Mushroom, Caramelised Onion and Goats Cheese Tartlets

Good Morning All!
Posts may start to become scarce over the next few weeks because I'm headin' back up to the hills for work again. It's been nice to bypass a lot of winter work and enjoy some down time in the warmth of my own kitchen, pottering away at my own pace. There's been a lot of room for creativity over the last few months, but now it's back to reality. The kitchen where i live on site at work is small with minimal bench space and and an old, electric stove stop. I'll also have a lot less time for cooking, but I'm going to see what i can do!

Today i thought I'd leave the sweets for some cute little lunch-time (or dinner time, or anytime) Mushroom, Caramelised Onion and Goats Cheese Tartlets. They're a perfect meal size and it means there's no fighting over who got the bigger piece of pie because everyone gets a tartlet to themselves!

Ingredients

Spelt Shortcrust Pastry
makes 4 x 12cm tartlets or 1 small tart
1 cup Wholemeal Spelt Flour
50g Salted Butter
5-6 Tbs. Ice Water

1. In a food processor combine the flour and butter. Slowly add the water until the dough starts to form a ball. Careful not to add too much because the dough will become sticky and hard to work with.
Cover and put in the fridge for at least half an hour.

Caramelised Onions
3 Onions
3-4 Sprigs Thyme
1 Tbs. Balsamic Vinegar

2. In a heavy based pan and add the onions and thyme. Cover and leave on a very low heat stirring occasionally. If the onions become too wet take off the lid. I tend to take the lid on and off during the process. The onions will take about 40 minutes to caramelise. Half way through stir through the balsamic.

The Mushrooms
500g Mushrooms
1 Garlic Clove
Salt and Pepper to taste

3. In a frying pan, heat some oil and add 1 clove of crushed garlic. add the mushrooms and fry until soft.
 
The Filler and Topper
1 Egg beaten
Splash of Milk
1 Small Handful Chopped Parsley
Small Handful Pine Nuts
30 g Goats Cheese

4. Combine eggs, milk and parsley in a a bowl.

Preheat oven to 180-200 degrees.
Grease your tart form/s. Roll out pastry dough thinly on a floured bench.
Cut out 4 circles about 15cm wide and line each form with pastry.
Add some mushrooms to each tartlet, then onions. Divide your egg filler in to 4 and pour over each tartlet.
Sprinkle each tartlet with Pine nuts and bake in the oven for about 20 minutes.
When the pies are done, crumble the goats cheese over the warm tartlets.

Serve warm

Turmeric Scrambled Eggs

I needed a bit of a flavour sensation for my breakfast the other morning.
 
A few years ago i did an incredible Indian cooking workshop in Sydney with a woman called Madhu Arora. The workshop ran over 2 days- the first day dedicated to North Indan cuisine and the second day to South Indian.

I just found my diary entries from when i was there. Madhu has left a lasting impression on me. 

 The cooking today was so nourishing and satisfying. It was as if you could taste every single element of the dishes. Words can't explain how satisfied i am and how worthwhile my day was.
Madhu Arora is someone i will remember for a very long time....
I came to Normanhurst with the expectation to learn about and cook authentic Indian food, but i have left with so much more than i could have imagined. I feel as if i have learned more about myself at this workshop weekend than i have about cooking.

Anyway! This recipe is not at all about what i cooked on that weekend, but it was Madhu who first taught me to really appreciate spices and how they differ in the north to the south and what they can do for you. Turmeric in particular is one that stood out to me, hence it's appearance in my Asian style eggs. Not only does turmeric have a fantastic colour and taste amazing, it's also supposedly a fantastic anti-inflammatory, anti oxidant and antiseptic. Gargle some turmeric and salt in warm water for a sore throat. I'm no Ayurveda expert, but from what i've read, turmeric is super versatile. I reckon it's pretty cool!

Ingredients for Turmeric Scrambled Eggs
*If you don't eat eggs, try subsituting the eggs for firm tofu. Mash it up with a fork and voila, it's virtually the same dish!*

Coconut oil for frying
2 eggs beaten
dash of milk
1 red chilli chopped small
dash soy sauce or tamari
1/2 tsp fresh ginger, grated
1 small garlic clove
half tomato diced
2 mushrooms cut small
1 spring onion cut small
2 tsp turmeric powder
handful baby spinach leaves
fresh coriander
juice of half a lime or lemon

Beat the eggs in a bowl with a dash of milk of your choice add chopped coriander and spinach leaves.

Heat the oil in a pan and add soy sauce, chili, garlic and ginger. Add the mushrooms, tomato and spring onion. Fry until mushrooms soften and add the turmeric.

Add the egg mixture and stir until the eggs are cooked. Serve with a squeeze of lime/lemon juice and enjoy!

If you're interested in Indian cooking workshops I would highly recommend Madhu!
http://maindiancooking.com.au/