Cottage Pie - one of my faves!

Ingredients:

1 tbsp oil

1 large onion chopped

2 medium carrots, chopped

560g/1¼ lb beef mince

400g/14oz can tomatoes

290ml/10fl oz beef stock

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

3 cloves garlic

75ml Worcestershire sauce

Mash Potato Topping:
750g/1½ lb potatoes, peeled and chopped
75g/2½oz butter

55ml/2fl oz milk

Grated parmesan.

Method

1. Preheat the oven to 190C/375F/Gas 5.

2. Heat the oil in a large pan. Add the onion, garlic and carrot and cook over a medium heat for 5 minutes until soft.

3. Add the minced beef and cook for 3 minutes to brown. Drain any excess grease

4. Add the tomatoes, purée, beef stock, bay leaf, worchestershire sauce and thyme.

5. Cover and simmer for 30 minutes. Season.

6. Make the mash: boil the potatoes until soft. Drain and mash with the butter and milk. season with salt and pepper.

7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

8.Add the cheese and grill for a few minuites until the cheese melts and forms a crust.

ENJOY!!!!

Pumpkin pie - not the usual type!

Pumpkin pie is a standard traditional dish in the north of Malta but unlike the pies that are so popular in America, these are not a dessert, but the main meal. It is made using fresh pumpkin (NOT canned) which is abundant in Malta (hmmm and we don't even celebrate Halloween there!)
This recipe is not my own, it was sent to me by my cousin so if the author is out there please let me know so I can give you credit!!!

I made this yesterday and it is yummy!!!

Ingredients:
For the filling:
one onion (peeled and finely chopped),
three cloves of garlic (crushed and chopped),
extra virgin olive oil,
400g of pumpkin (peeled, de-seeded and diced),
100g of olives,(pitted)
two tablespoonfuls of capers (some people use sultanas instead),
two tablespoonfuls of Italian marjoram
one tablespoonful of fresh mint (chopped),
two x 170g cans of tuna in oil,
three or four anchovy fillets,
250g of long-grain rice.

For the pastry:
450g of plain flour,
a generous pinch of salt,
150ml of extra virgin olive oil,
one large egg and enough white wine to make 150ml of liquid.

To make the filling:
Boil the rice in abundant salted water for about half the time stipulated on the packet, then drain it immediately and leave it to cool.
Fry the onions and garlic until they are soft and golden, add the pumpkin and carry on cooking. Stir in the olives and capers (or sultanas) and fry until everything is soft.
Add a little white wine if the mixture starts to stick to the bottom of the pan.
When it is cooked, put in the tuna, anchovies, herbs and cooked rice.
Stir the mixture and season it with salt and pepper.
Leave it to cool.

To make the pastry:
Sieve the flour and salt into a bowl, stir in the olive oil and rub it into the flour.
Add the egg-and-white-wine mixture and continue to stir until you have pastry.
You may find that you need to add a little more liquid.
Flatten out the pastry with your knuckles and fold it in half, repeating this action four or five times until it is smooth.
Now divide it in two, one piece a little smaller than the other.
Roll out the larger piece and use it to line a 24cm-diameter shallow pie-dish. Fill the lined dish with the pumpkin mixture and press it down lightly.
Moisten the outside edges of the pastry with a little water.
Roll out the other piece of pastry and use it to make a lid for the pie.
Using the prongs of a fork, press down onto the moistened edges of the pastry.
Prick the lid all over and use any left-over scraps of pastry to decorate it.
Brush the pastry lid with egg or milk to glaze it, and bake the pie for around 45 minutes at 190C or until it is golden and cooked.

Onion Tart

What is better than a tart (or tarte) made with sweet French onions (well Maui anions will do too!)
Thanks to Charlotte for this great recipe that i have made over and over again as it is just as good cold!


Ingredients
To make the filling:
2 1/2 lbs of sweet onions (peeled and sliced),
six large cloves of garlic (peeled and sliced),
1 tbs of olive oil, salt, some sugar.

To make the pastry:
1 cup of plain flour,
a level teaspoonful of salt,
1/4 cup butter 1/4 cup vegetable shortening (cut in small pieces)
eight teaspoonfuls of water.

Method
Preheat your oven to 375F
Heat the olive oil on a pan, add the onions, garlic, water and a teaspoonful each of salt and sugar into a shallow pan with a tight-fitting lid.
Put the lid on and cook the mixture for about 10 minutes. Make sure the onions don't burn but that they gently caramelize.The texture should be soft and creamy.
Take off the lid, turn up the heat and stir the onions frequently for 15 minutes or so, until they are a dark caramel colour and the liquid has all but gone.

To make the pastry:
Place the sieved flour and salt into a bowl , add the butter and shortening. ( i use a food processor here)
Beat the mixture at a slow speed to mix all the ingredients, then increase the speed and continue to beat until the mixture has the texture of breadcrumbs.
Stop beating at that point, drizzle the water over the mixture and beat again on a low speed until the pastry forms a ball
Put the pastry in a ziplock bag and put it in the fridge for 30 minutes.

Make the Tart
Roll out the pastry to fit a greased 10/11" pan, bringing the edges up the sides.
Prick the bottom then spread the onion mixture evenly over it.
Bake the tart for around 30 minutes, or until the pastry is crisp and the onions are a dark golden colour.