serves 4
This cake is very simple and one of those cakes that is just good to have around at cup of tea time!
serves 6
Serve with rocket drizzled with balsamic vinegar.
Halve and then finely slice onions and place in a saucepan along with olive oil, butter, garlic and thyme.
Place over a medium heat and cook, stirring at times for 30-40 minutes until onion is very tender and becoming golden. Add balsamic vinegar and brown sugar to the pan and cook, stirring, for a few minutes more.
Remove from heat and allow to cool. The onion mixture can be kept in the fridge for a couple of days.
Preheat oven to 200 C.
Roll pastry out into a large disc approximately 5 mm thick. Place on a cool oven tray and fold the edges over to form a 2 cm rim around the outside. Spoon over the onion leaving the outer edge clear. Scatter wtih crumbled feta, olives and sliced tomato.
Bake for 15 -20 minutes until pastry is puffed and golden.
Sherrie
I used to munch this around the markets in Firenze and was given it by a friend.
serves 6
I love this duck served with a red wine jus and steamed greens. It is very similar to one served at Soul Bar & Bistro in Auckland.
This red wine jus is perfect for the Asian Duck confit, all you then then is some kumara mash and steamed greens.
Serves 6
Although this looks long and involved it is easy to make. The ducks can be poached the day before and then stored in the fridge until required.
The spice paste is quickly made in the food processor and the remainder of the sauce can be made early in the day and reheated prior to serving.
This is very simple and results in sweet crispy duck very similar to the bbq ducks bought at Asian stores.
This meat is ideal for rolling in pancakes with chopped spring onion and extra hoisin sauce.
Serves 4.
Serve this with lemon wedges and crusty bread.
makes at least 36.
Serve as canapes or as a starter for 6 served with a salsa or romesco sauce.
Nellie
Makes approximately 12
Makes 40 pieces
When the dough has been baked once it should be firm enough to handle and to slice, if it collapses then bake it for slightly longer. I slice it with a serrated bread knife.
Dawn
