Another big weekend at Supanova has come and gone. This time it was the Gold Coast. Queensland Supanovas are always the best for cosplay (in my opinion) and though I didn’t get many photos, this weekend was no exception. I did get a photo of these two awesome cosplayers though.
Today’s recipe favorite snack/canapé in our house. This recipe originated as one my mother used to make from one (or more come to think of it) of her cook books and it has evolved over the years being made from memory and with what’s on hand etc. It can be made with almost any sort of cheese depending on your tastes/what you have. My mother and I both prefer Blue cheese. B likes tasty. I often make them with what we call plastic cheese (that would be cheese singles) if that’s all I have in the house. I believe the recipe my mother used to use said to use goats cheese. For this recipe I’ve just used good old tasty, and tasty they were.
Please note that this recipe makes double the number of pastry cases you will need. you can either put away the leftovers (they will keep for a few days in an airtight container) or use them for something else.
1 Sheet Pre-made puff pastry
2 large onions (red or brown)
2tbs port or red wine
2tbs balsamic or apple cider vinegar
4tbs brown sugar
Cracked pepper to taste.
Slightly defrost puff pastry sheet then cut into 16 – 36 squares (depending on how big you want the tarts).
Transfer the squares to a baking sheet lined with baking paper.
Place oven and bake until puffed and lightly golden.
While pastry is baking, quarter and slice the onions.
Place onions in a saucepan over medium heat. Cook, stirring occasionally, until browned.
Stir in port, vinegar and sugar, and bring to a simmer.
Simmer until onion takes on the colour of the sauce and the sauce reduces and becomes a sticky/ jam consistently. Remove from heat.
Take each pasty puff and cut in half to form little cups.
Slice cheese into small pieces that fit inside the cups.
Place pasty cups up on baking tray. Place 1 slice of cheese in each then a teaspoon of the onion jam on top.
Place in oven and bake until cheese melts. Remove from the oven then crack some pepper over the top.