde vleis-, vis en groentegeregte
Grasuie (Chives) – Slaaie, sop, souse en doopsouse
Kaneel (Cinnamon) – Souse en vrugtegeregte, soetpatats, -pampoen, nageregte, soetgebak
Naeltjies (Cloves) – Hoender-, vark-, vis- en wildsvleisgeregte
Koljander (Coriander) – Vleis, droëwors en biltong
Vinkel (Fennel) – Groente en slaaie
Knoffel (Garlic) – Vleis, vis, groente en slaaie
Gemmer (Ginger) – Soetgebak, kerrie en soet-suur vleisgeregte
Peperwortel (Horseradish) – Gebraaide bees en skaap
Foelie (Mace) – Bredies, frikkadelle, roomsouse en hoendervulsels
Moederkruid (Marjoram) – Sop, bredies and vleisvulsels
Ment (Mint) – Groente en vis (met botter)
Mostert (Mustard) – Vleis, vis, groente, souse en sop
Neutmuskaat (Nutmeg) – Vleis, groente en soetgebak
Oreganum (Oregano) – Sop, bredies, slaaie, Italiaanse geregte o.a. pizzas en pastas (wat tamatie bevat)
Paprika – Vleisgeregte, groente en slaaie
Pietersielie (Parsley) – Sop, vleis, vis, groente, soutgebak, pastas en slaaie
Roosmaryn (Rosemary) – Vleisgeregte, hoender, sop en souse
Safraan (Saffron) – Rys, vulsels en vleis
Salie (Sage) – Vulsels vir vleis en hoender
Dragon (Tarragon) – Lamvleis, souse en piekels
Tiemie (Thyme) – Vleis (skaap en hoender), groente en sop
Borrie (Turmeric) – Kerrie, geelrys
Bronslaai (Watercress) – Slaaie