Tartlets filled with Chunky Marinara Sauce

The Marinara Sauce is traditionally ground to a paste before being used as a base for pasta. However I let the vegetables stay whole and somewhat chunky while cooking them to remove the crunchy taste. Using the sauce as a filling for the shortcrust pastry tarts that I have baked in the microwave!


For Marinara Sauce

Ingredients

2 tablespoons olive oil
2-3 flakes of garlic, crushed
1 large onion, finely chopped
2 medium sized tomatoes, chopped
1 tsp salt
1/2 tsp pepper
1/2 cup water
1 tbsp tomato ketchup
1 tbsp oregano or 1 tsp dried oregano
1/2 cup cream

Method

1 Heat the oil and add garlic. Saute till golden then add the onions and cook till light brown.
2 Stir in the tomatoes and add tomato ketchup, salt and pepper. Cover and cook for 2 minutes till tomatoes soften.
3 Add the water and oregano. Bring to a boil then simmer till paste turns thick and somewhat dry.
4 Remove from the fire and add the cream. Stir well and keep aside to cool.

Note: If you wish to use the marinara sauce for a pasta base you will have to add this mixture to the grinder and churn it to a fine paste. I did not do that for my recipe.

For Tartlets

Ingredients
1 cup plain flour (maida)
1/2 cup butter
3-4 tablespoons of chilled water
Salt to taste

Note: while not traditionally done, I added some black kalonji seeds to my dough.

Method

1 Bring butter to room temperature and rub it into the flour till the mixture resembles bread crumbs.
2 Add the water and salt to make the dough. If using kalonji add in this step.
3 Now rest the dough for half an hour wrapped in cling film in the refrigerator, before rolling it out and cutting it into circles.
4 Place the circles in the tart shells and bake in the microwave for about 8 minutes on high. ( You will have to adjust the heat and the timings based on your individual oven)
5 Once the tartlets are baked cool them on a wire rack.

Assemble the Tartlets

Place the sauce in the tartlets and here I have added a fried potato stick to it for garnish.

Tipsy Pudding (no custard)

Happy New Year!

Tipsy is a hot favourite in my home and gets consumed almost as soon as it is made. This was the pudding of choice to bring in the new year this time. The one that traditionally has custard and jelly is not as popular so I leave that out. Here's the quickest dessert you can put together.


Ingredients

1 can Fruit Cocktail of about 400 g
90 ml of Whiskey ( I used some from the husband's bar)
1 Vanilla Dessert Cake from Monginis (You can bake your own from scratch. Here's a vanilla cake recipe I use)
3 Tablespoons of Tropolite Whipping Cream
1 cup milk , about 150 ml
2 Tablespoons of Red Currents

Method

1. Open out the tin of Fruit Cocktail and dump it into a bowl. Add half the whisky to it.
2. Whip the cream along with the remaining whisky till it rises to nice and fluffy consistency.
3. Now slice the cake into four thin slices and dole out the milk with a spoon to soak them. Add the juice from the fruit cocktail can and whisky mix as well.
4. Place a layer of cake on the bottom of the dish, add some fruits and cover with whipped cream.
5. Repeat the process till you have numerous layers and top up the cream with a garnish of red currents.


If you do it right when you slice into the pudding all the different layers are sort of visible. And believe me when I say that they are not visible for very long.


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