I planned a menu contrasting the seasons - an autumnal appetizer (onion marmalade tarts - recipe below) and main course (butternut squash with ricotta ravioli), and a dessert to bid farewell to summer (individual pavlovas with strawberries and raspberries).
Onion marmalade tarts
The onion marmalade tarts were wonderfully quick and easy to make, thanks to my mother-in-law's recipes. The recipe below is enough for 12 mini tarts.
For the pastry, heat 6 tbsp water and 6 tbsp oil together, mix with 250g plain flour and a pinch of salt, and use immediately.
For the marmalade:
2 tbsp oil
500g red onions, thinly sliced
200ml red wine
2 tbsp balsamic vinegar
2 tbsp sugar
Salt and pepper
Heat the oil in a large saucepan, then cook the onions, stirring regularly, until soft.
Add the remaining ingredients. Cook on a moderate heat for 40 minutes, until the mixture is reduced and sticky.
Transfer to an airtight container for storage. It freezes well.
To assemble, roll out the pastry quite thinly, and use a pastry cutter to cut 12 small rounds. Fit them in a cupcake tin. Fill them with a teaspoonful or two of the marmalade. Bake at 200C for 20 minutes. Serve warm.
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