Archive for the ‘Uncategorized’ category

Pear Cake for a Happy Birthday

September 7, 2007

Pear and Hazelnut Cake 

Funny how the months seem to be slipping away from me lately. Things have been pretty hectic around here and I had a look at the blog and realised I hadn’t updated for (gasp!) two months. Plus, I forgot to post about the cake I made for my sister’s birthday- on the 19th of August. However, despite the apparent tardiness of my wishes for my sister’s happiness on her birthday, I still think it is worth posting anyway due to the absolute magnificence of the cake.

This cake uses a classic combination of pears and hazelnuts with one important difference- the pears are poached in marsala prior to making the cake. This small but important step takes this cake from the really good to the extraordinary in my opinion. I have had this recipe in my “to make” folder on my computer for many months just waiting for pears to come into season and when they did… boy was it worth the wait. The recipe is from Melissa at the Travellers Lunchbox (her picture is a lot better than mine, but that is to be expected- her pictures are always wonderful).

The daily onion

July 20, 2007

Sometimes despite all of my attempts to be original, I end up making two versions of the same thing within weeks of one another. This morning when I was uploading my food photos from the weekend I noticed that I already had a photo called ‘onion tart’ and that I had uploaded it a mere 2 weeks ago. ‘Impossible’, I thought, ‘I only made it on Sunday’. So I looked at the photo and lo and behold I had made something very similar about a fortnight ago. Early onset Alzheimers you ask? Possibly.

 So here they are- Onion tart (the original) from Clotilde’s new cookbook– Clotilde calls it ‘Onion and Cumin quiche’.

Onion quiche

And Onion tart: the sequel, from Bill’s Open Kitchen

Onion tart 2

Onion Tart: The Sequel

4 tblsp olive oil 

1 kg brown onions, finely sliced

2 tblsp balsamic vinegar

1 tblsp brown sugar

1 packet puff pastry

70g parmesan cheese

100 g Fetta cheese

1 sprig oregano

Heat the oil in a frying pan with a lid- and add the onions. Replace the lid and turn the heat down to medium. Fry for about 20 minutes stirring occasionally so that they cook evenly. They should be a golden colour, with brown bits (not black). Add the balsamic vinegar and the sugar and cook a further 10 minutes until caramelised.

Meanwhile roll the pastry out to a large square and score the edges with a knife- 1 cm inside the perimeter of the pastry square. Grate the parmesan cheese finely and sprinkle it along the pastry between the scored line and the edge. Add the onions to the middle of the pastry inside the parmesan edges. Put it in the oven for 15 minutes until brown.

Remove from oven and sprinkle with Fetta cheese and oregano leaves and serve immediately.