Posted in Gardening, Recipes

Vegan Caramel Ginger Rhubarb Tartlets, would you like one?

Without further u do, here is my new fabulous cool video: Enjoy! xxx It is very well explained all in here! 😉

Read on how I made them!

Recipe: for 4 x 12 cm diameter tartlets

Ingredients:

* For the base:

1/2 cup (82 gr) whole almonds

1/2 cup (92 gr) pitted soft dates

1/2 teaspoon home-made vanilla extract

2 tablespoons coconut oil

* For the gingered rhubarb compote:

350 gr (nearly 3 cups chopped) fresh rhubarb stalks, cleaned, chopped up)

1/2 teaspoon ground ginger

2 tablespoons water

1/2 cup (45 gr) coconut sugar

* For the cashew caramel (top):

1 cup (160 gr) soaked rinsed drained cashews

6 tablespoons maple syrup

a few pinches of ground pink salt

Method:

  1. First make the base. Take your food processor & place S-blade in. Add whole almonds, chopped pitted dates, vanilla extract & coconut oil. Place fitted lid on & pulse, aka mix until fully joined. Stop & check if the base would stick together well. Test with your fingers.  Now, smear the base & sides of the 4 tartlet cake pans in with that same coconut oil, to prevent sticking later on. With your hands, push the raw dough onto the base & into the sides all the way up. Then, with the side palm of your hand, you push the base even into the tartlet.You do this to end up with an equal lined base. With a rolling-pin, roll it over the edges, top surfaces of the tartlets. This way, the top surfaces are all equally. Place them into the freezer for about 30 minutes to firm up.
  2. Now, make the filling. This is a tasty gingered rhubarb compote. Take cooking pot & add rhubarb, coconut sugar, water & ginger. Turn heat up on medium heat, stirring often. Boil until you end up with a lovely compote aka rhubarb caramel & your rhubarb is soft. Check with a fork. When compote is completely cold, spoon it out on top of the 4 tart bases. Using a hand palet knife, level the compote even out into the base of the tartlet. Place onto a clean plate & place into the freezer for 30 minutes to firm up & get really cold.
  3. The final thing is to make the topping. This is the cashew caramel. Take your Vitamix & add soaked cashews, pink salt & start with 3 tablespoons maple syrup. Place fitted lid on & tamper & blend onto high-speed to. Use tamper to push ingredients into the running blades. taste. I added 3 tablespoons of maple syrup extra so that is 6 tablespoons of maple syrup in total. It is super yummy too! Take tartlets out of the freezer & spoon your cashew caramel evenly on top of each rhubarb filling. Level it all smoothly out with help of a hand palet knife. Place all 4 of them into the freezer for about 1 hour to harden the caramel a bit. Take them out of the freezer & place into the fridge. Just prior, 10 minutes before devouring them, take them out of the fridge. this way, the caramel top will melt a bit & will get all goewie & that is what you want, right? Carefully, take the tartlets out of their casings, without losing the tart sides, of course! Then, with help of a knife, remove the tartlet base too. Enjoy with a good cup of coffee or with an nice lovely tea & with a loved one too! 🙂 MMM! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

    http://eepurl.com/bSJtUr

Advertisements
Posted in Recipes

Raw Vegan Gluten-free Goji berry brownie tartlets! Reblog!

Yesterday evening, I invented these tasty beauties! Check them all out!

_1330356watermark-6
MMM!

I soaked a lot of cashews in the early morning & used them, well rinsed & drained at night! Make these tasty raw goji berry brownies tartlets now! No guilt! 😉 They are very Yum Yum Yummmm & So Good for you too! 🙂 Read on how I made this lovely recipe,…

Recipe: For 5 x 7 cm tartlets!

Ingredients:

* For the base:

1 cup raw hazelnuts

1 cup dates, pitted after measured, chopped

1/4 cup raw cacao powder

1 tablespoon water

* For the goji berry filling aka ice-cream:

1 cup + 1/2 cup soaked cashews ( 231 gr)

6 thick dates, pitted & cut up (48 gr)

1/4 cup dried goji berries (31 gr)

1/2 teaspoon raw vanilla extract

1/2 cup unsweetened home-made cashew milk (125 ml )

* To top your desserts with before going into the freezer: 4 dried goji berries to top each tartlet, so 20 dried goji berries.

Method:

1. For the base, take your beloved food processor & place the S-blade in. Add hazelnuts & pulse a few times until crumbled into smaller pieces or until to your liking. Now, add pitted dates, raw cacao powder & 1 tablespoon of water. Pulse to combine. Check the base with your hands. It has to stick together when pressed into a ball. If not, add a bit more water, but my raw brownie base was just right!

2. Take 5 smaller tartlet tins with removable bottom. With your hands, push brownie base into the bottom & all the sides up of your tartlet tin. See that all the sides upside & down are filled with brownie material. With the help of your finger, push the dough into the base bottom & push it down with your finger or thumb. Push it down so that the base line is about equally flat. It is a sticky business. If this is all done, place into the fridge while you make the filling.

3. Take your Vitamix & add cashews, dates, goji berries & vanilla extract. Also use the tamper to push the ingredients into the running blades. Stop & taste. It will be a bit more sweet but just so yummy! It will be dark orange in color! Spoon your filling into the 5 raw brownie tartlets, all evenly divided. The rest you lick of your spoon & Vitamix! Ha! Now, top each tartlet with 4 dried goji berries, just the way you like it. Carefully place them into the freezer for 1 night or for at least 4 hours. Take them out of the freezer 30-45 minutes before eating. The top is like a beautiful soft creamy cashew goji berry ice-cream & the base is a raw brownie in a tartlet tin! Wait 15 minutes before removing the tin outside & the bottom. Yummm!

They are Raw, Vegan, Gluten-free, corn-free, soy-free, egg-free, healthy & very filling too with all of these nuts in them! Before they went in the freezer you tasted the dates a lot & after 1 night in the freezer you taste the goji berries better!

Serve them at room temperature on a cool plate & enjoy this wonderful raw goji berry brownie tartlet with a big smile on your face! 😉 Yum! xxx

Store them in the freezer! 🙂 xxx

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my first Free E-Book: Healthy Vegan Christmas!

http://eepurl.com/bSJtUr

You also can find this tasty recipe with step by step instructions & a bit more pictures here: http://www.instructables.com/id/Raw-goji-berry-brownie-tartlets/

Follow me on Facebook too! 🙂

Sophies Foodie Files

You might like:

  1. No-bake Vegan Gluten-free strawberry cheesecake tartlets topped with cashew caramel!
  2. No-bake gluten-free Lactose-free strawberry tartlets!
  3. Raw vegan gluten-free goji berry banana smoothy!
Posted in Recipes

Vegan No-bake clementine cheesecake!

Today, I invented this lovely No-Bake clementine cheesecake. It happens also to be Vegan! 😉 No cashews in here! It was a creation of hard work & lots of love,…hahahhahaha!

This no-bake vegan cheesecake itself is very creamy, delicious, has no cashews in it & is super addictive too. MMM! Can I serve you a yummy piece?

MMM!
MMM!

Koko said: “This looks like a dreeeeeeam!!!! I like that there are no cashews- it is something different and unique with the ingredients you’ve used! I have to try it!! ”

You can really taste the yummy coconut butter in here & at the top the yummy juicy clementines & home-made drizzled chocolate sauce! The cheesecake it self is not too sweet just sweet enough! Enjoy! xxxx

Here is the tart coming out of the cheesecake tin & bottom: A thing of beauty! 🙂

A thing of beauty!

Recipe: For 1 cheesecake tin: 18 cm x 18 cm

Ingredients:

For the cheesecake base:

1 cup (85 gr) medium-sized oats

1 cup (85 gr) white almond meal

2 tablespoons melted coconut oil

3 tablespoons maple syrup

For the cheesecake itself:

1 packet of 400 gr drained silken tofu

50 gr coconut cream

1 cup coconut butter  (I added 1 teaspoon of coconut oil)

2 tablespoons coconut sugar

2 tablespoons maple syrup

1 teaspoon xantan gum

1 teaspoon vanilla extract/ I use home-made

1 tablespoon unsweetened soy milk

2 peeled clementines, pits removed

For the clementines on top:

3-4 clementines, peeled, pits removed, cut up not segments

Chocolate Drizzle:

2 tablespoons coconut oil, warmed until melted

2 tablespoons maple syrup

2 tablespoons raw, unsweetened, natural cacao powder

Method:

  1. First, make the base. Take your food processor & place the S-blade in.  Add oats. Place fitted lid on & pulse until it resembles a flour. Add almond flour, melted coconut oil & maple syrup. Place fitted lid on & pulse until it forms a brownish dough. It will look something like this:
  2. Oil your cheesecake tin with the same coconut oil on the base & sides. With help of your fingers & hands, push the dough into all the sides & base of the cheesecake tin. You can use the back of a spoon or spatula to help you. Place into the fridge to stiff up, at least until your filling is made. It will look something like this: 
  3. Now, make the cheesecake topping. Take your Vitamix container & add silken tofu, coconut cream, coconut butter, coconut sugar, maple syrup, xantan gum, vanilla, soy milk & clementines together. Place fitted lid on & use the tamper to push ingredients into the running blades. Blend on high-speed for 1 to 2 minutes & turn back. Stop machine from time to time to push ingredients into the blades. Blend again on high-speed until it all is creamy & check the sweetness. You must taste the clementines with sweetness attached! 😉 It will be creamy & very thick too. Spread it all out on top of your cooled base. With help of a spatula, clean fingers & a spoon. Place back into the fridge for at least 2 hours or until stiffed up. After being one hour in the fridge, place fresh segments of clementines over the top of the cheesecake  & place back into the fridge, see picture here:
  4. Finally, make the drizzled chocolate sauce. Place your coconut oil, raw cacao powder & maple syrup into a bowl above a fitted pot filled with boiling water. The hot water must not touch the bowl! This is called au-bain-marie. Set the what on low-heat. The heat will melt your coconut oil & with a whisk, stir everything together! MMM! You can really taste the chocolate & yummy maple syrup. See picture here:
  5. Turn heat off & drizzle your hot chocolate sauce over your clementine segments & place into the fridge to cool down further, at least for 4 hours!!! I drizzled my chocolate sauce with a spoon but that wasn’t very handy though! See picture here:

7. When you think your cheesecake is ready, take it out of your fridge. With help of your hands, carefully flip your cheesecake tin open. Take away your upstanding sides. With help of a sharp long knife, loosen the base of your cheesecake carefully. Now, take a clean large plate or tart presentation stand & move your cheesecake to there, very slowly. Cut into desired pieces, but not too large because this cheesecake will fill you up! Enjoy with loved one’s! MMMM! Place leftovers into a fitted pot with fitted lid in the fridge. Remove from the fridge about 15 minutes before serving, because you want the cheesecake to be creamy & not too cold!!! 🙂

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

Sophies Foodie Files

You can also find this tasty recipe here on Instructables!

You might like other cheesecake recipes:

  1. Vegan Gluten-free Raw Chocolate cheesecake! ( has cashews in it)
  2. Vegan Gluten-free Fresh fig cheesecake bars! (has tofutti in it)
  3. Gluten-free lactose-free strawberry tartlets!
  4. No-bake strawberry cheesecake tartlets topped with cashew caramel! (Vegan & Gluten-free) ( has cashews in it)

Posted in Gardening, Recipes

Gluten-free Lactose-free No-Bake strawberry tartlets!

I went to my allotment yesterday & had yet again fresh ripe strawberries. Because these strawberries are so sweet, I needed to put a few of them into a lovely dessert, of course! 😉

You see:

IMG_1430watermark-1

Yesterday evening, I invented these lovely 2 Gluten-free Lactose-Free strawberry chocolate chip tartlets! Just look at these tasty beauties! 🙂

These are just made before putting them 1 night in the fridge! :)
These are just made before putting them 1 night in the fridge! 🙂

Now, I got your attention, right? I put them one night in the fridge & devoured one in the early afternoon! These are more healthy, light in the mouth because of the combo of lactose-free cream cheese & lactose-free low-fat quark. I didn’t use much sugar either because my home grown strawberries are perfectly ripe & very sweet too! The gluten-free lactose-free chocolate chip cookie base take these tartlets to a whole other level, even better! 🙂

Yumm! Light & perfect in the mouth!
Yumm! Light & perfect in the mouth!

Let’s see how I made these beauties! 🙂

IMG_1575watermark

Recipe: For 2 medium tartlets, each, 12 cm in diameter

Ingredients:

* For the chocolate chip cookie base:

2 cups (165 gr) broken gluten-free lactose-free chocolate chip cookies

1/2 cup (72 gr) salted lactose-free gluten-free margarine, melted, measured before melting!!!!

* For the yummy filling:

1/2 cup (120 gr) lactose-free cream cheese

1/2 cup ( 136 gr) low-fat quark

1 tablespoon coconut sugar

1/2 cup ( 85 gr) finely cut up strawberries

* To top your filling:

2 ripe hulled strawberries, each cut up vertically into 4 equal parts, like picture above

Method:

1. First, make your cookie base. Take your beloved food processor & place S-blade in. Put broken chocolate chip cookies in it. Place fitted lid on & pulse until it looks like finer breadcrumbs. I pulsed it a few times! No, pour melted margarine to it, place lid back on & pulse until it all comes together. This will only take a few seconds.

2. Place this mix between your fingers, it has to bind the 2 ingredients together well. Place this cookie mix into 2 tartlets with removable bottoms. My tartlets were each 12 cm in diameter. Push the cookie base into the bottom of each tartlet, pushing it also upside the sides. When equally divided, use the extra excess of cookie base to fill in the gaps. With help of your thumb, push the bottom into a flat one. Do the same with the other tartlet. Now, with a rolling-pin, roll over the top of each tartlet, to remove excess of dough. Place the 2 cookie based tartlets into the fridge for a while. It will look something like this:

IMG_1501watermark-2

3. Now, make your tasty filling. Take a medium bowl a dd cream cheese & quark. Whisk it all loose. Taste. I added 1/2 cup of mashed cut up strawberries & whisked them away into the mix. I added 1 tablespoon of coconut sugar & whisked it away! Now, you will see little specks of sugar. Taste again. It is just right in sweetness. This is also because my strawberries are home-grown & are very sweet. If your strawberries are not so sweet, add more coconut sugar. Take your cooled tartlets from the fridge & fill them with the strawberry-creamcheese-quark mix. You will end up with a bit of filling left. Eat it right now with a spoon! 🙂 Go on, you deserve it! 🙂 Top each tartlet with a cut up strawberry. Place into the fridge to cool down a bit, at least for 4 hours. I put mine 1 night into the fridge! You need this, I believe!  🙂

4. When you want to devour these tasty beauties, take them 15 minutes before eating out of the fridge. Carefully remove the loose bottom & tartlet tins & place each tartlet onto a nice dessert plate & indulge yourself,…:) xxx 

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

Sophies Foodie Files

You might like:

1. No-Bake Strawberry cheesecake tartlets topped with a cashew caramel! 

 

Posted in Recipes

Raw Goji berry brownie tartlets!

Yesterday evening, I invented these tasty beauties! Check them all out! I soaked a lot of cashews in the early morning & used them well rinsed & drained at night! Make these tasty raw goji berry brownies tartlets now! No guilt! 😉

_1330356watermark-3

Yum Yum Yummmm & Good for you too! 🙂

_1330349watermark-1

Read on how I made this lovely recipe,…

Recipe: For 5 x 7 cm tartlets!

Ingredients:

* For the base:

1 cup raw hazelnuts

1 cup dates, pitted after measured, chopped

1/4 cup raw cacao powder

1 tablespoon water

* For the goji berry filling aka ice-cream:

1 cup + 1/2 cup soaked cashews ( 231 gr)

6 thick dates, pitted & cut up (48 gr)

1/4 cup dried goji berries (31 gr)

1/2 teaspoon raw vanilla extract

1/2 cup unsweetened home-made cashew milk (125 ml )

* To top your desserts with before going into the freezer: 4 dried goji berries to top each tartlet, so 20 dried goji berries.

Method:

1. For the base, take your beloved food processor & place the S-blade in. Add hazelnuts & pulse a few times until crumbled into smaller pieces or until to your liking. Now, add pitted dates, raw cacao powder & 1 tablespoon of water. Pulse to combine. Check the base with your hands. It has to stick together when pressed into a ball. If not, add a bit more water, but my raw brownie base was just right!

2. Take 5 smaller tartlet tins with removable bottom. With your hands, push brownie base into the bottom & all the sides up of your tartlet tin. See that all the sides upside & down are filled with brownie material. With the help of your finger, push the dough into the base bottom & push it down with your finger or thumb. Push it down so that the base line is about equally flat. It is a sticky business. If this is all done, place into the fridge while you make the filling.

3. Take your Vitamix & add cashews, dates, goji berries & vanilla extract. Also use the tamper to push the ingredients into the running blades. Stop & taste. It will be a bit more sweet but just so yummy! It will be dark orange in color! Spoon your filling into the 5 raw brownie tartlets, all evenly divided. The rest you lick of your spoon & Vitamix! Ha! Now, top each tartlet with 4 dried goji berries, just the way you like it. Carefully place them into the freezer for 1 night or for at least 4 hours. Take them out of the freezer 30-45 minutes before eating. The top is like a beautiful soft creamy cashew goji berry ice-cream & the base is a raw brownie in a tartlet tin! Wait 15 minutes before removing the tin outside & the bottom. Yummm!

They are Raw, Vegan, Gluten-free, corn-free, soy-free, egg-free, healthy & very filling too with all of these nuts in them! Before they went in the freezer you tasted the dates a lot & after 1 night in the freezer you taste the goji berries better!

Serve them at room temperature on a cool plate & enjoy this wonderful raw goji berry brownie tartlet with a big smile on your face! 😉 Yum! xxx

Store them in the freezer! 🙂 xxx

_1330263watermark-4

You also can find this tasty recipe with step by step instructions & a bit more pictures here: http://www.instructables.com/id/Raw-goji-berry-brownie-tartlets/

♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

 

Posted in Recipes

Vegan spelt pecan pie!

This morning, I made my first invented pecan pie! I saw many unhealthy recipes on the internet & on other blogs so I tried to make it much healthier & I think I succeeded! The only not so healthy ingredient in here is vegan butter! 😉 This is a pure sweeter indulgent of a fine dessert, something new in flavors for Peter & me! I didn’t make it too sweet. I don’t like my tarts to be too sweet. Instead of corn syrup I used maple syrup, grade C!

The next time, I will make it into a tartlet tin with loose bottom, much easier in getting the pie aka tart out of the pan!

_1310862watermark-6

Make this fantastic delicious vegan spelt pecan pie right now!

Recipe: For 1 medium pecan pie!

Ingredients:

* For the pie base:

1 cup + 1/3 cup organic wholemeal spelt flour ( 120 gr + 37 gr = 157 gr )

2 tablespoons coconut sugar

1 cup vegan butter ( 130 gr ) , you will melt it & use 1/2 of it.

* For the pecan pie topping:

1/2 cup coconut sugar ( 82 gr )

1/2 cup whole pecans ( 65 gr )

1/2 cup maple syrup, grade C! ( 250 ml )

1/4 cup not so sweet apple sauce

1 teaspoon vanilla extract / I used home-made sherry vanilla extract ( 5 ml )

1/4 teaspoon Himalayan pink salt, grinned finely

1 tablespoon solid coconut oil ( 15 ml )

1/2 of the melted vegan butter

Method:

1. Make your pie base & preheat your oven to 180° C ( 350 F ) for 10 minutes. In a medium bowl, add whole-wheat spelt flour & coconut sugar. Mix with a spoon. Melt your vegan butter on low-heat. Pour 1/2 of the melted vegan butter to the flour-coconut sugar mix. Mix with a wooden spoon until it resembles crumbles that stick together. With a wooden spoon or with your hands, mingle it together. Use a pie pan & smear it in with vegan butter, also on the sides! Push your base into the pie plate. Push it until it forms an equal thick base. Push with your fingers into right into the corners. You mustn’t see any spaces open. Bake into the lower shelf of the oven for about 12-15 minutes. Take out of the oven & set aside. Close the oven door.

2. Make your pecan pie topping. On a chopping board, chop your pecans finely & add to a bowl. Also add sherry vanilla extract, the other part of the melted vegan butter, maple syrup, coconut sugar, apple sauce, pink salt & finally, the solid coconut oil. Mix well with a wooden spoon & taste! It tastes heavenly & the salt in here takes it all to a whole other level of flavor! 😉 MMM,…Pour this batter over the base top & spread it evenly all over the pie base. This means also the cut up pecans. Bake in the lower end of the oven for about 22-25 minutes until the edges are browned & nearly set & there is a lovely caramel over the pecans! 

3. Carefully, take out of the oven & place on a wire rack to cool down completely. When cold, with the help of a knife, go around the edges of your pie pan & loosen the base sides with a knife. Cut your pecan pie into serving sizes, not too big because it is a rich dessert! Enjoy with a;loved one! My husband Peter gave it a 10/10!!! A new family favorite! Do store cool but not in the fridge! 🙂 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my free E-book: Healthy Vegan christmas too! 

http://eepurl.com/bSJtUr

BewarenBewaren

Posted in Recipes

My husband’s bacon, mushroom & red onion quiche with a side salad!

Yum!
Yum!

F9NTUJ7I2HU25ML.MEDIUM

One evening, I was too tired to make dinner! My husband had the afternoon off & offered to make us dinner! It was this lovely combined dinner! So delicious too! A Speedy tasty quiche with a seasonal side salad! 🙂 Yum!

Recipe: For 1 quiche, 4 large pieces

Ingredients:

* For the quiche: 

1 prerolled sheet of puff pastry, ( dairy-free )made with margarine

250 gr of white mushrooms, cleaned & sliced into thicker slices

3 medium red onions, peeled & sliced thinly in wedges

100 gr of bacon pieces ( salted )

a bit of Maldon sea salt

Grins of black pepper

2 large eggs, my husband used Omega 6 eggs, loosend with a fork

150 ml soy cream or sour cream

1 sheet of parchment paper

tart tin with removable base: 24 cm diameter

* For the tomatoes:

3 large Kumato tomatoes, cleaned & finely cut up into little pieces home made or bought chili oil : a few splashes, according to your taste

Chili oil is made by using whole fresh chili’s, dried or not, cut open, green er red ones, about 10 of them, by putting them together in a small bottle. Then you pour a neutral olive oil over them. Put a lid or a pouring tip on it & place into a dark place for about a few weeks. Stir from time to time, the chilli’s around. You can use the oil after a few weeks of waiting. Lovely stuff & it is so easy to make!

* For the mixed salad: 2 or 3 sorts of your favourite salad leaves, well washed, spun dry & cut up into little pieces I used Red radicchio, frisée & lamb’s lettuce 10 sprigs of chives, cleaned & cut into little pieces 2 long sprigs of fresh garlic leaves, cleaned & cut up into little pieces The young garlic leaves have a lovely garlic flavour… MMMM…

* For the home made cocktail sauce: Home made mayonaise or store bought: 60% Heinz tomato ketchup: 40 % Worchester sauce: a few dashes, according to your taste a bit of salt a bit of sugar

Method:

1. Take your roll of puff pastry out of the fridge, 20 minutes before use.

2. Preheat the oven to 200°C , ( 392 F ) 10 minutes before placing the quiche into the oven. Take a large non stick pan & pour liquid margarine in it. Heat up on high. When hot & sizzling, add the slices of mushrooms to the pan. Fry until lightly golden, but not completely cooked trough otherwise the mushrooms will get dry when cooked into the oven. Grind some black pepper over them according to your taste. Take the mushrooms out of the pan.

3. Heat up on high again. Add baking margarine. Add the 3 medium sliced onion wedges & fry until golden & cooked trough. Take out the onion parts & set aside. Heat up on high. Add the baking margarine & when hot, add the bacon pieces. Fry until golden. Turn the heat off. Drain on 2 kitchen papers. Set aside.

4. Take your tart tin & line with parchment paper. Place your prerolled pastry in the tin & let the pastry hang over the sides. Now, with your fingers, with your tumbs, line the pastry neatly into the tin. Cut the excess pastry off. Roll with a rolling pin over the tarte tin. The excess of pastry will fall off.

5. Prick with a fork several times into the dough. You haven’t got to prebake the dough.

6. Spread the onion wedges all over the pastry, evenly divided. Add the mushroom slices, also evenly divided. Now, add the bacon pieces. Pour the mixed eggs with the cream all over the tin. Grind some black pepper & some Maldon sea salt over the top.

7. Now, place carefully into the center of the oven & bake for 15 minutes on 200° C until golden & baked trough.

8. Take out of the oven. Place a large cup under the removable base. The outer tin side will fall off. Now, place the tart onto a plate & remove the base with a palette knife. Place onto a serving plate & cut into 4. Then remove the parchment paper. Don’t forget this!

9. Serve on a large plate with the mixed side salad, the chili Kumato tomatoes & the home made Cocktail sauce. Enjoy!!

This is lovely enjoyed with a glass of Spanish wine like Rias Baixas, Miudiño, Albariño 2011! Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!

 http://eepurl.com/bSJtUr

BewarenBewaren