Tuesday 19 August 2008

Sunday 10 August 2008

Saturday 9 August 2008

Me and my tarts

(my tarts and I?)
Shortcrust pastry:
One part butter, two parts flour, a dash of water.
Roll and cut out bases with a schooner glass, press into the bottom of a muffin tin, bake blind for ten minutes before adding filling.
Fillings:
Spanish onion and artichoke hearts: chop and soften in frying pan.
Beetroot and kumera: slice finely and microwave for five minutes.
Top base with filling, then a teaspoon of beaten egg.
Bake c.10 minutes at 180C, or until nicely browned.
Consume while looking wistfully into the bottom of a plastic champagne glass, and if the beetroot gets messy call a laundress.