Apple and Onion Puff Pastry Tart

Today, I’ve got a fabulously easy and delicious tart recipe for you. This Apple and Onion Puff Pastry Tart is a great starter or side dish, which you can easily whip up while getting the rest of your meal together. I made it last year for our Easter lunch, and I knew I just had to share it with you this year.

Apple and Onion Puff Pastry Tart

Sweet apples and onions are a classic pairing in this tart. Their flavours are enhanced by Dijon mustard, cranberry sauce, brie (or just about any other cheese you like), and a little oregano. All of this goodness is layered on top of a simple puff pastry base. These delicious elements come together to make a really tasty tart.

Apple and Onion Puff Pastry Tart

As a side note, this might be one of my last blog posts for a little while, since my baby boy is due to make his grand entrance into the world very soon. If you’ve been following along on Instagram, you’ve already heard the baby news. So, I hope you will come back for more delicious recipes and home inspiration, after my little hiatus. I will do my best to get back into the swing of things, post-baby. I do have a few recipes and decor posts waiting in the wings, which I would love to share with you all, so stay tuned!

Apple and Onion Puff Pastry Tart

Happy Easter to you and yours, to those of you who celebrate the holiday. I hope you will enjoy this tasty tart recipe!

Apple and Onion Puff Pastry Tart

Sweet apples and onions are a classic pairing in this tart. Their flavours are enhanced by Dijon mustard, cranberry sauce, brie (or just about any other cheese you like), and a little oregano. All of this goodness is layered on top of a simple puff pastry base. All of these delicious elements come together to make a really tasty tart.

This recipe was slightly adapted from BBC Good Food.

Ingredients

  • 2 squares ready-rolled all-butter puff pastry, defrosted at room temperature if frozen (I like Pampas brand)
  • 1 Tbsp extra virgin olive oil, plus a drizzle
  • 3 large brown onions, halved and thinly sliced
  • 2 tbsp white wine vinegar or apple cider vinegar, plus a splash
  • 1 Tbsp Dijon mustard
  • A few dashes of dry oregano
  • 1 large or 2 small sweet apple(s), such as Pink Lady, cored and thinly sliced
  • 100g cranberry sauce (or chutney)
  • 175g brie, thinly sliced (or other cheese, like sharp cheddar, gouda, swiss, and/or parmesan)

Directions

  1. Heat oven to 400F/200C/180C fan-forced.
  2. Gently place the pastry sheets onto a large oiled baking tray, overlapping slightly in the centre. If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like.
  3. Bake puff pastry base for 15 minutes, until puffed and lightly golden brown.
  4. While the puff pastry base bakes, heat the olive oil over medium-low heat in a large pan. Add the onions and cook for 10-15 minutes, until softened and starting to caramelise. Stir in the vinegar, simmer for 1 minute more. Add the Dijon mustard and oregano and cook for another minute.
  5. Toss the apple slices in a splash of vinegar to prevent them from browning.
  6. Once the puff pastry base is baked, remove from oven and set aside. Gently press down the centre, then spread over the onion mixture. Dot blobs (about 1 tsp each) of cranberry sauce across onions. Top with the apple slices, arranging them to cover the tart. Layer brie slices over apple slices. Brush the toppings with a little olive oil and add a few dashes of oregano. Bake for about 25 minutes, until the cheese is bubbling and golden, and the apple slices are soft. Serve warm.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

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Easy Shawarma Chicken

Easy Shawarma Chicken

Shawarma chicken is a Turkish street food, usually roasted on a spit. My version is an easy recipe for the home cook, perfect for a quick dinner. This chicken is so flavourful, healthy, and simple to make. The marinade is just awesome, with lots of tasty spices to really pack in the flavour.

Easy Shawarma Chicken

I like to serve this shawarma chicken with a dollop of tzatziki and a green salad, which you could also put in a warm pita, if you like. Sometimes, I also like to serve it with some roasted potatoes on the side, for a heartier meal. You could definitely grill the chicken, but I’ve written the recipe the way I make it, at home, which is in a large skillet. (I love my deep Tefal skillet, but pretty much any good-sized pan or skillet will do.) The recipe makes two generous adult serves, which is enough for us and our young son. You can easily double the quantities, to make more.

Easy Shawarma Chicken

Other options would be to use chicken tenderloins or pound out whole chicken breasts, if you’d rather not cut the chicken into bite-sized pieces. The main reason I often cut chicken this way is to make it easy for kids to eat. I hope you’ll enjoy this recipe as much as my family does!

Easy Shawarma Chicken

Enjoy the recipe…

Easy Shawarma Chicken

Shawarma chicken is a Turkish street food, usually roasted on a spit. My version is an easy recipe for the home cook, perfect for a quick dinner. This chicken is so flavourful, healthy, and simple to make. The marinade is just awesome, with lots of tasty spices to really pack in the flavour.

This recipe was adapted from skinnytaste

Ingredients

  • 1 lb/ 500g (2) boneless, skinless chicken breasts
  • 1 Tbsp extra virgin olive oil, plus 2 Tbsp olive oil for pan
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ¼ tsp turmeric
  • ¼ tsp curry powder
  • 1/8 tsp cinnamon
  • 2-3 dashes chili powder
  • 1 tsp kosher salt
  • Black pepper, to taste

Directions

  1. Trim fat from chicken breasts and cut into small bite-sized pieces. Place chicken pieces in a large Pyrex bowl.
  2. In a medium bowl or Pyrex measuring cup, combine 1 Tbsp olive oil and lemon juice.  Whisk until combined.  Add the garlic, cumin, paprika, turmeric, curry powder, chili powder, salt, and black pepper and whisk again.
  3. Pour the marinade into the bowl with the chicken, tossing it with a spoon to coat the chicken evenly.  Refrigerate and marinate chicken for at least 1 hour, and up to overnight.
  4. When ready to cook the chicken, heat a large skillet over medium-high heat. Add about 2 Tbsp olive oil to the pan and heat until shimmering. Add marinated chicken to the pan and cook the chicken for about 3 minutes. Turn chicken pieces over and cook for another 2 minutes, until cooked through. Transfer chicken to a plate before serving. Do not leave it in the pan, or it will dry out from overcooking.
  5. Serve chicken with a dollop of tzatziki and a green salad of baby spinach, sliced cucumber, onion, and tomatoes. It’s also delicious served in warm pita bread.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

 

 

Sweet Chili and Lime Chicken Tenders

If you’re looking for an easy and super flavourful recipe to serve for dinner, then you’ve come to the right place. It’s the perfect time of year for simple, healthy recipes, right? I’m trying to make quick, easy meals, at this time of year. After the decadence of the holidays, I want light, fresh foods. This easy chicken dish fits the bill, and it’s great for a weeknight dinner.

Sweet Chili and Lime Chicken Tenders

These delicious chicken tenders are packed full of flavour from a marinade of sweet chili sauce, lime juice, garlic, spring onion, and soy sauce. All you have to do is marinate the chicken for an hour and then bake in the oven. So easy!

Sweet Chili and Lime Chicken Tenders

I served this chicken with steamed jasmine rice and a mix of steamed vegetables. It was a big hit with my family! I will definitely be making this chicken again and again. I hope you will, too.

Sweet Chili and Lime Chicken Tenders

Enjoy the recipe…

Sweet Chili and Lime Chicken Tenders

These delicious chicken tenders are packed full of flavour from a marinade of sweet chili sauce, lime juice, garlic, spring onion, and soy sauce. All you have to do is marinate the chicken for an hour and then bake in the oven. So easy!

This recipe was adapted from Six Sisters Stuff.

Ingredients

  • 2 lb/ 1kg boneless, skinless chicken tenders
  • 1/2 cup sweet chili sauce
  • 2 Tbsp lime marmalade
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp fresh lime juice
  • 1 Tbsp spring onion/ scallion, finely diced, white part only (about 2)
  • 1 clove garlic, minced

Directions

  1. In a large Pyrex or ceramic bowl, whisk together sweet chili sauce, lime marmalade, soy sauce, lime juice, spring onion, and garlic. Pour mixture over chicken. Stir to coat chicken with marinade. Cover bowl with plastic wrap and let marinate in fridge for about at least an hour (and up to 4 hours), turning chicken once, about half way through marinating time.
  2. Preheat oven to 425F/ 220C/ 200C fan-forced. Spray a 9×13″ Pyrex or ceramic baking pan with non-stick cooking spray.
  3. Remove bowl of marinating chicken from fridge, discard plastic wrap, and pour chicken and marinade into prepared pan. Arrange chicken tenders in a single layer. Spoon marinade over top chicken, to evenly cover.
  4. Bake chicken for a total of 25-30 minutes, or 18-20 minutes for a fan-forced oven, turning over once, half way through cooking time. Chicken will be done when the juices run clear.
  5. Serve chicken while hot.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

 

Cheesy Cauliflower Fritters

Who doesn’t love a dish that’s quick, easy, and full of delicious cheese? I know I do. Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They’re a perfect weeknight food.

Cheesy Cauliflower Fritters

I prefer making these cauliflower fritters with leftover roasted cauliflower, because I love the deep flavour from the cauliflower being browned in the oven. Using leftover cauliflower makes these fritters so quick to throw together. They can be on the table in about 15 minutes. You can use steamed cauliflower, instead, if you like. I’ve given directions for both roasting and steaming methods in the recipe, below.

Cheesy Cauliflower Fritters

You should use a really flavourful cheese, for these fritters, like sharp or vintage cheddar, for the best taste. You can use more than one kind of cheese, to make the fritters even more delicious. I like adding a crumbly Greek feta or smoked gouda.

Cheesy Cauliflower Fritters

I haven’t tried it, yet, but I’m guessing that these cheesy cauliflower fritters would make delicious vegetarian burgers. They have a great texture and hold together really well. They even taste good the next day, so they’re wonderful for an easy lunch.

Enjoy the recipe…

Cheesy Cauliflower Fritters

  • Servings: 20-24 fritters
  • Print

Fritters are one of the easiest things you can possibly make. Plus, they use up leftover vegetables. These cheesy cauliflower fritters are so tasty. Kids can easily help you make them, too. They're a perfect weeknight food.

Recipe adapted from Cauliflower Cheddar Fritters recipe on Gimme Delicious.

Ingredients

  • 1 head of cauliflower, washed very well under cold water
  • 2 cups shredded sharp or vintage cheddar cheese
  • ¼ cup parmesan, crumbly feta, or smoked gouda cheese (optional)
  • 2 large eggs
  • ½ cup all-purpose flour
  • Kosher salt, to taste
  • ½ tsp fresh minced garlic or ¼ tsp garlic powder
  • A dash of onion powder or fresh finely chopped chives, to taste
  • A dash of dry basil and/ or oregano (optional)
  • Extra virgin olive oil

Directions

  1. Chop cauliflower into small florets.
  2. To prep cauliflower, you can roast it or steam it. To roast: Preheat oven to 400F/ 200C/ 180C fan-forced. Lightly oil a baking sheet. Toss chopped cauliflower with a drizzle of olive oil. Spread cauliflower on baking sheet in a single layer. Roast for 20-25 minutes, until cooked through and browned a bit. Or steam cauliflower until tender, using a stovetop steaming pot.
  3. Pulse the cauliflower in a food processor until it becomes the texture of rice. Or chop the cooked cauliflower into very small pieces.
  4. Combine the chopped cauliflower, cheeses, eggs, flour, salt, and seasonings in a large bowl. Stir gently to combine thoroughly.
  5. Heat a large skillet on medium-high. Coat pan lightly with olive oil.
  6. Form cauliflower mixture into patties about 3 inches across, placing in hot oil as you go. (Just form the patties as you go, to save space in the kitchen, and to save time.)
  7. Cook fritters until golden brown and set in the middle, about 3-4 minutes per side. Cook the fritters in small batches. Set cooked fritters aside on a large plate or platter, covered with foil to keep warm until ready to serve.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

 

 

Roasted Chicken and Chorizo with Potatoes and Cauliflower

 

Roasted Chicken and Chorizo with Potatoes and Cauliflower

I’m always on the hunt for easy one-pan recipes. If it feeds a crowd, that’s even better. This super flavourful and easy recipe for Roasted Chicken and Chorizo with Potatoes and Cauliflower does just that. It’s perfect for when you have a bunch of people coming over for dinner, and you really just want to make something delicious and impressive that you can simply pop into the oven and forget about until dinner time. Then, you can sip your wine and enjoy being with your guests, instead of spending half the evening in the kitchen.

Chicken and Chorizo Tray Roast with Three Veg

The chorizo in this recipe is the star of the show. It gives everything in the pan a smoky, slightly spicy flavour. It’s delicious. I love to use bone-in skin-on chicken thighs for this recipe, because they’re really flavorful. I’ve made it with boneless, skinless chicken thighs, too, and it was still really tasty. The original recipe, by Nigella Lawson, was a bit simpler. I’ve added a couple of vegetables to my version. Sweet potatoes and cauliflower compliment the baby potatoes and red onion beautifully. The variety of flavours and textures works incredibly well together.

Chicken and Chorizo Tray Roast with Three Veg

If you want to get a head-start on the prep for this recipe, you could chop the vegetables and chorizo in advance and refrigerate them until you’re ready to cook. Serve a simple green salad, some crusty bread, and a bold red wine to round out this fantastic meal.

Roasted Chicken and Chorizo with Potatoes and Cauliflower

Enjoy…

Roasted Chicken and Chorizo with Potatoes and Cauliflower

This super flavourful and easy recipe for Roasted Chicken and Chorizo with Potatoes and Cauliflower is perfect for feeding a crowd. You just pop everything into the oven and let it roast. The chorizo is the star of the show. It gives everything in the pan a smoky, slightly spicy flavour. Sweet potatoes and cauliflower compliment the baby potatoes and red onion beautifully. The variety of flavours and textures works incredibly well together. It's delicious.

This recipe was adapted from Nigella Lawson’s recipe for Spanish Chicken and Chorizo with Potatoes.

Ingredients

 

 

  • 12 chicken thighs (bone in, with skin, ideally)
  • 750 g/ 1.5 lbs chorizo sausages, in bite-sized pieces (squeeze the meat out of the casings and tear it into pieces)
  • 500 g/ 1 lb baby potatoes, cut the larger ones in half
  • 500g/ 1 lb sweet potatoes, peeled and cut to about the same size as the baby potatoes
  • 2 red onions, peeled, halved, and thickly sliced
  • 1 head of cauliflower, cut/ broken into florets
  • 3 Tbsp extra virgin olive oil
  • Dried oregano, to taste
  • Dried basil, to taste
  • Kosher salt, to taste
  • Black pepper, to taste

Directions

  1. Preheat the oven to 220°C/ 200°C fan-forced/ 425°F, and place 2 oven racks on the middle and lower thirds (unless you have a very large oven, as I do, then just use the middle rack).
  2. Spray oil on the bottom of 2 shallow roasting trays or baking sheets with raised sides.
  3. Brush olive oil on the fronts and backs of the chicken thighs. Place them on the pans, skin side up, leaving plenty of space around them for everything else. Season thighs with basil, oregano, salt, and pepper. Put the vegetables into a large bowl. Drizzle the olive oil all over them. Add salt, pepper, basil, and oregano to the bowl. Using your hands or a large spoon, toss to coat everything thoroughly.
  4. Divide the chorizo pieces and vegetables evenly around the chicken thighs on the 2 trays.
  5. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven (skip this step if you have a large oven).
  6. Continue cooking for about 15-30 more minutes, until chicken is cooked through and the juices run clear. (Cooking time will be less for fan-forced ovens, around 45-50 minutes total.)
  7. Serve a simple green salad, some crusty bread, and a bold red wine to round out this fantastic meal.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.