Luz Cook Shop

To make prepping this homemade dog food a cinch and to save LOTS of time and dishes in the process I ...
Ingredients
6 cups cooked organic brown rice (3 cups uncooked rice)
2 pounds ground lean beef, cooked through, fat drained
4 hard boiled eggs, peeled and diced small
3 medium sized carrots, shredded or thinly sliced
1/4 cup minced curly parsley

Ingredients
230g ready-rolled 32cm circle of puff pastry (we like Marie La Pâte Feuilletée, from Ocado), or see tip
50g unsalted butter
4-6 small onions, halved
100ml sweet oloroso sherry
2 fresh rosemary sprigs, cut into smaller sprigs
Method
Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry onto a baking sheet lined with baking paper. Prick all over with a fork, then put in the fridge to chill.
Melt the butter in a heavy-based ovenproof frying pan over a medium heat. Ideally it needs to be about 20cm across the base, 25cm across the top and 5cm deep. Add the onion halves, cut-side up, and fry gently for 10 minutes until soft and starting to caramelise, turning them over gently halfway through. Add the sherry and rosemary sprigs, season well, then cover with a lid from another pan or some foil. Transfer to the oven for 20 minutes until the onions are soft.
Take the pastry out of the fridge and drape it over the pan, tucking in the edges around the softened onions. Bake for 20-25 minutes until golden and crisp. Remove from the oven and cool in the pan for a few minutes before turning out carefully onto a wooden board or platter. Season and slice to serve.

INGREDIENTS
4 medium yellow onions, ends cut off and papery skins removed
1/4 cup unsalted butter
4 sprigs of fresh thyme, leaves removed 2 tablespoons Demerara sugar (or dark brown sugar)
1/4 cup cider vinegar
8 cloves garlic (or more), peeled and cut in half
11 ounce high-quality puff pastry sheet, thawed but cold

DIRECTIONS
Preheat the oven to 425 degrees F.
Cut each union across the equator. Place the butter in a 10” ovenproof frying or non-stick pan over medium heat. Add the thyme and bay leaves, shake the pan around and get it bubbling.
Add the sugar, vinegar, and 6 tablespoons cold water. Place the onion halves in the pan cut-side down. Tuck the garlic cloves in the gaps between the onions.
Season generously with salt and pepper. Cover, turn the heat down to low setting and leave to steam for 10 to 20 minutes to soften the onions. Remove the lid and cook until the liquid—very importantly!—the liquid starts to caramelize, gently shaking the pan from time to time to prevent the onions from sticking. This process can take 20 to 30 minutes. Remove from the heat.
Place the cold pastry over the onions, using a wooden spoon to push the pastry edges right into the edges of the pan.
Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands pop a large plate over the pan and confidently but very carefully turn out.
Slice into wedges and add a dollop of goat cheese to eat with the tart.