Tasty Onion Tart

Tasty Onion Tart

A tasty addition to any dinner party
If you need to dress up a dinner party, here is your answer. 

 The onions on top on this tart are slowly fried to bring out the sweetness in them. They top a tasty dough made with olive oil and then baked. The black olives added after baking give just the right amount of saltiness and tang to this tart.





Dough


150 grams flour
5 grams baking powder
1 egg yolk
50 grams water
3 grams salt
35 grams olive oil

4 large onions thinly sliced for the filling

1. Mix the egg yolk & water.
2. Sift the flour, salt and baking powder together. Add the egg mixture to the flour. Mix with a spatula. Add the olive oil.
3. Mix the dough with your hands to mix well. Cover with wrap and put in the refrigerator for at least 15 minutes before using.
4. Thinly slice the onions and put in a large frying pan on medium heat with some olive oil for frying. Stir often while cooking. You can add a little bit of water if the onions become too dry. The onions should cook until lightly browned and very soft.
5. Roll out the dough on a floured board and place inside a tart ring. Cover the dough with cooking paper and fill with baking beans. Bake at 190 degrees Celsius for about 15 - 20 minutes. 
6. Remove the cooking paper and baking beans. Fill with the onion mixture. Bake at 180 degrees Celsius for about 20 minutes.
7. Slice some black olives and decorate the tart before serving.



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Kathy
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Almond Caramel Bars

Almond Caramel Bars

Great cookies for an afternoon break
Here is another recipe that is quite easy but has a sophisticated look & taste.    
I use this quite often as a 'go to' recipe when I need to bring a dessert to someone's house.

 The bottom of the cookie is shortbread and topped off with caramelised almonds.

 These bars will only take about 45 minutes to complete. Since they are quite rich, you don't need to cut large pieces for your guests.

Ingredients:

Shortbread:
170 grams butter (soft)
100 grams powdered sugar
1 egg
340 grams flour
pinch salt

 1.  Whisk the butter until it is soft. Add the powdered sugar & salt. Mix well.
2. Mix in the egg.
3. Sift the flour and add to butter mixture. Evenly smooth the dough in a baking pan.
4. Bake at 180 degrees Celsius for about 20 minutes.

Smooth dough using a bench scraper
before baking

Almond Caramel
85 grams honey
100 grams  fresh cream
3 grams salt
40 grams sugar
30 grams butter
150  sliced  almonds

1.  Combine the honey, cream, salt, sugar & butter in a sauce pan. Heat until about 110 degrees Celsius. Turn off the heat and add the almond slices. Mix together well. 
2. Spread evenly on top of the baked shortbread. Time the cooking together so that the shortbread  finishes  about the same time as this. 
3. Bake at 180 degrees Celsius for about 15 minutes - do not let it get too browned.

After baking, the cookies brown further
Mixture will become light brown
Do not over cook

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Kathy
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Red Velvet Cupcakes

Red Velvet Cupcakes

Cupcakes didn't take off in Japan as much as they did in the U.S. over the last couple of years. 

 Sex in the City, was not so popular  here either. Only a small portion of the female population tuned in and followed the sequels.  Tokyo definitely has all of the glitz of NYC, and more, but lifestyles are different. I think everyone is too tired working to enjoy -- anything!

 I am not usually a fan of traditional baked cakes, but this recipe is quite good.

 Ingredients:
60 grams unsalted butter (room temperature)
150 grams flour
1 large egg (mixed)
10 grams cocoa powder
red food coloring
1/2 teaspoon vanilla extract
120 grams buttermilk
150 grams flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon white vinegar

 1. Preheat oven to 170 degrees Celsius. Line a cupcake tin with paper cases.
2. Place butter and sugar in a bowl and mix until light & fluffy. Slowly add in the egg and mix until well incorporated.
3. In a small bowl, mix the food coloring, cocoa powder and vanilla extract until it makes a paste. 
4. Add the paste to the butter mixture and mix thoroughly until the color is mixed evenly through the batter. Be sure to scrape down any batter on the sides of the bowl with a spatula. The batter should be a deep rose pink/red color.
5. On slow speed, slowly add the half of the buttermilk until well mixed then add half of the flour until well mixed. Repeat for the remaining milk and flour, mixing until batter is smooth.
6. Add the salt, baking soda and vinegar - turn up the speed and mix for a couple of more minutes.
7. Spoon batter into each paper case until no more than two-thirds full.
8. Bake at 20 - 25 minutes or until the top of a cupcake bounces back when lightly touched.
9. Once the cupcakes have cooled lightly in the baking tray, remove them and place on a wire rack to cool completely.

Cream Cheese Icing:
300 grams powdered sugar
50 grams unsalted butter (room temperature)
125 grams cream cheese

 1. Mix the powdered sugar and butter until well mixed.
2. Dice the cream cheese into small pieces and mix into the butter until well mixed. Use a hand mixer to whip so that it is light & fluffy. Add a small amount of milk if it too dry.
3. When the cupcakes are cooled, pipe the cream cheese top using a pastry bag to make a nice decoration.

 Enjoy!
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Kathy
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Boston Cream Pie

Boston Cream Pie

Another nostalgic recipe that never goes out of style

Cake:

30 grams butter
170 grams sugar
200 grams flour
1 1/4 teaspoon baking powder
140 grams milk
3 grams salt
2 eggs
2 egg yolks

1. Whisk flour, baking powder, and salt together.
2. Whisk eggs & egg yolks with sugar until yellow & fluffy. Put bowl over warm water while mixing if needed.
3. Heat milk and butter together just until the butter melts. Put in a bowl and cool.
4. Add the milk to the egg mixture. Mix together and then add the flour. Mix well.
5. Bake at 180 degrees Celsius for 30 - 40 minutes.
6. Be sure to prepare round baking pans coated with butter and flour before preparing the cake.

Custard Cream Filling:
150 grams milk
20 grams sugar
2 egg yolks
25 grams custard powder
3 grams gelatin
1. Mix the egg yolks and sugar then add the custard powder. Heat the milk until just boiling. Add to the egg yolk mixture and mix - add back to the sauce pan and heat on low heat until thickened. Remove from the heat.
2. Soften the gelatin in water and to the custard mixture. Pour into a bowl and cool.
3. Do not overheat the egg mixture!

Putting Things Together:

 1. Ensure bottom cake is cut evenly on top. Trim each cake so that the height is not too high.
 2. Spread the cream filling (should be pudding texture) on top of the cake to the edges. Put the other layer of cake on top.


 
Chocolate Topping:
25 grams fresh cream
50 grams milk chocolate
1. Cut the chocolate and put in a bowl.  Heat the cream in a sauce pan and pour over the chocolate and mix with a small whisk to melt the chocolate. Lightly warm the bowl to melt the chocolate completely. Cool until the consistency is like pudding.

Spread the chocolate on top of the cake and put in the refrigerator before serving.

Ready for Dessert!


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Kathy
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