Tartlets for onion lovers

These tartlets contain three types of onions: red ones, normal ones and leeks. This time I followed the thin layer of crust with lots of filling in the inside principle again. The crust is the same as the one of the apple pie posted below, in a salty version of course. The best thing about these tartlets is that they are filled with tons of onions, and that is, for a true onion lover, is heaven itself. And I'm proud to be one of them. 

Ingredients for roughly 10 tartlets

The crust:

• 10 dkg of full wheat flour
• 10 dkg of flour
• 2 teaspoons of salt
• 1 teaspoon of baking powder 
• 5-10 dkg of butter
• oregano according to taste
• cold water

The filling:

• 3 red onions
• 2 onions
• half a leek
• salt, pepper
• 4 tablespoons of sour cream
• 2 eggs
• grated smoked cheese 

Measure the flour for the crust, add the baking soda and the oregano, add the bits of butter and make a crumble with the butter and the flour. When its done, add the water and kneed the dough. Let it rest in the fridge until you make the filling. 

Peel the onions, cut them in half, slice them and cook them on a mixture of oil and butter for 20 minutes with the lid on.Add salt and freshly ground pepper. When it's done let it cool for a bit. Add the sour cream and the 2 beaten eggs and mix it carefully. 

Roll the crust very thin, and with the help of some round object cut perfect circles out of it. Stick the edges together so that it has the shape of a little basket. Of course my tartlets lost their shape while they were in the oven, so you might want to use tartlet dishes. Fill the baskets with the sour cream and onion mixture, sprinkle them with the smoked cheese and put them into the oven at 200 deg Celsius for 15-20 minutes until golden. They are absolutely fantastic hot and cold as well.

Roasted beets with cold chicken salad

If I had to choose a favourite vegetable based only on colour, beet would be the absolute choice with its amazing purpleness. Besides its extremely healthy and there's a huge variety of dished you can make of it.

Serves 2

The beets

• 4-5 pieces of beet roots, middle sized
• salt and pepper
• a handful of thyme
• red balsamic vinegar
• water

Peel the beets (better to do it wearing rubber gloves), cut them in equally sized pieces, put them into a dish, add salt and pepper and the thyme leaves. Pour some water under them and cover the dish. Put it in the oven for an hour at least at 200 deg Celsius. When it's done, remove the tin foil used for covering and let the water disappear. Then sprinkle the balsamic vinegar on the beets and mix them. Put it back in the oven for another 15-20 minutes until it gets sticky, but don't forget to mix it again 2 or 3 times. It's done when there is no water under it and its dark and sticky from the vinegar.

The chicken salad

• half a chicken breast fillet
• 1 red onion
• 1 packet of mini mozzarellas
• 2 cloves of garlic
• 2 tablespoons of sour cream
• 1 big tomato
• 2 branches of thyme
• salt, pepper

Peel the onion, cut it half and slice it. Start cooking it in a pan, add salt and pepper and the rest of the thyme leaves. While it's getting done, dice the chicken breast. Put the onions into another dish, and let it cool (I usually put the ingredients I want to cool into the window, nothing has fallen out to the roof yet luckily). Pour a bit of oil into the pan and start cooking the chicken. Add salt and pepper again and cover it for 10 minutes, then remove the cover and let it roast a bit. Chop the garlic fine and add it to the chicken. Now you can let the chicken cool too. Meanwhile add the mozzarella, the diced tomatoes to the onions, and then the chicken. Add salt and pepper to the 2 tablespoons of sour cream, and mix it with the rest of the salad. Let it rest until the beets get done.

Stuffed chicken thighs with roasted apples

Even during the hard workdays we deserve some treats, today this manifested it self as stuffed chicken legs for lunch. This autumn break inspires me to put apples in everything I make, and besides apples can make a perfect substitue for potatoes as garnish. I wouldnt call it a light meal , because the stuffing contains bread and mozzarella cheese, but the apples might give it a lighter essence.

Ingredients:

The amount of the ingredients is up to you to decide, depending on how much bread you want to use and how many chicken legs you have, etc.

For the stuffing:

• dry bread
• onion
• mozzarella cheese
• lemon zest
•  lemon juice
• walnuts
• rosemary 
• 1 egg
• salt, pepper

First of all soak the dry bread in water. Chop the onion fine, and fry it in a bit of oil. Put it in a dish and add the lemon zest and the finely chopped mozzarella. Chop the rosemary fine too, and add it to the mixture. Squeeze the water out of the bread and add this too. Add the lemon juice, salt and pepper and mix it thoroughly, dont leave big bits of bread stuck together. Taste it, if its all right, then add the egg(s) and mix it again.

 

The apples:

Cut the apples in halves, get the cores out and put them into a pan, on a bit of oil. Put the rosemary on the top of the apples, sprinkle some salt and pepper on them, and cover it tin foil.

  

All you need to do now is to sprinkle salt on the chicken legs on both sides, and get the stuffing under the skin. Cover them with tin foil and get it done in the oven at 180 deg Celsius in 45 minutes. When its done, remove the cover and let it become golden on the top. The apple only needs 20-25 minutes at the same temperature.

New design on the blog

Gastro-love had launched more than a year ago, and since then I have been uploading my favourite and new recipes with undiminished enthusiasm. It's time to change the design, but nothing else changes, I will keep up the cooking, and share the most exciting recipes with you Guys. A big thank you for everyone who visited the blog so far and for those who will in the future! :)

A simple double crust apple pie

It's a quick and very autumny double crust apple pie with little sugar combined with sweetener and full wheat flour considering the number of family members who have diabetes. The dough is extremely easy to make and you only have to let it cool in the fridge for half an hour, then you can easily roll it. A thin layer of crust and lots of apple, this makes the perfect apple pie.

Ingredients:

The crust

• 10 dkg of full wheat flour
• 10 dkg of normal flour
• 4 teaspoons of sugar
• 1 teaspoon of baking powder
• 10 dkg of cold butter
• cold water
• ground cloves and cinnamon
• 1 egg

The apple filling

• at least 8 sourish apples
• the zest of 1 lime
• the juice of half a lime
• sweetener
• ground cinnamon

First of all make the crust. Measure the two types of flour, add the baking powder, the cloves and the cinnamon and the zest of lime. Mix it. Dice the butter and add it to the flour. Make a crumble with the butter and the flour and when it's done, add a bit of the cold water and start to knead. If needed, add some more water. It has to be a non sticky and flexible dough. Put it in the fridge for until the filling is being made. 

Peel the apples (which is almost every other time is unnecessary), cut the core out and slice them fine. Start cooking them in a pan and add the juice of the lime, the cinnamon and the sweetener. It takes about 10 minutes, depending on the type of the apples, to be done, you can put a lid on it too while cooking. When it's done, let it cool a bit. 

Get the pastry out of the fridge and roll it on a surface that has been sprinkled with flour before. Put it into your previously buttered dish and cut the surplus off at the edges. Knead these parts into a new ball again and roll it. With a beaten egg brush the edges of the pastry and lay the other layer of crust on it. Smooth the edges with a fork and brush the top of the pie with the rest of the beaten egg. Make a slash in the middle of the pie so that the steam can leave, and sprinkle with almond chips. Put it in the oven at 180 degrees Celsius until golden. It's perfect!