Ember Day Tart (recipe) - Revision history

User 144: categorising

2006-05-20T10:31:09Z

categorising

← Older revision		Revision as of 20:31, 20 May 2006
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	This only makes one tart that will give a medium portion to about 10 people. It is adapted from a 15th Century recipe by a "Cooking with Onions" book.		This only makes one tart that will give a medium portion to about 10 people. It is adapted from a 15th Century recipe by a "Cooking with Onions" book.
			[[category:15th century]]

	[[category:recipes]]		[[category:recipes]]

Cian: Category:recipes

2004-07-30T00:24:01Z

Category:recipes

← Older revision		Revision as of 10:24, 30 July 2004
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	This only makes one tart that will give a medium portion to about 10 people. It is adapted from a 15th Century recipe by a "Cooking with Onions" book.		This only makes one tart that will give a medium portion to about 10 people. It is adapted from a 15th Century recipe by a "Cooking with Onions" book.

			[[category:recipes]]

Dan at 02:34, 20 October 2003

2003-10-20T02:34:09Z

← Older revision		Revision as of 12:34, 20 October 2003
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			Submitted by Baron Hrolf Herjolfssen, O.P.

	'''Ingredients'''		'''Ingredients'''
	* 225 g [[onion]] (8 oz), skinned and halved		* 225 g [[onion]] (8 oz), skinned and halved

Tobin at 14:20, 24 July 2003

2003-07-24T14:20:09Z

← Older revision		Revision as of 00:20, 25 July 2003
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			'''Ingredients'''
	225 g onion (8 oz), skinned and halved		* 225 g [[onion]] (8 oz), skinned and halved
		⚫	* 10 leaves of French [[sage]] (or 1/2 teaspoon dry)
		⚫	* 1 tablespoon chopped [[parsley]]
		⚫	* 225 g (8 oz) cream [[cheese]]
		⚫	* 50 g (2 oz) [[butter]]
		⚫	* 25 g (1 oz) [[sugar]]
			* 25 g (1 oz) [[raisins]]
		⚫	* 1 teaspoon [[cinnamon]]
		⚫	* 2 pieces of [[ginger]] (per taste)
		⚫	* 225 g (8 oz) shortcrust [[pastry]] (or 1 sheet of pre-rolled)

			'''Method'''
⚫	10 leaves of French sage (or
		⚫	# Parboil the onion, sage and parsley in 1 litre (1 1/2 pints) of water (takes 2 to 5 minutes).
			# Drain well and chop finely.
			# Mix together with non-pastry ingredients.
			# Line a pie dish with the pastry.
			# Bake in a pre-heated oven at 180�C (350�F / gas mark 4) for 30 - 40 minutes.

			This only makes one tart that will give a medium portion to about 10 people. It is adapted from a 15th Century recipe by a "Cooking with Onions" book.
⚫	1 tablespoon chopped parsley

⚫	225 g (8 oz) cream cheese

⚫	50 g (2 oz) butter ~~25 g (1 oz) sugar~~

⚫	25 g (1 oz) ~~raisins~~

⚫	1 teaspoon cinnamon

⚫	2 pieces of ginger (per taste)

⚫	225 g (8 oz) shortcrust pastry (or 1 sheet of pre-rolled)

⚫	Parboil the onion, sage and parsley in 1 litre (1

131.217.6.2 at 13:56, 24 July 2003

2003-07-24T13:56:26Z

New page

225 g onion (8 oz), skinned and halved

10 leaves of French sage (or � teaspoon dry)

1 tablespoon chopped parsley

225 g (8 oz) cream cheese

50 g (2 oz) butter 25 g (1 oz) sugar

25 g (1 oz) raisins

1 teaspoon cinnamon

2 pieces of ginger (per taste)

225 g (8 oz) shortcrust pastry (or 1 sheet of pre-rolled)

Parboil the onion, sage and parsley in 1 litre (1� pints) of water (takes 2 to 5 minutes). Drain well and chop finely. Mix together with non-pastry ingredients. Line a pie dish with the pastry. Bake in a pre-heated oven at 180�C (350�F / gas mark 4) for 30 - 40 minutes. This only makes one tart that will give a medium portion to about 10 people. It is adapted from a 15th Century recipe by a "Cooking with Onions" book.