Are you thinking of cooking for your date/partner/kids/friends/boss and you’ve never cooked before? Trust me, don’t try it TODAY. But if you INSIST on cooking, this is one of those easy yummy recipes that EVERYONE can do.
It’s taken from Donna Hay’s Modern Classics 1. Even if you don’t intend to use it for cooking, this book will be just as lovely on the coffee table. The images are simply divine.
So, let us begin. I prepared them as entrée so keep in mind that this is NOT a heavy dish.
Brown onions (2)
Grated Parmesan Cheese
Olives Halved (Approx 1 cup)
Chopped Anchovies (12)
Brown Sugar (1 tbsp)
Balsamic Vinegar (1 tbsp)
Olive Oil (1 tbsp)
Step 1 – Prepare Onion Topping
Cook onions with 1 tbsp olive oil until brown & golden (approx 10 mins)
stir in brown sugar (1 tbsp) & balsamic vinegar (1 tbsp)
cook for another 2 – 3 mins
put onion aside & leave to cool
Step 2 – Prepare Puff Pastry
If you want to make your own puff pastry then you need to consult Donna Hay’s book, which gives detailed instruction; but if you’re short on time, go to your grocery store, get the puff pastry from the frozen section and use that. It’s perfectly adequate.
With the frozen puff pastry, it normally comes in approximately 30cm squares, cut that into 4 smaller squares
You can cut it even smaller, but don’t make it too small, otherwise you can’t stack much toppings on.
Step 3 – Toppings
Here’s the fun & hardest part: toppings.
Put the Parmesan cheese on square FIRST, leaving approximately 1 – 2 cm border
Then cooked onion
Then sprinkle on the chopped anchovies (be mindful, don’t sprinkle too much)
Sprinkle on some thymes
Step 4 – Oven
Place in the oven at 180°C or 360°F for approximately 10 mins or until the pastry is golden
Voila! It’s done. Bob’s your Uncle. (Where does that saying comes from?)
Why have I used French to number my images? Because I’m one sixteenth Belgium after watching loads of Hercule Poirot.
Who is he? Well, that’s another post.