2 cups Self Raising Flour
2 tsp Cinnamon, ground
¾ cup Brown Sugar
¾ cup Walnut Pieces
3 Medium Zucchini
½ cup Milk
Preheat oven to 170⁰C and grease bread pan.
Sieve flour and cinnamon into large bowl, then add brown sugar and walnuts and stir.
Add grated zucchini, melted butter, eggs and milk and mix well until combined.
Pour into bread pan and bake for 55 minutes.
The Best White Onion Tart
4 White Onions –Large, peeled & thinly sliced
2 tbs Olive Oil
Handful of marjoram
6 Eggs, beaten
600ml Thickened Cream
250g Aged Cheddar Cheese
175g Plain Flour
½ tsp Sea Salt
2 Egg Yolks
Heat butter and oil in a heavy based pot. Put in the onions and season then cook gently for an hour.
The onions should become soft but not coloured.
Add the marjoram 5 minutes before the end of cooking to extract the flavour. Remove from heat and drain.
For the pastry whizz the flours together, salt and butter to form fine crumbs in a food processor.
Tip in a bowl and then mix in the egg yolks and 2 tablespoons of water until you have a smooth dough. Form into a ball and wrap in cling wrap and chill in fridge for 20 minutes.
Heat the oven to 160⁰C. Roll out the pastry and line a loose based flan tin 21cm in diameter and 3cm deep with the dough.
Cover pastry with foil and rice and chill for 15 minutes in the fridge to firm it up and this will help to stop shrinking in the oven. Don’t trim edges until after cooking to allow for shrinkage.
After chilling, bake the pastry for 45 minutes then remove the foil and rice and bake for another 5 minutes until pastry is dry.
Brush the whole inside with egg wash. Turn the oven up to 180⁰C.
Beat the eggs and cream together, stir in the cheese and season well. Mix with the cooked onions and pour into the flan case.
Return to the oven and cook for 20 minutes, then turn down the oven to 160⁰C for another 40 minutes. Remove from oven and cool for about 2 hours. Serve with some olive tapenade.