Caremalised Onions and Grape Tomato Naan Flatbread

It snowed yesterday. It snowed again overnight , it is still snowing ..... apparently there is huge storm barreling across the plains heading straight this way .

It is also my day to make soup for clients. What a perfect backdrop , cold, lightly falling snow - enough for a quick shovel - but I will tackle that later .

Part of the soup menu was an accompaniment . It was meant to be Naan bread with Z'ataar - my source for Z'ataar mysteriously vanished and I has no time to seek this any further. GG always has plan B in the background .

So there I am staring at several packets of Naan Bread , thinking what to do ? I thought of it would be nice to add some caremilised red onions , grape tomatoes - just bursting , cheese and  a liberal sprinkling of Herbs de Provence . Voila ! in a matter of minutes this delicious Naan Flatbread was prepared and baked in the oven - filling the house with delicious aromas .

The perfect accompaniment to drinks for the holiday season , while enjoying a game of football ....  or savoured with a bowl of steaming soup .


Caremalised Onions and Grape Tomato Naan Flatbread
a Gourmet Goddess original recipe


1 pkt Naan Bread
1 small red onion , sliced medium
1 punnet grape tomatoes , cut in half lengthwise
olive oil
herbs de provence
salt and freshly ground pepper to taste
monterey jack cheese


Heat oven to 400F - convection mode

Heat a saute pan , add a little olive oil , add the sliced onion stir until soften , reduce heat if it starts to burn . When the onion softens add the tomatoes and toss until just bursting- you want them to keep their shape.

Add a little salt and freshly ground pepper plus a pinch of herbs de provence . Combine and allow to cool slightly .

Place Naan bread bottom side up on a sheet pan and bake for 5 minutes - you need to do this step to take out the rawness of the bread .

Remove from oven , turn right side up , sprinkle a little bit of cheese on the bread and then place some of the onion tomato muxture on top . Sprinkle a small amount of cheese on top again - this is just the glue to keep everything from sliding off .

Sprinkle with liberally , or to taste with Herbs de Provence.

Bake for 5-8 minutes until slightly golden on top. Place on a cake rack to cool and then slice into wedges and enjoy .

The Countdown is on ......

We started a tradition several years ago , the Christmas tree is purchased the day after Thanksgiving . While people rush out to the stores for Black Friday shopping , myself and the girls are cooling our heels for Daddy to finish work and make our important purchase for the day . Once we get home , it is usually soup and then the decorations are hauled up from the basement ( ... thanks Deno ) and the countdown begins .

Unfortunately there is no time for the romantic trip to a Christmas tree farm , scouring the fields for the perfect tree, but rather a rendevous with Daddy  , at a big box hardware store ...... and the search begins .It is inevitably a cold night , several years it snowed as we searched for our tree. The girls now have input is the tree is the right shape , is it full enough in the body .... does it fit in our living room ? Is it going to be noble fir or balsam fir ... will the needles drop before Christmas day ? - flashback to  Christmas 4 years ago !!!

But the the most poignant event in the countdown to Christmas is the countdown itself . I purchased a blackboard  about 5 years ago , I did not think much of it , I indeed questioned if it would even be used . It has turned out to be the most anticipated "daily" event in the countdown.

Every morning as the girls come down for breakfast , I hear a pause in the hallway , the erasing of data from the blackboard and the scratchy noise of the chalk. Then the proud announcement ".... it is XX days until Christmas" .

The Christmas stockings will be hung over the coming weekend . The Santa lists have already been typed up - in very cute font - just incase Santa cannot read the writing of a 6 year old ...... I think all that is missing are the item numbers. They have upped the ante on what is to be prepared for Santa and the Reindeers come Christmas Eve .... mum is going to be busy cooking .

So create a tradition , be it ever so small ........I guarantee you it will be something they will remember for a long long time !!!

Barley Spinach Salad with Roasted Cashews and Tamari

We all survived the Thanksgiving feast , we more than likely tinkered with purchases on Black Friday - so now it is time to eat something light and healthy in preparation for the Holiday Season ahead.

I made this salad for clients a few weeks ago and EVERYONE loved it and it is my new go to salad , which even my two girls enjoyed . It is an inspiration from my go to food magazine delicious.

It is made with barley , not the instant 10 minute breakfast deal  but organic pearled barley that takes around 30-40 minutes to cook . But do not be put off by this because you will reap untold benefits for your patience and diligence . It is then loaded with vegetables whose benefits need no explanation , followed by a dressing stunning in its simplicity and taste.

I told my girls that barley is like eating brown rice ( we are all converts to this wonderful grain ) , they love broccoli and they love spinach . It also has sugar snap peas which are delicious steamed and some roasted cashews for crunch . This particular occassion I served it with pork tenderloin sliced and marinated in my own creation of tamari, fresh ginger , garlic and a touch of sweet chili sauce . The secret ingredient for me was the fresh mint , I was pleasantly surprised as to how much  flavour this herb gave the salad and it was the perfect finishing touch .

I have to say this salad stands up well as a room temperature salad , great for upcoming pot luck holiday get togethers - maybe consider some strips of roasted red peppers for an added festive touch  . Excellent vegetarian fare that will even convert die hard carnivores . You can also add any other combination of green you would like or have on hand . Oh..... and it keeps forever in the fridge for as long as you do not eat it !!!

Barley Spinach Salad with Roasted Cashews and Tamari
inspired by Bill Granger

Served 4-6

Salad Ingredients
1 1/4 cups organic pearled Barley
1/2 pound organic brocoli, trimmed and steamed
2 spring onions, thinly slices
2 cups organic baby spinach leaves
2 cups sugar snap peas, steamed
1/2 cup mint leaves, roughly torn
1/2 cup raw cashews , roasted ane then roughly chopped .

Tamari Dressing
1 tsp toasted sesame oil
1 1/2 tbsp light tamari ( wheat free soy sauce)
1 1/2 tbsp mirin
1 tsp fresh ginger , finely grated

Cook the pearled barley according to packet directions.

Prepeare oven to 400F/200C and place cashews in a cake tin and roast until lightly brown - this could take anywhere for 5-10 minutes depending on the size of the cashews and you oven . Please judge accordingly.

Trim and steam the broccoli and sugar snap peas and rinse inder cold water to stop the cooking process. Drain well .

Whisk all the ingredients for the dressing ans put aside . This could even be made a couple of days in advance to allow the flavours to develop.

In a large bowl toss together the cooled barley,m drained broccolu, sugar snap peas and green onions , toss well to combine then add the torn  mint leaves and dressing and combine well . Allow to stand for 10 minutes to allow flavours to develop.

Enjoy on it own or as a side to some pork , grilled tofu or grilled portabello mushrooms.

Spiced Pumpkin Pie

I am converted . I have had a conversion ..... I take back everything I have said or written .......NO ..... I am not joining a sect .... just beginning to like pumpkin pie !!

My little gourmet , daughter number 1 , professed to me that she likes pumpkin pie , and she would like to make one for Thanksgiving . I embraced the fact that she wanted to make something , BUT , I cringed at the thought of having to make pumpkin pie. The truth be told - my culinary experiences have been pretty sad to date and the thought of having to expose myself to actually making one needed a deep deep breathe !!!

So, we perused my collection of cookbooks and came across this wonderful and abundantly simple recipe by Sara Foster with the pie crust recipe from the Barefoot Contessa . Maybe keep this recipe in store for next year , maybe consider it for the upcoming holiday season . Have I just shown I am not a local by espousing that we dare to eat pumpkin pie after Thanskgiving ?

Number 1 daughter made this pie all by herself , barr a couple of minutes of tutorial from the Gourmet Goddess , mainly helping out with the pie crust ... the rest was sheer GG pride !!!!

I hope everyone had an enjoyable Thanksgiving and heres to the upcoming Holiday Season !!!

Spiced Pumpkin Pie

adapted from Sara Foster and the Barefoot Contessa

The Crust

2 cups graham crackers ( 14 crackers)

1/3 cup granulated sugar

1/4 teaspoon ground cinammon

1 stick unsalted organic butter

Place crackers in food processor and pulse until nice and crumbly, add sugar and cinammon and pulse to combine then add the melted unsalted butter . Place in 11inch tart pan , with removable base , press evenly into the sides , using a measuring cup for uniformity. Bake for 10 minutes at 350F ans allow to cool slightly before adding the pumpkin mixture .

The Filling
3 large organic eggs

1/2 cup granulated sugar

1 can sweetened condense milk, 14 oz

1 tin organic pumkin puree , 15oz

3 tablespoons unsalted butter melted and cooled

1 tablespoon all purpose flour

1/2 teaspoon ground ginger

1/2 tesaspoon ground cinammon

1/4 teaspoon ground nutmeg

pinch of ground cloves

pinch of kosher salt

1 prepared pie crust as per recipe above.

Preheat oven to 350F.

Combine eggs, sugar , condensed milk and pumpkin puree in a bowl and mix with a wisk to combine well. Add the butter and stir until thoroughly blended .

Mix all the dry ingredients in a bowl and add to the pumpkin mixture.

Pour into prepared and cooled pie crust and bake for 40-50 minutes until the pie is light golden brown on top and firm to the touch and set in the center when you jiggle it .

Cool completely and decorate with whipped cream or some delicious good quality vanilla ice cream.

Note to self : Maybe by this time next year I can write and let everyone know that I now LOVE pumpkin pie .... but lets not get ahead of ourselves !!!