holidays - savory tart - xpost

[Guest guest]

mc/veg

 

carrots and rutabaga

we don't have a similar product but we could par-cook diced carrot and rutabaga,

let chill overnight. . . .

 

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<mx2 source= " MasterCook 6.0 " date= " December 12, 2000 " >

<Summ>

<Nam>

Cumin Spiced Swede and Carrot Tartlets

</Nam></Summ>

<RcpE name= " Cumin Spiced Swede and Carrot Tartlets " author= " BBC Good Food

2000-11 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Cumin Spiced Swede and Carrot Tartlets

 

Recipe By :BBC Good Food 2000-11

Serving Size : 4 Preparation Time :0:20

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces short crust pastry

4 ounces frozen diced carrot and rutabaga (swede) -- thawed

4 tablespoons double cream

1 egg -- beaten

1 teaspoon ground cumin

FOR THE SALSA:

3 ounces frozen bell peppers -- thawed and diced

1/2 small red onion -- finely chopped

1/2 lime -- juiced

3 tablespoons olive oil

2 tablespoons chopped fresh cilantro

salt and black pepper

SIDE DISH:

steamed green beans

 

Roll out the pastry and use to line four 3-1/2x1-1/2in deep tartlet tins. Chill

for 30 minutes. Preheat the oven to 350F. Bake for 10 minutes (do not open oven

door during that time).

 

Squeeze out the excess liquid in the thawed carrot and swede, then whizz to a

rough puree in a blender.

 

Stir in the cream, egg and cumin. Season well with salt and pepper. Spoon the

mixture into the tins.

 

Bake for 20-25 minutes, until the filling is just set and the pastry is golden.

 

Meanwhile, make the salsa. Pat the peppers dry with kitchen paper. Mix all the

ingredients in a small bowl. Season well and chill. When the tartlets are

cooked, serve with steamed very fine green beans and a spoonful of the salsa.

 

Source:

" Advertisement: iceland.co.uk "

T(Cooking):

" 0:35 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 365 Calories; 28g Fat (68.6% calories

from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol;

97mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0

Non-Fat Milk; 5 1/2 Fat.

 

NOTES : Iceland Organic Diced Carrot and Swede Mix

 

Nutr. Assoc. : 4478 260 1616 0 0 0 2236 0 0 0 0 0 0 2130706543

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:20 " />

<CatS>

<CatT>

Main Dishes

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<IngR name= " short crust pastry " unit= " ounces " qty= " 6 " >

<INtI>

4478

</INtI>

</IngR>

<IngR name= " frozen diced carrot and rutabaga (swede) " unit= " ounces " qty= " 4 " >

<IPrp>

thawed

</IPrp>

<INtI>

260

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<IngR name= " double cream " unit= " tablespoons " qty= " 4 " >

<INtI>

1616

</INtI>

</IngR>

<IngR name= " egg " qty= " 1 " >

<IPrp>

beaten

</IPrp>

</IngR>

<IngR name= " ground cumin " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " FOR THE SALSA: " code= " S " ></IngR>

<IngR name= " frozen bell peppers " unit= " ounces " qty= " 3 " >

<IPrp>

thawed and diced

</IPrp>

<INtI>

2236

</INtI>

</IngR>

<IngR name= " red onion " unit= " small " qty= " 1/2 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " lime " qty= " 1/2 " >

<IPrp>

juiced

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " chopped fresh cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and black pepper " ></IngR>

<IngR name= " SIDE DISH: " code= " S " ></IngR>

<IngR name= " steamed green beans " >

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Roll out the pastry and use to line four 3-1/2x1-1/2in deep tartlet tins. Chill

for 30 minutes. Preheat the oven to 350F. Bake for 10 minutes (do not open oven

door during that time).

</DirT>

<DirT>

Squeeze out the excess liquid in the thawed carrot and swede, then whizz to a

rough puree in a blender.

</DirT>

<DirT>

Stir in the cream, egg and cumin. Season well with salt and pepper. Spoon the

mixture into the tins.

</DirT>

<DirT>

Bake for 20-25 minutes, until the filling is just set and the pastry is golden.

</DirT>

<DirT>

Meanwhile, make the salsa. Pat the peppers dry with kitchen paper. Mix all the

ingredients in a small bowl. Season well and chill. When the tartlets are

cooked, serve with steamed very fine green beans and a spoonful of the salsa.

</DirT>

</DirS>

<Srce>

Advertisement: iceland.co.uk

</Srce>

<AltT label= " Cooking " elapsed= " 0:35 " />

<Note>

Iceland Organic Diced Carrot and Swede Mix

</Note>

</RcpE></mx2>