Roast Tomato Tart

Roast Tomato Tart  -  by Jeann Rybinski (who is a wonderful cook & baker!)

4 good sized ripe British tomatoes, sliced horizontally into 1cm slices
2 cloves of garlic, finely chopped or grated
A few sprigs of fresh thyme
2 large onions, sliced into half moons
1 heaped tbsp. capers
1 heaped tbsp. Dijon mustard
2 eggs
1 heaped tbsp. soured cream
150g Manchego cheese, grated or Pecorino
Salt and pepper
A block of puff pastry (you can use shop bought or make your own using the recipe below); Let the puff pastry rest in the fridge for at least an hour before using.
Preheat the oven to 300°F/ 140°C (120°C fan)
Place the slices of tomato on a baking tray and sprinkle with the garlic and generously season with salt and pepper. Drizzle with olive and oil and pop in the oven to slow roast for 45 minutes.
In the meantime, sauté the onions in a little oil until soft and slightly golden, season and turn off the heat and set aside until you need them.
Roll out the pastry and line a 23cm loose-based round tart tin and preheat the oven to 200°C (180°C fan). Spread the mustard on the tart case and sprinkle over the onions and capers before scattering half of the grated cheese over the top. Whisk together the eggs and soured cream and season. Pour the egg mixture over the cheese and carefully spread evenly. Scatter over the remaining cheese and arrange the tomato slices on top with the thyme leaves. Pop the tart in the oven for 25 minutes and leave to cool slightly before taking it out of its tin. This tart is delicious served hot, cold or warm.

Hot Cabbage dish

6 cups shredded cabbage
1/2 cup mayonnaise
1 t. mustard
1 T. chopped chives
1 t. lemon juice
dash of tarragon
paprika for color

Cook cabbage until just crunchy.  Drain well.  Add the rest of the ingredients, mix and serve hot.  Makes a great side dish!  We had this at a church supper and it was fantastic.  

Peanut Butter Cups

1 (16 oz.) jar of peanut butter,  1 (12 oz.) bag of chocolate melts,  1 (12 oz.) bag of white chocolate melts, small muffin paper liners,  small muffin pan.   Melt peanut butter in a lg bowl in microwave at 30 second intervals, stirring after every 30 seconds (about 1-2 times)  Pour in bags of melts and stir after every 30 seconds, until melted and mixed, about 3 times depending on microwave.  Use a spoon to fill each little paper, about 1 1/2 TBS.   Can decorate with colored sugar or sprinkles.  Wait about 15 min. before putting sprinkles on.  Wait until set and remove from pan, no need to refrigerate.

Beef Barley Soup

Beef Barley Soup recipe:

1 lb lean ground beef
1 large onion (thinly sliced & diced)
1 tsp. freshly minced garlic
6 cups low sodium beef broth
4 cups vegetable broth
2 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. black pepper
1 small can diced tomatoes
2 cups thinly sliced celery w/celery heart and leaves
2 cups thinly sliced carrots
3/4 cup pearl barley

In a large frying pan cook & brown ground beef. When done drain off fat and add prepared onion & garlic, continue to saute stirring often until onion is wilted and tender. Empty into a large dutch oven style pot and add both beef broth and vegetable broth and let cook on low for about 30 minutes while slicing carrots and celery. Be sure to stir a few times. Next add the can of diced tomatoes, parsley, basil, oregano, thyme and black pepper and continue to cook on medium low. Add sliced celery and carrots and continue to cook on medium low for about 45 minutes stirring a few times. Lastly add 3/4 cup pearl barley and continue to cook on medium low another 30 minutes stirring a couple times. Carrots and celery should be tender when done and barely should be plump and soft. To keep warm can empty into a crock pot and keep on low/ warm setting until ready to serve. Store leftovers in sealed containers and freeze for another day.