RED ONION, GOATS CHEESE AND WALNUT FILO TARTLETS
• A good handful of chopped walnuts
• 1 pack of lo pastry
• 25 g butter
• 1 tablespoon olive oil
• 150 g soft goat’s cheese, chopped
• Half 85 g bag of watercress roughly torn/chopped
METHOD
1. Put the red onions in a saucepan with the sugar, water,
butter and seasoning and simmer with a lid on the pan
for approximately 9 minutes.
2. Remove the lid; add the walnuts and simmer gently for a
further 10 minutes until reduced and sticky. Remove from
the heat and allow to cool.
3. Melt the butter and olive oil together gently and grease a
12 hole mufn tin.
4. Lay 3 squares of the pastry into each mufn tin and brush
liberally with more of the melted butter and oil. Continue
lining the mufn tin with the pastry.
5. Mix the cheese and watercress into the onion mixture
and use to ll each pastry case.
6. Cook in a preheated oven 190 °C (conventional oven)
shelf level 2, 170 °C (fan oven), gas mark 5, for 7–10
minutes until golden brown and the pastry is cooked on
the base.
CHOCOLATE BROWNIES
METHOD
1. Preheat the oven to 180 °C (conventional oven) shelf level
2, 160 °C (fan oven) or gas mark 4.
2. Line one large or 2 shallow trays with Bake-o-Glide.
3. Cream the butter and sugar together until light and uffy
and pale in colour.
4. Add the eggs gradually to the sugar and butter whisking
continuously.
5. Carefully fold in the sifted cocoa and our and chopped
walnuts.
6. Spread evenly in the baking tray(s).
7. Bake for about 25 minutes or until crisp on the top but soft
in the middle.
8. Turn onto a rack to cool.
TO MAKE THE TOPPING
1. Bring the cream to the boil in a saucepan. Add the
broken up chocolate and stir until melted and the
mixture is smooth off the heat. Add the butter and stir until
combined.
2. Allow to cool.
3. Cover the brownies with the topping, saving some to
decorate the serving plates. Chill for about an hour and
cut into desired sized pieces.
TO SERVE
• Fresh Orange Slices
• Walnut halves
INGREDIENTS
• 350 g unsalted butter
• 350 g soft brown sugar
• 4 eggs, beaten together
• 100 g cocoa powder
• 100 g self raising our
• 125 g walnuts, chopped
TOPPING
• 200 ml double cream
• 250 g dark chocolate (70% cocoa solids)
• 50 g unsalted butter
INGREDIENTS
• 400 g red onions, peeled and nely sliced
• 100 g caster sugar
• 200 ml cold water
• 20 g butter
• Black pepper
• Pinch of salt
• 2 dessert spoons balsamic vinegar
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