Cheddar & Balsamic Onion Toasties

Balsamic Onion & Cheddar Toasties

Toasties, the absolute pleasure food with so many options. Pick anything you like to eat and smack it between two slices of good bread and you have heaven on a plate. Remember… lots of cheese!

Ingredients

4 slices of fresh bread of your choice
1 cup grated aged white cheddar
1 red onion, sliced
1 tsp brown sugar
1/4 cup balsamic vinegar
pinch of salt
butter for bread

Method

Fry the onion with the salt in a non stick pan with a bit of oil until soft. Add the sugar until dissolved and then add the balsamic vinegar. Allow to simmer until the onions are nice and sticky and the balsamic has become a thick sauce. Butter the outside of the bread and top with the cheese and onions. Fry on a griddle pan until the cheese has melted and the bread has nice grill marks on the outside. Enjoy with a nice cold beer.

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Beetroot & Bocconcini Salad

Beetroot & Bocconcini Salad

Yes, more beetroot. If you have it, why not use it right. Super yummy salad inspired by a starter we had a a wedding a few weeks ago. Enjoy

Ingredients

2 medium cooked and peeled beetroots
1/2 cup bocconcini
1/4 cup pine nuts
1 cup fresh rocket leaves
extra virgin olive oil
balsamic glaze
salt & pepper to taste

Method

Slice the beetroot as desired. I decided to cut mine into different shapes… cubes, slices and quarters. Roast the pine nuts in a dry non stick pan for 3 – 4 minutes until you can smell the smoky flavour. Roasting the pine nuts gives it an amazing flavour. Arrange the rocket, beetroot, bocconcini and pine nuts on a plate. Drizzle with oil, balsamic and season with salt and pepper. Enjoy

Beetroot & Feta Dip with Salt Crackers

Beetroot & Feta Dip with Crackers

Quick, easy and delicious. Yes, you can buy all this easily but I’m sure friends would appreciate something you made yourself. For me I love trying to make simple things myself… That way I am able to improvise when I have people come over unexpectedly and need to serve something with theirs drinks at short notice.

Beetroot & Feta Dip

Ingredients

2 medium cooked and peeled beetroots
1/3 cup feta cheese
1/3 cup walnuts
juice of 1 lemon
salt and pepper to season

Method

Combine all the ingredients in a food processor and process until your desired consistency. I processed mine till it was still a bit chunky. As easy as that.

Salt Crackers

Ingredients

1.5 cups flour
1/2 cup water
1 tbsp lime juice
3 tbsp olive oil
smoked flake sea salt

Method

Pre heat your oven to 180 degrees Celsius. Mix all the above ingredients together and knead the dough for a few minutes on a floured surface. Allow to rest for 20 – 25 minutes. Using a rolling pin roll out on a floured surface to approximately 1.5 mm thick. Brush with oil and sprinkle with sea salt. Cut into desired cracker shapes and place in a baking tray lined with baking. Bake for 10 minutes or until and crispy.

Serve with the dip and some fresh veggies. Enjoy

Baby Peppers stuffed with Brown Rice

Brown Rice Stuffed Baby Peppers 2

I have made these before (the bigger pepper version) and forgot to post on my blog and when I saw these cute little peppers in the shop, of course I had to buy it and add to my recipe collection. It might sound silly to get excited about baby peppers but since everything in Singapore is imported you have to grab it when you can. And believe it or not, its the first time I saw these! This is a very easy meal to make. It is vegetarian and its is packed with loads of flavour. Hope you enjoy.

Ingredients

2 cups cooked brown rice
1 corn, kernels removed
1 red chili, deseeded and finely chopped
1 shallot, finely chopped
1/3 cup coriander, chopped
1/2 cup of kidney beans, drained
1 cup grated monterey jack cheese
12 – 15 small peppers or 4 big peppers
extra cheese to top the peppers

Method

Pre heat the oven to 180 degrees celcuis. Cut the tops off your peppers and remove the core and seeds without cutting through the flesh. If the pepper aren’t able to stand up by themselves, cut a little bit off the top to stabilise them. Drizzle and rub therewith olive oil. Set aside.

Cook you rice as per the packet instructions and set aside. I cooked my brown rice in chicken stock with a little bit of butter. Once the rice is cooked allow to sit for 10 minutes and mix together with all the other ingredients. Season the mixture with salt and pepper. Using a spoon get a good amount of stuffing in each pepper and cover with a little bit of cheese. Bake in the oven for 15 minutes if using small peppers or 35 minutes when using the big peppers. Make sure that the peppers are soft but still holds their shape. Serve hot and enjoy

Cinnamon Apple Tarts with Salted Caramel Sauce & Vanilla Cream

Cinnamon Apple Tarts with Salted Caramel & Vanilla Cream

One for the sweet tooth out there. Salted caramel as you all know if YUM! This is a great way to serve dessert that is quick and easy to make and a great way of finding a use for those odd apples lying around the fridge.

This recipe will make approximately 4 servings.

Ingredients – Salted Caramel

2/3 cups white sugar
1.5 tbsp water
1/4 cup butter
1/3 cup thickened cream
1/2 tsp sea salt

Method

Heat sugar and water in a pot or pan and allow to cook until the sugar has dissolved and the mixture starts to turn a golden colour. It is difficult to guess when the caramel is ready. Basically is up to you and how dark or light you prefer your caramel. Once sugar has dissolved and it has reached your desired colour, add butter and stir well to combine. Remove from heat and add the cream and salt. Stir to combine and set aside to cool.

Tip: In my experience the caramel will continue to cook and will turn darker after the butter and cream is added so do take it to a shade of colour just a bit lighter than you prefer and see how it turns out.

Ingredients – Vanilla Cream

200ml thickened cream
1 tsp vanilla bean extract

Method

Whip the cream and mix in the vanilla.

Ingredients – Tarts

store bought puff pastry sheets
1 granny smith apple, peeled, cored and thinly sliced
2 tbsp brown sugar
1 tsp ground cinnamon
3 tbsp butter

Method

Preheat your oven to 180 degrees Celsius. Prepare your puff pastry. If frozen thaw and cut out 10cm rounds. With the back of a butter knife score the pastry about 1cm from the edge without cutting all the way through the pastry to create a border. Brush the borders with the beaten egg (I use my finger) and place in the fridge on a baking tray lined with baking paper to cool while you prepare the toppings.

Mix the sliced apple, cinnamon and sugar together. Remove puff pastry from fridge and arrange the apple slices on the pastry. Break butter into little blobs and divide on top of all the tarts. Bake in the oven for 20 minutes or until the pastry is golden brown and apples are soft.

Serve warm with the vanilla cream and salted caramel. Enjoy

Balsamic Onion, Feta & Prosciutto Tarts

Balsamic Onion, Feta & Prosciutto Tarts

Balsamic onions is literally one of my favourite things to eat ever. It is just yummy, sticky black goodness that seems to go with everything. I present to you puff pastry play time no. 2.

Ingredients

store bought sheets of puff pastry
1 egg, beaten
2 red onions, sliced
1 tbsp olive oil
1 tbsp brown sugar
1/3 cup balsamic vinegar
1/3 cup feta cheese
prosciutto to serve

Method

Preheat your oven to 180 degrees Celsius. Prepare your puff pastry. If frozen thaw and cut out 10cm squares. With the back of a butter knife score the pastry about 1cm from the edge without cutting all the way through the pastry to create a border. Brush the borders with the beaten egg (I use my finger) and place in the fridge on a baking tray lined with baking paper to cool while you prepare the toppings.

Fry the sliced onion and oil in a non stick pan until the onions are soft. Add the brown sugar and stir until the sugar has dissolved. Once dissolved add the balsamic vinegar, lower heat and simmer until it has become a sticky onion sauce (almost jam like).

Remove pastry from fridge, top with balsamic onions followed by feta cheese and bake in the oven for 20 minutes or until the pastry is golden brown. Top with prosciutto and serve while still hot. Enjoy

Tomato, Olive and Mozzarella Puff Pastry Tarts

Tomato, Olive & Mozzarella Tarts

Yes, there will be three puff pastry recipes after each other because I just thought, since the puff is out I might as well work it. So herewith the first of a puff trio made on the weekend.

Ps. I do not make my own puff pastry yet… Would I like to? YES… Have I tried? YES… But unfortunately I live in an oven called Singapore and working with that amount of butter is just too frustrating. I will attempt to make it again in the future as I have learned some tricks to potentially help cool the work surface down but for now… Store bought puff pastry it is.

Ingredients

store bought sheets puff pastry
1/2 cup of kalamata olives, pitted and sliced
1/2 cup cherry tomatoes, halved
1 cup grated mozzarella cheese
basil leaves to serve
1 egg, beaten

Method

Preheat your oven to 180 degrees Celsius. Prepare your puff pastry. If frozen thaw and cut out 10cm rounds. With the back of a butter knife score the pastry about 1cm from the edge without cutting all the way through the pastry to create a border. Brush the borders with the beaten egg (I use my finger) and place in the fridge on a baking tray lined with baking paper to cool while you prepare the toppings.

Once toppings are ready remove pastry from fridge and top with the mozzarella, olives and tomatoes. Bake in the oven for 20 minutes or until the pastry is a nice golden brown colour. Serve hot with the fresh basil leaves on top and enjoy.