Caramelised onion, beetroot and goats curd tart

This dinner came about because I made a huge batch (obviously wasn't thinking) of Sammy and Bella's beetroot dip. Half of it I used to make chocolate cake, yes complete with cumin, and wow I really liked it. The rest I froze in ice cube trays for the lunch box and snacks. 

I made a shortcrust pastry (using flour, yoghurt and butter) and cooked it until a little brown.

Topped with some caramelised onions (I cooked them over low heat in some butter with brown sugar and balsamic).

Whisked up a couple of eggs with half a cup of milk and seasoning.

After pouring over the onions I spooned plenty of beetroot dip on top.

Finally I dolloped on a generous amount of goats curd.

In to an 180degree oven it went for about half an hour.

It was good, such a classic flavour combo that works so well.

Such a pretty tart served with some crispy kale.

Quinoa Crusted Open Vegetable Pie

I received a Donna Hay book for Christmas, Fresh and Light.

She is just a genius when it comes to food!

Her recipe for this quinoa crust is so healthy and simple - its crazy.

Combine cooked quinoa with egg white and press into a well greased pie dish.

Bake until toasty looking.

Fill with delicious ingredients. 

I roasted some pumpkin and zucchini with sage, verjus and honey.

Then topped with a few cherry tomatoes and mozzarella balls.

Then back in the oven it goes, until the tomatoes were bursting and the cheese melting.

I loved this dinner, the crust lost a lot of its crustiness on the bottom (impossible to serve as a neat piece of pie) but in terms of eating that was great. 

The crispy quinoa on the edge and the soft quinoa in the middle with delicious roasted veges and oozy cheese, yum.

Masala Dosa with Coconut Chutney

A few years ago I fell in love with dosa, a superthin crispy shell filled with spiced deliciousness.....

But I never even dreamt of attempting it. 

Then I saw Simon on The Cook and the Chef create the amazing Masala Dosa and before we knew it the ingredients were on my shopping list.

It is not a recipe for the faint hearted as it is essentially three days prior soaking rice and urid dal then blending and fermenting, then repeating the process.

The filling though is easy, precook some potatoes and lentils.

Bring your mustard seeds to a pop.

Add sliced onions.

Then add ginger, chilli, tamarind, turmeric and curry leaves.

Followed by your potatoes and lentils.

Fry with a little water for about fifteen minutes, then season with garam masala and salt.

Now this is the tricky bit, add a little of the rice/urid dal batter to a pan and spread out with the base of the ladle.

Mine is too thick, it took a few attempts to even get this and it doesn't even compare to a true dosa! 

But flavour wise it was not too bad.

Once it is crispy, fill with your potato curry and serve.

Accompaniments are a must with dosa and this coconut chutney made from coconut (I used frozen), ginger, lemon juice and mint was so refreshing.

Overall we loved it but I think next time we'll go down the street and order it :)

Warm Mushroom, Cheese and Kale Loaf

Last month a good friend of mine gave me the winter issue of the Donna Hay magazine.

It has been fantastic, so many seasonal recipes that in true Donna style are fast, fresh and simple. Not to mention delicious.

Since we converted to being farmers market shoppers Kale has intrigued me.

I have cooked it a couple of times, and yes it was tasty, but it wasn't something I picked up every week it was in season.

But now that has changed, Kale is so diverse from soup, tart, baked, pasta, pesto.... 

and of course this recipe, in bread! Thank you Donna Hay.

After making your bread dough a tomato sauce base is prepared from garlic, tinned tomatoes, tomato paste, and herbs.

The mushrooms are browned and then the kale cooked until wilted.

Then on your rolled out dough, layer up the cheese, tomato sauce, kale and mushrooms.

Wrap it up, give them some snips with scissors and bake away.

Yes half way through I remembered to add some sesame seeds.

It was so yummy!

Oozy cheese, rich tomato, delicious kale and tasty mushrooms all wrapped up warm in bread.

Rustic Beetroot Ravioli

I spotted this recipe for beetroot ravioli in the lastest SBS Feast magazine.

Their version was not so rustic...

The filling consists of roasted grated beetroot, ricotta and panko crumbs plus salt and pepper.

I made my pasta with delicious freshly milled wholewheat flour.

It definitely makes a less soft pasta but packed with flavour.

The filling is rolled up in balls.

Top with some more pasta, (yes I know interesting technique, I was having trouble so I tried a few different ways) and attempt to create your ravioli!

They were probably the dodgiest looking ravioli I have ever made, I had to patch them up everywhere....

but a miracle occurred and not one of these little babies burst!

A beautiful burnt butter sage sauce is drizzled over the top and serve.

My daughter was in awe of the beautiful pink innards, she was so excited.

Then had a mouthful....'mum I don't like it'!

Oh well you don't have to like everything but me I loved them, they tasted wholesome, like real food, and rustic!