Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “red onion”

Egg and Bacon Pie

Who doesn’t crave old-fashioned comfort food at times!  With winter on its way Egg & Bacon Pie is one of those old recipes that have been around forever and this version is delicious.  I use red onion as they are sweeter that the brown ones but any onions can be used including leeks.  It just depends what you have on hand… You can add extra flavours to the layers or omit those you don’t like – there is very little that can go wrong.  Vegetarians can omit the bacon…

Only tip is to be gentle and careful when breaking in the eggs and putting on the top pastry layer. Part of the beautiful look of this pie is the whole eggs peeking out of their pastry cocoon…

Egg & Bacon Pie 2Egg & Bacon Pie

Ingredients:

2 or 3 sheets puff pastry

1 red onion, finely diced

8 rashers bacon, trimmed and sliced

1 cup peas, fresh or frozen (I lightly cook them first)

1 cup grated tasty or cheddar cheese

1 tomato, finely sliced

8 eggs

Salt & pepper to taste

Method:

Preheat oven to 180C

Lightly grease a pie dish and line with one sheet of pastry (overlap with another if dish is too large)

Spread a layer of onion and bacon over pastry, cover with peas, cheese and tomato slices

Gently crack whole eggs over, keeping yolk intact

Season with salt & pepper

Gently lay remaining sheet of pastry over the top, trim edges

Cook in pre-heated oven for 40 – 45 mins or until golden

 

Bon Appetit!   🙂

Golden Cheesy Baked Vegetables

I recently saw a photo of a vegetable bake on a website and thought it looked so pretty I just had to make something similar.  The contrast in colours is lovely and the combination of vegetables is very tasty.

I found I had to stack the vegetables in halves as my tray was quite shallow but if you have a deeper tray stack them in rounds – it’s fiddly but worth the end result.

This is terrific as a side dish or just pile it onto toasted sourdough bread with a green salad for lunch…

Prior to going into the oven

Prior to going into the oven

Golden and bubbly read to eat...

Golden and bubbly read to eat…

Ingredients:

2 large onions, sliced

2 tomatoes, sliced

1 zucchini, sliced

1 small long eggplant, sliced

salt and pepper to taste

3 tablespoons olive oil

Pizza cheese or grated cheese, grated

100 grams fetta cheese crumbled

2 sprigs fresh thyme (optional)

Method:

Preheat the oven to 180oC.

Arrange onions, tomatoes, zucchini and eggplant alternately in a baking dish.

Season with salt and pepper.

Sprinkle olive oil over the vegetables.

Cover the baking dish with aluminium foil and bake for 35 -40 minutes

Take out the baking dish from oven, remove aluminium foil and sprinkle the top with grated and crumbled cheeses.

Place under the griller for about 5 minutes until the top is golden and bubbling

 

Bon Appetit!  🙂

Easy Indian Style Roast Chicken

Cauliflowers are plentiful and cheap this time of the year and when combined with that wonderful legume the chickpea and some sweet red onions, creates a delicious healthy base for a chicken dish that can be put together in minutes and thrown in the oven.  I marinated the chicken thighs overnight but 4 hours is enough if you are pushed for time.  You can also use Chicken Marylands but we prefer thighs (we’re a bit lazy about bones)…Indian Baked ChickenServe with a dollop of Greek Yoghurt on top and some fresh coriander and mint leaves – yum!Indian Style Roasted Chicken

Ingredients:

1/2 cup tandoori paste

1/2 cup Greek yoghurt

6 chicken thighs (no skin)

1 head cauliflower, cut into florets

2 red onions cut into wedges

400g can chickpeas, drained, rinsed

Olive oil

½ cup slivered or flaked almonds

Coriander leaves

torn mint leaves

Method:

Combine paste and yoghurt in a ceramic bowl.

Add chicken and toss to coat.

Chill, covered, for 4 hours or overnight if you have time.

Preheat oven to 220C or 200C fan-force

Place cauliflower, onion and chickpeas on a large baking tray.

Drizzle with oil and season.

Toss to coat and arrange in a single layer.

Top with chicken

Roast for 20 minutes.

Sprinkle with almonds.

Roast for another 20 minutes or until chicken is cooked through

Serve sprinkled with herbs and a dollop of Greek yoghurt

 

Bon Appetit!  🙂

Red Onion Chilli Jam

Lovely fresh bright chillies

This is a terrific way to use up onions and chillies if you find yourself with too many in the fridge…   It’s delicious cold with roast meats or hot as a side dish…

Tip of the day:  You can freeze chillies whole in freezer bags.  They are easier to chop or for quickness – just grate them while frozen

Red Onion Chilli Jam

As many red onions (sliced) and chillies as you want – I used 10 or so red onions and two long red chillies – chopped finely and added seeds and all…

Saute in butter until soft.  Add 1/2 cup of sugar and cook slowly until caramelised.

Add 1/3 cup of balsamic vinegar and cook slowly for about 30-40 minutes until it has reduced down and the onions are soft and it looks lovely and sticky.

Season to taste with sea salt.

That’s it!  So easy – keeps in the fridge for a week and is delicious hot or cold.

Deliciously sticky Red Onion Chilli Jam

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