Company makes the event: the day is coming to an end and now it’s time! We get together with friends and family to eat and drink and enjoy their presence. It’s just as much fun with one or two good friends at the kitchen table as it is with a group of friends in the living room or in the garden.
At the moment I am enjoying time with friends and family, having them over and restarting our social life that I have missed dreadfully over the past year!
Therefore I am also absolutely delighted to announce big, big news as well! My third book, “Party Bites” has just been published in eBook version and is as of now available in my shop! In this book I share 20 new recipes with you, with tips as to how to prepare them in advance, as well as a practical guide with helping ideas for a successful and stress-free evening.
In that spirit here a recipe that is a wonderful addition to the ones that I am sharing in my newest book “Party Bites”.
Recipe for 12 pieces
- box of Croustades (Waitrose, Ikea, etc)
- 2 red onions, diced
- 2 tbsp butter
- 1 tbsp icing sugar
- 2 tbsp balsamic vinegar
- salt, pepper
- 2 eggyolks (you can find ideas for the egg whites here)
- 4 tbsp single cream
- goats cheese from a log, cut into pieces
- chives, chopped
Melt the butter in a frying pan. Add the onions and fry until transluscent. Top with the icing sugar and let it caramelize. Mix in the balsamic vinegar and season to taste.
Blend the egg yolks with the cream, salt and pepper and add it to the caramelised onions. Spoon them into the Croustades cups, top with a piece of goats cheese and bake at 180 C for around 10 minutes in the preheated oven.
Serve immediately garnished with the chives.
If you can’t get hold of the croustades at Waitrose, IKEA, etc, make the little shells yourself.
Just stack four sheets of thawed filo together, brushing each layer with butter. Cut them into
2″ squares and press them into mini muffin tins. Bake at 200C for 5 to 8 minutes until they are crisp and golden brown. Cool on a wire rack and store at room temperature in an airtight container, so they don’t soften. Or freeze them for longer storage.
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The recipe would look like this in my book “Party Bites”