MyKitchen - Issue 36 - October 2017

international focus international focus

French-onion

tartiflette

SERVES 8 HANDS-ON 30 min

HANDS-OFF 2 hours

INGREDIENTS

For the crust

2 cups flour

¼ tsp salt

125 g butter, chilled and cubed

3 tbsp cold water

For the filling

6 eggs

200 g mature cheddar, grated

1 cup cream

4 sprigs thyme + to garnish

2 tbsp flour, sifted

Pinch nutmeg

2 red onions, peeled and sliced

METHOD

For the crust

1. Grease a 25 cm springform tin.


2. Mix flour and salt. rub in the
   butter until fine crumbs form.


3. Sprinkle the water over the
   mixture, then stir in until large
   clumps form. Shape into a ball.


4. on a lightly floured surface,
   roll out the dough to 35 cm in
   diameter. Press it into the tin,
   lining the base and sides. trim
   the edges. Freeze for 1 hour.


5. Preheat oven to 200°c.


6. blind-bake the pastry shell
   for 15–20 minutes until golden.
   For the filling


7. Whisk together eggs, cheese,
   cream, thyme, flour and nutmeg.
   Season with salt and pepper.


8. Pour into the baked pastry
   shell and top with the onions
   and some extra thyme.


9. bake for 40– 45 minutes, until
   golden brown and set.

Beetroot crêpes

with salad lyonnaise

SERVES 6 HANDS-ON 1 hour

INGREDIENTS

For the crêpes

1 cup beetroot juice

2 eggs

175 g flour

1 tsp cumin

½ tsp salt

cup water

2 tbsp olive oil + to fry

For the salad

2 tbsp olive oil

1 clove garlic, peeled

and grated

3 slices white bread, cubed

2 tbsp butter

½ red onion, peeled

and sliced

Mixed salad leaves, to serve

For the dressing

½ red onion, peeled and sliced

1 tbsp red-wine vinegar

1 tbsp water

1 tsp Dijon mustard

3 tbsp olive oil

To serve

6 poached eggs

R8*

per serving

R11*

per serving

Tartiflette is a

classic French dish.

It’s traditionally made

with potatoes, cheese,

lardons and onions. We’ve

left out the potatoes,

for a lighter version.

Say

wHaT?

International Focus.indd 43 2017/08/24 2:03 PM