Happy New Year! I hope you all had a wonderful Christmas – I had two this year: one with my boyfriend and another with my family! DOUBLE CHRISTMAS. My Santa’s Shurikens were such a hit that on Christmas Eve, I turned our kitchen into a mince pie conveyor belt. Here are some highlights of Christmas #1:
Why go for the corny Christmas jumper when you can go full-on Santa?
Yes, that is a kangaroo onesie.
Me and my lovely boyfriend.
If you were out celebrating 2013 last night, commiserations on your brain-splitting hangover this morning. I hope you had something tasty to take the edge off…
And speaking of something tasty! For a recipe that sounds complicated, this is probably one of the easiest dishes under my belt. Over the festive period, the other half was getting some serious cravings for this dish, so I thought I’d share it with you.
1 sheet of pre-rolled, shop bought puff pastry
4 tablespoons of caramelised onion chutney
Between 12 – 24 asparagus tips (depending on size), coated with olive oil
125g goats cheese
1 beaten egg
Preheat your oven to 220C (200C fan assisted). Unroll your sheet of puff pastry and cut into four (roughly) even rectangles. Cover two baking trays with parchment and place two pastry rectangles on each tray.
Dollop one generous tablespoon of caramelised onion chutney on each rectangle of puff pastry. Spread out, but leave a generous gap untouched around the outside, to form the tart edges.
Slice up the goats cheese and distribute evenly, but remember to keep the pastry border clear. Artistically (ha!) dot your asparagus tips over the cheese and brush the beaten egg along the exposed pastry edges.
Bake for 15 – 20 minutes, or until golden brown. Best keep an eye on it, as mine cooked fairly quickly.
I adapted the recipe from the Jus Rol website.
Happy festivities, everyone!