Serve the tart with a crisp green salad.

 INGREDIENTS

1 quantity quiche pastry or short crust pastry, home-made or bought

1 egg white, lightly beaten

2 large onions, cut into quarters, then sliced very thin

 1 tablespoon butter

 1 tablespoon flour

4 eggs

1 cup cream

1½ cup milk

½ teaspoon wholegrain or French mustard 

1 tablespoon finely chopped fresh parsley

1 teaspoon salt, or to taste

 ½ teaspoon pepper

A few drops Tabasco

1 cup grated Gruyere or Cheddar cheese 1 tablespoon Parmesan cheese 

 METHOD

Preheat oven to 200C (400F). Roll out pastry to fit 23cm (9”)) quiche or pie dish, prick the pastry all over with a fork, brush with egg white and chill while preparing filling. Cook onions in butter for about 10 minutes over a gentle heat, until very soft. Once the onions are soft, remove from heat and stir in the flour till well mixed in. Meanwhile beat together the eggs, cream, and milk with the mustard, parsley, salt, pepper and Tabasco. Put ½ cup Gruyere or Cheddar cheese into the pie dish, followed by the onions, then pour in the egg mixture & sprinkle remaining ½ cup cheese on top. Sprinkle with the Parmesan. Bake for 10 minutes, then reduce heat to 160C (325F) and cook a further 30 minutes or until set. Allow to cool slightly before cutting.

Variation

(Bacon & Onion Tart.)

 Cooked chopped bacon or ham can be added to the filling. Stir into onion mixture.  

2.5 kilo bananas, chopped (or 2.5 kilos mixed fruit such as bananas, starfruit & papaya)

1 to 1 1/2 cups tamarind pulp**

500g. onions, chopped

2 cloves crushed garlic

1 tablespoon grated ginger

2 level teaspoons salt

1 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon crushed chilli, more or less to taste

4 cups white sugar

3 cups white wine vinegar

**Soak 1/2 a 400g. block compressed tamarind  in 2 1/2 - 3 cups boiling water till tamarind is soft, pass through a sieve to extract pulp.

Method

(This  delicious recipe is much lower in fat than most banana bread recipes)

 Ingredients

 3/4 cup sugar

1/4 cup butter

3 medium ripe bananas, mashed

1/4 cup water

2 eggs

 1 3/4 cup flour

1/2 teaspoon baking soda

1 teaspoon baking power

1/2 teaspoon salt

 1/2 cup chopped walnuts, pecans or cashews (optional)

Method

Preheat oven to 175C.  Spray a medium (24cm long, 6cm. deep) loaf pan with non-stick spray.

In a medium bowl, beat the sugar and butter till smooth and creamy, beat in the eggs, water and bananas till smooth.

In a separate bowl, sift together flour, baking soda, baking powder and salt

Gently fold into sugar/banana mixture until well-blended - do not over-mix.  Stir in nuts if using.

Bake at 175C for 50-60 minutes, until top is firm to the touch and golden brown.

Allow bread to cool for 10 minutes before turning out onto a wire rack.

Recipe can be easily doubled to make two loaves and one loaf frozen.

House to rent: Herons Reef

Three 1/2  bedroom house on the beachfront, sleeps 2 - 10
Private, clean, comfortable and inexpensive holiday house, ideal for families or wedding groups.
Located at Matavera, just a 5 minute drive from Tamarind House

Minimum stay, one week.

Serviced weekly. Daily service can be arranged.

Price from $110.00 per night for 2 pax.

Please contact us for full tarriff rates and availability

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