Saturday, 3 December 2011
Tuesday, 22 November 2011
The pastry is my usual.
200g plain flour
60 caster sugar
The method is standard and I am not going to bore you with the details. Roll out and line a deepish 8 inch tart tin. About 24cm. You will have pastry left over so please do not try to use it all as the pastry will be far too thick. You can freeze the left overs and use for something else. Mince pies come to mind as we are approaching Christmas.
For the filling
1 tin of pears in natural fruit juice. If you have bottled your own so much the better but if not these are good too. Strain well or you will make a soggy tart! Put onto the pastry base.
Tuesday, 8 November 2011
Saturday, 29 October 2011
To make this little beauty, Nigella's phrase I know but I think quite appropriate here, You will need to have some roasted peppers. These are really easy to do. Now I know that you may have seen them roasted over a gas flame and charred until the skin comes off, but there is an easier way. Smear them with oil, put on a non stick baking sheet and cook in a very hot oven until the skin blisters and turns black. Take out of the oven and leave to cool. It make not one iota of difference if you cover them or not, the skin will come off if they have blistered and that is very important. When cool skin the peppers, remove the seeds and cut into strips.
Cook your bruscetta in the usual way, smear with garlic flavoured olive oil, top with rocket, pepper slices and then thin slices of taleggio. Flash under a hot grill to melt the cheese and enjoy.
Saturday, 15 October 2011
Wednesday, 12 October 2011
Monday, 10 October 2011
150 g flour
½ teaspoon baking powder
75g softened butter
Make the pastry by rubbing the ingredients for the pastry together and add a little water to bind.
Roll out and line a greased, pastry shapes. As you may have guessed I used my silicone ones as I love them.
Bake the pasrty cases blind. You only need to colour them slightly. Not too brown. The oven should be about 180.
Now for the filling:
To make this good and rich you will need
4 egg yolks
3 tbs sugar
two tbs dark rum
250ml whipping cream I made these in Italy and there is cream period - and there is no distinction between double and whipping. I am guessing that what is available is only whipping.
Add the sugar, and rum to the egg yolks and, mix well to break down the yolks.
Warm the cream to just below boiling point and add to the egg mixture mixing well.
Pour the mixture in to the part cooked cases and return to a medium oven until they have taken on a golden tinged.
Cool, dust with icing sugar and enjoy.
Monday, 3 October 2011
Wednesday, 28 September 2011
1 tsp salt
Friday, 4 March 2011
Ingredients for all of those who want to make this.
Preheat oven to 180 degrees. Line a 12 cupcake pan with paper liners. This will give you very largew cupcakes. Alternatively line about 18 medium size cupcake pans.
Combine flour, baking powder, and salt in a large mixing bowl. In another bowl beat the sugar, butter, and vanilla for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs and milk to the mixture and beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Fold in the flour mixture.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with the brown sugar topping.
Ingredients for topping
1/2 pint milk
3 oz butter
6 tsp muscovado sugar
few drops of vanilla essence
Method- Mix the cornflour with a little of the milk to form a smooth paste.
- Bring the rest of the milk to the boil.
- Pour the hot milk over the cornflour paste.
- Return to the heat and bring to the boil.
- Cook for 3 minutes.
- Cream the sugar and butter together.
- Gradually whisk in the cornflour mixture.
- Add the vanilla essence.
- Allow to cool.
Swirl over the cupcakes and top with caramel sprinkles.
Monday, 10 January 2011
Cooking the bacon this way made it into a substantial meal and while I was eating them, I decided that they would make a really tasty starter. I do, however, think that one per person is enough as they are really filling.
The bacon that I used was thickly sliced. Too thin and it will fall apart.
To make the stuffing
100g finely chopped mushrooms. Let me tell you, that the Magimix could have been invented just for this.
1 Medium Onion, finely chopped.
125g of fresh white breadcrumbs (ideally, these are best if the bread is a day or two old)
4 tablespoons of fresh parsely, fairly finely chopped
Grated zest of a lemon
Pepper, but go easy on the salt as the bacon is usually salty.
To make the stuffing
Fry the onion in half the butter until lightly brown.
Fry the mushrooms in the remaining butter until dry. Add the onions and mushrooms to the the remaining ingredients and mix together well.
Divide the mixture between the bacon and roll the bacon up with the seam underneath.
Bake in a hot oven until brown.
Serve with a mixed salad and enjoy.