Roasted Radish Tart

It's time for the Baking Bloggers reveal today.   I've made this dish several times now for gatherings.  I also realized that this dish is not only delicious, but also gluten-free and keto-friendly.   This month, the theme is Baking with Spring Vegetables, and I had a great idea.  I was going to use the chive blossoms on my chive plants, and make something really good out of them, and then I realized, they're not a spring vegetable. 

 
Hello, can anyone say 'whoops, senior moment'

Actually, don't.

But I realized that one of the first vegetables you can harvest in the spring is radishes. I've enjoyed many a handful of freshly pulled radishes, washed off quickly and scarfed down almost as quickly.
Those alongside the asparagus and baby beets are some of my favorites.
And as much as I love fresh, raw radishes, they are equally brilliant, cooked.
Yes, cooked!  Well, roasted actually.  

And when you roast them, WOOHOOO!!!!  Although my mouth says, "ERMAGERD!!, give me more."

I used this recipe from Martha Stewart as an inspiration, sorta but then I went totally out of the box.

Radishes ready for roasting- this brings out a natural sweetness and a slight nutty flavor that pairs beautifully with the Gouda Cheese, but if you have another kind of cheese you like, use it.  I like Gouda but Edam works well also. 

If you see some empty space on the pan, it may be because I sampled a few pieces.

I've gotten slightly hooked on Cauliflower crusts lately.  This was spread out in a freestyle manner on parchment paper.  I made a ridge around the edges.

The roasted radishes spread on top of the cooked crust.

After the bake, just before cutting the tart. 

And since I'm the cook, I sampled. 

And realized I needed to try and get some money shots.

And so I played a little. 

As I said, I did sample a couple of slices. I was only going to eat one, but it tasted so good, I had a second before I brought the whole thing to a gathering.    BTW, this is also gluten-free as well as being low carb and keto for those who are following a different eating plan. 

Roasted Radish Tart

Yield: 8-12 Servings as an appetizer

Author: Sid's Sea Palm Cooking

prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M

This is a fun tart to make as an appetizer, or you could also serve it as a light meal with some crusty bread to accompany it. There are a couple of steps involved but it's actually pretty easy.

ingredients:

Radishes

• 1 lb. Radishes
• 1-2 teaspoons Olive Oil
• salt
• You can also reserve a couple of radishes and slice them thinly to top the tart if desired.

Base

• 1 small head of Cauliflower, riced, cooked, and wrung dry.
• 1 1/2 eggs
• 1/2 cup shredded Gouda Cheese

Filling

• 1 1/2 Eggs- beaten lightly
• 1/2-3/4 cup shredded Gouda Cheese
• 1/2 cup cream
• 1 teaspoon fresh thyme leaves + 1/2 teaspoon for decoration if desired

instructions:

Roasting Radishes

1. Preheat oven to 450 degrees. 
2. Toss the cut radishes with the olive oil, and place in a single layer in a rimmed baking sheet.  Sprinkle with salt.
3. Bake for 15 minutes, stir and bake an additional 20 minutes or until the radishes are cooked and lightly browned. 
4. Set aside while the base cooks.

Base

1. Rice the Cauliflower, cook until tender - I micro-waved mine for 3 minutes- let cool, then place into a cheesecloth or clean tea towel and wring it dry. You want to expel as much moisture as possible. After it has cooled, mix in the egg and cheese. Spread the mixture out either into a tart pan with a removable bottom or free-style onto a rimmed baking sheet lined with parchment paper.
2. Bake at 425 degrees for about 10 minutes, then check for doneness. It should be firm to the touch and slightly browned on top. If not done, add another 3-5 minutes of cooking time.

Filling

1. Whisk together the egg, cream, cheese, and thyme leaves.

Assembly

1. Keep the oven on at 425 degrees
2. After cooking the base, remove it from the oven.  Spread the radishes evenly on top of the cauliflower crust.  Pour the egg custard filling on top and spread it out evenly.  You can also add some thinly sliced Radish on top if desired.  Bake for 10-15 minutes or until the filling is just set.   Sprinkle with the reserved thyme leaves.
3. Slice into small pieces for serving as an appetizer or larger pieces for a meal.  This goes very nicely with some crusty bread as well. 

Created using The Recipes Generator

Baking Bloggers

Baking with Spring Vegetables

• Baked Mixed Veg Pasta by Sneha's Recipe
• Baked Romaine Lettuce Chips by Our Good Life
• Chicken and Asparagus Pasta Bake by Palatable Pastime
• Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
• Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
• Roasted Radish Tart by Sid's Sea Palm Cooking
• Roasted Spring Vegetable Farro Salad by Caroline's Cooking
• Roasted Veggie Cobb Salad by Cookaholic Wife
• Spring Vegetable Gratin by A Day in the Life on the Farm
• Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Spicy Avocado Deviled Eggs

This week on Sunday Funday we're celebrating Avocados since it's National Avocado Month, starting today.  I had to participate since avocados are one of my favorite green veggies.  BTW, it's also Banana Month as well, and I'll be sharing my Banana Bread recipe later on this week. 

Wendy of A Day in the Life on the Farm suggested we have fun with Avocados this week.   She's also our hostess for this event.  

I made some Spicy Avocado Deviled Eggs with some Guacamole and Sambal Oelek.   

I got hooked on Guacamole the first time I tried it, and I'll buy avocados and make Guacamole just cause.   Why am I talking about Guacamole?  

Well, it just so happens that this week on Sunday Funday, it's Avocado Month and 

I'm sharing my recipe for Spicy Avocado Deviled Eggs, along with a shortcut.    I'm sure we've all been there: picked the perfect avocado, taken it home, cut it open, and found it all brown inside. Or we've gotten some unripe ones, taken them home, let them ripen, cut them open, and YUCK.   Big old brown spots, showing where they were bumped or ? during transportation.    

Awhile ago,  ok, so it was several years ago, I bought some premade, or rather processed, avocado in little tubs.  These are by Wholly Avocado; some are guacamole, and some are just plain processed avocado.  I like keeping them in my fridge for those avocado emergencies, cause I'm tired of chucking avocados, cause they have a habit of ripening and needing to be used TODAY by 2PM at the latest.   You know what I mean.    And now that you've suffered through my avocado lecture, let me bore you with my hints, or rather, my hard and fast rule when it comes to making hard-cooked eggs. 

I'm quite frankly shite at figuring out how long to cook eggs to get them to the perfect doneness, so many years ago, I bought an Eggsact Egg Timer.  You can get it here.  I love my Timer and use it often because I love a soft-boiled egg, and this way I can cook it to my taste. 

If I can plan ahead, when I make Deviled Eggs, I like to take the eggs out the day before and let them sit on the counter for at least 24 hours.   Mainly because I buy super-fresh eggs, and they are notoriously hard to peel once they're hard-cooked.  

I then cook them with my timer, the timer changes color and lets you know how cooked they are by where the color changes,  and as soon as they're hard-cooked, I take the pot, drain the hot water, and shake the eggs inside, fracturing the shells. 

I then fill the pot with cold water, let them sit for just a minute or so, pick off a little piece of shell, puncturing the membrane a little,

Place the egg back in the pot, and continue until I've done all the eggs.  Then I peel them.  The eggs will still be warm, but you can handle them easily.   The cold water gets in under the membrane, and the shells peel away easily. 

And if you should happen to find a stubborn egg, well, gosh, if you're making deviled eggs, just smoosh that egg white in with the rest of the yolks.  You just get more filling that way.   Or if making egg salad or potato salad, no one will know but you.    I've been making my hard-cooked eggs this way most of my life, and it works.  I buy very fresh eggs, which are notoriously hard to peel, so I let them sit on the counter for at least 24 hours before cooking them. 

Now that we have those two things out of the way, let me show you how to make my spicy avocado deviled eggs.    I made only 4 eggs this way, because while I love eggs, I can only eat so many per day.  OK, so two is my usual limit.  

I also want to say, that if you do my little trick of setting the eggs on the counter overnight, make sure they're sitting upright, as the yolk will migrate to the side of the egg, and that means a thinner side wall, as you can see here, getting the yolk out made me 'break' or tear that thin side wall.  

I also have fun with my eggs. I don't just cut them lengthwise; I'll cut them in half, then cut a very thin slice off the bottom, so they sit nicely, before I cut them in half.   Variety is the spice, they say.  

You will also end up with way more filling than you need.  I personally like piping them into the egg whites with a star tip,

but you do you.   However, you get the filling in there, it's good.    I like the leftover filling on crackers or tortilla chips as a nice little treat/snack.  

Here goes the recipe, such as it is.  I only made 4 eggs this time, but if you make more eggs, just increase the amounts as needed.  I would suggest a dozen eggs, 2 avocado mini's, or a half cup of mashed avocado.   

Check out the fun my fellow Sunday Funday bloggers had with Avocados. 

• A Messy Kitchen: Avocado Chicken Salad
• Mildlyindian: Avocado chutney 
• Mayuri's Jikoni: Avocado Strawberry Salad 
• Amy's Cooking Adventures: Avocado Toast with Crispy Chickpeas 
• Making Miracles: Chocolate Avocado Pudding 
• Food Lust People Love: Chunky Avocado Egg Salad 
• A Day in the Life on the Farm: Crab and Avocado Salad 
• Sneha's Recipe: Creamy Avocado & Egg Salad- Keto 
• Cook with Renu: Grilled Tofu Avocado Sandwich 
• Sizzling Tastebuds: No cook Avocado Spread 
• Karen's Kitchen Stories: Pineapple Avocado Salsa 
• Sid's Sea Palm Cooking: Spicy Avocado Deviled Eggs 
• Our Good Life: Winter Citrus & Avocado Salad with Olive Oil and Sea Salt

Recipe for the Spicy Avocado Deviled Eggs follows:  

Spicy Avocado Deviled Eggs

Yield: 2

Author: Sid's Sea Palm Cooking -

Deviled Eggs are so much fun to play with. You can add all kinds of deliciousness to them. I added Guacamole and Sambal Oelek to these eggs. Just double, triple, or quadruple the ingredients for your deviled egg extravaganza. I cooked 4 eggs for this recipe, but you can do more

Ingredients

• 4 hard-cooked eggs, cut lengthwise or in half.
• 1/4 cup prepared guacamole
• 1 heaping teaspoon Sambal Oelek, more or less to taste.
• 1 teaspoon mayonnaise if desired

Instructions

1. Mash up the egg yolks on a plate with a fork and, if need be, add any whites you massacred, breaking them up as well.
2. Place the mashed egg yolks and any whites into a small bowl.
3. Add the guacamole and the mayonnaise if needed, stir together.
4. Place the mixture into a piping bag, equipped with a star tip.
5. Pipe the mixture into the prepared egg whites. You can enjoy the leftover egg yolk mixture on crackers or tortilla chips, or make a fancy egg sandwich. Cause there will be leftovers, depending on how high you pipe the filling onto and into the egg whites.

 

 

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Pizza Dip

 A few years ago, there was another great blogging group called the Secret Recipe Club.   In that group, we were assigned a blog to find and make a recipe from.    I found this recipe for a Pizza Dip and, sadly, have only made it a couple of times since, but I think it's well worth a repeat. 

 Especially since the Super Bowl is coming up, and a good dip is always a welcome addition. 😉 I'm not hosting Tapas once a month anymore, but have been known to go to a Super Bowl party, and you know you can't go empty-handed.  Even though I just watch it for the commercials. 

The theme this week for the Sunday Funday bloggers is Pizza.  

Amy of Amy's Cooking Adventures is our hostess, she suggested: 

Let's make pizza!

Share your favorite homemade pizza or a twist on pizza using classic pizza ingredients in another dish!

I decided it was time to remake this Pizza Dip.   It's a little bit much for a single person, so I cut it way down and enjoyed it as my dinner one night.    And one of the best parts of this is that you can make it ahead of time, as in the day before, put a cover over it, and bake it the day of.   

The first time I made it, I served it with some Naan.   This time round, I ate and enjoyed it with some Ciabatta bread I'd made.  

Now that I've got that out of the way.   I also had a bit of a happy accident with the dip.    I didn't have any small dishes that I could put in the oven, so I pulled out a small fry pan, all of 6 inches wide, and put my dip in it, then placed it into my little toaster oven to bake.  AND YUM!!!!  The cheese on the bottom of the dip, came out lovely and crusty and I'm now very happy with doing it this way.    In other words, I'll probably bake it in a cast iron pan the next time I make it. 

I was having some issues with my phone, well, with a couple of apps (Norton and TikTok, I'm looking at you),  that had decided to Hijack my phone, and didn't get any pictures as I was mixing this up.  However, after I applied some judicious 'thumping' to the phone, it finally decided that maybe it could behave, at least for a bit.  I'll be stopping in at my provider soon to have them fix the issue, if they can.  

I had some chopped peppers, onions and mushrooms in the freezer, so I pulled them out, mixed them in with some pepperoni

and topped the cream cheese mixture with it, and then dumped, added lots of cheese to the top and baked it.  I don't measure cheese, usually, just eyeball it and dump.  😜

And there was just enough there for my dinner.  

I'm not super fond of pizza, but I have to say that the balance of flavors here was pretty darn tasty.   

My late husband would have loved it, one of his favorite meals was pizza.  And I'm not sure but, I think that if you don't enjoy it on some bread, it may actually qualify as a Keto meal, ie: Pizza.  

Pizza Dip

Yield: 8-10

Author: Sid's Sea Palm Cooking adapted from many recipes

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

This is a great dip for Super Bowl, or anytime you need to bring a dip to share.

Ingredients

• 8oz. package low fat cream cheese
• 6oz. container 0 % fat Greek Yoghurt
• 1/2 teaspoon Garlic powder
• 1 tsp Italian seasoning
• 1/2 cup Parmesan Cheese
• 1 cup prepared pizza sauce
• 1 cup shredded Italian style Cheese mix
• 1/2 cup chopped vegetables and/or cooked meats (I used a combo of Mushrooms, Green Pepper, and Black Olives, and some sliced Pepperoni)

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine cream cheese, sour cream, Parmesan cheese, garlic, and Italian seasoning using an electric mixer.
3. Top the cream cheese mixture with pizza sauce and spread evenly to cover.
4. Sprinkle Cheese evenly over both sides.
5. Sprinkle vegetables on one side and meats and veggies if using a divided dish. I used a combo of  Mushrooms, onions and Peppers for the veggies, and some sliced pepperoni for the meat side. I added an additional 1/2 cup of so of cheese over the veggies and meat.
6. Bake 20 minutes or so, until the cheese is melted.

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof.

Did you make this recipe?

Tag @sidsseapalmcooking on Instagram and hashtag it #Sidsseapalmcooking

  

Take a gander at what some of the other bloggers made.  

• A Day in the Life on the Farm: Cheeseburger Pizza 
• Sneha's Recipe: Keto Cottage Cheese Pizza 
• Food Lust People Love: Leftover Pizza Pizza Salad 
• Sids Sea Palm Cooking: Pizza Dip 
• Karen's Kitchen Stories: Potato and Rosemary Pizza 
• Mayuri's Jikoni: Puff Pastry Pizza Pockets 
•  Amy's Cooking Adventures: Roasted Garlic Alfredo Pizza 
• Culinary Cam: The Elusive, Enjoyable Gluten-Free Pizza 
• Sizzling Tastebuds: Turkish Pide

Date and Walnut Bites

 I'm so glad I've finally... got some cooking mojo back.   This week on Sunday Funday, we're sharing appetizer ideas for Thanksgiving.  As per Amy at Amy's Cooking Adventures she suggested we do some Thanksgiving Appetizers.  And here is my offering,  Date and Walnut Bites. Best of all, not only are they easy to make and not too filling, but they also do not require any oven time. Just assemble and eat.   😜  

When I first saw our subject for this week, my mind went to the Thanksgivings I attended at my in-laws.    My mother-in-law used to make a cheese dip consisting of Velveeta, a can of green chiles, and some milk.  Serving it with a bowl of tortilla chips, and my husband and his brothers would basically inhale it before the main meal.   After moving away, I decided to make the same cheese dip for my husband and found out he really didn't want it; he said he didn't really care for it, even though I had watched him enjoy it just as much as his brothers did.   In other words, scarfing it down, uninhibitedly.  It wasn't until years later (OK, this year) that I realized she probably made the cheese dip so the boys (4 of them) would stay out of her hair while she finished the prep for the main meal.   And it didn't hurt that it took the edge off their appetites either. 

So, now that you've been totally bored — maybe with a family story, cause let's face it, Thanksgiving isn't just food, it's also time for family stories.   

I've been having a lot of fun with these Sunday Funday themes. I get to try to make new foods and exercise my brain again.   I tried these Date and Walnut bites a long time ago, somewhere, and I thought they were good, and I think they are a perfect light starter. 

I wanted to share this recipe. I can't remember the first time I had it, but it stuck with me.  And I think it's a perfect Thanksgiving appetizer, too.  Cause let's face it, you just want a bit of tease, enough to take the edge off before eating a nap-inducing meal like turkey.   

I like to set the cream cheese out for a little while, to soften enough so I can mix it up before I pipe it into the dates.  This is also a fun thing for the kiddos to do, if you're up to it.  No sharp knives, no cooking, just fill and eat.  Serve on a pretty plate and sprinkle with a little rosemary before serving. 

  

 

Walnut and Date Bites

Yield: 8-10

Author: Sid's Sea Palm Cooking adapted from many recipes

These are a perfect little bite to start off the Thanksgiving meal. Light and moresome.

Ingredients

• 4 ounces cream cheese
• 1-2 tablespoons heavy cream
• zest from 1/2 lemon
• 1/2 teaspoon finely chopped fresh rosemary + 1/4 teaspoon for sprinkling
• pitted dates
• Walnuts

Instructions

1. Beat the cream cheese, cream, lemon zest, and 1/2 teaspoon finely chopped rosemary together until smooth. Place in a piping bag with a star tip.
2. Pipe a small amount of cream cheese into half a pitted date, then top with a piece of walnut. Place into the fridge to firm up for an hour or so.
3. Serve on a pretty plate, and sprinkle with the remaining 1/4 teaspoon of rosemary.

 

Did you make this recipe?

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                Take a look at the fun stuff the other Sunday Funday Bloggers came up with.

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Thanksgiving Appetizers

• Baby Corn Rumaki by Palatable Pastime
• Baked Brie with Dried Cranberries, Apples, and Walnuts by A Day in the Life on the Farm
• Charcuterie Bites Pumpkin Centerpiece by Our Good Life
• Cranberry-Chevre Twice Baked Potato Skins by Culinary Cam
• Creamy Duck Liver Mousse by Food Lust People Love
• Date and Walnut Bites by Sid's Sea Palm Cooking
• Membrillo - Quince Paste with Manchego Cheese by Karen's Kitchen Stories
• Mini Bread Cornucopia by Amy's Cooking Adventures
• Mini Pumpkin Cheese Balls by Mayuri's Jikoni
• Mixed Vegetable Sliders by Sneha's Recipe

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Mushroom Duxelle

 It's Sunday Funday again, and this time round I'm going to share a favorite of mine.  

I don't think I've ever shared the fact that I love mushrooms, I'll cook up a package and just eat them, for breakfast, on toast with a piece or two of bacon.  OMG, one of my all time favorites.  

This week, Camilla of Culinary Cam is hosting and asked us to come up with some nibbles for New Years Eve.   

My idea of a perfect New Years Eve is to stay home and party in my living room, with some good noshes.  And this is perfect, you can make it for yourself or bring it to a party or ?  you choose.   I'll be over here in the corner eating my contribution, well, I might share if you're good.   

I served this with my home made No-Knead bread, made into baguettes.   I first made this bread several years ago as part of a group that used to post once a month, called Secret Recipe Club.  I've probably made hundreds of loaves since that initial loaf.   I used to bake them and sell them at a local farmers market, and they've always been popular.  I make them now for myself, cause I like them.   Actually, I made some baguettes with my No-Knead recipe, baked, cooled and then sliced the bread and served it with the Duxelle.  BTW, this is pronounced Duke-sel, not duxxell.  I got corrected, when I told someone what it was.  

Enough about the bread, you're here to make some of this lovely Mushroom Duxelle.  Cause you've got plans for New Years Eve, and need an amazing and surprisingly easy to make appetizer to bring.   Or to the last minute gathering, you just got invited to.  

BTW, this is usually what is wrapped around a Beef Wellington, underneath the puff pastry.  

To start with.   Pick up some lovely fresh mushrooms, make sure they pass the poke test and aren't spongy.  My personal thing, I like firm mushrooms, and not spongy ones.   I usually buy the white button mushrooms, mainly cause they're readily available and affordable. 

Wash and wipe off the mushrooms, cutting a thin slice off the stem and discarding it.  Then process the mushrooms in a food processor, along with the shallots, and garlic.   Then place the mixture in a fry-pan along with the butter and saute until all the moisture is gone from the mushrooms.  I like to add the fresh herbs at this point and stir them through.  But if I've used dried herbs, I'll put them in right away and let them kinda hydrate along with the cooking mushrooms.   

They should be looking kinda like mushroom paste at this moment.  I do have to say, this is not a great looking dish, it's not all purty and bright, but gosh dang, it sure tastes amazing.  Serve them as I do with some lovely slices of baguette, or toasted crostini or even crackers if that's your vibe.     

Recipe next

Mushroom Duxelle on Toast

Yield: 4-6

Author: Sid's Sea Palm Cooking adapted from many recipes

Prep time: 5 Min Cook time: 15 Min Total time: 20 Min

A festive fun appetizer or nosh for New Year's Eve or any special occasion - also great for a Beef or Veggie Wellington.

Ingredients

Mushroom Duxelle

• 1 lb. fresh mushrooms - button, crimini or mixture of mushrooms
• 1-2 shallots-
• 1-2 cloves garlic
• 4 tablespoons butter
• 1-2 stalks fresh parsley - just the leaves, finely minced or chopped - you can also use fresh or dried thyme - 1-2 teaspoons if using fresh, or 1/2 tsp. if using dried thyme.
• Salt and pepper to taste

Instructions

1. Melt butter in large pan. Finely chop mushrooms, either by hand or in a food processor. I put the mushrooms in a food processor.
2. Mince shallot/s and garlic and saute in pan with butter, until softened, but not browned. Add the finely minced/chopped mushrooms and cook over medium heat, stirring often until most of the liquid in the mushrooms has cooked off. This will take a while. It did for me. The mushroom mixture will be sticking a little on the pan by then, and will resemble a bit of a paste. Remove from heat and add finely chopped parsley, just the leaves and stir together. Taste a bit and add pepper and salt if desired. Serve on toast triangles, while warm, also tastes great cooled. This is perfect on fresh made baguettes, bruschetta or even slices of toasted homemade bread. The mixture will keep up to 4 days in the refrigerator and can be easily heated up again, in a buttered pan.

 

Did you make this recipe?

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• An Elegant Start to a Dinner Party for the 4th Day of Christmas by A Day in the Life on the Farm
• Boiled Egg Sandwiches by Sneha's Recipe
• Fried Cheesy Pickles by Amy's Cooking Adventures
• From Cheesy to Chocolatey - Using My Caquelon All Evening Long by Culinary Cam
• Mushroom Duxelle on Toast by Sid's Sea Palm Cooking
• Scotch Quail Eggs by Food Lust People Love

I had some leftover Duxelle and froze it in small cubes, but before I did that, I added some to my brown gravy and served it over some leftover roast beef on top of a Yorkshire Pudding wrap.  That oomphed up the gravy to another level entirely.   I've actually been enjoying these wraps for awhile now.  

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof.