I've needed a new spin on classics such as the humble quiche, I mean I can do bacon and cheddar until the cows come home, but a 'healthier' version is always worth a try. I was intrigued by Hemsley + Hemsley's almond crust and naturally enamored by bacon, spinach and caramelised onions!
This recipe for Caramelised Onion Tart with an Almond Flour Base is a similar version to Hemsley + Hemsley's version of Spinach and Bacon Tart with a Nutty Almond Crust.
Yay or Nay: Yay
I'll admit that I didn't use the recipe for the tart base as I didn't have enough eggs to make it, plus I figured there was enough fat with the bacon so I didn't want to add it where I didn't need to! Yes, there is no final picture as I overflowed the tart and slightly overbaked it - despite that it was pretty tasty. I did add mushrooms when the option was either bacon or mushrooms - I have to say I would stick with one or the other as the flavours mind of meld into each other and you don't get to appreciate each mouthful! The only, very small, downside is that it is a little greasy the next day for leftovers so I would throw out half the fat when cooking next time.
I've been waiting to get my hands on this book for a while, now that the popularity of it has died down, I can finally borrow it from the library. I merely mentioned the word 'kiev' and that pique my husband's interest. He had no idea what it was, for me however, it conjured up memories of school dinners - mainly tom toms which were breaded chicken in the shape of spheres with, wait for it, tomato ketchup in the insides! Obviously chicken kiev is not the same, but the idea is, a breaded chicken with a buttery herb filling oozing out when you cut through it.
Anyway, Hemsley + Hemsley's recipe for Chicken Kiev is here.
Yay or Nay: Yay
I have to say I was skeptical at first because the outside is breaded with almond meal as opposed to a breadcrumb or panko but it helped balance the richness and full-fatness of the parsley butter. My only gripe with this, was that all the butter had melted out of the chicken breast as I had butterflied it, so next time I would cut a mini pocket instead so try and retain the parsley butter inside the meat - although I don't know if that would help either!
