Red onion and goat feta tartlets

In my last post I promised to share with you the delicious filling for the gluten free tartlet shells I made. These red onion and goat feta tartlets are the perfect entertaining appetiser as they are bite sized yet filling enough to serve with drinks.

Before I share the tartlet recipe, Woolworths have kindly donated two $50.00 gift cards for me to giveaway to YOU – simply enter the Woolworths gift card giveaway here and entries are open to Australian residents only till 7pm AEST Wednesday 22 January 2014!

Red onion and thyme

The earthiness of the red onion and thyme complement the sharpness of the goat feta.

Cooking down the onion

As the red onion becomes translucent by adding the thyme to the fry pan the herb creates a beautifully fragrant filling.

Gluten free tartlet shells

What I love most about these tartlet shells, besides being gluten free, is they can be pre-made then stored in the freezer. All you then have to do is make the filling, bake the tartlets and you have a scrumptious appetiser to serve your guests in little to no time!

Egg filling

By mixing the almond milk with the eggs for the filling it ensures it goes that little bit further and the tartlets don’t taste too heavy.

Ready for the oven

Make sure you fill the tartlets to the top, I did this by spooning the egg filling over the goat cheese.

Perfect to serve when entertaining!

These tartlets will keep in a sealed container in the fridge for two days or in the freezer for up to two weeks! Simply warm in a 180C/350F oven for 10 – 15 minutes then serve!

Red onion and goats feta tartlets

Makes approximately 40 tartlets


  • 1 batch of gluten free pastry tartlet shells
  • 1 red onion, peeled and finely diced
  • 1 tsp coconut oil
  • 2 TBSP fresh thyme, finely chopped
  • 1/2 cup goat feta, crumbled
  • 3 eggs
  • 3 TBSP almond milk
  • Salt and pepper


  1. Preheat oven to 180C/350F and line baking tray with baking paper. Line tartlet shells on baking paper.
  2. Place red onion and coconut oil in a small fry pan over medium heat. Cook for 5 minutes or until onion has softened then mix in thyme.
  3. Place 1 tsp of red onion mixture in each tartlet shell then top with 1 tsp of crumbled goat feta.
  4. Whisk eggs, almond milk, salt and pepper together.
  5. Spoon approximately 1 – 2 TBSP of egg mixture into each tartlet until the goat feta is covered.
  6. Place in oven for 10 – 15 minutes or until cooked. Serve immediately and enjoy!

Don’t forget to enter the Woolworths gift card giveaway here!

Chopped salad with spiced mint lamb

As mentioned in my last post, here is the dinner I made for guests Friday evening.

When entertaining I like my guests to feel relaxed. By allowing guests to serve themselves this creates an informal, casual atmosphere and also enables them to serve their own portion size.

Fresh herbs

Make sure you wash your fresh herbs as they can be quite sandy. By adding a dash of apple cider vinegar to the water it will remove most pesticides from the outside of the herbs.

Light salad dressing

This salad dressing is really light and fresh. The lemon provides a tanginess and mellows the pungent flavour of the garlic.

All dressed!

I love the bright reds and greens in the salad. The coriander and parsley really bring out the flavours of the salad ingredients.

Seasoned lamb

I seasoned the lamb with cumin and paprika just before cooking to ensure each piece was coated with the spices.

Cooked lamb topped with fresh mint

Lamb and mint go hand-in-hand, especially in this case as the lamb was seasoned.

Complementary condiments

These condiments improve the flavours of the main dish. By adding the spices to the coconut yoghurt and the pine nuts to the hummus, it really dresses up what could be quite plain condiments.

Dinner is served!

The salad and lamb will both keep in separate sealed containers in the fridge for up to two days.

Chopped salad with lamb

Serves 6 generously


  • 6 tomatoes, washed and diced
  • 1 cucumber, washed and diced
  • 1 red onion, peeled and chopped
  • 1 red capsicum, washed and diced
  • 1 green capsicum, washed and diced
  • 1/2 bunch fresh coriander, washed and chopped
  • 1/2 bunch fresh parsley, washed and chopped
  • 1 garlic clove, crushed
  • 1/2 lemon, juiced
  • 4 TBSP olive oil
  • Salt and pepper
  • 2kg grass fed lamb, cubed
  • 1 TBSP cumin
  • 1 TBSP paprika
  • 1 TBSP macadamia oil, for frying
  • 1/4 cup fresh mint, washed and chopped
To serve
  • 1/2 cup coconut yoghurt
  • 1 tsp chili flakes
  • 1 tsp sumac
  • Homemade spelt pita crisps or gluten free pita bread
  • Olives
  • Goat cheese
  • Hummus
  • Pine nuts, cumin and olive oil for topping hummus


  1. Place tomatoes, cucumber, red onion, capsicum, coriander and parsley in a large bowl.
  2. Whisk all the dressing ingredients together and taste for seasoning.
  3. Add dressing to salad and toss well.
  4. Season lamb with cumin and paprika.
  5. Heat large frying pan over medium heat and cook seasoned lamb in macadamia oil for 7-10 minutes.
  6. Serve on a large dish and garnish with fresh mint.
  7. Sprinkle coconut yoghurt with chili flakes and sumac.
  8. Add pine nuts, cumin and olive oil to hummus.
  9. Serve salad and lamb with spelt pita bread, spiced coconut yoghurt, olives, goat cheese and hummus. Enjoy!


  • When entertaining, you can cook the lamb just before your guests arrive and leave on a simmer covered whilst you wait till it’s time to serve.
  • Here’s the spelt pita crisp recipe will be posted tomorrow!

What do you like to make when entertaining guests?

Healthy beef burritos

Everyone seems to love burritos. I remember as a little girl getting so excited to have burritos for dinner, probably because we rarely had them and the fact that you can ‘make your own’.

It’s an easy yet tasty mid-week meal that requires little preparation.

Spiced beef mince

I used a combination of cumin and paprika to give the mince an earthy flavour. This is definitely a healthier alternative to the packaged spices you can buy.

Toppings to choose from

I believe everyone should eat a rainbow a day! I just love the fresh vibrant colours all the vegetables lend this dish.

My burrito bowl

All dishes will keep in the fridge for up to two days either in a sealed container or covered in plastic wrap. Enjoy as a salad for lunch the next day!

Healthy beef burritos

Serves 4 generously


  • 1 tsp coconut oil
  • 1 red onion, finely diced
  • 2 garlic cloves, finely diced
  • 1kg organic beef mince
  • 2 TBSP cumin
  • 2 TBSP paprika
  • 1/2 tsp chili flakes
  • 1 tsp salt
  • 1 tsp pepper
Toppings and wraps/’bowls’
  • 2 carrots, peeled and grated
  • 4 tomatoes, washed and diced
  • 1/2 iceberg lettuce, washed and 1/2 shredded & 1/2 used as ‘bowls’
  • 1/2 red cabbage, washed and 1/2 shredded & 1/2 used as ‘bowls’
  • 1 cup goat cheese, crumbled
  • 1 serving of this guacamole
  • 1/2 cup hummus (I used Yumi’s brand)
  • 4 gluten free wraps


  1. Preheat oven to 160C/325F.
  2. In a large frying pan over medium heat place coconut oil, red onion and garlic cloves. Cook for 1 minute. Add mince and cook for a further 10-12 minutes, or until it is all cooked.
  3. Place wraps on lined baking tray and warm in the oven for 5 minutes.
  4. Add cumin, paprika, chili flakes, salt and pepper to the mince and cook for 2 minutes. Place in a bowl to serve.
  5. Place all dishes on the table and enjoy a healthy meal!
What are your favourite healthy burrito toppings?

Zucchini, dill and leek slice

Winter has well and truly arrived! I find it’s a time to enjoy wearing jeans and boots, and to also eat warm dishes for lunch instead of the usual salad.

Vital greens!

This slice is filled with herbs and vegetables necessary to keep you healthy throughout the winter. I think a lot of people have the perception that winter food is stodgy food, I have the opposite opinion. I love eating a light soup, filling my meals with green vegetables, and using fresh herbs to flavour dishes.

Slice mixture!

The dill in this mixture keeps the slice light and delicate.

Ready to be baked

This isn’t a thick slice but due to all the vegetables and herbs it is quite filling.

Finished cooking

It will keep in a sealed container in the fridge for up to 3 days.

Zucchini, dill and leek slice

Serves 6


  • 3 large zucchinis, washed grated
  • 1 leek, washed and finely sliced
  • 1/4 cup fresh chives, washed and finely sliced
  • 1/2 cup fresh dill, washed and finely sliced
  • 5 eggs
  • 150g goat cheese, crumbled
  • 1 cup gluten free flour
  • Salt and pepper for seasoning
  • Coconut oil for greasing


  1. Preheat oven to 180C/350F. Grease and line a square ceramic dish.
  2. Place zucchini, leek, chives and dill in a large bowl and mix well.
  3. Add eggs, goat cheese and gluten free flour and mix until all combined. Season with salt and pepper.
  4. Place into greased dish and bake for 45-50 minutes.
  5. Take out of oven and allow to slightly cool in dish for 5 minutes. Slice into 6 pieces and enjoy!

What types of food do you mainly eat during winter?

Kale, zucchini and goat cheese tart

I recently made this tart for a picnic as I knew it would be easily transportable and it proved to be an extremely tasty addition.

Tart shell dry ingredients

The chickpea flour lends a nutty, earthy flavour to the tart.

All pressed into the tart pan

The hint of rosemary also gives the tart an earthiness and complements the goat cheese.

Tart filling

I kept the filling quite simple as I wanted the real flavours of the kale, zucchini and goat cheese to come through.

Zucchini evenly placed

By placing the zucchini this way in the tart shell it ensures it cooks evenly.

All cooked and ready to be served!

There is something so enjoyable about tucking into a tart, I think it’s the contrast in textures for me personally. The hard shell against the soft filling, it doesn’t get much better – especially at a picnic!

Kale, zucchini and goat cheese tart

Serves 8


Tart shell
  • 1 cup chickpea flour, extra for kneading
  • 1 cup almond meal
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 TBSP fresh rosemary, finely chopped
  • 1 TBSP coconut oil, extra for greasing
  • 2 eggs
  • 1 TBSP water
  • 6 eggs
  • 1/2 cup almond milk
  • 1 cup kale, washed and shredded
  • 1 zucchini, washed and thinly sliced
  • 1/2 cup goat cheese, crumbled
  • 1 TBSP fresh rosemary, finely chopped


Tart shell
  1. Line a tart pan with baking paper, grease the sides with coconut oil.
  2. Preheat oven to 180C/350F.
  3. Combine chickpea flour, almond meal, salt, pepper and rosemary in a bowl. Add coconut oil, eggs and water then mix until it all comes together. Place extra chickpea flour on a clean surface and knead the dough until forms a smooth dough. If it is too crumbly add more water, if it is too wet add more almond meal.
  4. Press the dough evenly onto bottom and sides of tart pan. Bake for 10-15 minutes, until slightly golden. Prepare the filling.
  1. Add eggs and almond milk to a large bowl and whisk together. When well combined, mix in kale.
  2. Place zucchini on the bottom of the tart shell, followed by the kale/egg mixture, then sprinkle with the goat cheese and rosemary.
  3. Bake the tart for 30–35 minutes, until completely cooked. Serve and enjoy!

What tart fillings are your favourite combination?