Caramelised Red Onion Bites

These little savoury treats can be prepared ahead, making them the perfect party finger food that are certain to impress your friends.  And they’re gluten free!

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What you’ll need: serves 6 (2 bites each)

Method:

If you’ll be cooking straight away then preheat your oven to 180°C. Clean the mushrooms and remove the centre stem. Finely chop the stems and fry in a little oil. Put aside for later. Oil a large baking tray and place the mushrooms onto it, giving them plenty of space. Cook for 5mins.

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Remove from the oven, pour out any juice that may remain and start building by adding a little of the tomato basil sauce. Next add some cheese, just like layering a pizza. Then you can add some of the fried stems and finish with some sticky caramelised red onion jam.

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Return to the oven and cook for a further 5mins or until the cheese has melted. Place on a serving plate and garnish with some baby basil leaves.

Share and enjoy!

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If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

A Simple Red Onion Marmalade

Friends of mine recently gave me some red onions from their garden. I was delighted, I love red onions and I’m quite happy to simply slice them and have them on a salad or a sambo. But before I devoured the lot I decided to save some for a caramelised red onion marmalade. It’s sticky, tasty and goes great with lots of things. In fact I’m not sure there’s anything better to add to a dish than this, it even works a treat with yummy mash potatoes…but that’s for another time.

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What you’ll need: 

  • 4 Red Onions, thinly sliced
  • 2 tablespoons of balsamic vinegar
  • 2 teaspoons of caster sugar (or to your taste)
  • Some oil for frying

Method:

Heat some oil in a non stick frying pan and add the onions. Cook on a low temperature until the onions have softened (10 to 15mins). Add the sugar and the balsamic vinegar and mix through. There are no fixed rules for the quantities of the balsamic vinegar and the sugar, go with your taste buds! Continue to cook on the low heat for a further 15 minutes or until the mixture is sticky.

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Allow to cool and refrigerate!

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx