Name: Red Onion And Cheshire Cheese Tartlet
Ingredients: 100 g Ready made shortcrust pastry rolled out; (4oz); ; very thinly; 6 Shallots; peeled and left; ; whole; 1 Leek; shredded; 1 tb Runny honey; (we used Cheshire; ; honey); 1 sm Quantity fresh thyme leaves; 3 tb Balsamic vinegar; 4 tb Double cream; 4 tb Vegetable stock; 1 sm Quantity lemon thyme leaves; 1 sm Salad leaves to decorate

For salvation, “repentance unto life” is just as necessary as is faith in our Lord Jesus Christ. No sinner was ever pardoned while he remained impenitent, while he remained in rebellion against God and His authority, and without submitting himself whole-heartedly to His Lordship. This involves the realization in his heart, wrought therein by the Holy Spirit, of “the sinfulness of sin” (Rom 7:13), of the awfulness of ignoring the claims of God and of defying His authority. Repentance is a “holy horror and hatred of sin, a deep sorrow for it, a contrite acknowledgment of it before God, and a complete heart forsaking of it.”

I.C. Herendeen

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables	Sami	Crazy, About, Cheese	2	servings

INGREDIENTS

100	g	Ready made shortcrust pastry rolled out; (4oz)
		; very thinly
6		Shallots; peeled and left
		; whole
1		Leek; shredded
1	tb	Runny honey; (we used Cheshire
		; honey)
1	sm	Quantity fresh thyme leaves
3	tb	Balsamic vinegar
4	tb	Double cream
4	tb	Vegetable stock
1	sm	Quantity lemon thyme leaves
1	sm	Salad leaves to decorate

INSTRUCTIONS

Gently braise the whole shallots and shredded leeks in the balsamic vinegar
and honey with the thyme leaves for up to one hour or until the shallots
are tender. When the shallots are cooked the liquid should be very syrupy.
Use the shortcrust pastry to line two small tartlet tins (approximately 10
cms across) and blind bake until the pastry is golden and crisp.
Reduce the vegetable stock until you have around three tbsp left and
separately reduce the cream until you have the same quantity. Combine the
two and season to taste.
In the warm tartlet case arrange the shallots and pile over a small
quantity of the salad leaves. Put the lemon thyme into the hot sauce and
pour around.
Serve immediately.
Converted by MC_Buster.
Per serving: 73 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g
Protein; 16g Carbohydrate; trace Cholesterol; 216mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.

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