tag:blogger.com,1999:blog-5514229856596002702.post5066010178387229822..comments2019-12-06T19:34:40.977+01:00Comments on Souped-up Garden: Tarted-Up: A Leek/Apple/Thyme Appetiser!Michelle Beisselhttp://www.blogger.com/profile/01278477713809914484noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5514229856596002702.post-90148631527520050782013-05-08T11:10:29.658+02:002013-05-08T11:10:29.658+02:00Thanks for the information, Phil. And bravo! 100...Thanks for the information, Phil. And bravo! 100 mini tarts indeed--lots of work. Lucky Sabrina! Unfortunately only fb users can see your second link. I would love to see the picture of your mini tarts though!<br /><br />To start the all important carmelization, the butter/olive oil has to be very hot and foaming. If that was not the case, then a possible solution was to raise the heat and stir until the onions became hot enough and eventually lowering the heat for longer and slower carmelizing. Very fresh onions also take longer to carmelize. I have not done this, but I suppose caramel colouring could have been added at the end. Cooks are nothing but resourceful when faced with problems. :-)Michelle Beisselhttps://www.blogger.com/profile/01278477713809914484noreply@blogger.comtag:blogger.com,1999:blog-5514229856596002702.post-48370569703658790872013-05-08T04:56:50.267+02:002013-05-08T04:56:50.267+02:00Tonight's the night for the book launch (https...Tonight's the night for the book launch (https://www.facebook.com/photo.php?fbid=585259328158491&set=a.365342803483479.93839.264849313532829&type=1&theater) and I've just finished 100 mini leek/apple/thyme mini-tarts. They turned out pretty well, but a lot paler than yours; I think the pan was too cool so the filling stewed rather than sauteed. And I forgot the mustard in all but the last tray. Picture here (https://www.facebook.com/photo.php?fbid=10201023884629890&set=a.4699165567689.2179518.1550659760&type=1&theater).Phil Garnock-Joneshttps://www.blogger.com/profile/05010415287478039865noreply@blogger.comtag:blogger.com,1999:blog-5514229856596002702.post-12156911729559214392013-03-17T11:04:06.819+01:002013-03-17T11:04:06.819+01:00You are very welcome, Phil! Thanks so much lettin...You are very welcome, Phil! Thanks so much letting me know how the recipe turned out for you--I am very pleased that it was liked. Your idea of individual tarts is very appealing. Please pass on my best wishes to your partner!Michelle Beisselhttps://www.blogger.com/profile/01278477713809914484noreply@blogger.comtag:blogger.com,1999:blog-5514229856596002702.post-81063946794238000862013-03-17T10:50:53.780+01:002013-03-17T10:50:53.780+01:00I made this leek & onion tart tonight to take ...I made this leek & onion tart tonight to take to a dinner at a friend's house. Everyone praised it, and I thought it was easy to make and wonderful to eat. Thank you for sharing the recipe. Next time I make it, I'll make little individual tarts in a jam tart tray, for the launch of my partner's book in May.Phil Garnock-Joneshttps://www.blogger.com/profile/05010415287478039865noreply@blogger.comtag:blogger.com,1999:blog-5514229856596002702.post-47650917330695277302013-02-27T08:41:44.967+01:002013-02-27T08:41:44.967+01:00You are very welcome, dear Arthur. It will be int...You are very welcome, dear Arthur. It will be interesting to hear how your version of the soup comes out. You are right, cooking is relaxing!Michelle Beisselhttps://www.blogger.com/profile/01278477713809914484noreply@blogger.comtag:blogger.com,1999:blog-5514229856596002702.post-91717066521966365352013-02-27T08:39:21.016+01:002013-02-27T08:39:21.016+01:00I was thinking of your 'galette you made for y...I was thinking of your 'galette you made for your website, Rajini. I love making up recipes from ingredients on hand as I hate food shopping (which is done by The Calm One), and there was a lone Granny Smith skulking in the back of the fridge so in it went in the recipe. It did provide a bit of tang and sweetness, but I am sure any variety would work. Since I wanted the onion/leek taste to dominate, I used a very small amount of apple, and also I did not want to make the mixture too juicy as the tart slices are to be served as hand-held appetizers. Looking forward to your sharing experimental results!<br /><br />Before you know it, the daffs will bloom. Hang in there. :-) Michelle Beisselhttps://www.blogger.com/profile/01278477713809914484noreply@blogger.comtag:blogger.com,1999:blog-5514229856596002702.post-28500951494361562632013-02-27T03:33:30.161+01:002013-02-27T03:33:30.161+01:00Thank you for sharing my postcard and information....Thank you for sharing my postcard and information. I will keep you posted on the minestrone soup. This weekend for sure as I need some relaxation and heartiness between all the work on the Houses for Light!Consuminghttps://www.blogger.com/profile/09424329399128367013noreply@blogger.comtag:blogger.com,1999:blog-5514229856596002702.post-30995410650287801312013-02-27T03:27:32.856+01:002013-02-27T03:27:32.856+01:00I love the idea of a leek tart! I can't quite ...I love the idea of a leek tart! I can't quite imagine the Granny Smith apples in there, I confess, but I will independently test your experimental protocol and share my results with you at my earliest opportunity. <br />Meanwhile, we are having a long drawn, late winter so no daffodils have bloomed yet. Madamescientisthttps://www.blogger.com/profile/01877836575933547098noreply@blogger.com