(MENAFN- Khaleej Times) MINI CHEESE AND TOMATO TARTLETS
Ingredients
For the pastry:
.175 gm plain flour, plus extra for dusting
.75 gm chilled unsalted butter, cubed
.1 large egg, beaten
.Salt and black pepper For the filling:
.1 tbsp olive oil
.2 onions, finely chopped
.1 tbsp chopped fresh thyme
.2 large eggs, beaten
.150ml double cream
.12 cherry tomatoes, halved
.25g Parmesan cheese, finely grated
.Salt and black pepper
Method
To make the pastry, put the flour and butter into a bowl of a food processor with a little seasoning. Whizz until the mixture resembles breadcrumbs. Add the egg and one tablespoon of water and whizz until the mixture forms a ball.
Roll out the pastry on a clean, lightly floured work surface to 5mm thick, then cut into 24 rounds using a 5cm fluted round cutter. Line each hole of two 12-hole deep mini bun tins with the pastry circles and prick the bases with a fork. Chill in the fridge.
Preheat the oven to 200°C.
To make the filling, heat the olive oil in a saucepan over a low heat. Add the onion and sauté for 5 minutes until soft. Add the thyme, season to taste and leave to cool. Whisk the eggs and cream together in a jug.
Remove the pastry from the fridge and divide the cooked onions evenly between the pastry cases. Top each with a cherry tomato half, cut side up. Pour over the egg and cream mixture and sprinkle the Parmesan cheese over the tarts. Bake the tarts for about 15 minutes, until golden on top and crisp underneath.
DUCK STIR-FRY WITH PLUM SAUCE
Ingredients
.2 x 150 gm skinless duck breasts, cut into strips
.4 tbsp plum sauce
.2 tbsp sunflower oil
.1 yellow pepper, deseeded and sliced
.2 shallots, sliced
.200 gm button mushrooms, sliced
.250 gm sugar snap peas
.2 pak choi, leaves separated
.2 tbsp soy sauce
.1 tsp grated fresh root ginger
.1 tsp corn flour
.Salt and black pepper
Method
Season the duck strips and coat them in two tablespoons of plum sauce.
Heat the sunflower oil in a wok or frying pan until hot and add the duck strips.
Fry for 8-10 minutes until done, then remove and set aside.
Add the yellow pepper, shallot, mushrooms, sugar snap peas and pak choi leaves to the wok over a high heat and stir-fry for a few minutes.
Mix together the remaining plum sauce, soy sauce, ginger and corn flour. Pour the mixture into the wok and add the cooked duck.
Toss over the heat for a minute or two until heated through and serve immediately.
CHOCOLATE AND TOFFEE CHEESECAKE
IIngredients
.100 gm Digestive biscuits
.50 gm butter, melted
.150 gm full fat cream cheese
.200 ml whipped cream
.150 gm milk chocolate
.2 tbsp toffee sauce
Method
Crush the biscuits in a poly bag, using a rolling pin, and mix with the melted butter.
Line a 7" round loose bottom tin with non-stick paper. Press the biscuits onto the base and smooth with a spoon and leave to chill.
Measure the cream cheese and cream into a bowl then whisk until thick.
Melt the chocolate in a bowl on a pan of simmering water. Set aside to cool.
Divide the cream mixture in half. Add the chocolate to one half and the toffee sauce to the other. Then mix well.
Spoon into the tin and gently swirl the mix around for a marble effect.
Chill for three hours before serving.
ROASTED VEGETABLE GALETTE
Ingredients
.1 aubergine, cubed
.1 red pepper, deseeded and diced
.2 red onions, peeled and sliced into thin wedges
.3 tbsp olive oil
.3 small courgettes, halved lengthways then sliced into crescent shapes
.375 gm packet ready-rolled puff pastry
.A little plain flour, for dusting
.1 egg, beaten, for brushing
.3 tbsp sundried tomato paste
.1 tbsp chopped fresh thyme
.2 x 240 gm packets mozzarella cheese, sliced
.75 gm cheddar cheese, grated
.Salt and black pepper
Method
Preheat the oven to 200°C, and put a baking sheet in the oven.
Put the aubergine, red pepper and onions on a baking tray. Toss with the olive oil and season to taste. Roast for about 20 minutes, until lightly golden brown. Add the courgettes, then roast for a further 10 minutes. Remove from the oven and set aside to cool.
Roll out the pastry on a lightly floured work surface to a rectangle roughly 35 x 28cm. Score a 2cm border around the edge with a knife. Pierce the centre of the pastry several times with a fork and brush with a little of the egg wash.
Place on the preheated baking sheet and bake for 10-12 minutes. Remove from the oven, press down the centre within the scored line, spread with the sundried tomato paste and sprinkle with fresh thyme. Arrange the cooled roasted vegetables on top. Season, arrange the mozzarella slices on top of the vegetables and sprinkle over the cheddar. Brush the border of the pastry with a little more beaten egg.
Bake for about 10 minutes or until browned on top and golden and crisp underneath. Remove from the oven, slice into 8 rectangles and serve.
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