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Caramalised Onion & Feta Tart Honey Loaf Ginger & Kim Evans These are the first tarts I made and they have never left the menu. They still prove to be the most popular tarts we make. Paprika & Gruyère Pastry (See recipe below) Filling 1 cup grated tasty cheese 2 cups crumbled feta 3 cups Caramelised Onions salt and freshly ground pepper 12 eggs 1/8 cup cream Makes six 6cm tarts or one 28cm round tart 1. Grease six 6cm or a 28cm loose-bottom tart tin. 2. On a floured bench, roll out Paprika & Gruyère Pastry to 3mm thick. Line base and sides of prepared tins, trimming edges. Rest in refrigerator for at least 15 minutes. 3. Preheat oven to 180ºC. Place lined tins on an oven tray. Sprinkle with tasty cheese and crumbled feta and top with Caramelised Onions. Season with salt and pepper. 4. Whisk eggs and cream together until combined. Carefully pour egg mixture into pastry case to 2mm below rim. If egg mixture overflows tart will stick in tin. 5. Bake for 35 minutes for small tarts or 50 minutes for a large tart in centre of oven until egg mixture is set and top is golden brown. Check by pressing gently on top of tart; if no liquid seeps out, it is ready. Leave to cool before removing from tin. 102 | www.hermagazine.co.nz Paprika & Gruyère Pastry This pastry can be frozen in the tins. Thoroughly cover pastry-lined tins in cling film and freeze. When required, simply remove the cling film and fill; you do not need to defrost the pastry first. 75g unsalted butter 1¼ cups flour ½ tsp paprika ½ tsp mustard powder ½ cup grated Gruyère salt and pepper 1 egg yolk 2 tbsp iced water Makes one large tart or six 6cm tarts 1. In a bowl, rub butter into flour until mixture resembles fine breadcrumbs. 2. In a separate bowl mix together paprika, mustard powder, Gruyère and salt and pepper. Mix in egg yolk and water. 3. Add cheese mixture to flour and lightly knead together to form a soft dough. 4. Wrap in cling film and rest in the refrigerator for at least 30 minutes before using. This pastry keeps well in the refrigerator for up to a week. Use leftover pastry to line extra tins, which can be wrapped in cling film and frozen until needed. Caramelised Onions 8 large onions, peeled and finely sliced 4 tbsp balsamic vinegar 6 tbsp brown sugar Makes 4 cups 1. Place all ingredients into a large saucepan over a high heat and stir frequently. 2. When onions begin to brown and liquid reduces, lower heat. 3. Remove from heat when onions turn dark brown. 4. Store in an airtight container in the refrigerator for up to 2 weeks. I've adapted this recipe from a Hansell's cookbook from the 1920s. Manuka or a good bush honey are worth the extra expense for the beautiful rich flavour they bring – we buy a Great Barrier Island bush honey from a man at the Takapuna Markets. 115g unsalted butter ½ cup golden syrup ½ cup good-quality honey 1 cup brown sugar 2½ cups flour 2½ tsp baking powder 2 tsp ground ginger 1 tsp mixed spice ½ a nutmeg, grated 1 cup milk 1 egg, beaten Ginger syrup sugar syrup (see recipe below) ½ cup ginger syrup (available from specialty stores) Makes 2 loaves 1. Preheat oven to 180ºC. Grease two 22cm × 11cm loaf tins and line with baking paper. 2. In a saucepan combine butter, golden syrup, honey and sugar, and heat gently, stirring with a wooden spoon until combined and mixture is hot. Remove from heat. 3. Sift dry ingredients into a bowl. Make a well in the centre and pour butter mixture into dry ingredients. Stir to combine then add milk and egg. The mixture will be quite runny. 4. Pour into loaf tins. Bake for 60 minutes. Loaves are ready when the tops spring back when lightly touched and a skewer comes out clean when inserted into the middle of the loaf. 5. While the loaf is cooking, prepare the Ginger Syrup. Place Sugar Syrup in a saucepan on a low heat and when hot add ginger syrup, stirring until fully combined and right consistency is reached. 6. Remove loaves from oven and pour ½ cup Ginger Syrup over each while still in the tins. Remove from tins when cool. Sugar Syrup 1 cup castor sugar 2 cups water To make the syrup, place ingredients in a saucepan on a low heat, stirring until sugar is dissolved. Increase the heat and boil for 5 minutes or until syrupy. Kitchen Notes Ginger Syrup can also be used for hot drinks and cocktails. We use Hakanoa organic syrup but there are a variety of brands available.