Recipe Review FETA TART Dinner Spinner p35

[Moo2]

Tasty, i have it on the iPad and it works fine.

[Tasty]

Moo2 - it's  not in the app store for me at all, maybe cos i have the ipad 1.

[gertbysea]

Tasty I bought the app and it works ok on the iPad. Not ideal but I love it just the same for the simple recipes including this amazing tart. I take my iPad shopping so I can spin the thing when I get a hint of what I want on the go. I would buy it if I were you.

Gretchen

[Wonder]

Tasty you may be searching for only iPad apps, as this is an iPhone app it will only appear if you search both iPhone and iPad. The iPhone apps work on the iPads (there is no difference between 1 & 2) but you need to x the screen resolution by 2, I find with many iPhone apps they then become a little grainy when magnified. If I'm paying for an iPad app I like it to be the correct resolution, but saying that if the Dinner Spinner app had of been out when I purchased my book I would have purchased the iPhone app over the book anyday and gladly payed the same price just to not have the frustrating book format.

[Tasty]

Thank you Wonder!! Youwere absolutely right - i was looking under ipad apps as i didn't realise i could download iphone apps. I now have the dinner spinner app so i can make the fetta tart today. Finally!! As I don't think anyone wanted to share this recipe maybe cos they thought i might be cheating Tenina which was never my intention.

[Tasty]

Well I made the feta tart today and hubby really likes it. I thought it was a bit salty tasting but i have been thinking that about a few foods lately. Maybe it's just me!

I made it in a small round tin and i'd say it would feed 3-4 people with a salad. I loved the crunchy bits.

I would also suggest starting the recipe by crumbling the Feta in the tmx and then rinsing.

This was the first recipe I tried from the app I bought today. Will try some more after the next grocery shop.

[gertbysea]

Tasty I would be careful about putting feta into the TMX . Could turn  to mush if you leave it too long. Try the slow cooked pork. Really delicious . Be sure to leave the pork in biggish chunks and don't forget to cook it on reverse.

Gretchen

[cookie1]

Yes that is really lovely. In fact we love both.

[Tasty]

Here is the fetta tart I made - sorry about the lighting at night.

I used a small circle tin and didn't realise it rises quite a bit.

[judydawn]

Question posed by Chelsea in another thread

December 20, 2011

Is the vodka crucial in the feta tart Tenina.  Could I substitute something else - cidar vinegar or lemon juice perhaps?   
 
Tenina's reply 
 
December 20, 2011
Hi Chelsea, not crucial, it is just in the batter used for the base and it prevents the fat from cooking, being absorbed into the batter…also gives it a bit of a crunchier outside texture…(now there is a lesson for all of us in there somewhere…if vodka prevents fat absorption..?…I digress!!)
BUt yes, I think another acid would work pretty well the same, so preferably lemon juice.
Good luck, and let me know how it goes... 
 
 
 
 
 

[judydawn]

Just made this for lunch - only had 1 packet of feta so half quantity was plenty for us.  Still confused as to what size tin to use and how high this is supposed to be.  Mine is very thin but delicious and would be perfect for finger food. I used an 18cm x 28 cm slice tin and my tart ended up only 1 cm thick. What size rectangular tin are you all using?

[Wonder]

Is this served hot or cold? I'm looking for something to enter in work's biggest morning tea on Thrusday but I have to make it before work so at best it would only be warm. My first idea is a pull apart loaf with feta, tomatoes, garlic and spinach.

[judydawn]

Wonder I made the tart this morning then reheated 1/2 for lunch on a wire rack to ensure the bottom was crisp.  I've just had a little piece from the fridge to test it for you and it is lovely cold too.

[gertbysea]

Wonder I made the tart this morning then reheated 1/2 for lunch on a wire rack to ensure the bottom was crisp.  I've just had a little piece from the fridge to test it for you and it is lovely cold too.

I have made this tart at least ten times. Hot cold this cheese that cheese  and it is great  every time.

Judy is right about  reheating on a wire rack. I always use Vodka  as well. It is all about the crust with this one I think.

Gert

[Lellyj]

II used the same size Tim as you Judy and also have a thin, but yummy tart. I would love to hear from others about this, as I was surprised to hear some one say their tart rose a lot. I wonder which is best?