Cherry Tarts - Gluten Free

Its cherry season!  After a trip to the Cherry festival in Ficksburg, we had all these cherry's  and decided to make gluten free cherry tarts for dessert.  You can make them with Tennis Biscuits or Marie Biscuits if you don't have an allergy to wheat or gluten.  This recipe makes 4 small tarts. The gluton free biscuits can be found at Pick n Pay or Dischem.

 

 

 

Ingredients

 

1 box Gullon gluten free cookies, crushed

6 tablespoons margarine, melted

500g cherries, stalked and stoned

75g brown sugar

 

Method

 

1. Spay and cook the tart pans.

2. Mix the crushed biscuits with the melted margarine.

3. Press some of the mixture into the four tart pans, enough to cover the base and sides. Save some of the crushed biscuit mix for the tops.

 

 

4.  Mix the cherries with the brown sugar.

5. Divide the cherries between the four tart pans and top with the remaining biscuits.

6. Bake in a moderate oven for 20 - 25 minutes.

7. Remove the tart tin and serve with a little brown sugar sprinkled on top. Serve with cream or custard

Baked Potato with Cottage Cheese, Crispy Bacon and Avocado

We had this for brunch today as everyone was going off in different directions.  Its quick to make, you can feed a crowd or just a few. It's for the hungry (use two potatoes or one large potato) or the not so hungry (use small potatoes).

Baked Potato With Cottage Cheese, Crispy Bacon and Avocado

 

 

Ingredients

 

1 -2 potatoes per person

3 rashers bacon per potato

a few teaspoons Cottage Cheese per potato

Avocado, peeled and sliced

salt and pepper

 

Method

 

1. Grill the bacon until crispy.

 

 

2. Slice bacon into bite size pieces and set aside.

 

 

3. Microwave the potatoes until soft, between 7 - 10 minutes depending on the size of the potatoes.

4. Cut a cross in each potato and open up.

 

 

5. Spoon the cheese into each potato.

6. Top with the crispy bacon.

 

 

7. Top with avocado.

 8. Season with salt and pepper.

 

 



Mediterranean Moussaka Stack with Yoghurt

I never liked eggplant when I was little, but have since discovered that it actually is rather great. That and the fact that my daughter is always putting a few in the trolley at the farmers market!   So here's a fairly quick and tasty midweek meal.  We only had coriander, and it works well with the dish. You can use parsley and basil is you have them.

 

Ingredients

 

1 red onion, chopped

1 clove garlic, crushed

3 tablespoons olive oil

300g beef mince

3 tomatoes, chopped

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

salt and pepper

1 cup stock, I used vegetable stock

1 large eggplant, sliced into rounds

1 red pepper, de-seeded and sliced into strips

plain yoghurt to drizzle over

1 lemon

handful of coriander leaves

 

Method

 

1. Heat up 1 tablespoon of olive oil in a non-stick frying pan.

2. Cook the eggplant until browned and tender.

3. Add 1 tablespoon of olive oil to the pan and cook the red pepper until browned and tender. Keep warm.

 

 

4. Add the last tablespoon of olive oil to the pan and cook the onion and garlic until soft.

 

 

5. Add the beef mince, tomato, cinnamon and nutmeg until the beef is browned. Add salt and pepper to taste.

 

 

6. Add the stock and bring to the boil. Reduce the heat and simmer, uncovered, until the liquid is absorbed. Remove from the heat.

7. Stack the eggplant, red pepper and beef mince on plates and drizzle over the plain yoghurt. Top off with the coriander leaves. Serve with a slice of lemon.