Tag-Archive for » Onion «
This was another recipe tag I made, this was the first recipe I have tried by this chef and it was really good. I did up the ingredient amounts as I made a very large quiche so I had enough for us for dinner and also to take to the park the next day. I also used Gruyere cheese for the gouda just because I had that in my fridge. It came out so light and fluffy and we all thoroughly enjoyed it. To read more reviews or to view more photos of this recipe please click here. I have saved a few recipes to try by this chef that I will look forward to making soon.
Ingredients
1/2 (250 g) Packet phyllo pastry (I used Puff pastry)
50g Gouda cheese (I used Gruyere )
50g Parmesan cheese
25g Emmentaler cheese
50g Feta cheese
2 Onions
1 Leek
200g Whipping cream
125ml Milk
3 Eggs
As stated above I upped all the amounts so I made 1 large quiche.
Method
1. Preheat the oven to 180°C.
2. Cut onions, leek and feta cheese into small cubes. Grate gouda, emmentaler and parmesan cheese finely.
3. Line a round spring form (aprox. 26 cm diameter) with the phyllo pastry.
4. Mix together the eggs, the milk and the cream. Blend in the cheese (best using your hands).
5. Pour the mixture into the spring form and bake for about 35 minutes or until the filling has set and is golden-brown.
All photos taken by me unless otherwise stated.
This is a wonderful salmon recipe it has a great end result and the caramelised onion brings a wonderful flavour to the dish. It is not hard to make or too time consuming, the main time is spent caramelising the onion and reducing it down. I served ours with seasoned potato chips and asparagus for a great tasting healthy meal.
Ingredients
3 Medium onions, sliced thinly
4 Salmon fillets
Salt & pepper, to season
2 Tablespoons olive oil, divided use
6-7 Tablespoons fig preserves
1/2 Cup white wine
1/2 Cup water
1 Teaspoon chicken stock granules
3 Tablespoon balsamic vinegar
1 Tablespoon honey
1 Tablespoon fresh rosemary, chopped finely
Fresh parsley and a sprig rosemary, to garnis
h (optional)
Method
1. Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min’s, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
2. Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
3. Season with salt and pepper and add rosemary, stir to combine.
For the Salmon
1. Season salmon fillets on both sides with salt and pepper.
2. Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
3. As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
Serve fish topped with onion and your favourite side dish.
All photos taken by me unless otherwise stated.
