4.9.11
25.8.11
18.8.11
2.8.11
19.7.11
4.7.11
3.7.11
18.6.11
11.5.11
10.5.11
5.5.11
3.5.11
Treacle Tart with Créme Fraiche
Ingredients:
- PASTRY
- 225g /8oz plain flour
- Pinch salt
- 25g /1 oz fine sugar
- 115g /4oz very cold unsalted butter
- Cold water to mix
- FILLING
- 300g /10oz golden syrup
- 1 heaped tbsp black treacle
- Zest and juice of 1 unwaxed lemon
- 4 medium free range eggs
- 25g /1oz fresh bread crumbs
Preparation:
- Heat the oven to 180ºC/350ºF/Gas 4
- Place the flour, salt, sugar and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. With the processor running add the water a few drops at a time until the dough comes together. Remove the dough from the bowl and wrap in cling film and leave to rest in the fridge for an hour.
- Roll out the pastry and line a loose bottomed tart tin the place in the fridge for 30 mins.
- Meanwhile, mix together the golden syrup and treacle with the lemon juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
- Carefully pour the mixture into the prepared tart case.
- Bake for 20 – 25 minutes until the crust and filling are golden brown and firm to the touch.
- Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.
2.5.11
Wedding Pavlova
For the meringue base:
8 egg whites
Pinch salt
2½ cups superfine sugar
4 teaspoons cornstarch
2 teaspoons white wine vinegar
1 teaspoon coconut extract
For the topping:
6 passionfruit
3 white peaches or nectarines
Juice of ½ lime
2½ cups heavy or whipping cream
1 cup shaved dried coconut
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper and draw a rough 10 inch circle, using a springform of that size as a guide if you have one.
Whisk the egg whites and salt until satiny peaks form. Then beat in the sugar, tablespoonfuls at a time, until the meringue is stiff and shiny. Sprinkle over the cornstarch, vinegar and coconut extract, and fold in lightly. Mound on to the baking sheet within the circle, flatten the top and smooth the sides. Put in the oven and immediately reduce the heat to 300°F and cook for 1¼-1½ hours. It will have risen and cracked on the top and a little around the sides. If it is not dry and crispy on the outside give it a little longer. Then turn off the oven, open the door and leave to cool completely.
When you are ready to assemble the pavlova, blanch the peaches or nectarines in boiling water and slip off their skins. Cut the fruit in half and take out the pits, lay them in a shallow dish and squeeze over the lime juice to keep their color or “bleach” them. Invert the pavlova on to a plate and peel off the parchment paper – at least, that’s what I normally do, though I see from the picture I didn’t bother this time. But if the meringue base hasn’t crumbled too much, it is the best thing to do, as it means you swathe the marshmallowy top (ie the inverted bottom) with the cream, and the two seem to meld together. If all is too crumbly, don’t bother.
Whip the cream until thickened but still soft, and pile on top of the meringue, spreading it to the edges in a rough, swirly fashion. Cut the passionfruit in half, and scoop everything out into a sieve placed over a glass measuring cup and press through, so only the seeds remain in the sieve. Pour most of the juice over the swirly cream. Or just halve the passionfruits and scoop pulp, seeds and all, over the cream. Slice the blanched halved fruit into thin segments and arrange them on top of the cream and passionfruit juice. Then do a final pouring over of the remaining juice. Or, if you haven’t sieved the fruits, just give a little squeezing over of the empty shells.
Sprinkle the shaved coconut over the top of the pavlova, like wedding confetti.
http://www.cookstr.com/recipes/wedding-pavlova
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