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 had to go to a training course for work and one of the ice-breaker questions was: what was the weirdest thing we had eaten. I won't divulge mine unless you ever meet me - but one lady said it was Dutch Slaw. Once she described it, it sounded similar to something I had seen a chef make, which was what he called German Potato Salad.
While thinking of side dishes for the What Katie Ate Next's Ribs, I suggested German Potato Salad and I got a very quick YES! I found a recipe for this on Budget Bytes' website, which I have used before for Dragon Noodles and was a great success, so I'm hoping this will be one too.
Yay or Nay: YAY!
This was delicious! I was dubious about adding the bacon fat to the final salad but I think it made it more bacon-y! I mean who doesn't love bacon?! This was tangy and not too heavy - I did smash the potatoes as I had cut them smaller to speed up cooking so they were a little on the mushy side and harder to cut. I don't think it affects the final taste too much.
I did use balsamic and regular distilled vinegar instead of apple cider vinegar like the recipe asked, but I didn't have any and wasn't about to take a trip to the supermarket to get one thing! The balsamic did have a stronger taste, but with a sweeter aftertaste. I'll have to try this with the apple cider to see the difference!
