Baby blue eyes !
Thursday, July 24, 2008
Wednesday, July 9, 2008
Fig & ginger muffins
Fig & ginger muffins
125g ground almonds
125g dark brown sugar (or 60g fruit sugar & 40g B sugar)
Good1/2 tsb baking powder
1/4 tsb cinnamon
125 ready to eat dried figs
60g cristalised ginger
Juice & zest of 1 orange
3 eggs
Preheat oven to 190C/375F/gas 5
Mix tog almonds, sugar, baking powder and cinnamon
untill well combined.
Remove stalks from figs, whizz in blender with ginger, o juice & zest
for a few seconds till forms a paste.
Combine fig mix with almond mix, then thoroughly beat in eggs 1 at a time
untill you have a smooth batter.
Devide between 12 cupcake cases.
bake for 20-25mins, remove from tin to cool.
Yummy and moist. they freeze well, if they last that long.
125g ground almonds
125g dark brown sugar (or 60g fruit sugar & 40g B sugar)
Good1/2 tsb baking powder
1/4 tsb cinnamon
125 ready to eat dried figs
60g cristalised ginger
Juice & zest of 1 orange
3 eggs
Preheat oven to 190C/375F/gas 5
Mix tog almonds, sugar, baking powder and cinnamon
untill well combined.
Remove stalks from figs, whizz in blender with ginger, o juice & zest
for a few seconds till forms a paste.
Combine fig mix with almond mix, then thoroughly beat in eggs 1 at a time
untill you have a smooth batter.
Devide between 12 cupcake cases.
bake for 20-25mins, remove from tin to cool.
Yummy and moist. they freeze well, if they last that long.
Tuesday, July 8, 2008
Carmelised Garlic Tart
Carmelised Garlic Tart
For the pastry to fill a 27cm tin I use the following amounts.
(Or if you prefer, 375g puff pastry)
180g butter, chilled
300g flour ( I use spelt flour)
Enough cold water to bring it all tog,( about 250ml)
250g butternut squash, peeled, seeded & cut into 2cm wedges
3tbsp olive oil
2 heades of garlic, cloves peeled
1 tbsp balsamic vinegar
1&half tbsp caster sugar
1tsp chopped rosemary
1tsp chopped thyme
130g creamy goats cheese, rind removed
2 eggs
100ml double cream
100ml creme fraiche
salt & pepper
Make the pastry, dice the butter into the flour, rub in by hand
or use a mixer, but stop before it becomes too crumbly
Add enough cold water to bring it all tog
Wrap in cling film and leave in fridge for at least an hour,
or overnight.
In the meantime preheat oven to 180C/350F/gas4
Spread squash over an oven tray, sprinkle with a tbls oil
& pinch salt, roast for about 30mins, meanwhile put garlic
in a small saucepan & cover with water, bring to a simmer for 3mins
& drain. Add 2tbls oil & fry for 2mins, add vinegar & 180ml water,
simmer for 10 mins, add sugar, chopped herbs & half tsp salt
& simmer for another 10mins untill most of the liquid has evaporated
& the cloves are coated in dark, caramelly syrup
Set aside to cool.
Roll out pastry and line the greased tin to come up the sides about 3cm
Brush with a little melted butter, prick all over with a fork, line with
parchment & fill with baking beans Put in fridge for 15mins, bake for 20mins,
remove beans & bake for another15mins, when ready arrange squash in the base,
dot with pieces of goats cheese & scatter garlic & syrup all over. Whisk eggs,
creams, half tsb salt & black pepper & pour over the tart.
Reduce oven to 170C/325Fgas3 & bake for 35-45mins untill it sets & is golden brown.
Delicious,
For the pastry to fill a 27cm tin I use the following amounts.
(Or if you prefer, 375g puff pastry)
180g butter, chilled
300g flour ( I use spelt flour)
Enough cold water to bring it all tog,( about 250ml)
250g butternut squash, peeled, seeded & cut into 2cm wedges
3tbsp olive oil
2 heades of garlic, cloves peeled
1 tbsp balsamic vinegar
1&half tbsp caster sugar
1tsp chopped rosemary
1tsp chopped thyme
130g creamy goats cheese, rind removed
2 eggs
100ml double cream
100ml creme fraiche
salt & pepper
Make the pastry, dice the butter into the flour, rub in by hand
or use a mixer, but stop before it becomes too crumbly
Add enough cold water to bring it all tog
Wrap in cling film and leave in fridge for at least an hour,
or overnight.
In the meantime preheat oven to 180C/350F/gas4
Spread squash over an oven tray, sprinkle with a tbls oil
& pinch salt, roast for about 30mins, meanwhile put garlic
in a small saucepan & cover with water, bring to a simmer for 3mins
& drain. Add 2tbls oil & fry for 2mins, add vinegar & 180ml water,
simmer for 10 mins, add sugar, chopped herbs & half tsp salt
& simmer for another 10mins untill most of the liquid has evaporated
& the cloves are coated in dark, caramelly syrup
Set aside to cool.
Roll out pastry and line the greased tin to come up the sides about 3cm
Brush with a little melted butter, prick all over with a fork, line with
parchment & fill with baking beans Put in fridge for 15mins, bake for 20mins,
remove beans & bake for another15mins, when ready arrange squash in the base,
dot with pieces of goats cheese & scatter garlic & syrup all over. Whisk eggs,
creams, half tsb salt & black pepper & pour over the tart.
Reduce oven to 170C/325Fgas3 & bake for 35-45mins untill it sets & is golden brown.
Delicious,
Chocolate & Raspberry tart
First make the pastry or if you prefer use puff pastry.
180g butter, chilled
300g white flour ( I use spelt flour )
1 egg yolk
cold water
100g raspberries
30g sugar
2 star anise
or if raspberries not avail, use rasp jam
Choc filling
200g good quality dark chocolate
150g butter
1 egg yolk & 2 eggs
40g sugar
To serve
Cocoa powder
Fresh raspberries or defrosted frozen ones
To make the pastry. Dice the butter & mix with the flour.
Rub in by hand or in a mixer but stop before butter becomes too fine
Add yolk plus a scant 30ml cold water till pastry comes together.
Form into a smooth flat shape and wrap in cling film and chill for at least an hour.
To make raspberry filling
Combine all ingred in a small saucepan, stir well and simmer for about 10 mins
allow to cool, remove anise
Preheat oven 160C/325F gas 3
Brush a 27cm ( or the nearest you have) tart tin, pref one with remov, bottom
with melted butter. Roll out pastry and line tin, bring pastry to at least 4cm up
the sides of the tin. Prick pastry all over with a fork. Line with parchment & fill
with dried beans, (bring parch up the sides)place back in fridge for about 15mins,
bake for 25mins, remove beans and paper, place back in oven for 10mins.
To make filling
Place choc & butter tog in a bowl & place in a saucepan of hot water & allow to melt
(not too hot) Whisk eggs & yolk with sugar till thick & creamy, fold into choc mix.
Spread jam over tart base, cover with choc filling, bake for 20mins
Leave to cool, dust with cocoa & place raspberries around edge of tart.
Enjoy,
Very rich but great for a special treat.
First make the pastry or if you prefer use puff pastry.
180g butter, chilled
300g white flour ( I use spelt flour )
1 egg yolk
cold water
100g raspberries
30g sugar
2 star anise
or if raspberries not avail, use rasp jam
Choc filling
200g good quality dark chocolate
150g butter
1 egg yolk & 2 eggs
40g sugar
To serve
Cocoa powder
Fresh raspberries or defrosted frozen ones
To make the pastry. Dice the butter & mix with the flour.
Rub in by hand or in a mixer but stop before butter becomes too fine
Add yolk plus a scant 30ml cold water till pastry comes together.
Form into a smooth flat shape and wrap in cling film and chill for at least an hour.
To make raspberry filling
Combine all ingred in a small saucepan, stir well and simmer for about 10 mins
allow to cool, remove anise
Preheat oven 160C/325F gas 3
Brush a 27cm ( or the nearest you have) tart tin, pref one with remov, bottom
with melted butter. Roll out pastry and line tin, bring pastry to at least 4cm up
the sides of the tin. Prick pastry all over with a fork. Line with parchment & fill
with dried beans, (bring parch up the sides)place back in fridge for about 15mins,
bake for 25mins, remove beans and paper, place back in oven for 10mins.
To make filling
Place choc & butter tog in a bowl & place in a saucepan of hot water & allow to melt
(not too hot) Whisk eggs & yolk with sugar till thick & creamy, fold into choc mix.
Spread jam over tart base, cover with choc filling, bake for 20mins
Leave to cool, dust with cocoa & place raspberries around edge of tart.
Enjoy,
Very rich but great for a special treat.
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