Emmenthal and Onion Tart                   

Ingredients
1 X 375g pack ready-rolled shortcrust pastry
2 tbsp olive oil
3 onions, sliced
3 sprigs of thyme, leaves stripped
½ tsp dried chilli flakes
Salt and freshly ground pepper.
6 tbsp (90 ml) sweet caramelised onion chutney with orange
3 eggs
15ml (¼ pint) whole milk
100g (4 oz) Emmenthal  or mature Cheddar cheese, grated.

Method
1 Preheat the  oven to 200C (fan180C) gas mark 6. Gently unroll the pastry, then use to line a 20cm/8 inch round, deep fluted flan tin, pushing it firmly into the base and sides. Trim off excess pastry. Prick the base with a fork. Line with greaseproof paper and baking beans. (Baking beans hold the pastry down while you bake it “blind” (with no filling). If you do not have baking beans, use dried pasta shapes, soya beans or dried pulses.)
2 Bake the pastry case on a baking tray for 15 minutes, removing the paper and the beans for the final 5 minutes, cook until the base has turned a pale golden colour.
3 While the pastry cooks, heat the oil in a frying pan and add the onions and saute for 3 to 4 minutes until soft. Season, then add the thyme and the chilli, reduce the heat and cook over a gentle heat for about 10 minutes or until the onions are golden and very soft. Stir in the chutney and cool.
4 Beat the eggs and milk together with a little seasoning. Scatter half the cheese over the pastry base, spoon over the onions. Finally por in the egg mixture and scatter over the remaining cheese.

5 Bake for 30 to 35 minutes or until the tart is golden and the filling has set. Serve warm or cold with a crisp salad.




                                  IF YOU GET IT RIGHT
                            THIS IS WHAT IT LOOKS LIKE.
                          WHERE’S THE KNIFE AND FORK?

Chocolate Cake with Yoghurt
Ingredients
8 oz Self raising flour                              8 oz Butter or Stork margarine
8 oz Sugar                                                2 desert spoons Drinking chocolate
2 desert spoons Natural Yoghurt             3 Eggs
Method
Sieve the flour and drinking chocolate. Cream the butter and the sugar in a bowl. Add the eggs and lour alternatively and mix after each addition. Add the yoghurt and mix. Place in a suitable baking tin and cook at 150C for 40 minutes.
Decorate with melted chocolate and flake chocolate.

Yoghurt and Banana Cake
Ingredients
120ml Sunflower oil                           225g Muscovado sugar
3 Large eggs                                        225g Self raising flour
1 tsp ground cinnamon                        2 ripe Bananas, mashed
150ml Low-fat natural yoghurt
Method

Pour the oil into a bowl, add the sugar and whisk. Add 1 egg and whisk until the egg is well mixed. Add further two eggs and mix again. Fold in the flour and cinnamon. Fold in the mashed bananas and yoghurt.
Place in a suitable tin and cook for one hour at 180C (fan 160C).
If not cooked after one hour return to oven for a further ten minutes.
Yoghurt Hearts/Vanilla Hearts
Ingredients
8 oz Plain flour                                     5 ½ oz Butter, cut into small pieces
4 ½ oz Caster Sugar 1 tsp Vanilla essence OR
1 tsp Natural yoghurt
Method
Sift the flour, add the butter and rub in until it resembles fine bread crumbs. Stir in the caster sugar and yoghurt and mix to form a dough. Roll out on a floured surface to a thickness of 1 inch. Cut out heart shapes with a cutter. Cook on a tray for 20 minutes at 160C for fan oven, 180 for conventional oven. When cooled dust with caster sugar.