{"id":3348,"date":"2023-08-29T14:43:53","date_gmt":"2023-08-29T13:43:53","guid":{"rendered":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=3348"},"modified":"2023-08-29T14:43:53","modified_gmt":"2023-08-29T13:43:53","slug":"pissaladiere","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2023\/08\/29\/pissaladiere\/","title":{"rendered":"Pissaladiere."},"content":{"rendered":"

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Nicoise onion tart, which I have first come across while browsing Rick Stein’s book “French Odyssey”. When Moka was here last week , we’ve made one together for lunch one day, but I knew from the first bite that I will be making it again MY WAY. \ud83d\ude42 <\/p>\n\n\n\n

This was our joint effort;<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

We had the ready made pastry from Esselunga, Moka has prepared the onions, I put the whole thing together and baked it. It was very tasty, made a great lunch, but the onions could have been softer. Moka panfried them and wasn’t interested in adding fresh bay leaves or thyme from the garden ( I smuggled some through at the end for garnish), which I found rather surprising. <\/p>\n\n\n\n

So yesterday, on a first rainy day in over a month I made the pissaladiere again. My onions were cooked under cover for over 40 minutes with a generous bouquet garni. This made a huge difference. Once I removed the herbs, I gave it another 20 minutes uncovered which made the consistency almost spreadable. <\/p>\n\n\n\n

Black olives on top take the 15 minutes in the oven well, anchovies don’t. These should definitely be added after the baking. <\/p>\n\n\n\n

Excellent light supper alongside Greek salad and some good chianti. <\/p>","protected":false},"excerpt":{"rendered":"

Nicoise onion tart, which I have first come across while browsing Rick Stein’s book “French Odyssey”. When Moka was here last week , we’ve made one together for lunch one day, but I knew from the first bite that I will be making it again MY WAY. \ud83d\ude42 This was our joint effort; We had … Continue reading Pissaladiere.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":3350,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-3348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-good-food"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/3348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=3348"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/3348\/revisions"}],"predecessor-version":[{"id":3351,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/3348\/revisions\/3351"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media\/3350"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=3348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=3348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=3348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}