recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
cups coarsely chopped onions (3 large)
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried marjoram
2 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
5 tablespoons vegetable shortening
3/4 - 1 cup milk
1 egg, well beaten
3/4 cup sour cream
2 teaspoons poppy seeds
1/4 teaspoon paprika
medium skillet, sauté the onions in butter
over low heat until they just begin to brown,
about 15 minutes. Season with 1/4 tsp of the
salt, the marjoram and the pepper. Set aside
a food processor bowl place flour, cornstarch,
baking powder, and the remaining salt; mix.
Add the shortening and process just until it
is the texture of soft crumbs. Add the milk
and mix quickly to form a soft dough.
a 10 inch spring form and lightly use your fingers
to spread the dough out evenly.
the cooked onion over the top. Beat the egg
and sour cream together. Spoon the mixture over
the onion, and spread it out to the very edge
of the pan. Sprinkle lightly with poppy seeds
for 20 minutes. Let cool slightly, then cut