In my last post I mentioned that I would share the recipes that I created for the budget lunch exam. This was my starter which I served with raita. Using Asda special ingredients it came to a grand total of £1.30 for four tartlets (roughly $2).
The examiner said that she thought the tart had good flavours and it was definitely one to keep making. Everyone who tasted this dish while I was practicing it enjoyed it too; thanks to all my guinea pigs out there - especially Deb for all her critical feedback.
In other news, I got my theory exam results and got 90.5%! I'm off to make some puff pastry in celebration.
- 1 small onion
- 5 grams root ginger
- 1 tablespoon sunflower oil
- 30 grams natural yogurt
- 140 grams mushrooms
- 2 small spring onions
- Pinch chilli powder
- 0.75 teaspoon coriander cumin powder
- Pinch turmeric
- Pinch garam masala
- 15 grams tomato puree
- 10 grams coriander
- 45 grams salted butter
- 175 grams plain flour
- 45 grams lard
- Pre-heat oven to 200˚c.
- Grease four 9cm tartlet cases.
- Put coriander cumin powder, turmeric, garam masala, tomato puree, salt, chilli powder, sunflower oil and natural yogurt into a mixing bowl.
- Wipe the mushrooms and quarter them.
- Add the mushrooms to the mixing bowl and mix.
- Chop the coriander, root ginger, onions and spring onion.
- Add to the mixing bowl and mix.
- Sift the flour and a pinch of salt into a bowl.
- Add the butter and lard in pieces and rub in until the mixture resembles breadcrumbs.
- Make a well in centre of the mixture and add approx 7 tsp cold water to form a firm dough.
- Divide into four and line four tartlet cases.
- Fill the tartlets with the mixture.
- Bake for 25-30 minutes until both the pastry and mushrooms are cooked.
- Remove from the oven and serve.