Just felt like tyring something new, something which we (Dad, Mom and I, we are compulsive tea drinkers) could wash down with a cup of tea. Skimming through the McDougall's Better Baking handbook, I settled for this. Mostly because Dad is an (intermittent) health freak and would any day be glad to replace any flour with wheatmeal flour in anything. Well I didn't have to do that here. The recipe itself called for wheatmeal flour.
The recipe is rather simple. For the base, rub in around 100gm fat into 200gm (I prefer more, between 250-300gm since I like a thicker crust) wheatmeal flour which has a pinch of salt int it, next add water just enough to bind the mixture into a pliable dough. Roll out according to your flan tin size (preferably around 9 inches). Blind bake, 15 minutes, maybe 20, at 150C should be fine. This makes a nice crispy crust. And if you too like a thicker crust, then don't forget to increase the other ingredients proportionally.
For the topping, heat around 6 tablespoons of oil, and according the recipe fry 1kg of sliced onions until soft, add a clove of garlic, 400gm canned tomatoes and 15ml of tomato puree. Let simmer for about 20 minutes.
For the topping, heat around 6 tablespoons of oil, and according the recipe fry 1kg of sliced onions until soft, add a clove of garlic, 400gm canned tomatoes and 15ml of tomato puree. Let simmer for about 20 minutes.
According to me do no such thing. I mean atleast don't follow these proportions unless you like a strong onion flavour. As you can see, it's far too much onion. In this picture below, I have used around 700gm, and still its just too much. Though it was good, the taste of the onions dominates. Next time round am going to reduce it further to maybe around 400gm, and take an equal amount of tomatoes, if not slightly more.
3 comments:
a pizza tart! wow perfecto! but the cheddar should melt a bit. maybe it's too processed. i've tried cheese balls with cheddar and macaroni and cheese that did melt.
yo yew aapa >:D< you keep me going!
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